Ingredients
-
200
-
1 3/4
-
1
-
300
-
-
-
-
-
-
-
-
-
-
-
Directions
French Baguette,This receipe is simple, yeast, water, flour and salt. The key to the crustiness is to brush the bread with water just before it is placed in the oven. I brush the baguette lightly with salted butter just after baking; it adds a little something,wow this was good very crisp crust which i like i too had to bake longer they were small bagettes but really good i noticed the stars didnt stick,My baguettes didn’t turn out to be a pretty shape, but the taste made up for it! This made a nicely textured bread. Will definitely be making this again! Made for ZWT 8, Bistro Babes.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Big Mixing Bowl Pour Water and Add Yeast. Let Stand For 5 Min. |
|
2
Done
|
Mix Yeast and Water Until All Yeast Is Disolved. |
|
3
Done
|
Add Salt. |
|
4
Done
|
Add Flour a Bit at a Time. When Dough Becomes to Heavy to Stir, Move to Table and Knead Dough as Long as You Like. the Consistency of the Dough Should not Be Sticky and Should not Be Too Dry. Once You Can 'play Ball' from Hand to Hand With the Dough It Should Be Fine. |
|
5
Done
|
Let Rise For 30 Min in Warm Place, Cover With Tea Towel. |
|
6
Done
|
Preheat Oven to 375. |
|
7
Done
|
Punch Dough Back Down and Form Into 3-4 Long Baguettes. |
|
8
Done
|
Let Rise For 15 Min, Cover With Tea Towel. |
|
9
Done
|
Slit the Baguette With Sharp Knice Diagonally Accross Every 2-3 Inches. |
|
10
Done
|
Brush With Water (i Wet a Papertowel and Run It Quickly Along the Baguettes). |
