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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Crusty Baguettes Recipe

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This recipe for Crusty Baguettes is from The Restaurant In My Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
POOLISH: (starter dough)

1-1/4 C flour
2/3 C cool water
1/8 tsp instant yeast

DOUGH: (second step dough)

2-1/2 C. flour
1-1/2 tsp instant yeast
2 tsp salt
2/3 C cool water

Herbs optional
Directions:
Directions:
Poolish needs to be made the day before you need or want your baguettes.

Make poolish by combining all poolish ingredients, and then covering for at least 12 hours.

For the Dough in a large bowl mix the dough recipe flour, yeast and salt together. Add in the poolish and water mix until the 2 dough's come together but DO NOT OVER MIX. It is okay for their to be flour left at the bottom of the bowl. Cover and let dough rest for 20 minutes. knead the dough by hand until it becomes cohesive and elastic but NOT SMOOTH. surface of dough will still look rough. allow it to shape itself into a ball and transfer the dough to a lightly greased large bowl and cover. Fold dough after it has set for 1 hour, and then recover. fold again 30 minutes later, cover, set and again fold in 30 minutes. This time do not cover but cut into 3 pieces. Form pieces into logs about 13 inches long. Allow to rise on a lightly greased sheet pan for 35 minutes.

Preheat oven to 500º place bread in oven and reduce heat to 475º bake for about 20 minutes spraying loaves with water from a spray bottle every 5 minutes. Once golden brown and hollow sounding remove from oven. Eat hot or cold.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15
Personal Notes:
Personal Notes:
Spraying water from a spray bottle gives your baguettes that crusty outside and soft and fluffy insides that we all love from a good French baguette. This is a very time consuming bread to make but is so worth all of the effort in the end.

 

 

 

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