Wednesday, April 28, 2010

Homemade Baguette

This recipe came from Amy at The Fosted Bake Shop.  Amy said in her post that this was easy and turned out great.  I decided to give it a try.  She wasn't kidding this was the easiest and best bread ever!  I thought it looked like "real" bread that you get in the bakery section at the grocery store.  I love that I could make this after work and have it ready for dinner.  5 minutes to mix together, rise for 30 and bake for 15 - what's not to love?!?!  I won't be buying baguettes at the store anymore.  This was a huge hit!  I cut Amy's original recipe in half and only made one baguette. 

(Printable Recipe)

3/4 cups warm water
1 package dry yeast (2 1/4 tsp)
1 tsp sugar
1 1/2 cups plus 2 Tbsp flour
1 tsp salt

In a small bowl mix the warm water with the yeast and sugar. Let it sit for about 5 minutes - foam should form on the top.
In a large mixing bowl combine the flour and salt. Gradually add the yeast mixture. Mix in stand mixer with dough hook until the dough becomes a smooth ball - approximately 5 minutes.  Shape into baguette. Place on lightly greased cookie sheet (or silpat). Cover and let it rise for 30 minutes.

Preheat oven to 450 degrees. With a serrated knife gently make a slash down the length of the baguette. This will give it that authentic look. Pour water in a cookie sheet and place it on the bottom rack of the oven. Bake the bread for 15 minutes. Half way through, brush the bread with melted butter.

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  1. This has ALWAYS been on my list of things to make. I really should do this. Yours turned out really good!

  2. Warm homemade bread is just hard to beat and this loaf looks very good.

  3. Wow, that is amazingly simple to make! I am definitely doing this when I get the chance. I love baguettes and never thought it would be so easy. I love how unintimidating bread making actually is once you get over being intimidated by it!

  4. Hi Steph,

    I need to make this recipe. It looks so easy and it would say me tons of money in the long run.

    Thank-you for making those lemon cookies. I often feel those old posts get lost!


  5. I always feel so left out when someone says "stand mixer". I've got to get one but the price tag of the good ones always gets me (that coming from the guy with a $1000 grill) and I know I wouldn't be happy with a cheap one.

    Bread looks exceptional, Steph!

  6. Pretty sure your flour measurement is off, mine was extremely runny, had to add quite a bit more flour.

  7. That is the correct amount of flour. It could be the brand of flour you are using. I typically use King Arthur or Gold Medal. I also scoop and level the flour.

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  8. Can you please clarify the baking bake the bed on top rack and cookie sheet with water below on next rack? What does this do? Thanks so much!

  9. Kelli - bake the bread on the cookie sheet it rose on. You add another baking sheet with water on the rack below the bread - the water creates steam in the oven and makes the bread crispy.


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  11. Thank you for sharing this recipe. It was a big hit at my family dinner. So much so, that I only got one slice of bread. It's a keeper.

  12. Did you use all-purpose flour or bread flour for this recipe?! Thanks!


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