For many years I have tried to make a successful French Baguette. Well, I have never gotten them to a point I could be happy with them. They would be okay, just nothing worth repeating again. Lets just say making a french baguette in a home oven is really hard to master. I have made so many baguette recipes. I have never found a recipe or method that worked well at home in a home oven. I had my eye on this silly baguette baker by Emile Henry, it is a ceramic bakeware pan. I will add this thing isn’t cheap either. I have so many pans all shapes, sizes and uses, I just did not need another pan! Well… it is worth every penny…it is! I tried their recipe included in the box, but I had better luck with the one below. It is easy and works every time…easy and works I love it! AMAZING! Success!
Crusty French Baguette
3 cups King Arthur bread flour
3/4 teaspoon SAF bakers yeast
1 1/4 teaspoon salt
1 1/2 cup water
Combine all in the above ingredients in bread machine and run on the dough setting. Once complete let the dough rest in the machine an additional 30 minutes. Preheat oven to 450 which in many ovens takes a while to reach. I started this process once I started the bread to rise. Dust the pan lightly. Roll out into three equal loafs the length of pan, place in pan, place lid on to let rise for about 25-30 minutes. { this all depends on your yeast and the temperature in your kitchen} After the dough has risen I wet the lid a little, this creates steam making the crust a little harder on the outside and then a little softer on the inside. Place bread in oven then increase temperature to 475. Bake for 20-25 minutes, remove lid then bake another 5-8 minutes to let the outside brown. Your oven may take a little longer, my oven cooks really hot. Let cool before cutting.
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Smiles….
Angie
Thank you very very much Angie and a happy new year my dear !!