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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 loaf 881g Recipe makes 1 loaf) |
||
| Calories 1857 | ||
| Calories from Fat 47 | (2%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.2g | 8% | |
| Saturated Fat 0.8g | 4% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 5834mg | 243% | |
| Potassium 678mg | 19% | |
| Total Carbohydrate 388.5g | 129% | |
| Dietary Fiber 15.0g | 59% | |
| Sugars 5.5g | ||
| Protein 54.4g | 108% | |
Menus using this recipe:
Ingredients
-
1 (1/4 ounce) packet active dry yeast
- 1 teaspoon sugar
- 1 1/2 cups water (105 -115 F)
- 4-4 1/2 cups unbleached all-purpose flour
- 2 1/2 teaspoons salt
Directions
1
In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, about 5 minutes.2
With a wooden spoon stir in 2 cups flour until combined.3
Stir in salt and 2 cups of remaining flour until mixture forms a stiff dough.4
On a lightly floured surface knead dough with lightly floured hands 8 minutes, or until smooth and elastic, kneading in enough of remaining 1/2 cup flour to keep dough from sticking.5
Transfer dough to a lightly oiled deep bowl, turning to coat with oil, and let rise, bowl covered with plastic wrap, until doubled in bulk, about 1 1/2 hours.6
Preheat oven to 475-500°F (My oven does best with 475°, but it runs hot).7
Punch down dough and form into a long slender loaf about 21 inches long and 3 inches wide.8
You can also form individual mini-loaves.9
Put loaf diagonally on a lightly greased large or 17 x 14-inch baking sheet and let rise, uncovered, about 30 minutes.10
(Baguette may be made up to this point 4 hours ahead and chilled.) Make 3 or 4 diagonal slashes on loaf with a razor and lightly brush top with cool water.11
Bake loaf in middle of oven 30 minutes, or until golden and sounds hollow when tapped, and transfer to a rack to cool.12
Notes: For a chewy interior and perfect, crusty exterior, place a dutch oven filled with water in oven as it preheats for about an hour.13
The humid enviroment will ensure the texture comes out right.14
Baking stones don't hurt either.15
If you don't want to put water into the oven, you can use a spray mister to keep the enviroment moist as it cooks.
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Featured Reviews for This Recipe
From: MoniBush
On Oct 22, 2009
This bread was to die for!!! I ate the whole loaf in one night. I just couldn't stop eating it! I was worried about the yeast, and the rising so I let it rise the first time for about 4 hours. It came out amazing! The water in the oven made the crust super crunchy and the inside chewy and dense, like something you find at a real bakery! Wonderful recipe!!!
From: Jennifer (Chef #790682)
On Jul 22, 2009
Wow! What a wonderful bread! I was a little worried; I haven't had much luck in the past. But this turned out perfectly. I split mine into two Baguettes and I baked them in the oven with the dutch oven full of water at 450 for 20 min. I did throw a piece of tinfoil over them for the last 10 min to stop them from going too brown. MMMMM. Spread a little garilc and herb compound butter on the oven fresh baguette! WOW! I can't believe I made this! Thanks for a great recipe.
From: UnknownChef86
On Jul 27, 2004
While I haven't tried this particular recipe yet, as a former professional breadmaker at a from-scratch bakery (and one who made countless loaves of french bread there), I can tell you that s'kat is definitely on the right track with the humidity in the oven for french bread, along with the slashing. It's essential for quality french bread. A couple of other hints/tips: Authentic french bread has no sugar in it. It's simply flour, water, salt and yeast. But it takes longer to rise. Make the dough using cold water (it's okay...it slows the yeast but won't kill it), cover it, stick it in the fridge and let it rise 12-18 hours. You may need to punch it down once or twice. Then pull it out of the fridge, let it warm a little, form it into a loaf, let it rise, bake as s'kat said...and you will be amazed at the flavor difference. Also, if possible, use bread flour (or add vital gluten to your all-purpose flour). It does make a difference in the dough, both in crumb and flexibility. Keep up the good work, s'kat...you're on the right track! P.S. If the crust of your french bread crackles...that's a good thing! It means you're doing a good job with the humidity!
From: spatchcock
On Jul 25, 2002
AWESOME! I made this the day before yesterday--divided the recipe in two to make TWO fresh baguettes--used one for a bruschetta and just ate the other plain! Your technique of putting water in the oven really makes a difference!! Thanks Skat!
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