B r e a d

Baguette  -  French Bread

Baking French bread the baguettes needs a long process; however, I am very excited about it.  It has been a long time that I have not done baking this French bread.  Only three ingredients, 909 gr strong white flour, 14g yeast and 2 cups warm water, to bake four baguettes.
Now I must get the tins and tray ready, they have been in the storage for many years.  Cleaning and washing them that what I must do.  The older tin is 44 cm long, and the latest one is only 38 cm.
This bread recipe is my interpretation from Jacques Pepin's.

Tins for Baking Baguettes

the back - the older tin is 44 cm

the front - the tin (never been used) is 38 cm

Freshly Baked Baguettes

Crusty Golden Brown Baguettes

The standard size of baguette is 65 cm, but some baguettes are longer.  I baked a shorter than the standard size (according to the length of the tins).

Measuring all ingredients correctly is necessary and also proofing the dough at the right temperature and environment must be done accurately for a better result.

Place a tray of water in the oven during baking, and splash some more water at the beggining of the cooking, the forced steam makes the crisp crust of the bread.
The preparation  and  The baking:

1. yeast in 2 cups warm water
stay for 5 minutes until bubbly
white strong flour 909 gr
salt about 1 dessert spoon

2.  mix the 2/3 flour with
yeast mixture, work for 5 minutes
add in the salt and the rest of flour
lightly knead it for 5 minutes

4. place the dough in a clean bowl
cover with plastic
proof the dough
in a warm room for 2 hours

3.  transfer the dough
and knead on a floured board
knead it for 5 minutes
until the mixture is soft and satiny

Proof the dough at room temperature for two hours.  The dough should be doubled in bulk. 
Punch the dough down, and knead it for 5 minutes.  It is ready for shaping, then follow by second proofing in the mould four about 1 hour.  Then baking the baguette accordingly.

the dough is doubled in bulk
after two hours proofing

punching the dough down
knead lightly for 5 minutes

the dough is ready for shaping
cut long strips, just pull them
a little, to shape

after 1-hour second proofing
brush with egg was
slash with razor

brush them with egg wash
slash with razor and
they are ready to bake

baking the baguettes at 425 degrees C
in the oven, on a  stone
for 25 minutes

freshly baked baguette
crusty, beautiful golden brown
crusty and soft in the middle

It has been a gratifying day, the baking baguettes were so successful.  For a day, the kitchen was a French kitchen.  I am happy that the baguettes look exactly the bread that I can buy from the Boulangerie in Paris.  Well almost!!!

Until next time.
Susy