There’s nothing like fresh baked baguette with any meal.  My family loves it.  Anyone has the ingredients in their kitchen.  The only difference (in my humble un-Italian opinion) - is time.  There is a difference in flavor the longer the yeast works - but not enough that it’s worth it to me to pay attention to it for over 20 hours.

My next post will be the “classic” baguette.  It would be a great bread to play with when I’m stuck in the house during a blizzard this winter. 

I found (another) fun kitchen gadget recently that makes baguette-baking even more of a breeze.  Some people like shopping at the mall.  MY dream shopping trip is going to a specialty cooking store such as William’s Sonoma or Spoons ‘n Spice.  Another fun place is at Kitchen Kneads in Logan, Utah.  I could spend most of the day slowwwwllllly making my way up each aisle, picking up and examining every gadget there. 

That’s where I found the Chicago Metallic Perforated Baguette Pan shown below (non-stick makes it even better)  It makes a huge difference in how baguette bread turns out.  It bakes evenly on all sides, and I love the little dotted pattern it makes on the underside of the bread - no flat, overbaked bottom edge.

If you don’t have one of these pans, you can still make a great baguette - so don’t let that stop you.  (See my earlier post HERE - which makes a more “bread-like” baguette)  I’ve made this baguette several times, and recently tried making it in my food processor on the dough setting - which is so EASY and fast.  I’ve included instructions for a stand mixer/breadmaking machine - as well as the food processor version below. 

Recipe source:  adapted from a version on allrecipes.com

Ingredients:

1-1/2 cups warm water

3-3/4 cups all purpose flour

1-1/2 Tbs sugar

1-1/2 tsp salt

2-1/2 tsp active dry yeast

egg yolk - mixed with 1 Tbs water (optional - for egg wash, if desired)

Directions:

If using a bread machine or stand mixer:

Dissolve yeast in warm water & sugar until it begins to bubble.

Add 3 cups of the flour and salt, beginning to mix until well combined. 

Add remaining flour a little at a time, until it begins to pull away from sides of the mixing bowl.  Don’t over-flour, but make sure you add enough that the dough is easy to handle.

Place dough in a greased bowl, flipping to coat both sides.

Cover with towel and allow to rise until doubled in bulk (about 30 minutes, depending on the temperature in your kitchen)

Punch down dough.  I found that I didn’t need to flour the work surface, since the dough was coated lightly with oil, but add a little more oil (or flour) if needed to keep the dough from sticking.

Divide into three equal pieces.  Roll each into an 8” x 12” rectangle, pressing out any bubbles.  You may want the dough to rest about 15 minutes so it won’t “fight” you in the next step.

Beginning at 12” side, roll up, pounding out any air bubbles as you go.

Roll gently back and forth to taper ends.

If you have a perforated baguette pan, use it - lightly greasing if necessary.  If not, lightly grease a large baking sheet.  Place loaves 3” apart.

Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash down center of each.  (The first time I made these, I waited till the dough had risen to make the slashes - this was a mistake, as it deflated the dough...)

Cover and let rise in a warm place for 30-40 minutes until doubled in bulk.

If you want to have a glossy (chewy) finish on your bread - brush with a mixture of 1 beaten egg yolk and 1 Tbs water.

Preheat oven 375°. 

Bake for 20-25 minutes in preheated oven, or until golden brown.

If you prefer your bread crisp and chewy, don’t store completely sealed.

Makes three loaves.

Classic Baguette is pictured below - you’ll notice the texture is more loose and open (because of long rising method)  The recipe will be posted next...