King arthur flour baguette recipe - Uncategorized
Author: Bonnie Plante
The ingredients in baguettes are pure simplicity: flour, water, salt, and yeast. These crunchy baguettes feature a chewy interior riddled with holes, and a crisp, deep-golden crust.
Classic Baguettes
These crunchy baguettes feature a chewy interior riddled with holes, and a crisp, deep-golden crust. While it's a challenge to make "real" baguettes at home, this version is probably as close to an artisan bakery version as you're going to find. The ingredients in baguettes are pure simplicity: flour, water, salt, and yeast. It's the baker's technique that turns an average baguette into an all-star. Don't expect perfection the first time out, but the more you practice your baguette-baking techniques, the better the baguette you'll make.
Provided by: King Arthur Flour
Total time: 1190 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 36 servings
Number of ingredients: 8
Provided by: King Arthur Flour
Total time: 1190 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 36 servings
Number of ingredients: 8
Ingredients:
- 1/2 cup (113g) water cool
- 1/16 teaspoon (a pinch) active dry yeast or instant yeast*
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour*
- 1 1/2 teaspoons active dry yeast or instant yeast
- 1 cup + 2 tablespoons (255g) water lukewarm
- all of the starter
- 3 1/2 cups (420g) King Arthur Unbleached All-Purpose Flour*
- 2 teaspoons (12g) salt
Nutrition:
- Serving Size: 1 slice (26g)
- Calories: 60 calories
- Carbohydrate: 12g
- Cholesterol: 0mg
- Fiber: 0g
- Protein: 2g
- Sodium: 100mg
- Sugar: 0g
- Fat: 0g
- Saturated Fat: 0g
- Trans Fat: 0g
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- To make the starter: Mix everything together to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. The starter should have expanded and become bubbly.
- To make the dough: Mix and knead everything together — by hand, mixer or bread machine set on the dough cycle — to make a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. If you're using a stand mixer, knead for about 4 minutes on medium-low speed (speed 2 on a KitchenAid); the finished dough should stick a bit at the bottom of the bowl.
- Place the dough in a lightly greased medium-sized bowl, cover the bowl, and let the dough rest and rise for 45 minutes. Gently deflate the dough and fold its edges into the center, then turn it over in the bowl before letting it rise for an additional 45 minutes, until it's noticeably puffy.
- Turn the dough out onto a lightly greased work surface. Gently deflate it, and divide it into three equal pieces.
- Round each piece of dough into a rough ball by pulling the edges into the center. Cover with greased plastic wrap, and let rest for 15 minutes; or for up to 1 hour, if that works better with your schedule.
- Working with one piece at a time, flatten the dough slightly then fold it nearly (but not quite) in half, sealing the edges with the heel of your hand.
- Turn the dough around 180° and repeat: fold, then flatten. Repeat this whole process again; the dough should have started to elongate itself.
- With the seam side down, cup your fingers and gently roll the dough into a 16" log. Your goal is a 15" baguette, so 16" allows for the slight shrinkage you'll see once you're done rolling. Taper each end of the log slightly to create the baguette's typical "pointy" end.
- Place the logs seam-side down onto a lightly greased or parchment-lined sheet pan or pans; or into the folds of a heavily floured cotton dish towel (or couche). Cover them with lightly greased plastic wrap, and allow the loaves to rise until they're slightly puffy ("marshmallow-y" is the term we use in our baking school). The loaves should certainly look lighter and less dense than when you first shaped them, but won't be anywhere near doubled in bulk. This should take about 45 minutes to an hour at room temperature (about 68°F).
- Towards the end of the rising time, preheat your oven to 450°F with a cast iron pan on the floor of the oven, or on the lowest rack. If you're using a baking stone, place it on a middle rack. Start to heat 1 1/2 cups water to boiling.
- If your baguettes have risen in a dish towel or couche, gently roll them (seam side down) onto a lightly greased (or parchment-lined) baking sheet. If you plan on baking them on a baking stone, roll them onto a piece of parchment, and lift the parchment onto a baker's peel.
- Using a baker's lame (a special curved blade) or a very sharp knife held at about a 45° angle, make three to five long lengthwise slashes in each baguette.
- Load the baguettes into the oven. If you’re baking on a stone, use a baker’s peel to transfer the baguettes, parchment and all, onto the hot stone. Carefully pour the boiling water into the cast iron pan, and quickly shut the oven door. The billowing steam created by the boiling water will help the baguettes rise, and give them a lovely, shiny crust.
- Bake the baguettes — on the pan, or on a stone — for 24 to 28 minutes, or until they're a very deep golden brown. Remove them from the oven and cool them on a rack. Or, for the very crispiest baguettes, turn off the oven, crack it open about 2", and allow the baguettes to cool completely in the oven, until both baguettes and oven are at room temperature.
- Storage information: Store any leftover baguettes in a paper bag overnight; freeze for longer storage. Thaw and reheat just before serving.
Classic Baguettes - Martin Bakes at Home
This time around, Martin and Arlo are baking in King Arthur's new photo studio! They're
Duration: 35:52
French Baguettes
This recipe has appeared on the back of the King Arthur flour bag — so if you cut it out and then lost it, this is the one you're looking for.
Provided by: King Arthur Flour
Total time: 697 minutes
Cook time: 28 minutes
Prep time: 15 minutes
Yields: 16 servings
Number of ingredients: 8
Provided by: King Arthur Flour
Total time: 697 minutes
Cook time: 28 minutes
Prep time: 15 minutes
Yields: 16 servings
Number of ingredients: 8
Ingredients:
- 1/2 cup (113g) cool water
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour
- 1/8 teaspoon instant yeast
- All of the starter
- 3 1/2 cups (420g) King Arthur Unbleached All-Purpose Flour
- 1 cup (227g) lukewarm water
- 1 1/2 teaspoons (9g) salt
- 1/4 teaspoon instant yeast
Nutrition:
- Serving Size: 56g
- Calories: 120 calories
- Carbohydrate: 26g
- Cholesterol: 0g
- Fiber: 1g
- Protein: 4g
- Sodium: 220mg
- Sugar: 0g
- Fat: 0g
- Saturated Fat: 0g
- Trans Fat: 0g
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix the starter ingredients till smooth, cover, and let rest at room temperature overnight.
- Next day, mix the starter with the remaining ingredients, kneading until the dough is nice and springy, but not totally smooth. Place the dough in a lightly greased bowl, cover, and let it rise for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours.
- Divide the dough in half, and shape each half into a rough oval. Wait 15 minutes, then fold each oval lengthwise, sealing the edge, and use cupped fingers to gently roll each piece into a long (about 17") log.
- Place the loaves onto a lightly greased or parchment-lined pan, cover, and let them rise until they're puffy but not doubled, about 2 to 2 1/2 hours. Towards the end of the rising time, preheat the oven to 425°F.
- VERY gently, use a sharp knife or razor blade to make three diagonal 1/3"-deep slashes in each loaf. Mist the loaves heavily with warm water (or add steam to your oven; see "tips," below).
- Bake the baguettes for 22 to 28 minutes, until they're golden brown. Take the baguettes off the pan and place them right on the oven rack. Turn off the oven, crack the door open about 2", and let the baguettes cool completely in the oven.
Whole Wheat Baguettes
This recipe, courtesy of our Whole Grain Baking book, makes dark, hearty, wheaty tasting loaves. While not as light and crisp-crusted as the classic white-flour baguette, they'll still have lovely texture, full of the baguette's signature irregular-size holes. Note that this recipe includes two overnight rises, so plan your schedule accordingly.
Provided by: King Arthur Flour
Total time: 1298 minutes
Cook time: 28 minutes
Prep time: 15 minutes
Yields: 16 servings
Number of ingredients: 10
Provided by: King Arthur Flour
Total time: 1298 minutes
Cook time: 28 minutes
Prep time: 15 minutes
Yields: 16 servings
Number of ingredients: 10
Ingredients:
- 1 cup (113g) King Arthur Whole Wheat Flour
- 1/2 cup (113g) cool water
- a pinch (about 1/16 teaspoon) instant yeast
- all of the starter (above)
- 3/4 cup + 2 tablespoons (198g) lukewarm water
- 1/4 cup (57g) room temperature orange juice*
- 1 1/4 cups (142g) King Arthur Whole Wheat Flour
- 2 1/4 cups (270g) King Arthur Unbleached Bread Flour
- 1 1/2 teaspoons (9g) salt
- 1/4 teaspoon instant yeast
Nutrition:
- Serving Size: 3 pieces
- Calories: 120 calories
- Carbohydrate: 25g
- Cholesterol: 0mg
- Fiber: 2g
- Protein: 4g
- Sodium: 220mg
- Sugar: 0g
- Fat: 0.5g
- Saturated Fat: 0g
- Trans Fat: 0g
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. To prepare the starter, mix the starter ingredients in a small (2- to 3-cup) bowl, cover the bowl, and let rest overnight at room temperature.
- Next day, combine all of the dough ingredients, including the starter, in a large mixing bowl or the bucket of your bread machine. Mix and knead — by hand, mixer, or bread machine set on the dough cycle — to make a dough that's cohesive, but whose surface is still a bit rough. If you're using a bread machine, cancel the machine after about 7 minutes of kneading.
- Cover the dough, and let it rise for 3 to 4 hours, gently deflating it and turning it over once each hour; this helps oxygenate the dough (for the sake of the yeast), and redistributes the yeast.
- Turn the dough out onto a lightly greased or floured work surface, and divide it into three pieces. Shape each piece into a rough, slightly flattened oval, cover with greased plastic wrap or the cover of your choice, and let them rest for 15 minutes.
- Lightly grease (or line with parchment) a large (13" x 18") baking sheet.
- Working with one piece of dough at a time, fold the dough in half lengthwise, and seal the edges with the heel of your hand. Flatten it slightly, and fold and seal again.
- With the seam side down, cup your fingers and gently roll the dough into a 16" to 17" log. Place it on the prepared baking sheet. Repeat with the remaining pieces of dough, spacing them evenly lengthwise on the pan.
- Cover the loaves with heavily greased plastic wrap, tenting it over them gently. Allow them to rise for 30 minutes.
- After 30 minutes gently remove the plastic wrap, grease it again, and re-cover the loaves. Again, drape the plastic gently; you don't want to anchor it to the sides of the pan.
- Refrigerate the loaves overnight.
- Next day, let the loaves rest at room temperature, covered, for about 1 1/2 hours. Towards the end of their rising time, preheat your oven to 425°F.
- Uncover the loaves. Spritz them with warm water, and make 3 or 4 diagonal slashes in each, if desired; this will help the baguettes rise more evenly, but if you're afraid of slashing, that's OK. Also, if you do slash, the loaves may start to deflate alarmingly; they'll be fine if you get them into the oven ASAP, so don't dawdle. Note: For extra-crusty baguettes, forgo spritzing the shaped loaves with warm water and add steam to your oven as detailed in "tips," below.
- Place the pan on a middle oven rack, and bake the baguettes for 18 minutes. Tent lightly with foil, and bake for an additional 5 to 10 minutes, until they're a deep, golden brown, and their sides and bottom are hard/crisp, not soft/spongy.
- Remove the baguettes from the oven. Turn the oven off, crack it open a couple of inches, and place the baguettes on the oven rack (without the pan) to cool; this will increase their crisp crustiness.
- Serve baguettes the same day they're made, if possible. If not, store loosely wrapped (not sealed) in plastic; just before serving, heat in a preheated 350°F oven, tented with foil, until warmed through, about 10 minutes.
