Do not add the salt with the flour. French bread has a fine texture and soft crumb whereas baguette has this course open texture with a chewy almost translucent crumb. Add yeast and stir gently. Flour water salt and yeast. I use my kitchenaid and follow standard bread making procedures.

Cover the baker with the lid and let the baguettes rise until very puffy about 90 minutes. These crunchy baguettes feature a chewy interior riddled with holes and a crisp deep golden crust. French baguette is a lean dough meaning there is no fat present in the dough which creates a chewy texture inside of the loaf. Or if you ve been making bread for years perhaps i can give you a few pointers to simplify your process. This is an excellent recipe for french bread baguettes.

These easy french baguettes are a m a z i n g in every way. Preheat the oven to 450 f. Traditionally speaking french baguettes don t have any sugar but hey if this was a winning recipe in a french contest then who knows. Today would have been my mom s 82nd birthday. Place an empty baking tray on the bottom of the oven.

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If you notice it s not as crusty after a while just pop it in a warm oven around 170 degrees ish for 5 or 10 minutes and it should come out good as new. This is another great bread recipe for any bread making beginners. The higher hydration in baguette dough is the difference. The ingredients in baguettes are pure simplicity. Chewy french bread is an easy five ingredient bread.

Dissolve sugar into the hot water in a 2 cup measure. Tips tricks for french bread i ve learned over the years. The word baguette in french means baton or stick and therefore is sometimes referred to as french stick bread. Let dissolve until top is foamy about 5 minutes. Combine the flour with the yeast mixture and knead for 5 7 min in mixer.

To store a french baguette just wrap it loosely and keep it at room temperature for 2 to 3 days. My mom perfected it and its great for dipping in soup as a sandwich or just eating with a pat of butter. Remove dough hook cover work bowl and let sit 15 minutes. Transfer the shaped baguettes to a baking sheet or baguette pan lined with greaseproof paper or dusted well with flour. Generously grease the wells of an emile henry stoneware baguette baker and sprinkle them with cornmeal or semolina for best release.

Place the logs seam side down into the prepared baker. Dust the baguettes with some extra flour score and place in the preheated oven. They are crispy and firm on the outside and soft and chewy in the middle. Place the logs seam side down into the prepared baker. To store a french baguette just wrap it loosely and keep it at room temperature for 2 to 3 days.

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They are crispy and firm on the outside and soft and chewy in the middle. Dissolve sugar into the hot water in a 2 cup measure. If you notice it s not as crusty after a while just pop it in a warm oven around 170 degrees ish for 5 or 10 minutes and it should come out good as new. These easy french baguettes are a m a z i n g in every way. Cover the baker with the lid and let the baguettes rise until very puffy about 90 minutes.

Dust the baguettes with some extra flour score and place in the preheated oven. Do not add the salt with the flour.