French Baguette

mami kerekenHello Everyone!francia kenyer 5

Nothing’s better than the scent and taste of freshly baked bread. Perhaps if it’s Baguette, my favorite.

INGREDIENTSlisztes zsak

200 ml warm (not hot) waterwine for sugar written
2 1/2 cups of all-purpose flour
1 tbsp. sugar
1 tsp salt
1 1/2 tsp dry yeast (I like fast rising)wine for sugar 1
1 egg yolk for brushing
1 tbsp. water for brushing

Use a large mixing bowl, preferably with a lid. But if you don’t have one with a lid then you may cover the bowl with plastic wrap or a tea towel.

PREPARATIONeggs again

Place yeast into the warm water and cover. I like to use a tea mug with a cover, but you may cover it with a small plate or plastic wrap. Once foamy pour into the bowl and add all the ingredients except for the egg yolk and water that is set aside for brushing.

Work together ingredients until you get a nice elastic dough. Life up dough and olive oil in spponbrush the bowl (or use a clean bowl and brush that) with olive oil. Place dough back into bowl then turn it over so it is lightly covered with the oil from the bowl. Cover and let rise in a warm place for about 30 minutes.

TIP

I like to put the bowl on top of the stove and turn on the overhead light so the little heat does wonders.

Punch down dough and turn onto a flowered counter top. Roll out to about 15 x 12 inches (40 x 30 cm) rectangle. Cut in half to 7 1/2 x 12 inches (20 x 30 cm) . Roll up tightly from the 12 inch (30 cm) side. Once you get a log place on a parchment lined baking sheet.

Make slashes (as seen on photo) 2 inches (4 cm) apart on top of both loaves. Let rise for 1 hour, then brush with the egg yolk / water mixture and sprinkle with sesame seeds.

Pre-heat oven 375F  (180C) and bake for 25-30 minutes or until golden brown.

TIP
Sometimes I like to put the Baguette back to the oven for 5 more minutes as it helps create a better crust.  But it’s up to you.

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