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Bread making can be one of the most zen things a cook can do. And while companies who make bread machines and bread mixes have a vested interest in convincing you that it is a time consuming, difficult process requiring a ton of equipment or specialized mixes; in fact, it's a really simple, really easy process.
This instructable will walk you through making two loaves of baguette bread. Following the French tradition, measurements for flour and water are by weight. Because there can be a huge variance when using measuring cups, I've found this method the most successful.
For a traditional white recipe you'll need:
This instructable will walk you through making two loaves of baguette bread. Following the French tradition, measurements for flour and water are by weight. Because there can be a huge variance when using measuring cups, I've found this method the most successful.
For a traditional white recipe you'll need:
- 18 ounces of bread flour
- 1.5 teaspoons dry active yeast, or 1/3 ounce of fresh yeast
- 2 teaspoons salt (I use Kosher salt that I've pestled down to a smaller grain)
- 12.5 ounces of water
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Signing UpStep 1Measure and Mix
Measure your bread flour into large bowl.
Add salt
Add yeast to flour and crumble into the flour with your fingertips. (I don't proof the yeast, I've never found it to be necessary.)
Make a well in the flour mixture and pour in the water.
Using your scraper, fold the water and flour mix together into a shaggy blend.
Add salt
Add yeast to flour and crumble into the flour with your fingertips. (I don't proof the yeast, I've never found it to be necessary.)
Make a well in the flour mixture and pour in the water.
Using your scraper, fold the water and flour mix together into a shaggy blend.
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And btw, what is French bread pizza? (I'm French) Do you mean well risen dough?
One more thing, you are missing a very important part in your baguette making process : the shaping!
Here is a link were they explain the whole process of baguette making
http://aulevain.canalblog.com/archives/p20-10.html
Basically, you need to capture air in the dough by pressing down the edges to the centre. This should be done once every 20 minutes while the dough is rising.
Then you can shape the finished product into a baguette shape rolling from the centre to the edges with your fingers wide spread apart.
Not sure if this makes sense...
Happy bread making!
Thank you!
Glad the 'structable was useful for you!
so thanks!
Just an FYI--this instructable is featured at another site (they give a link that acknowledges the instructables source). I assume there's no copyright infringement, but whether there is or isn't, it's gotta count as a solid endorsement of some kind.
Here's the link:
zedomax.com/blog/2009/05/29/baking-diy-how-to-make-traditional-baguettes-by-hand/
xoxoxox