At last on the blog!!
Grand-daughter of an Alsatian baker, I had to share a French baguette recipe!!
So here is the express French baguette!
To be honest, I did not create this French baguette recipe, you can find it on several food blogs. It’s just a normal addition to the bread recipes already shared here.
After a few non convincing tests, I find this recipe to be working pretty well!
So it’s an express French baguette because making the dough will only require 3 minutes !! And you won’t need a food processor!! And that’s good news! Just keep in mind that your dough will rise for at least 1 hour 30 minutes. You can leave it to rise longer of course, in this case the crumb will be more dimpled.
Anyhow, you will get a very crunchy crust!
A large bowl,
A flexible rounded plastic scraper (it’s the best way to shape your baguettes, but you can also take a spatula),
A rectangular baking tray,
A pair of cooking scissors
And a baguette baking tray (I take my De Buyer, covered with baking paper).
I won’t say more…
The recipe, Chef!
- 320 g flour
- 5 g dehydrated yeast or 10 g fresh one
- 250 g warm water
- 8 g salt
Pour the water in your bowl with the instant yeast. Leave 1 minute.
Mix with a spatula.
Add flour and salt. Mix well until you get an homogeneous mixture.
Leave to rest covered with a humid clean linen for at least 1 hour 30 minutes.
After this time, pour the dough on a floured working plan. Make two doughs with your flexible rounded plastic scraper.
Shape two baguettes and place them on your baguette baking tray covered with baking paper.
Preheat your oven at 240 degrés, with the rectangular baking tray at the bottom.
When the oven has reached 240, make cuts on the baguettes with your scissors, throw 1/3 glass of water on your rectangular baking tray and cook the baguettes for 25 minutes.
After cooking, place on grid.
Throwing water in the oven is important. The steam will help your baguette to grown as it should.