French baguette

Category: Yeast bread
French baguette

Ingredients

2 1/4 teaspoons dry yeast
370 g flour
1 tbsp. spoonful of sugar
1.5 teaspoons of salt
2 tbsp. tablespoons of softened butter
250 ml warm water

Cooking method

  • Mode for the bread machine "French", "dough" (3 hours 40 minutes)
  • If done manually.
  • Stir the yeast in water (50 ml, and leave 200 ml for kneading the dough) by adding half the sugar. Cover, leave for 15 minutes. Knead a smooth dough with the specified ingredients and the yeast solution. Cover, leave in a warm place to rise the dough in half.
  • Divide the matched dough into 2 parts, roll out into a rectangle, roll tightly into a roll. Place the baguettes on a prepared baking sheet. Leave to rise for half an hour. Make cuts with a sharp knife. Brush with egg, sprinkle with sesame seeds and poppy seeds. Place a baking sheet with hot water on the lower level of the oven. Bake the baguettes on the middle shelf for 10 minutes at 220 degrees and another 25 minutes at 200 degrees. [/ Color]
  • My changes:
  • Yeast took 1.75 tsp. (A friend baked after me and put 1.5 teaspoons of yeast. And everything was fine !!!) The dough rose just fine. It was thin, but I did not add flour, because I like the result from the thin dough. It seems to me that the buns then turn out to be more airy. Sugar put 1.5 tbsp. l. Salt - 1 tsp. with a small slide. The baguettes tasted great.

Note

From lubany_b HERE 🔗

And Lyuba took the recipe from a Polish site. So all claims about the name - they say, the French do not bake butter baguettes - send them to the Poles !!! Well, we ourselves will accept thanks for the tasty baguettes ...

Many thanks to Lyubasha for a wonderful recipe.

Lapulechka
Thanks for the recipe 🔗
Simple, fast and tasty !!! The husband is delighted. He's a baguette lover.
I put 2 teaspoons of yeast, put the dough in a bread machine on the "French" mode.
She baked in an electric oven without water on the middle shelf. My oven is small, so next time I will make the baguettes a little shorter. And then I had to spread it diagonally
lenok2_zp
How much fresh yeast should you put?
Gasha
lenok2_zpI think 15-20 grams will be enough.
lenok2_zp
Thanks, I thought so. If the dough is thin and hard to roll? and roughly roll out the rectangles what size?
Gasha
lenok2_zp, the dough is thin, but it is better not to add flour to it, then the baking will be more airy. It is better to sprinkle flour on the table and rolling pin, and dust the dough on top a little before rolling. I can't say for sure the dimensions ... I didn't measure it, well, about 30x40, maybe 25x45. Divide the dough in two. And, not a fanatic - roll in one direction, roll in the other direction. Not subtle !!! After all, we do this, just to ... to roll neat rolls. Sometimes I get a longer strip of dough when rolling. Well, in this case - roll it into a roll and tuck the edges neatly. Explain longer. You will start to do it - you will understand everything at once, you will see - the baguettes will be a lovely sight !!!
Crochet
Gasha
Galyun, and if the dough is prepared in the "Yeast dough" mode (kneading + 1 hour of proofing), will it work? And yet ... what do you think, if you make a dough on milk, or at least half water + milk, the result will be better or shouldn't you "spoil" the original recipe?
Gasha
Kroshik,

if the dough is prepared in the "Yeast dough" mode (kneading + 1 hour of proofing), will it work?

of course ... I also did the dough mode ...

And further...What do you think, if you make a dough with milk, or at least half water + milk, the result will be better or shouldn't you "spoil" the original recipe?

Well, it won't get any worse!
Crochet
Gashenka
Take a huge thank you! My girls were so praised, well, before that they liked them !!!
Here are my "baby baguettes":

🔗

🔗

P.S. The dough was slightly watery, but I didn't add flour either, I managed to form the baguettes with my hands oiled with vegetable oil, and no excess flour!
Altusya
The recipe is really not complicated and everything is done very quickly.
Only now I have a question. I cut off a piece, tasted it, reminded the taste of the dough of an ordinary pie, only without the filling.
The crust does not crunch, I, out of habit, covered the baguettes with a towel. Well, that's okay, is it interesting to know about the taste?
Gasha
No wonder that the taste reminded you of the taste of a pie without filling. Indeed, in both cases it is baking, and if the taste of bread is similar to the taste of a pie, then this is praise for the dough.
Altusya
Oh, thank you very much. Otherwise, I thought that a real Frenchman should be somehow different. Although the baguettes are from the store, they are not at all like mine.

Gasha, can you tell me where to buy a mold for baguettes? And then I'm in the subject of what, where to buy, wrote a question, while no one answered. And that is the opportunity to go to the VTK today, if you can buy other forms for them.

The MOULINEX OW 6002 bread maker bakes baguettes, for example, but in the oven I like it better.
Gasha
Altusya, "real French" and will be different, the French do not bake rich baguettes, I wrote about this in the first post. I can't tell you about the forms. I don't have them either. In Moscow, this is a problem. Try to refer to the topic where girls are sent to Ukraine. Warehouse Lyulyok. Sometimes there are opportunities with delivery to Moscow.

Check out the recipe for a "real Frenchman":

🔗
Suslya
Gash, me with baguettes, or rather with bars, well, a little skewed them there, but this is all nonsense, it turned out delicious, airy and with a crispy crust, well, just yum-yum!
French baguette

Aunt Besya
Oh, what a nostril delicacy!
Gasha
Tanya, Super !!! Delicate French baguettes with Ukrainian bacon !!! THING!!!
IRR
Oh well Suslenysh we have a notable baguette holder! And under Gashin sensitive guidance And twisted, somehow, twisted! Envy cafes in MontMartre! (I'm talking about bacon with tomatoes)
Gasha
Quote: IRR

Envy cafes in MontMartre! (I'm talking about bacon with tomatoes)

Tse - ANTOURAZHZH !!!
Lora0209
Thanks for the wonderful recipe
French baguette
Gasha
And I am grateful for the wonderful report!
Elena Tretyakova
Baguettes are just a miracle !!!!! Thanks for the recipe.
Gasha
To your health!
Laksana
The baguettes unfolded (((in general I do not know how to make the same (((these are the first, but it tastes super !!!! Eh, where would I dig up the molds (((we don’t have those). And how did you not unfold them?
French baguette
Gasha
Laksana, no, they did not unfold for me, I also baked without molds, but separated them with a fold of baking paper. Sorry, I can't see the photo ...
* Gulya *
Hello, I want to make baguettes, tell me how thin you need to roll the dough?
Gasha
Not thin, we are not making a roll, but bread ... the thickness is about a little less than a centimeter, about 0.8 cm

Here's another way to shape baguettes



Gasha
Here's another great video

* Gulya *
Gasha, thank you for your help, today I will bake baguettes.
Gasha
Good luck!
* Gulya *
Well, here I made baguettes, Gasha, thank you for the detailed recipe, after all, I only purchased HP in June, and before that I was not friends with the dough at all, for me it was beyond my reach, the maximum is dumplings and dumplings, at first I just baked the most common bread in KhP is white, then I began to bake wheat-rye, for three months now I have been trying new recipes, now in KhP I mostly just knead, and I bake in the oven, when I saw your recipe, I immediately caught fire to bake these baguettes, well, so appetizing they look in the photo, I put the dough on the French bread mode, turned off the HP before the baking process, formed baguettes, while the oven was warming up, they rose decently, baked in the oven for 10 minutes at t-220 degrees and 20 minutes at 200 degrees.
Of course, I am still far from your culinary masterpieces, but I will try. You are doing a wonderful job that you post your recipes on the forum, write everything so intelligibly, once again you HUGE THANKS from me, my husband and children.
The only drawback in all this baking is the extra 3kg.
French baguette
French baguette
Gasha
Gulenka, and thank you for such wonderful baguettes and no less wonderful review!
* Gulya *
and I again bake these wonderful bagentiki, in our family this recipe has taken root for a long time and for a long time.
Gasha
Gulenka, thanks! It's a pleasure to read such reviews!
wife
French baguette
French baguette
French baguette
Here I am. what can I say ... I will add more flour next time .., in the context it did not work out what I wanted ..
Well, another time I will definitely repeat it after buying molds for baguettes))
July
Thank you, Gasha! These are my first baguettes.

French baguette
Gasha
Well, you know ... If THIS is the first, then what will happen next ??? !!!

Well done, Svetik! Wonder how good they are !!!
Marta *
Thank you very much for the recipe and for the video.
First time I baked baguettes (just bought an electric oven). I recalculated the recipe for 250 grams of flour. The baguettes are very tasty, the crust is too small, yum!
Well, the cuts didn’t work, but okay. And so beautiful.
🔗 🔗
Gasha
To your health, Nadia! For some reason I don't see the photo ...
Marta *
I'll try h / z Radical ...
French baguette
Gasha
Now I see! Wonderful baguettes! Clever girl!
olgenka
Gasha, tell me, please! I made a dough and forgot it for the night ... It came up overnight and began to smell peroxide. Can you bake baguettes or is it better to knead new ones? Help with advice!
Olya
Gasha
I would knead it again, because it will be completely different ... and then it's up to you

But you still bake from sour - you will always have time to throw it away
olgenka
oh thanks for the answer! I'd rather mix a new one))) last time I baked very tasty! Thanks for the recipe!
Gasha
To your health!
Zhusja
Gasha, thank you very much for such a delicious baguette Pekla baguette for the first time, do not judge strictly of course not as handsome as your masters, but the taste is excellent !!!
French baguetteFrench baguette
Gasha
Zhenya, with a start! Lovely baguettes!
Zhusja
Thank you!!!!
Aisidora
Hello! I own a panasonic SD-YD 250 bread maker for four years already. All these years I have been looking at your website. I admired the goodies and cooked only basic bread with various additives. Yesterday I made French bread for the first time after reading the tips on the site. It turned out very well. did not even expect. But my grandson is very fond of crispy crusts and therefore decided to try to make a baguette. There are more crusts
I can't find recipes in Russian for my bread machine. And as it turned out, I don't know much about the bread maker. Now when I realized that the machine is fool-proof I will master it more actively. She made dumplings for me, but it’s a hassle not to miss when it starts to warm.
I have a question for experts
There is French bread in the bread maker, according to this program, I made a loaf. It's 6 o'clock. And if you make a baguette, the instruction sends you to the pizza recipe. Like they say, start with her. And what's next is not a word. so what's next? will knead - leave in the bread maker? take out? sorry for the misunderstanding.
The pictures are so beautiful. such splendor even smells.
And this is my first French bread
French baguette
Aisidora
Please forgive the mistakes. I do not have the Russian alphabet, I write blindly from memory.
Gasha
Natasha, all bread makers work according to the same scheme, the difference can only be in time. I understand that you do not have the "Dough" program, but only "Wheat bread", right? "Wheat bread" - first there is one kneading, then proofing, then one or two kneading kneading with proofing, then when the dough is ready, the bread maker automatically switches to baking. You need to look at the instructions or watch the moment when the dough is ready before baking. Take out the finished dough and bake in the oven. Or, in order not to twitch, just knead the dough in a bread maker, turn off the machine completely, and let the dough melt with the lid closed. True, the process will be longer, since there is no heat.

Quote: Aisidora

the instruction sends to the pizza recipe. Like they say, start with her. And what's next is not a word.so what's next? will knead - leave in the bread maker? take out? sorry for the misunderstanding.

The Pizza mode is what you need ... The dough is kneaded twice and comes up warm ... True, the proofing mode is shorter than needed for bread dough ... Therefore, let the entire cycle go through completely, and then the dough will still stand in the switched off HP up to the edge of the bucket

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