Soft Baguettes
These softer baguettes can be served as is or toasted to act as the platform for appetizers.
More bread recipes: Challah, No-Knead Artisan French Bread, No-Knead Artisan Rye or Whole Wheat, No-Knead Irish Brown Bread (with Stout), Crusty Baguettes, New York Style Bagels, Whole Wheat Cinnamon Buns, Classic Sticky Cinnamon Buns, Foccaccia, Classic White Bread, Pillowy Buttermilk Buns, Flax and Honey Bread, Portuguese Cornmeal Bread, Olive Bread, One-Rise Buttermilk Bread, Chocolate Babka, Pumpernickel Bread, Italian Bread (Pani di Terni)
Makes 2 baguettes.
Ingredients
1 envelope granulated yeast or 1/10 lb. fresh yeast
1 cup water
2 1/2 cups flour
2 teaspoons salt
1 egg yolk (optional)
1 tablespoon water (optional)
Method
Mix the yeast into the water. Add in 2 cups of the flour and salt, mix until combined. Knead the dough for 5-8 minutes in the remaining 1/2 cup of flour. Round the dough up in a greased bowl, cover and let rise for 1 - 1 1/2 hours. Punch down and divide the dough into two portions. On a lightly floured board or counter, gently stretch the dough into logs and place in baguette forms. Cover and let the dough rise for 30-60 minutes.
Preheat the oven to 425 degrees.
If desired, combine the egg yolk and water and brush on top of the baguettes. Using a scissors or a serrated knife, slash the top of the baguettes to give the bread more room to expand. For softer baguettes, bake for 25-30 minutes. For a crustier outside layer, place a pan of boiling water in the oven alongside the baguettes.
These softer baguettes can be served as is or toasted to act as the platform for appetizers.
More bread recipes: Challah, No-Knead Artisan French Bread, No-Knead Artisan Rye or Whole Wheat, No-Knead Irish Brown Bread (with Stout), Crusty Baguettes, New York Style Bagels, Whole Wheat Cinnamon Buns, Classic Sticky Cinnamon Buns, Foccaccia, Classic White Bread, Pillowy Buttermilk Buns, Flax and Honey Bread, Portuguese Cornmeal Bread, Olive Bread, One-Rise Buttermilk Bread, Chocolate Babka, Pumpernickel Bread, Italian Bread (Pani di Terni)
Makes 2 baguettes.
Ingredients
1 envelope granulated yeast or 1/10 lb. fresh yeast
1 cup water
2 1/2 cups flour
2 teaspoons salt
1 egg yolk (optional)
1 tablespoon water (optional)
Method
Mix the yeast into the water. Add in 2 cups of the flour and salt, mix until combined. Knead the dough for 5-8 minutes in the remaining 1/2 cup of flour. Round the dough up in a greased bowl, cover and let rise for 1 - 1 1/2 hours. Punch down and divide the dough into two portions. On a lightly floured board or counter, gently stretch the dough into logs and place in baguette forms. Cover and let the dough rise for 30-60 minutes.
Preheat the oven to 425 degrees.
If desired, combine the egg yolk and water and brush on top of the baguettes. Using a scissors or a serrated knife, slash the top of the baguettes to give the bread more room to expand. For softer baguettes, bake for 25-30 minutes. For a crustier outside layer, place a pan of boiling water in the oven alongside the baguettes.