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This is a perfect and easy recipe for home made baguettes. They get soft on the inside and crispy on the outside, like real baguettes from the bakery. The dough need to rest for 10-12 hours before you can cook them.
Ingredient List for 3 servings:
0,25
teaspoon
Yeast
325
gr
Room temperature water
1,25
teaspoon
Salt
450
gr
Flour
Oven temperature:
250 degree Celsius
Instructions:
Pour the yeast in a bowl.
Add the water and stir it together.
Add the flour bit by bit and stir it with a wooden spoon until the dough let go from the sides of the bowl.
Add some flour around the dough in the bowl.
Put some plastic foil over the bowl, and the a towel over the plastic foil.
Put the bowl in the oven without heat for 10-12 hours so it have time to grow.
Take out the dough from the oven and divide it in to 3 parts.
Roll the dough in to 3 baguettes.
Place a baking paper on a baguette baking plate, and then put the baguettes on the form.
Sprinkle some flour over the baguettes.
Put the baguettes in the oven again without heat for 1 hour.
Take out the baguettes from the oven.
Start the oven on 250 degree Celsius, and place on the lower part of the oven a bowl of water.
Right before you put the baguettes in the oven, cut them on the top with long cuts along the baguettes.
Take out the water bowl from the oven.
Spray the baguettes with some water, and put them in the middle of the oven. Spray some water in the oven right before you close it.
After 10 minutes open the oven and spray some more water in it. Then lower the heat to 200 degree Celsius.
Let the baguettes in the oven for another 15-20 minutes.
Take out the baguettes and let the cool down before serving them.
A selection of recipes from the same country.
This recipe is from
France
These buns have a fun name and are easy to do. These are typical French buns that you find at the bakery shops. In French they are called "Escargots (Meaning snails!) aux pommes et raisins". You can serve them with a coffee in the afternoon or maybe eat them for breakfast during the weekend.
Homemade French Alsatian Christmas cookies with the taste of vanilla. These cookies can already be made in the beginning of November and kept in a tin box with baking paper before being served around Christmas. However, it is unlikely that these small delicious treats will last that long!
Mehlknepfele is handmade big Alsatian pasta. This dish is found allover Alsace and can almost be served to any dish. It fits very well to sausages and a creamy pasta sauce and mushrooms.
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