Baguette Bread

I posted on Facebook Sunday that I was out of bread and needed to make some for our dinners this week.  I had a request for the recipe.  I thought I would share how I make my bread.  

I have been using the French Bread in the Kitchenaid booklet.  

I warm my bowl by running hot water on the outside of the bowl.  I add 2 1/2 cups warm water with 2 packages or 4 1/2 teaspons of yeast.  To this I also add 1 teaspoon of sugar, using a whisk to dissolve.  I let this  sit for about 5 minutes or until it is bubbly.  While this is happening, I put in a small dish 1 tablespoon kosher salt and melt 1 tablespoon unsalted butter.  I premeasure 7 cups of unbleached flour in a seprate bnowl.  

I add about half the flour to the mixing bowl with the yeast in it.  I then add my salt and butter.  I start my mixer at the lowest speed and mix until it is coming off the side of the bowl.  Then I start adding a little flour to the bowl and continue mixing.  Most days, I end up using all the 7 cups of flour.  It depends on the weather and humidity. I then time my mixing for about 5 minutes.  

Take the dough out of the bowl and work in a little flour if the dough is sticky.  I knead for a minute or so, shaping into a ball.

Place it in a greased bowl and spray some oil on the top of the dough.  Cover with plastic wrap and let rise for 60 minutes.

After the dough has risen for 60 minutes, take out of bowl and punch down.

  Since I am making baguettes, I divide the dough in 1 pound portions.  

Start flattening out the one of the dough balls.  I prefer not to flour my counter so the bread will sort of stick and shape better.  I flatten and shape just using my fingers.

I place my loaf pan in front of me so I know how long to make the loaf.  Start rolling up the dough starting at the edge.  I roll the dough with my fingers and roll outward to get the length I need.

Place the shaped loaves in the pans.  I found these pans on Amazon.  I love them.  No greasing, flouring or transferring to another pan.   Score your loaves with a shallow diagonal slits.

Cover and let rise 60 additional minutes.  Preheat your oven to 450 degrees.

Bake for 25 minutes.  About 5-6 minutes before the end of the baking, brush eash loaf with one eggwhite with a little water (whisked).

  

Take out of the oven and cool on a wire rack.

Note:

Just to let you know that you do not need a mixer to make this bread.  Mix ingredients with a spoon or dough whisk.  Knead on floured counter for about 5 minutes.  I find it easier to place a cople of fat phone books on the floor and stand on them while I knead.  If you don't have these pans you can place risen loaves on a pizza board sprinkled with a little corn meal.  Transfer to a preheated stone sprinkled with a little corn meal.  

I love making bread.  It is one of my most favorite items in baking.  I have been making all types of bread for at least 30 years.  At first they weren't very good.  But as the years go by, I've gotten better.  Practice makes perfect.


Make sure you at least get one slice before it cools.  Baker's choice, you know.  Enjoy.

This post is being linked to Homestead Revival Barn Hop