Great eaten fresh from oven. Used to make sub sandwiches, etc.
Yes, you can make real French-style baguettes at home in your own kitchen. Chef John tells all the secrets in this fun recipe. Bread needs to rise 12 to 14 hours.
MMM! This is my all-time favorite baguette recipe! I don't use the egg-glaze though. Instead, I simply sprinkle flour over the dough. Also, i invested in a baguette pan(around $16) at William's Sonoma and it makes all the difference in getting that perfect crust. yum!
First of all, I was a little confused after reading the directions for this recipe. The dough cycle on my bread machine takes 1 hour 30 minutes; kneads, first rise, punches down the dough; then a second rise. For the life of me I couldn't see the need to have it rise again, form into loaves and rise again. Rise overkill was what I was thinking, but I went ahead with the submitter's directions. I also found that the 2 1/2 cups of flour was not nearly enough and had to add approximately an additional 1/2 cup. Instead of two baguettes, I opted to make one large loaf, which several reviewer's have done successfully. Results - a beautiful crusty loaf of French bread, lovely texture and taste. This is now my go to recipe for French bread. Thanks Judy for the recipe.
I was surprised to see how much I disliked this bread. To me the baguette tastes like flour and yeast, and is nothing close to the baguettes that I ate for years in Paris. This was really unpleasant to eat.
This bread has a great texture and flavor. However, I share others' opinion that the crust was not as crunchy as I would have liked. Also, I found the dough to be very sticky and not easy to knead by hand, something to keep in mind for us old-fashioned/technology-impaired folks. To sum up, it's tasty but I will keep looking for the perfect baguette recipe.
I made this with the dough setting on my bread machine. I added a 1/4 cup of my sourdough starter. I put a pan of hot water in the oven and baked it at 400 degrees. The flavor and texture matched that of a French Batard we used to get at a bakery 20 years ago. Outstanding!!