The Recipes

Lately I have been baking homemade French Baguette nearly every other day.  The recipe I use is so convenient and the bread comes out of the oven crusty and crunchy on the outside, light and airy on the inside.  I start the dough early in the morning and let it rise all day.  Just before dinner I shape the loaves, start the oven, and like a dream, hot, crusty French Baguette for dinner!  If you love bread, you may want to try this:

French Baguette

2 Cups really warm water (1 cup from cool tap/1 cup from heated tea kettle(
1 Tbs raw sugar (or any sugar, honey - something to feed the yeast)
1 Tbs sea salt
1 Tbs active dry yeast

• Combine the dry ingredients in a large bowl.  I use a stoneware bowl because it adds to the ambiance of baking homemade bread!
• Make sure the water is the right temperature - this would be not too hot, but not too cold - should be the bath water temperature.
• Add the water to the bowl with the dry ingredients, give a little stir, and let it rest for a couple of minutes to make sure your yeast is activated

4 Cups of all-purpose flour (I like King Arthur)

• Add the four cups of flour to the yeast mixture - making sure the dough is not dry; a little sticky is better than too dry. Cover the bowl and let it rest in a warm area of your kitchen for several hours.  

About an hour before dinner start to prepare your loaves of bread.  Place the dough on a floured surface and shape it into a thick log; divide into three sections.  Using plenty of flour roll each section into a nice long baguette shaped loaf and place on your baking sheet.  Cover with wax paper to keep the draft off your dough.  

Your oven needs to be preheated - this bread will not have the same crunchy quality without the perfect temperature.  So preheat that oven to 550 °; that's right 550 - as high as it will go on most ovens.  This is the secret to great French Baguette.  I place a 9x11 pan of water on the bottom oven rack.  PLEASE NOTE:  THERE WILL BE STEAM SO USE CAUTION EVERY TIME YOU OPEN YOUR OVEN DOOR TO PREVENT STEAM BURNS

Time to remove the wax paper and grab a pair of scissors.  Make a diagonal snip every couple of inches down the top of your baguette for an authentic artisan bread look.  Real bakers use a spray water bottle to mist the dough but I just sprinkle some cold tap water on top of the loaves immediately prior to putting them into the oven.  PLEASE NOTE:  THERE WILL BE STEAM WHEN YOU OPEN THE OVEN DOOR; USE CAUTION TO PREVENT BURNING YOUR FACE AND HANDS

At about the seven, or eight, or nine minute mark I pull the loaves out and give them another little sprinkle of water.  After about fifteen minutes I use a wooden spatula to give them the tap test.  Just tap the top of the loaves and listen for a very hollow sound and a hard, crunchy top.  Your loaves should be a deep golden brown, without being burnt.  Take them out of the oven and let rest uncovered while you prepare your table.  

This bread is light and airy on the inside while giving an authentic French Baguette crunch on the outside.  I can't help myself; I'm going to need a bigger apron.

Serve with homemade pesto - oh my word.  It is also perfect with real butter or dipped in olive oil, balsamic vinegar, with Parmesan cheese.