v62 | Easy Homemade Baguette by Echo’s Kitchen
A Baguette, also known as French Loaf or French Bread uses very simple 4 main ingredients: Flour, water, yeast and salt.
Baguette is my choice of bread for tapas, for any type of sandwich and my favorite go to bread for my Tomato Bruschetta with Mozzarella and Ricotta cheese recipe that I shared with you last week. Watch the full video to learn how to make this incredibly delicious baguette in the comfort of your own kitchen.
INGREDIENTS:
3 1/2 cups All Purpose Flour (start with 3 cups of flour, if your dough is really too sticky, add the remaining 1/2 cup of flour)
1 1/2 cups of Warm Water (45-46 degree Celsius)
1 1/2 tsp of active dry Yeast
1 tsp of Sugar
2 tsp of Salt
A little bit of olive oil.
Helpful Tips:
1. Couche is a heavy cloth, typically linen, used to help bread dough keep its shape while proving.
2. If you do not have a professional flipping board, you can use DIY baguette flipping board. Make it by wrapping a cardboard sheet with aluminium foil paper.
3. A baguette has a diameter of about 5 to 6 centimetres and a usual length of about 65 cm, although a baguette can be up to 1 m long. I don’t necessarily follow these measurements. Feel free to form your dough/baguette with the sizes and dimensions of your preference.
4. First and second proving: You don’t have to place the dough inside the oven at 50 degree Celsius, you can just simply place the dough over the counter just keep in mind that the rising time may take a bit longer.
5. If you have a Cast Iron Skillet, use that instead of the deep baking tray. Place it on the lowest lever of the oven with some water.
6. You may also spray the dough with bit of water every 5 minutes if you like your baguette interior to be real soft and nice.
My Homemade Soda Bread Recipe, click here:
My Homemade Banana Bread Recipe, click here:
My Rustic Whole Wheat Bread Recipe, click here:
My Tomato Bruschetta with Mozzarella & Ricotta Cheese recipe, click here:
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Echo Caceres