Baguette/French Bread

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French Bread

French Bread

A very busy week as my son was down with stomachache and there was no water for the lasy two days.

But still, i somehow managed to fulfill my desire of baking this beautiful bread called Baguette. I have read several recipe before which says it is to be made by bain-marie, which, i have never done  before and scared of doing water bath in oven it seems dangerous to me but trust me i have taken several dangerous task in baking before, look i managed to survive with my oven.

I read in Sanjeev Kapoor’s book which read brushing with water from time to time while baking give the same crust and see I got the perfect baguette.
It is a long loaf of bread with a hard crust and soft on the inside. It is a popular accompaniment to continental food. I however half the recipe.

Recipe adapted from Sanjeev Kapoor

Ingredients

3 cups Flour
1tsp salt
7gms fresh yeast
oil for greasing

Method

baquetteSift flour and salt into a bowl. Mix the yeast with one cup and 2tbsp of lukewarm water in a large bowl and stir until dissolved. Gradually beat in half the flour to form a batter. Cover the bowl with cling film and set aside for about three hours, or until the dough triples in size and starts to collapse.

Add the remaining flour, a little at a time, beating it in with your hand. Turn the dough out a lightly floured surface and knead for eight to ten minutess to form a moist dough add water if required. Place in an oiled bowl, cover with a damp cloth and leave to rise in a warm place for about one hour till double in size. Knock back the dough and turn out onto a floured surface.

Roll the dough out into a large round. Fold the two side of the top half inwards in the shape of triangle and roll the triangle down till you reach the other end of the round to form an oblong shaped loaf. Make cuts on the top, cover with a damp cloth and aside to rise

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Ready to bake

Ready to bake

Preheat the oven to 180 degree Celcius.

Place the loaf on a baking tray in a tin. Bake for about forty to fifty minutes. Remove from the oven and transfer the loaf to a wire rack to cool.

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