Just Flour, Salt and Sugar. Easy to Measure Out Petit French Baguettes Recipe. Le Petit Français authentic French baguettes are all-natural with absolutely no preservatives. Produced on dedicated nut and peanut free bakery line. Enjoy a delicious, authentic baguette from France in minutes as you complete the baking process in your own oven.
Select Dough cycle, and press Start.
When the cycle has completed, place dough in a greased bowl, turning to coat all sides.
Cover, and let rise in a warm place for about.
You can cook Just Flour, Salt and Sugar. Easy to Measure Out Petit French Baguettes using 6 ingredients and 11 steps. Here is how you cook that. The Best Just Flour, Salt and Sugar. Easy to Measure Out Petit French Baguettes Recipe - How to Cook Tasty Just Flour, Salt and Sugar. Easy to Measure Out Petit French Baguettes
Ingredients of Just Flour, Salt and Sugar. Easy to Measure Out Petit French Baguettes Recipe
- You need 100 grams of Bread (strong) flour.
- You need 100 grams of Cake flour.
- It's 1/3 of to 1/2 teaspoon Salt.
- It's 1 tsp of Sugar.
- You need 1/2 tsp of Dry yeast.
- You need 150 ml of Lukewarm water.
French baguettes are really easy to make at home once you find a great recipe. Personally, I love small French baguettes like these on days that are particularly hot, when the Rocking Rebel and I are too lazy to You leave the starter to do its thing in the fridge before adding more flour, salt and water. The perfect baguette requires just four ingredients and a weekend at home. This is the most delicious DIY to try this fall. vegan. sugar-conscious.
Just Flour, Salt and Sugar. Easy to Measure Out Petit French Baguettes instructions
- If using a bread machine, set all ingredients in the machine and automate the process until the first rising by using "bread dough course"..
- [Kneading] Put all ingredients in a big bowl but separate salt from yeast. Then add lukewarm water. Mix them using cooking chopsticks or spoon..
- When the dough becomes crumbly, knead by hand. Patiently knead well for 10 minutes until the dough gets resilient and shiny..
- First Rising: When the dough becomes smooth, make it into a ball. Cover the bowl with plastic wrap and allow it to rise triple in size..
- After the first rising is done, divide the dough into 6 pieces. Cover them with a wrung out damp kitchen towel or a bowl, and let it rest for 15 minutes..
- Shaping: Stretch the dough into an oval shape. You can stretch it gently with your hand without using a rolling pin (that way there is less pressure on the dough)..
- Take the dough from one end and fold the dough in 3 or roll it up and seal the edges well. Here you can also fill it with bacon or olives..
- This is a crispy chocolate French baguette filled with chocolate chips. Later you can also make a "condensed milk French baguette" filled with condensed milk + butter..
- Second rising: To get the crispy texture, spray water on the surface. You can also moisten the dough by using a brush as shown in the photo or back of a spoon..
- Allow the dough to rise double in size for the second time at a warm place with high humidity. If you are using an oven with bread-rising mode, set it at 40°C for about 30-40 minutes..
- Preheat the oven to 220°C and bake it for about 15 minutes and it's done (in an electric oven bake at 230°C). Here in the photo, I added dried tomatoes and basil in the dough..
These baguettes are made with a mixture of strong and white flour and require no yeast, using baking powder as the rising agent. Bring all the smells and essence of your favorite French bakery to your kitchen with these homemade French baguettes. Just about every recipe on my site uses more flour than just about any other ingredient (except maybe sugar) and knowing how to measure flour properly is If your homemade brownies have ever turned out too cakey, your chocolate chip cookies too flat, your birthday cake too dry or your sugar cookie. Stir until the dough pulls away from the sides of the bowl, adding only enough additional flour as necessary; a slack (sticky) dough makes a light loaf. I fell in love with this baguette when I first visited France and have looked everywhere for a way to make it at home in the states.