How to Make Baguettes

Fluffy on the inside, crunchy on the outside, baguettes are the perfect addition to your meal. Follow these three steps and learn how easy they are to make.

Oxmoor House

How to Make Baguettes

A high baking temperature, a high ratio of water to solids, and allowing the mixture of flour, yeast, and water to rest 15 minutes (a process called autolyse) produce the baguette's airy interior and crunchy crust. Autolyse allows the flour to absorb water so the dough is less sticky when you knead it, which helps keep the texture light. Don't add too much flour when kneading and shaping the dough.

View Recipe: Baguette

Oxmoor House

Step One: Divide the Dough

Divide the dough in half. Roll each on a floured surface into a 12-inch rope with slightly tapered ends.

Oxmoor House

Step Two: Preparing Dough to Rise

Place the ropes on a large baking sheet sprinkled with cornmeal. Lightly coat the dough with cooking spray. Cover, and let rise until the dough has doubled in size.

Oxmoor House

Step Three: Uncover and Bake Dough

Uncover the dough, and cut 3 (1/4-inch deep) diagonal slits across top of each loaf. Bake until loaves are browned on bottom and sound hollow when tapped.

Printed from:
http://www.cookinglight.com/cooking-101/techniques/how-to-make-baguettes-00412000078156/