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  • Classic French Baguettes Recipe

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    corbu_george
    218 vizualizări2 pagini
    The bread machine makes a French bread that is light and airy due to the mechanical action of the kneading blade. Adapted from a Joe Ortiz recipe designed for the food processor which is incredibly good for a bread machine mixed-home oven baked version. You must have a baguette tray to make the loaves; they are too soft to stand on their own on a baking sheet.

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    Beth Hensperger Recipe - Bread Lovers Bread Machine - Classic Baguettes

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    The bread machine makes a French bread that is light and airy due to the mechanical action of the kneading blade. Adapted from a Joe Ortiz recipe designed for the food processor which is incredibly good for a bread machine mixed-home oven baked version. You must have a baguette tray to make the loaves; they are too soft to stand on their own on a baking sheet.

    Drepturi de autor:

    Attribution Non-Commercial (BY-NC)
    Descărcați ca PDF, TXT sau citiți online pe Scribd
    Indicator pentru conținut neadecvat
    218 vizualizări2 pagini

    Classic French Baguettes Recipe

    Încărcat de

    corbu_george
    The bread machine makes a French bread that is light and airy due to the mechanical action of the kneading blade. Adapted from a Joe Ortiz recipe designed for the food processor which is incredibly good for a bread machine mixed-home oven baked version. You must have a baguette tray to make the loaves; they are too soft to stand on their own on a baking sheet.

    Drepturi de autor:

    Attribution Non-Commercial (BY-NC)
    Descărcați ca PDF, TXT sau citiți online pe Scribd
    Indicator pentru conținut neadecvat
    din 2

    ClassicBaguettes

    Makes2baguettes Thebaguetteisatechnicallyanewshapeinthebreadworld;thelongonesappearedinParis duringthe1930sinresponsetothepublicwantingmorecrustthancrumb.Thebread machinemakesaFrenchbreadthatislightandairyduetothemechanicalactionofthe kneadingblade,atypeofmixingthatjustcannotbereproducedbyhand.Italsoenablesthe doughtostaymoister,thusgivingathin,crispcrust.ThisisaclassicFrenchbaguette adaptedfromaJoeOrtizrecipedesignedforthefoodprocessorwhichisincrediblygoodfor abreadmachinemixedhomeovenbakedversion.Youmusthaveabaguettetraytomake theloaves;theyaretoosofttostandontheirownonabakingsheet.Ilovehowlongandthin thebaguettesareaftertheyarebakedinaveryhotoven.AndIwasdelightedtobeableto tearintoahotloafandhavecrumbsshatteronthecounter.Perfect!exclaimedmy neighborswhenIbroughtthemastillhotwand. 11/2and2poundloaves 11/2cupswater 31/4cupsunbleachedallpurposeflour 2teaspoonsglutenwithpowderedvitaminCadded 13/4teaspoonssalt 21/2teaspoonsbreadmachineyeast 1.Placealltheingredientsinthepanaccordingtomanufacturersinstructions.Programfor theDoughcycle;pressStart.Doughballwillbesticky.Donotaddanymoreflouratthis point. 2.Greasetwo18inchlongby2inchwidebaguettetraycradles.Attheendofthecycle whenthedoughhasrisen,themachinewillbeep.Turnoffthemachine,immediatelyremove thebreadpanfromthemachine,andscrapethewetdoughoutwithadoughcardontoa flouredworksurface.Kneadafewtimeswithyourdoughcardtoincorporatejustenough flour,nomorethan1/4cup,sothatthedoughisnotinapuddleandyoucanshapethe

    2000 The Bread Lover's Bread Machine Cookbook

    loaves.Youwantthisdoughtostayaswetaspossible.Dividethedoughinto2equal portions. 3.Flatteneachportionintoathin10by6inchrectanglewiththepalmofyour hand.Startingatthelongend,rolleachup,usingyourthumbstohelprolltightly.Withthe sideofyourhand,defineadepressionlengthwisedownthecenterofthedough.Repeatedly foldthedoughoverinthirdstomakeatightlogandpinchseamstoseal.Stretcheachlogby rollingitonthetablebackandforthwithyourpalmsafewtimesuntilabout15inches long.Gentlytransfer,seamsidedown,tothepreparedpan.Stretchthelogtofitthepan,18 incheslong.Nodoughwillhangovertheendsofthepans.Coverlooselywithacleantea towelandletriseatroomtemperatureuntiltwoandahalftimesitssizeinbulk,about1 hour. 4.Withasmall,sharpknife,slashthesurface3or4timesonthediagonal,nomorethan1/4 inchdeep.Thismustbedonegently,asthedelicatedoughwilldeflateslightly.Recoverand preheattheovento450,linedwithabakingstoneortilesonthecenterrack. 5.Lightlybrushthetopswithcoldwater.Placethepandirectlyonthestoneandbakefor20 to25minutes,oruntilthesurfaceoftheloavesareadeepgoldenbrownandsoundhollow whentappedwithyourfinger.Removetheloavesfromthepansimmediatelytoacooling rack.Eathotorwithin2hours.

    2000 The Bread Lover's Bread Machine Cookbook

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