King Arthur Baguette Recipe

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Just Now Instructions. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, stir together the flour, 1 cup of water (227g), yeast, and salt until …

Rating: 4.1/5(84)
Calories: 40 per serving
Total Time: 4 hrs 35 mins
1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. In a large bowl, stir together the flour, 1 cup of water (227g), yeast, and salt until thoroughly combined, adding additional water if necessary to make a soft dough.
3. Cover the bowl and let the dough rest for 30 minutes., Knead the dough — by hand, mixer, or bread machine — until smooth.
4. Transfer it to a lightly greased bowl, cover, and let rise until doubled in bulk, about 1 1/2 hours., Fold the dough over onto itself several times.

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4 hours ago By Martin Philip. VERY gently, use a sharp knife or razor blade to make three diagonal 1/3"-deep slashes in each loaf. Mist the loaves heavily with warm water (or add steam to your oven; see …

Rating: 4.5/5(50)
Total Time: 11 hrs 37 mins
Servings: 2
Calories: 120 per serving
1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. Mix the starter ingredients till smooth, cover, and let rest at room temperature overnight., Next day, mix the starter with the remaining ingredients, kneading until the dough is nice and springy, but not totally smooth.
3. Place the dough in a lightly greased bowl, cover, and let it rise for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours., Divide the dough in half, and shape each half into a rough oval.
4. Wait 15 minutes, then fold each oval lengthwise, sealing the edge, and use cupped fingers to gently roll each piece into a long (about 17") log., Place the loaves onto a lightly greased or parchment-lined pan, cover, and let them rise until they're puffy but not doubled, about 2 to 2 1/2 hours.

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9 hours ago Place the logs, seam-side down, into the prepared baker. Cover the baker with the lid, and let the baguettes rise until very puffy, about 90 minutes. Preheat the oven to 450°F. Just before …

Rating: 4.4/5(55)
Total Time: 16 hrs 30 mins
Servings: 3
Calories: 35 per serving
1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. Stir together all of the ingredients in a large bowl.
3. Gently knead everything together for 1 to 2 minutes to make a slightly sticky, rough dough., Place the dough in a lightly greased bowl, cover, and let rest for 2 hours, folding the dough over on itself several times after the first hour, and then after the second hour; this will deflate the dough, redistributing the yeast and oxygen., Cover the bowl, and refrigerate the dough overnight., Transfer the dough to a lightly greased surface, divide it into three pieces, and shape each piece into a 10" x 4" oval., Fold each oval in half lengthwise, and seal the edges with the heel of your hand.
4. Flatten slightly, then fold and seal from the opposite side.

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1 hours ago 8. Preheat the oven to 450°F. Just before baking, remove the lid of the baker, slash the tops of the baguettes several times, and spritz with water. Return the lid to …

Estimated Reading Time: 1 min

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3 hours ago 1 1/2 teaspoons active dry yeast or instant yeast. 1 cup + 2 tablespoons (255g) water, lukewarm. all of the starter. 3 1/2 cups (418g) King Arthur Unbleached All-Purpose Flour*. 2 teaspoons (12g) salt. Instructions. To make the starter: Mix everything together to make a soft dough. Cover and let rest at room temperature for about 14 hours

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3 hours ago King Arthur Quick Baguettes can be ready in just a few hours (after you make the poolish the night before, which takes maybe 2 minutes) so you can start after lunch and have delicious warm baguettes to serve with dinner. The recipe, as well as a few new techniques, comes from the half-day “Beauty and the Baguette” class we took at the

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Just Now Preheat the oven to 450°F. Just before baking, remove the lid of the baker, slash the tops of the baguettes several times, and spritz with water. Return the lid to the baker. Bake the …

Rating: 4.6/5(13)
Total Time: 18 hrs 43 mins
Servings: 2
Calories: 140 per serving
1. To make the sponge: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. Mix together, cover, and set aside to rest for 12 to 24 hours at room temperature; the longer you let it sit, the more of a tang your bread will have., To make the dough: Mix and knead together the sponge, flour, salt, and yeast for 8 to 10 minutes, until the dough becomes smooth and elastic., Add the hazelnuts, raisins and fennel seeds, kneading until everything is evenly incorporated., Place in a greased bowl, cover, and allow to rise for 1 to 1 1/2 hours, until nearly doubled in bulk., Gently deflate the dough, and divide it in half., Form it into logs about 10" to 12" long, and place them on baking sheets (or in a couche).
3. Cover, and let rise for 1 hour., If baking on a stone: Preheat the oven and stone for 30 minutes at 475°F., Just before placing the loaves in the oven, cut three or four diagonal slices down the center of each, and spritz with water., Place the loaves on the stone, then reduce the oven heat to 375°F.
4. Bake the baguettes for 20 to 24 minutes, until they're medium brown., If baking on sheet pans: Preheat the oven to 450°F., Prepare the baguettes for the oven as directed above, and bake for 10 minutes., Reduce the oven heat to 375°F and continue baking for an additional 10 to 12 minutes., Store bread, well-wrapped, for 2 days at room temperature.

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9 hours ago Soft Dinner Rolls King Arthur Baking best www.kingarthurbaking.com. Place the rolls in the prepared pan (s), cover, and let rise for 1 hour, until puffy-looking and just barely touching each other. Toward the end of the rise time, preheat the oven to 350°F.

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3 hours ago We traveled to Norwich, VT a few weeks ago for the half-day “Beauty and the Baguette” class at the stste-of-the-art King Arthur Baking Education Center.We’ve taken a more intensive baguette class there in the past and mainly wanted to experience a live vs remote class after so many Zoom sessions during the pandemic.

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4 hours ago Crumpets King Arthur Baking top www.kingarthurbaking.com. Combine all of the ingredients in a bowl, and beat vigorously for 2 minutes. A stand or hand mixer, set on high speed, work well here. Cover the bowl, and let the batter rest at room temperature for 1 hour. It will expand and become bubbly.

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1 hours ago King Arthur Flour’s Classic Baguette Recipe. Classic French Baguettes . Save Print. Prep time. 20 hours. Cook time. 24 mins. Total time. 20 hours 24 mins . This is the King Arthur Bakealong recipe for Classic Baguettes. If I can make the crusty, wonders of the bread world -- so can you! Author: King Arthur Flour.

Cuisine: French
Category: Bread
Servings: 3
Total Time: 20 hrs 24 mins

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3 hours ago I have never baked before, but I get the King Arthur catalog. While looking through it today I came across a recipe for "guaranteed" baguettes which I'd love to try. Problem is I already don't understand the recipe. It calls for making a starter which is 1/2 cool water, 1/16 tsp active yeast or instant yeast, and 1 cup bread flour.

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6 hours ago INGREDIENTS. 17 ounces 3 3/4 cups bread flour 0.34 ounces 2 teaspoons kosher salt 0.13 ounces 2 1/2 teaspoons (about 1 and 1/4 packets) instant dry yeast 10 ounces 1 1/4 cups warm water (98-105 degrees F). DIRECTIONS: Crusty French Baguette Recipe PREPARING THE DOUGH. In the bowl of a stand mixer with the dough hook attached, combine the bread flour …

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4 hours ago 9" x 15¼" x 4" (holds a 3-cup flour recipe) Each well is 1" deep. Makes three 13½" x 2¼" baguettes. Made of Burgundy clay. Made in France. Recipe book included. Our recipe for Easy Crusty Baguettes was developed especially for this pan, and bakes up perfectly. Dishwasher- and freezer-safe. Oven-safe to 500°F.

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8 hours ago I made these baguettes with the master gluten free baguettes with the master gluten free recipe, using the flax seed concotion instead of eggs, and they turned out great. I actually like the eggless version better. Like I said in a comment from few days ago, I love you Zoe and Jeff! These GF breads are fantastic overall, and not just as a GF bread.

Estimated Reading Time: 6 mins

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3 hours ago Combine ingredients. For added flavor do a warm rise for 3 hours at ~88 degrees, folding dough over itself every hour. Add to greased bowl and cover. Refrigerate overnight. Remove from the refrigerator and allow to come to room temperature.

Reviews: 1
Servings: 6
Cuisine: French
Category: Bread

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Just Now The best king arthur bread flour recipes on yummly king arthur baguettes, homemade king cake, king arthur flour’s plain bagels. This recipe for gluten free monkey bread is easy, although not quick. Preheat the oven to 350 degrees f and line a 9” x 5” loaf pan with parchment paper. “rolling it, kneading it, it has lots of tactile and

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4 hours ago Our #1 selling product. Our all-purpose flour is an essential ingredient for every baker, and works in any recipe calling for "flour" or "all-purpose flour," yielding exceptional results. Unbleached and unbromated, this flour is milled to be versatile: strong enough for bread and gentle enough for tender, delicate scones and cakes.

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8 hours ago Enjoy your baguettes with soup, salad, a wedge of cheese, or just as-is. Bundle includes a printed recipe to get you started, but the sky is the limit on how you choose to personalize! King Arthur Baguette Transfer Peel (¼" x 4" x 26") Baker's Couche (24" x 26") King Arthur Curved Walnut Lame. King Arthur Bowl Scraper.

Brand: King Arthur Baking
Price: $104.65

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9 hours ago Feb 22, 2015 - These crunchy baguettes feature a chewy interior riddled with holes, and a crisp, deep-gold crust.

Rating: 4.6/5(424)
Estimated Reading Time: 7 mins
Servings: 3
Total Time: 19 hrs 50 mins

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2 hours ago Put the bottom of the baguette baker in the cold oven and set temperature to 500. When the oven reaches 500, carefully take the baker out of the oven and put on the stove top. Place the dough into the hot baker. There is no need to oil or flour it. don't fret …

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Just Now Open the oven, taking caution not to get burned by steam, and slide the baguettes off onto the baking stone. Close the oven and reduce …

Rating: 5/5(194)
Category: Bread
Cuisine: European, French
Calories: 158 per serving
1. Mix all ingredients in a bowl, cover with a plastic wrap and let rest for 15 minutes.
2. Over a period of 1 1/2 hours, do 3 sets of stretch and folds, flipping the dough upside down after each set.
3. Cover the bowl with a plastic wrap and place in refrigerator overnight for about 12-14 hours.
4. Turn the dough on a lightly floured work surface. Divide into 3 equal parts and shape into rectangles. Cover and let rest for 45-60 minutes.

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3 hours ago This time around, Martin and Arlo are baking in King Arthur's new photo studio! They're showing you how to make classic French baguettes, from the mix to sha

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8 hours ago Bread Baking. Baguette. Peasant Bread. No Rise Bread. Baking Stone. King Arthur Flour. Unkneaded Six-Fold French Bread. This simple yet versatile bread recipe, accessible to both beginning bakers and professionals baking at home, comes to us from "Bread: A Baker's Book of Techniques and Recipes," a book by Jeffrey Hamelman.

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9 hours ago This recipe appeared on the back of our King Arthur flour bags for years. Many a baker has learned to bake crusty, chewy hearth-style bread using this recipe — how about you? With its directions geared towards the beginning bread baker, …

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8 hours ago Jan 5, 2021 - Explore Sita Mistry's board "Crusty baguette recipe" on Pinterest. See more ideas about baguette recipe, king arthur flour, crusty baguette recipe.

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6 hours ago Lightly oil a sheet of parchment and lay on top of the baguette. Place in a warm place like an oven preheated to 200° F then turned off. Allow the baguette to rise for 20-30 minutes, then preheat the oven to 375° F (static) or …

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9 hours ago Handcrafted in France by Emile Henry - a family-owned business making the finest ceramic bakeware since 1850 - the Demi-Baguette Baker let's you craft five gorgeous, crisp-crusted small baguettes at a time, and seriously up your sandwich game. The baker's domed lid traps steam to create the crackly exterior and airy interior classic baguettes

Rating: 5/5
Brand: Emilehenry

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4 hours ago The long rectangular board makes it easy to transfer your shaped and risen baguettes from a couche to a baking surface. The beveled edges help grab the loaves and transfer them without getting stuck. For ease of use, this peel can't be topped. Features our …

Rating: 4.6/5
Brand: Kingarthur

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4 hours ago For this recipe you will end up with four portions if you. do this. I decided to use the starter using the Sourdough Baguette recipe from the King Arthur Flour site as a starting …

Rating: 5/5(2)
Category: Bread
Cuisine: American
Calories: 104 per serving
1. In a large bowl, combine the water, starter, and 1 cup of the flour, mixing until smooth. Stir in the salt, sugar, and yeast; then add the additional 1 cup of flour.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.
2. Knead the dough for about 7 minutes in a stand mixer; or 8 to 10 minutes by hand, on a lightly greased work surface. You may also knead the dough using the dough cycle on your bread machine. Once its finished kneading, turn the dough into an oiled bowl, cover the bowl, and let the dough rise in a warm location until doubled in bulk, about 90 minutes.
3. Gently deflate the dough, and divide it into two pieces for the baguettes. Shape each piece into a 16-inch long loaf, and place the loaves, at least 4-inches apart, on parchment-lined baking sheets, or in lightly greased baguette pans.If you're using baguette pans, make the loaves 15-inches long. Make three diagonal slashes in each loaf with a sharp knife or razor blade.
4. Cover the loaves with lightly greased plastic wrap, and let them rise in a warm location for 1-1/2 to 2 hours, or until they're nice and puffy. Towards the end of the rising time, preheat your oven to 425°F.

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5 hours ago Therefore, once you are comfortable with this straight method, I would definitely encourage you to move on to more complex recipes. Straight Baguette Note: makes 4 baguettes, each 220g, 40CM in length. AP flour (I used King Arthur AP flour because most people can get that easily and reproduce the recipe with the same flour), 500g

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4 hours ago From standard bread loaf pans to baguette bakers, we have the pan you need to bake your favorite bread. Shop Now!

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9 hours ago Generously flour your hands and the baking sheet. Take the dough (if it sticks, apply more flour to your hands) and form a baguette shape. Place it on a baking sheet and …

Rating: 4.8/5
Total Time: 1 hr 5 mins
Category: Bread
Calories: 230 per serving
1. The night before, combine all ingredients together. First mix the dry ingredients together and then add water. Mix the ingredients until the dough comes together. Cover it with a plastic wrap and let it sit for 12-20 hours on the countertop.
2. The following day, the dough should be wet, sticky and bubbly. Generously flour your hands and the baking sheet.
3. Take the dough (if it sticks, apply more flour to your hands) and form a baguette shape. Place it on a baking sheet and sprinkle a generous amount of flour on it. Cover it with a towel. Let the dough rise in a warm place for 1-2 hours.
4. Preheat the oven to 450 °F. You will need to have 2 shelves in an oven. Fill a deep cooking sheet with 2 cups of hot boiled water, and place it on a lower level, inside your oven. This will make the bread crispy on the outside. Place the bread on the top rack. Remove water from the oven after 10 minutes. Keep on baking the bread for another 30 minutes or until golden crispy brown.

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1 hours ago Its recipe for baguettes says specifically to use "Type 55" flour, which today I have learned contains a bit less protein (9-10%) as compared to the "All-Purpose" flour (10-12%) that I've been using. Apparently Type 55 flour is the traditional flour used in making bagguetts in France.

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7 hours ago One of the best things about this recipe (and the King Arthur recipes in general) is the number of options and substitutions provided. Though there were instructions for baking with a baguette pan and using the special tool to slice the tops, there are also modifications for baking stones and cookie sheets, as well as slicing with a knife.

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4 hours ago Apr 21, 2020 - Explore Jimpolecat's board "French baguette recipe" on Pinterest. See more ideas about king arthur flour, baguette recipe, baking.

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1 hours ago Oct 4, 2021 - Explore Mary Q's board "King Arthur sourdough baguettes" on Pinterest. See more ideas about sourdough, sourdough bread recipe, sourdough recipes.

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9 hours ago Éric Kayser's traditional baguette recipe. Knead the 500g of flour with the 330g of water for a few minutes (about 4 minutes at slow speed). Let it rise at room temperature and …

1. Day 1: Mix 20g of rye flour with 5g of honey and 20g of water. Mix until there should be no flour left in the bottom of the glass. Let rest and cover with a clean kitchen cloth at room temperature for 24 hours.
2. Knead the 500g of flour with the 330g of water for a few minutes (about 4 minutes at slow speed). Let it rise at room temperature and under a kitchen towel for about 1 hour.

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6 hours ago The following is an abbreviation of the King Arthur Flour website with my changes annotated with a dash (-). I used King Arthur bread flour and their recommended yeast. 1 ) Oven temperature. Increase 15 to 25 degrees because evaporation happens more quickly. I cooked the baguettes at 475 instead of the 450 suggested for sea level cooking.

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6 hours ago This recipe is amazing. I love how quick and easy it is for homemade bread. I even tried putting this dough in a loaf pan and it turned out great. I halved the recipe and baked for 18 minutes and was perfect. Thanks for the quick and easy homemade baguette recipe.

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Just Now Overnight Proof. This recipe is really great thanks to the overnight proof. I love to make the dough the day before, like at 9 p.m., to continue the day after at 9/10 a.m., for a baguette ready at about 11:30 a.m. and eaten at 12 a.m. when my hubby and I have lunch 😉

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Frequently Asked Questions

How do you make a baguette step by step?

Generously flour your hands and your baking sheet. Form dough into baguette shape (about 12 inches long) and let it rise in a warm place for 1-2 hours. Bake in the oven for ten minutes with a pan of boiled water resting on the bottom rack. Remove the water and bake until golden brown. Use the right flour.

What are the ingredients in a baguette?

The ingredients in baguettes are pure simplicity: flour, water, salt, and yeast. It's the baker's technique that turns an average baguette into an all-star.

What kind of baguette baker do you use?

If you're as much a fan of crisp-crusted baguettes as we are, try our stoneware baguette baker from Emile Henry. Using the baker with this recipe guarantees loaves with a soft, chewy interior and crunchy exterior.

What is the best gluten free baguette recipe?

Gluten free baguettes made with gfJules Pizza Crust Mix and brushed with whole egg wash for darker browning of the crust. If you’d prefer to make a softer Italian Bread loaf, don’t spritz, and cover the bread during the second half of the bake time with foil to keep it soft all the way through.

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