King Arthur French Baguette Recipe

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4 hours ago Mist the loaves heavily with warm water (or add steam to your oven; see "tips," below). Bake the baguettes for 22 to 28 minutes, until they're golden brown. …

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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5 hours ago Or, for the very crispiest baguettes, turn off the oven, crack it open about 2", and allow the baguettes to cool completely in the oven, until both baguettes and …

Rating: 4.6/5(424)
Total Time: 19 hrs 50 mins
Servings: 3
Calories: 60 per serving
1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. To make the starter: Mix everything together to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. The starter should have expanded and become bubbly., To make the dough: Mix and knead everything together — by hand, mixer or bread machine set on the dough cycle — to make a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. If you're using a stand mixer, knead for about 4 minutes on medium-low speed (speed 2 on a KitchenAid); the finished dough should stick a bit at the bottom of the bowl., Place the dough in a lightly greased medium-sized bowl, cover the bowl, and let the dough rest and rise for 45 minutes. Gently deflate the dough and fold its edges into the center, then turn it over in the bowl before letting it rise for an additional 45 minutes, until it's noticeably puffy., Turn the dough out onto a lightly greased work surface. Gently deflate it, and divide it into three equal pieces., Roun
3. With the seam side down, cup your fingers and gently roll the dough into a 16" log. Your goal is a 15" baguette, so 16" allows for the slight shrinkage you'll see once you're done rolling. Taper each end of the log slightly to create the baguette's typical "pointy" end., Place the logs seam-side down onto a lightly greased or parchment-lined sheet pan or pans; or into the folds of a heavily floured cotton dish towel (or couche). Cover them with lightly greased plastic wrap, and allow the loaves to rise until they're slightly puffy ("marshmallow-y" is the term we use in our baking school). The loaves should certainly look lighter and less dense than when you first shaped them, but won't be anywhere near doubled in bulk. This should take about 45 minutes to an hour at room temperature (about 68°F)., Towards the end of the rising time, preheat your oven to 450°F with a cast iron pan on the floor of the oven, or on the lowest rack. If you're using a baking stone, place it on a middle rack.

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6 hours ago Let the dough rise. Place the dough in a lightly greased medium-sized bowl, cover the bowl, and let the dough rise for 90 minutes, gently deflating it, pulling the edges into the center, and turning it over after 45 minutes. …

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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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7 hours ago This is a French recipe, and the word “poolish” is how the French say Polish. This is a starter that sits for at least 14 hours, and bubbles up (ferments). It’s easy to do, you just have to wait a day to taste these delicious baguettes. We used King Arthur’s West Coast Artisan ™ French-Style flour.

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6 hours ago The Almost-No-Knead Baguette. Refrigerate overnight, or for up to 7 days. To bake bread: Scoop out a scant 1 pound of dough (about ¼ of the batch, about …

Rating: 4.6/5(59)
Calories: 50 per serving
Total Time: 3 hrs
1. Find a large (6-quart) bowl or bucket, for dough storage in the fridge.
2. Lightly grease the bowl or bucket., To make the dough: Place the water directly into the bowl or another large container., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
3. Add the dry ingredients to the water, and stir to combine.
4. Mix until there are no dry spots; the texture of the dough should be fairly soft., Knead the dough gently for a few minutes, by hand; it'll be very sticky.

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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: …

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7 hours ago Instructions. In a large bowl, combine the water, starter, and 3 cups (360g) of the flour, mixing until smooth. Stir in the salt, sugar, yeast, and gluten, then an …

Rating: 4.3/5(174)
Total Time: 4 hrs 45 mins
1. In a large bowl, combine the water, starter, and 3 cups (360g) of the flour, mixing until smooth., Stir in the salt, sugar, yeast, and gluten, then an additional 1 1/2 to 2 cups (180g to 240g) of flour.
2. 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., Knead the dough for about 7 minutes in a stand mixer; or 8 to 10 minutes by hand, on a lightly greased work surface.
3. You may also knead this dough using the dough cycle on your bread machine; once it's finished kneading, transfer it to a bowl to rise, as directed below., Turn the dough into an oiled bowl, cover the bowl, and let the dough rise until doubled in bulk, about 90 minutes., Gently deflate the dough, and divide it into six pieces (for thin baguettes) or three pieces (for thicker Italian loaves)., Shape each piece into a 16" long loaf, and place the loaves, at least 4" apart, on parchment-lined baking sheets, or in lightly greased baguette pans (French loaf pans).
4. If you're using baguette pans, make the loaves 15" long., Cover the loaves with lightly greased plastic wrap, and let them rise for 1 1/2 to 2 hours, or until they're nice and puffy.

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5 hours ago Calories: 28 per serving. 1. Measure the warm water in a small bowl and sprinkle the yeast on top. Set aside and allow the yeast to dissolve and become foamy. 2. Measure the bread flour into a large bowl and stir in the salt. 3. Make a well in the center of the flour mixture, and stir in the dissolved yeast. 4.

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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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1 hours ago Ingredients. Make the starter (a.k.a. poolish) Mix the following in a medium-sized bowl: ½ cup cool water. 1/16 teaspoon active dry yeast or instant yeast. 1 cup King Arthur Unbleached All-Purpose Flour*. Mix the dough. Mix the following together to make a rough dough: 1½ teaspoons active dry yeast or instant yeast.

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

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2 hours ago King Arthur (KA) French style flour I ordered and received a few 3 lb. bags and have been using it to make baguettes (using the poolish and scrap dough method). I haven't had as much success with this flour as I have had with KA all-pupose flour.

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6 hours ago HOW TO MAKE A CRUSTY FRENCH BAGUETTE. This recipe has just 4 ingredients: water, yeast, flour, and salt. But the results are magical. And …

1. Measure the warm water in a small bowl and sprinkle the yeast on top. Set aside and allow the yeast to dissolve and become foamy.
2. Measure the bread flour into a large bowl and stir in the salt.
3. Make a well in the center of the flour mixture, and stir in the dissolved yeast.
4. Add the cool water, a little at a time, while stirring, just until a stiff, shaggy dough (watch the video below to see what this should look like) has formed (you may not need to use all of the water).

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9 hours ago French Baguette - an authentic 4 ingredient recipe. French Baguette - authentic baguette has only 4 ingredients; water sea salt, yeast and flour. This recipe shows how to make perfect crusty baguette and mini baguette for sandwich rolls.

Estimated Reading Time: 7 mins

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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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6 hours ago Fall is a great time for Chili, slow cooker stews, or just a nice charcuterie plate. All of which are yummy with some fresh French Bread. I have had good luck with the Classic Baguette recipe from King Arthur Baking, so I tried it again.I make the poolish the night before (around 5 or 6pm – before I get started on dinner) with the plan to cook it in time for an early …

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1 hours ago TRADITIONAL FRENCH RECIPE: This is the traditional french recipe for the classic and super famous french baguette. Honestly, you won't find a more …

1. - Place the Flour, Salt, Yeast, Olive Oil ( if used ) in a mixer with a dough hook attached and start mixing.
2. - Add the Water little by little, and keep mixing until you have a smooth dough.
3. - Oil the Dough outside ( is Oil is used, otherwise, flower it ) and place it in a bowl. Cover it with a tower and allow it do grow for about 2.5 Hours.04 - Stretch and fold the Dough few times and then roll it to a Baguette Shape. 05 - Place on a tray, cover and leave it to doubled in size for about 2 hours. 06 - Preheat the oven to 220C / 425F. 07 - Splash some water on the walls of the oven to create some steam ( this will help form the crust ). 08 - Right before baking, slash the top of each baguette three times. 09 - Bake the baguettes for 30 minutes. 10 - Lower the temperature to 200C / 400F and cook for 10 more minutes or until golden.

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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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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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6 hours ago French Baguette - an authentic 4 ingredient recipe. French Baguette - authentic baguette has only 4 ingredients; water sea salt, yeast and flour. This recipe shows how to make perfect crusty baguette and mini baguette for sandwich rolls.

Estimated Reading Time: 7 mins

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Just Now Our Other French Baguette Recipe Weekend Bakery Incredibly easy french baguette bread machine recipe classic baguettes king arthur flour easy crusty baguettes king arthur flour crusty french bread machine pudge factor. Whats people lookup in this blog: Crusty French Baguette Recipe Bread Machine

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5 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 under a kitchen towel for about 1 hour. Add the 4g of fresh baker's yeast, …

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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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3 hours ago Please click on the link below to see all our bread videos:http://www.youtube.com/playlist?list=PL65B5E3CA28D640BBIngredients for French Baguettes:400 g whit

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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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Just Now Step 2. Make the dough: Whisk together flour and yeast in a large bowl. Add water and starter, and stir with spatula until mixture comes together in a slightly sticky, …

1. Make the starter: Stir together flour, yeast, and water with a rubber spatula in a medium bowl. Cover with plastic wrap, and let stand at cool room temperature until it has risen slightly and bubbles cover entire surface, 12 to 15 hours.
2. Make the dough: Whisk together flour and yeast in a large bowl. Add water and starter, and stir with spatula until mixture comes together in a slightly sticky, loosely formed ball of dough. Cover with plastic wrap and let rest for 20 minutes.
3. Gently turn dough onto an unfloured work surface. Sprinkle with salt.
4. To knead: Gather dough, lifting it above work surface. Hold one end of dough close to you while you cast the other end in front of you, onto the surface. Pull the end of dough in your hands toward you, stretching it gently, then fold the dough in half on top of itself. Repeat. Lift, cast, stretch, and fold. Knead the dough until it is smooth, supple, and elastic, 8 to 10 minutes. Use a dough scraper to clean the surface as needed, adding the scraps to the dough. (Dough will be very sticky, but avoid adding more flour until the end, when it may be necessary to add a very small amount. Add the flour to your fingers, not the dough.) Form into a ball.

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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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2 hours ago I used King Arthur Flour’s baguette recipe and, as always, they have incredible tips and amazing instructional videos to help you make the best baguettes possible. One of their tips to developing flavors was to reduce the amount of yeast in the recipe and let the baguettes rise for 3 hours (instead of 90 minutes).

Estimated Reading Time: 8 mins

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6 hours ago The higher ash count indicates that the flour is higher in minerals (since it's milled closer to the bran), which gives this flour a deeper flavor than all-purpose. It's our go-to flour for baguettes with crisp exteriors and chewy, airy interiors. We've even included a recipe to get you started! 3 lb. 11.5% protein content; Store in a cool, dry

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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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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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7 hours ago Here are a number of highest rated Bread Machine Recipes With Yeast pictures on internet. We identified it from reliable source. Its submitted by doling out in the best field. We tolerate this nice of Bread Machine Recipes With Yeast graphic could possibly be the most trending topic considering we portion it in google lead or facebook.

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9 hours ago Sometimes, just a little baguette will do. 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 …

Rating: 5/5
Price: $124.99
Brand: King Arthur Baking

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8 hours ago 11-12-2021 07:08 AM - edited. 11-12-2021 07:17 AM. Oddly enough, Walmart of all places has a very good par-baked French-style baguette. I was shopping there yesterday morning and wasn't sure what I'd have for lunch and saw the baguettes and decided, "Why not?" I think it cost $1.89.

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4 hours ago French Baguettes I was extremely happy with my first attempt at making french baguettes! The process was made very easy by Baking Banter’s ( King Arthur’s baking blog) recipe and picture tutorial. Baguettes redux: an easy (almost no knead) recipe for the kneading challenged, was just what I needed for my first attempt.

Reviews: 2
Estimated Reading Time: 4 mins

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5 hours ago STEP 4: add the soup to an oven soup bowl like a ramekin or french onion soup bowl. Top with two slices of the baguette and then top with shredded gruyere cheese. STEP 5: Place bowls on a baking sheet and broil in the oven for about 4 minutes just to get the cheese topping nice. Preview / …

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1 hours ago Mar 27, 2021 - Explore Natalie Bergstrom's board "Bread recipe king arthur" on Pinterest. See more ideas about bread recipes, bread, king arthur flour.

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5 hours ago Tips – Bread Machine French Baguette Recipe. The tips below are designed to help bread machine “novices” and/or people with limited baking experience. If you want to print out this recipe, please scroll down the page to our recipe widget “box”. You will find a “print recipe” button located right under the product image photo in

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4 hours ago Put 1 cup water, flour, sugar, salt and yeast into bread machine. Select dough cycle and press start. 2. When cycle has completed place dough …

Servings: 12
Category: Other Breads
User Interaction Count: 4
Total Time: 40 mins

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Frequently Asked Questions

What is a traditional french baguette made of?

TRADITIONAL FRENCH RECIPE: This is the traditional french recipe for the classic and super famous french baguette. Honestly, you won't find a more accurate recipe for baguette anywhere else on the net. The "baguette de tradition française" is made from wheat flour, water, yeast, and common salt.

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.

Are french bread baguettes gluten free?

The dough for these gluten free French bread baguettes is simple to make, can be shaped right away, and baked into warm, fragrant loaves in minutes. Remember warm bread with butter in a bread basket?

How long do you cook baguettes in the oven for?

Cover the loaves and let them rise for about 1 hour. Preheat the oven to 450°F. Slash the loaves diagonally, and generously spray them with warm water. Bake the baguettes for 20 to 25 minutes, or until they're a deep golden brown.

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