Baguettes

While on vacation in Europe last month, we spent a few days in Paris. I had been to Paris once before, about 12 years ago. I had already done a lot of the typical tourist things, so on this trip I wanted to explore the city in a different way. Since we left the tyke in Belgium with family, we did lots non kid-friendly activities - like museums, bike tours, eating leisurely at sit-down restaurants and cafes, and drinking lots of wine. Check out my album, which includes pictures I took while on a photo tour.


I also took a four hour long bread baking class. I mean, what better place to learn to make baguettes than Paris? Along with the baguettes, we also made two types of brioche, and fougasse. Chef Pino was patient, informative, and a thorough instructor. Best part was that we got to taste all the bread at the end of the class, and we took the rest with us when left. Hubs and I devoured the baguette and half the brioche on the train ride back to Belgium (along with some exquisite macarons from La Duree.)

Once home, I immediately tried to replicate the baguettes. The method I had learned didn't quite work here, so I had to find a recipe that was adapted for American ingredients. I remember having some success with the recipe in Mireille Guiliano's book, so I added a few things I learned from the class to this recipe.

I love the crisp crusts on these baguettes, along with their soft insides. I also learned that baguettes are only good for about 4-6 hours after baking, after which they go stale. If you don't plan on eating all four baguettes within that time, you can save the dough for later. Once you shape the baguettes, wrap them in plastic wrap and keep in the refrigerator. They will last a few days that way. When you are ready to bake, unwrap them, place on baking sheet, cover with a dish towel, and let rise at room temperature until doubled.



Baguettes
Adapted from Mireille Guiliano


1 tsp active dry yeast
1 ¾ c warm water
5 c unbleached flour
2 tsp kosher salt
Spray bottle of water

In a small bowl, combine yeast and ½ c warm water. Stir gently to dissolve yeast. Set aside for 10 minutes.

Combine flour and salt. Add yeast mixture and stir in remaining 1 ¼ c warm water. Mix dough until it is sticky enough to knead (or use a dough hook in a stand mixer.) On a lightly floured surface, knead about 10 minutes. Dough should be slightly sticky and smooth with no lumps. Coat a large bowl with a thin layer of non-stick spray. Place dough in the bowl, and cover with a damp towel. Let rise at room temperature until doubled, about 1-1 ½ hours.

Remove dough from bowl to a very lightly floured hard surface. Pick up dough, and slam it onto the surface a few times. (Don’t be gentle. This helps remove air pockets. Be careful, because flour will fly in a few different directions.) Divide dough into 4 equal pieces. Roll each into a baguette shape. Tuck ends under to form a smooth surface. Transfer loaves to a lightly greased baking sheet (or baguette pan), cover with a damp towel, and let rise until nearly doubled in size.

Place about 2-3 cups of water in a baking pan and place on the bottom rack in the oven. Preheat oven to 450˚F. Do not open oven door until you are ready to bake the baguettes. Score loaves diagonally across the top with a sharp knife. Spray tops generously with water. Place baguettes in oven and bake for 10 minutes. Lower heat to 350˚F and bake an additional 10-15 minutes, until golden brown. Remove from oven and cool on a rack before slicing.