Rustic French-Style Baguette
Enjoy French-style bread without the fuss. This recipe is an excellent substitute for true French bread which requires more rising time and a specialty oven. I started making this recipe when I was in college, and it is still my go-to baguette. Serve it with soup on a cold night or with your favorite pasta dish.
Prep dough: 20 minutes
Rise: 1 1/2 hours
Rest & shape: 15 minutes
Bake: 32-34 minutes
Bake at: 400° (do not pre-heat oven)
Makes: 1 baguette
Pan: baking sheet
Difficulty: easy
Ingredients:
Dough:
1 packet active dry yeast
1 teaspoon granulated sugar
1 cup warm water
1 1/2 teaspoons salt
3 tablespoons olive oil, divided
2 1/2 - 3 cups (300g-360g) all-purpose flour
1/4 cup (33g) whole wheat flour
2 tablespoons wheat germ or bran (optional)
Vegetable shortening or 2 tablespoons yellow cornmeal for pan
Glaze:1 large egg yolk1 tablespoon cold water
Directions:
In a large bowl, proof yeast with sugar and warm water until frothy, about 5 minutes. Add salt, 2 tablespoons of the olive oil, 1 cup of the all-purpose flour,
and the whole wheat flour to the yeast mixture.
Beat with an electric mixer on low speed for 1 minute and then at medium speed for an additional 2 minutes or beat 300 strokes by hand. Stir in wheat germ or bran, if including. Add enough of the remaining flour for the dough to roll away from the sides of the bowl.
Knead dough for 4 minutes at low speed with a dough hook or 10 minutes by hand on a floured board; add flour as necessary. Form the dough into a smooth ball.
Add remaining 1 tablespoon olive oil to a clean, medium bowl. Place the dough ball into the bowl, turning to coat and ending with seam side down. Cover and let rise in a warm, draft-free place until at least doubled, about 1 1/2 hours.
Punch down dough. Knead 2 minutes on a floured board. Shape into an oblong with seam side down. Cover and let rest 10 minutes.
To shape baguette: Generously dust your board with flour. Fold over long side of oblong to center and press down seam with the heel of your hand. Fold over the other side and press down seam. Repeat on both sides. Turn seam side down, adding flour to board if necessary. Roll dough between your hands working from center outward. Continue until baguette measures 18-20 inches long. Do not stretch and pull dough! Taper the ends. Grease the baking sheet or dust with yellow cornmeal. Transfer baguette to baking sheet.
In a small bowl, whisk together egg yolk and cold water. Using a sharp knife, make 4-5 diagonal slashes, 1/4" deep, along the top of the baguette. Brush with egg wash, taking care not to pick up cornmeal crumbs with pastry brush.
Place baking sheet in a cold oven on the middle rack. Set the temperature to 400° and bake 32-34 minutes, until well-browned and hollow sounding when the top is rapped. Immediately remove loaf from the baking sheet to a wire rack to cool. Serve for 2 nights and then wrap and freeze leftovers for 2 weeks.
Tips:
- You can substitute up to half of the all-purpose flour with whole wheat.
- For lighter crust, mix 1 egg white with water in place of the egg yolk.
- To make seasoned toast: Place slices on a baking sheet and brush one side with olive oil. Sprinkle with Tony Chachere's Creole Seasoning or other spicy seasoning. Broil in the top third of the oven at 450° for several minutes; watch carefully!