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Ingredients
| all-purpose flour (unsifted): 4 cups |
| wheat germ: 1/4 cup |
| salt: 2 tsp |
| water: 1 1/2 cups (warm) |
| active dry yeast: 1 tsp |
| cornmeal |
Claudine Marquet's Authentic French Baguettes
Credit: Food.com
User rating:
-
Prep Time
95 min -
Cook Time
30 min -
Servings
3 serving(s)
Tags
- Dissolve the yeast in 3/4 cup warm water.
- Place flour, salt, and wheat germ in the bowl of a food processor.
- Add the yeast and water mixture and pulse 5 times.
- Add the remaining water while turning the machine on and off.
- Process for 1 minute, until the dough comes off the sides of the bowl and forms a mass on the blade.
- Remove and knead by hand for 1 minute more.
- Place dough in a greased bowl, turn to coat, cover, and let rise 1 hour.
- Punch down and divide into 3 pieces.
- Shape each into a long narrow baguette and place on a baking sheet or in a baguette pan that has been sprinkled with cornmeal.
- Let rise 30 minutes, then slash before baking.
- Put a pan of hot water in the oven and preheat it to 400 degrees.
- Bake the bread for 30 minutes.
- Cool the loaves on a rack.
- These freeze well and can be reheated in a 375 degree oven for 5 minutes before serving.