Sep 20, 2011

{the very best + easy baguettes}


okay, here is the first of several recipes to share in the next few days.
we have been devouring these yummy baguettes all summer long, like in our french onion soup.
they freeze awesomely, too. we just let them thaw & pop them in the oven until they're crispy on top.





you will need:


3 cups flour (i use half bread flour half kamut or whole wheat)
1/2 teaspoon of sea salt
3/4 teaspoon of sugar
1/4 teaspoon of yeast
1 1/2 cups cool water

1/4 cup extra virgin olive oil
another 3/4 teaspoon coarse sea salt or kosher salt

optional: whole garlic cloves, whole olives, halved cherry tomatoes etc…for topping :)

no. 1
This recipe starts the night before/early morning - stir together the flour, sea salt, sugar and yeast. Add the water and mix until you have a wet, sticky dough. {this dough is stickier from start to finish, so don't worry if it doesn't turn out like normal bread dough - its not supposed to!} Cover the bowl and let sit at room temperature until the surface is bubbly and the dough is more than doubled in size, 10 to 18 hours. or 24. i've let it go that long. its no big deal :)
no. 2
When the first rise is complete, dust a work surface with flour & scrape the dough out of the bowl. Fold dough over a few times & form a ball. Brush the surface of the dough with olive oil and sprinkle with 1/4 teaspoon of the coarse salt.
no. 3
Grab a large bowl & coat with olive oil. Place the dough in the bowl & cover with a towel. Place in a warm spot to rise for 1 to 2 hours, or until almost doubled. You should be able to poke it with your finger, & it should hold the impression. If it springs back, let it rise for another 15 minutes.
no. 4
Pre-heat the oven to 500F, with a rack in the center & oil a 13″ x 18″ x 1″ baking sheet.
no. 5
Cut the dough into quarters. Gently stretch each piece evenly into a long, thin, baguette shape approximately the length of the pan - remember i said the dough was sticky? It still will be a little bit. It helped me to wet my hands first, before doing this. It should be pretty easy to stretch out, too. Place each baguette on the pan, & bury garlic cloves, olives or cherry tomatoes deep into the loaves or they will pop out, or just rest on top. I know… Then brush olive oil on each loaf, followed by a sprinkle of sea salt.
no. 6
Bake For 15 to 25 minutes, until the crust is golden brown. & reheat until crispy on top again if you plan on freezing them, or even just eating them later in the day.

these baguettes really are super quick to make, even though the instructions seem kind of long. its basically 10 minutes hands on time + several rising times.

makes 4 baguettes

2 comments:

  1. I have both that strainer and plate! This looks delish!

    ReplyDelete