Bagette

This recipe has appeared on the back of the King Arthur Flour bag — so if you cut it out and then lost it, this is the one you’re looking for.

Ingredients

Starter

113g cool water
120g King Arthur Unbleached All-Purpose Flour
1/8 teaspoon instant yeast

Dough

All of the starter
418g King Arthur Unbleached All-Purpose Flour
227g lukewarm water
1 1/2 teaspoons salt
1/4 teaspoon instant yeast

Directions

1) Mix the starter ingredients till smooth, cover, and let rest at room temperature overnight.

2) Next day, mix the starter with the remaining ingredients, kneading until the dough is nice and springy, but not totally smooth. 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.

3) Divide the dough in half, and shape each half into a rough oval. 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* till they’re puffy but not doubled, about 2 to 2 1/2 hours. Towards the end of the rising time, preheat the oven to 425°F. VERY gently, use a sharp knife or razor blade to make three diagonal 1/3″-deep slashes in each loaf. Mist the loaves heavily with warm water. Bake the baguettes for 22 to 28 minutes, till they’re golden brown. Take the baguettes off the pan and place them right on the oven rack. Turn off the oven, crack the door open about 2″, and let the baguettes cool completely in the oven.

*For extra-crisp baguettes, cover the shaped loaves, let them rise for 30 minutes, then refrigerate overnight. Next day, take them out of the refrigerator and let them rest at room temperature, covered, for about 3 hours, or until they’re nice and puffy. Then bake as directed above.

French Bread

Ingredients

* 2 packages active dry yeast
* 2 1/2 cups water (105F to 115 F)
* 1 tablespoon salt
* 1 tablespoon melted margarine or butter
* 7 cups all-purpose flour
* 2 tablespoons cornmeal
* 1 egg white
* 1 tablespoon cold water

Directions

1.Dissolve yeast in warm water in warmed mixer bowl.
2.Add salt, butter, and flour.
3.Attach bowl& dough hook to mixer, turn to Speed 2 and mix about 1 minute or until well blended.
4.Knead on Speed 2 about 2 minutes longer.
5.Dough will be sticky.
6.Put dough in large greased bowl, turning to coat.
7.Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
8.Punch dough down and divide in half.
9.Roll each half into 12″ x 15″ rectangle.
10.Roll dough tightly, from longest side, tapering ends, if needed/wanted.
11.Put loaves on greased baking sheets that have been dusted with cornmeal.
12.Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
13.With sharp knife, make 4 diagonal cuts on top of each loaf.
14.Bake at 450F for 25 minutes, then remove from oven.
15.Beat egg white and water together and brush each loaf with this mix.
16.Return to the oven and bake 5 minutes longer.
17.Immediately remove from baking sheets and cool on wire racks.

Serve with your favorite spread such as herbed butter, garlic bread topping, etc.

Kitchenaid mixer recipe found on RecipeZaar.com

Tags: french bread