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Classic Baguettes

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Classic Baguettes, Look no further than this easy baguette recipe.


A baguette is a long, thin type of bread of French origin that is commonly made from basic lean dough. It is distinguishable by its length and crisp crust. A baguette has a diameter of about 5 to 6 centimeters and a usual length of about 65 cm, although a baguette can be up to 1 m long


4 cups of flour or self-raising flour if the dough is too sticky add 1/2 cup of flour
1 cup warm water
1/2 cup warm milk
1 packet of instant dried yeast
1 tsp of sugar
2 tsp of salt
1 egg beaten

Three Classic Baguettes on a black cutting board


1) add sugar and yeast to a small jug and set aside.
2) in the bowl of an electric mixer, add flour and salt along with the yeast mixture.
3) mix on medium speed, add water and milk, and the beaten egg continues mixing for about 7 minutes or until having a smooth and somewhat creamy looking dough ( dough will be extremely sticky at this point but it’s supposed to be. )
4). Oil a large bowl with some veg oil and place the dough in the bowl, cover with plastic wrap and place it somewhere in a warm place to rise about an hour or until double in size.
5). Dump dough on floured surface and semolina if you have cut the dough into 4 equal pieces and roll each piece of dough into 10″ rope place them to baguettes pan if you have or baking sheet with parchment.
6). Cover with a towel and let it rise until doubled for about an hour.
7). Preheat oven to 475F, place a cast-iron skillet or baking tray at the bottom rack of the oven.
8) slit the dough using a sharp knife at the top of baguettes
9). Place the baguettes pan on top of the shelf oven and quickly add 1 cup of water to the pan at bottom of the oven to create steam.
10). Let them bake for 25 minutes until golden brown. Allow cooling a bit before serving. Enjoy and happy baking !!!!
Submitted, prepared, tried, and tested by AllJoy

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