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How To make French Bread (Baguette) Pan 1
XKGR41A Don Fifield 2 1/4 c Bread flour
1 ts Salt
1 1/2 ts Sugar
1 1/2 ts Buttar
3/4 c Water
1 ts Dry yeast
FOR TOPPING: 2 tb Poppy seeds; optional
DON FIFIELD, MARIETTA, GA:
1. Place first 4 ingredients inside the bread pan. Add water. Close
cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes later) 2. Divide dough into 2 equal portions. Roll each portions into a ball. 3. Place the dough in a greased bowl. Cover. Rest for about 20 minutes. (Place in the refrigerator during the summer time.) 4. Roll each ball into a rectangle, using a rolling pin. 5. Starting at one short edge, roll the dough up tightly into a thin log, pinching the edges to seal. Taper and round ends. 6. Place on a greased baking pan. Spray water on top. Proof at 90 deg. for 60 minutes or until nearly doubled. 7. Brush with water. With a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of the logs. 8. Sprinkle with poppy seeds if desired. 9. Bake in 375 deg. oven for 25 to 30 minutes or until golden brown. (If your oven allows for steaming, bake with steam for first 10 minutes.) FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/12 9:22 PM TO: ALL FROM: DON FIFIELD (XKGR41A) SUBJECT: BM - PANASONIC 1 LB
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HOMEMADE BAGUETTE | No-Knead French Baguette Bread
This basic baguette can be made with simple ingredients without kneading. No-knead dough is normally sticky & super soft so shaping it is a bit challenging but the good thing is that Baguettes doesn’t need to be perfectly shaped. ????
✔️Ingredients
4 cups [520 grams] bread flour
1 & 1/2 tsp [9 grams] salt
1 & 1/2 tsp [5 grams] instant yeast
1 & 1/2 cups [360 ml] lukewarm water
*some flour for dusting
*some oil for greasing
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WHOLE WHEAT LOAF BREAD
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Simple! Homemade French Baguettes: The easy way using a baguette baking tray
How to make delicious traditional French baguettes, using a perforated baguette baking tray, easy step by step instructions, from start to finish.
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This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also, the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Also be very aware of anyone having allergies. Thank You.
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How to bake the perfect french baguette
The Easiest Actually Good Baguette You Can Make at Home
Use my link and code BRIANL10 to get 10 extra trees planted in your name when you subscribe to Klima. I created this easy baguette recipe for the complete beginner and it's actually legit. It doesn’t require any special gear, but gives you that thin crispy crust and light, creamy interior that you want in a baguette.
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????MY GEAR:
FOIL PAN:
HALF SHEET PAN:
STAINLESS BENCH SCRAPER:
BOOS BLOCK CUTTING BOARD:
BREAD KNIFE:
ESCALI DIGITAL SCALE:
KITCHEN AID MIXER:
MY FAV STAINLESS BOWL:
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RECIPE*
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▪225g or 1c warm water (90F/32C)
▪350g or 3c bread flour
▪10g or 1 3/4tsp salt
▪8g or 1 3/4tsp instant yeast
▪30g or 3Tbsp warm water (86F/30C)
Add flour and 225g/1c of the 90F/32C water to a bowl and stir to combine. When dough has combined into a shaggy ball, begin to squeeze and pinch the dough with a very wet hand. When the dough forms a less shaggy, more cohesive ball, add salt to top of dough. Cover dough.
In a separate container add yeast and 30g or 1/4c of the 86F/30C water and stir to combine. Allow both the dough and yeast mixture to sit for 15-20min. Add yeast mixture into the salted dough. Mix with a soaking wet hand by pinching and turning. Once yeast and salt are fully incorporated, cover and allow to rise at room temperature for 30 minutes.
Perform a strength building fold as shown @2:29. Cover and allow to sit at room temp for 30 more minutes. Perform a second strength building fold - see @2:59. Cover and allow to ferment at room temp for another 90 minutes.
Place a piece of well oiled parchment on an upside down sheet tray.
Flour work surface and dough and flip dough onto work surface. Divide dough into two equal pieces (300g each). Degas and preshape dough balls as shown @3:50. Cover and allow to relax for 15-20min.
Shape dough balls into baguettes as shown @4:22. Place shaped baguettes onto oiled parchment, cover and allow to proof at room temp for 60-90 minutes. I’m using the foil pan linked here: . After proofing, the baguettes should have risen by about 50-60%.
Spray well with water, then score the top of the baguettes, cover again with foil pan, and bake in a preheated 450F/230C oven for 30-35min, carefully removing the cover after 15 minutes of bake time.
*for reference, the “room temp” of my house at the time of filming this video was 69-70F/20-21C.
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IF USING A STAND MIXER:
Mix flour and water in a stand mixer on med low for 4-5 minutes or until dough forms a shaggy ball. Add salt to top and allow to sit for 15min. Mix yeast and 30g warm water an let sit for 15min. Mix yeast Into dough on low for 4-5 mins or until a ball forms. Cover and allow to sit fir 30 min. Follow above instructions starting with the first strength building fold.
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CHAPTERS
0:00 Intro
0:15 Mixing the autolyse (flour and water)
1:37 Mixing the yeast into the dough
2:26 Strength building fold 1
2:58 Strength building fold 2
3:09 Shaping and proofing the baguettes
6:02 Offset your carbon footprint with Klima
7:06 Scoring and baking
9:14 Let's eat this thing
#baguette #beginnerbaguette #baguetterecipe
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