Easy Homemade Beginner French Bread Recipe, there is just something sexy about a crispy crust gooey fluffy center! This bread is literally perfect for anything you want to use it as — from sandwich, to dipping in olive oil or even just a nice warm side with soup. While some of us prefer to purchase tasty baguettes at their nearby bakery, for the rest baking French bread in home kitchen is a source of fun. Recipe for a traditional Easy Homemade Beginner French Bread Recipe.
Understanding Easy Homemade Beginner French Bread Recipe
So I let us talk about the recipe (while what makes French loaves different from other breads? By contrast, Easy Homemade Beginner French Bread Recipe (baguette) is de long thin loaf with a crust that should be hard throughout. A mild, nongimey a faint nutty flavor by high protein flour and the fermentation process.
Then we were even more surprised to find out that they used nothing but the simplest 4 things you could have in any types of baking palette one can simple: loaf bread or Brittle French-loaf-ready croissant! No added anything else beyond flour, salt and water – and yeast! It allows the true flavors to shine, which brings me right back to what I was saying finally… you only need 4 ingredients for vodka sauce and if one has gourmet sausage made of heritage pork.
Ingredients:
How to Make French Bread at Home
All-purpose flour or bread flour (4 cups / 500g)
1- ½ cups (360 ml) of warm water, it needs to be at around 110°F or just above luke-warm.
2 tsp (10g) active dry yeast
1 ½ teaspoons (9g) salt
Spoon full of sugar (so the yeast can start to eat it) Optional
Equipment:
Take Action Before You Begin
Mixing bowl
Wooden spoon or dough scraper
Measuring cups and spoons
Kitchen towel or plastic wrap
Baking sheet or baguette pan
Parchment paper (optional)
A sharp knife or bread lame for scoring
Steam generator: a spray bottle filled with water.
Step-by-Step Recipe
1. Prepare the Dough
Activate the Yeast:
In one of your small bowls, mix warm water with sugar if using (~110°F). You just need to sprinkle the yeast over the top and allow it 5-10 minutes until foamy. This step will helps to ensure that the yeast is still alive.
Mix the Dough:
Ingredients For This Hot Chocolate Recipe 1) In a large mixing bowl combine flour and salt. Form a well and place yeast mixture inside. Use a mix of the two combined with wooden spoon until shaggy dough comes together. It will vary a bit depending on how much moisture is in those ingredients (especially if you have added water), so tinker with the flour and water as needed until it feels right.
2. Knead the Dough
Turn dough out on floured surface and divide evenly into two. Knead dough for about 10 minutes or until smooth and elastic. If sticky, lightly sprinkle a bit more flour over top of dough (add sparingly).
3. First Rise
Plop the kneaded dough into a large, lightly greased bowl; drape with waxed paper or another sheet of plastic wrap that’s been coated in cooking spray. Cover with a kitchen towel or plastic wrap and rise for 1 to 11/2 hours, until the dough has nearly doubled in size.
4. Shape the Bread
When dough has risen, gently punch it down to release air Turn out on floured surface. Divide the dough in half and shape it into two baguettes.
Shape the Baguettes:
Divide into a rectangle and fold each part like an envelope, roll up. Pinch the seams to seal. Take one rolls stretch it into a log about 14 inch, 35 cm.
5. Second Rise
Place the shaped baguettes on a baking sheet, or for even more authenticity confront your snobbery by employing one of those fancy assored chap rounds. Sprinkle with some semolina and proof under a kitchen towel for another 30-45 min until puff up.
6. Preheat the Oven
Into the preheated oven at 450F (230C) and push your dough to rising. Also place thid on the bottom rack — you’re going to add some water for steam in a moment
7. Score the Bread
Once ready to bake, remove proofed shaped baguettes from the fridge in morning rise on counter so it comes back to room temperature then slash with a sharp knife or bread lame. These yields will allow the cornbread room to rise while baking and have a great appearance.
8. Bake the Bread
Put hot water in pre-heated steam oven tray at the bottom of your oven to help you make a nice crust, and carefully lower baguettes into it. This is a step of utmost importance to ensure that the crust in your pan turns out perfect and super crispy.
To bake the baguettes, heat your oven to 220C (200 in fan ovens) and place an empty roasting tray at the bottom of it – you will shortly pour water into this so that you can create steam Get a kettle boiling as well Bake for between 20-25 minutes until golden brown on top and hollow when tapped underneath
9. Cool and Enjoy
Bake for about 20 minutes or until color looks good on baguettes. Remove the baguettes from oven and turn out onto wire rack to cool for at least 30 minutes. Let it cool to help set the center and crystallize flavor.
Serving Suggestions
Also, French bread is the most versatile. Devour it yourself (with butter simply on the off chance that) — or cut for sandwiches/ bruschetta. Or slice it thin and toast up for major crunch alongside your cheese & charcuterie as a perfect appetiser option!
