French Baguettes by La Galette Berrichonne
These delicious baguettes were made with the help of the SILIKOMART baguette bread trays and placed in the adorable GEFU bread baskets. The recipe comes from a tiny neighboring town of Fordland, Missouri from a fantastic French Chef, Chef Roland and his bakery, La Galette Berrichonne.
Chef Roland's French Baguettes
What you'll need:
- 2 lbs bread flour
- 2 2/3 c water
- 2 tsp salt
- 2 packages dry yeast
- 1 Tbsp flour for pans
What you'll do:
Place the flour water salt and yeast in the bowl of a mixer. Start the mixer on low speed for 10 minutes. After three minutes touch the dough. The dough is too wet if it sticks to your hands and pulls; it is too dry if it doesn’t stick it all. If it needs to be adjusted add a little water or a little flower continue to mix for 10 minutes on low speed.
Turn the mixer up to the next speed for 10 minutes. Remove the bowl from the mixer, and cover it with a towel or plastic wrap. Let the dough set until it doubles in size usually about 30 to 45 minutes at 80° F.
Divide the dough into four pieces with A dough cutter or knife. Knead each piece into the shape of a baguette.
Toss the flower across the surface of the baking pan. Lay the baguettes on the baking pan with three in inches between each piece. Let the baguettes rise for one hour or until they double in size
Use the sharp knife to slice diagonally across each loaf five times.
To provide moisture and humidity in the oven spray water across the baguettes just before baking at 425° F for 25 minutes.