"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

French baguettes Recipe

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This recipe for French baguettes, by , is from Grandpere Roger's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Roger Parker

Category:
Category:

Ingredients:  
Ingredients:  
1/4 tsp dried yeast
11/2 cups water at room temperature
13/4 tsp salt
4 cups strong bread flour

Directions:
Directions:
Put yeast into your mixing machine, add the water and mix in the salt. Stir all together then add the flour, then using the dough hook knead until all is incorporated and the dough is thick and tacky. Remove hook, cover the bowl and leave in a warm spot for between 12-14 hours. Dough should have doubled in size.
On a well floured surface, scrape dough out and dust flour over. With floured hands portion into four pieces, then pat into a rectangle about 25cm by 4cm. Roll into a round shape and place onto a French stick baking tray. Repeat with remaining three pieces. Dust some gladwrap with flour and cover the dough, let rise until doubled approx. 1-11/2 hours.
Preheat oven to 250c and place a dish of water on the lowest shelf of the oven. Slash each loaf diagonally about four times. Spray each loaf with water and bake for about 15-20 minutes until nicely browned. Half way through the cooking, spray again.
Transfer to a wire rack and serve with lots of butter.

Number Of Servings:
Number Of Servings:
4 loaves
Preparation Time:
Preparation Time:
20 minutes plus standing plus cooking
Personal Notes:
Personal Notes:
You can make only two if preferred, saving dough for next day

 

 

 

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