"Baguette Parisienne" is really a bread I love, but only when it's homemade as nothing compares to a super tasty, hyper crusty and beautifully smooth bread like this one. Those I've bought in stores or in bakeries were never as enjoyable as the "Baguettes Parisiennes" of my book, because I tend to find them dry, too airy and lacking taste (in my opinion)...
I've made this bread a few times and was always very satisfied with the results of my work. Of course, the quality of the recipe has a lot to do with the end product as Eric Treuille and Ursula Ferrigno's "Baguette Parisienne" is simply perfect and heavenly! With their "Ultimate Bread" book nothing can go wrong!!!
Although it takes a certain time to prepare (3 hours of rising), I hope you'll find this "Baguette Parisienne" recipe as interesting as me...
Yields 3 loaves
2 1/2 Tsp Dried yeast
375ml Water, lukewarm
500g Plain white flour
1 1/2 Tsp Salt
1. Sprinkle the yeast into 300ml of the water in a bowl.
2. Leave for 5 minutes and then stir to dissolve.
3. Mix the flour and salt in a large bowl and make a well in the centre.
4. Pour in the yeasted water and with the help of a wooden spoon, draw enough of the flour into the yeasted water in order to form a soft paste.
5. Cover the bowl with a tea towel and leave to "sponge" until frothy and risen, about 20 minutes.
6. Mix in the flour and add the remaining water.
7. Turn out on to a lightly floured surface and knead until soft, supple and smooth, about 10 minutes.
8. Put the dough into a clean bowl, cover with a tea towel and leave to rise until doubled in size, about 1 1/2 hours.
9. Knock back, re-cover and leave to rise for a further 45 minutes.
10. Knock back again, re-cover and leave to rise until doubled in size, about 45 minutes.
11. Divide the dough into three equal-sized pieces and shape into two 30cm long baguettes *(see explanations).
12. Place on a floured baking sheet or baguette tray and cover with a tea towel.
13. Prove until doubled in size, about 50 minutes.
14. Cut several diagonal slashes across the top.
15. Bake in the preheated oven (240°C/475°F) for 20-25 minutes until golden and hollow-sounding when tapped underneath.
16. Cool on a wire rack.
The dough should be soft and sticky, so avoid adding extra flour while kneading.
Eat baguette when you want; it's just heavenly at any time of the day!
With a "Baguette Parisienne", you can make bruschette or garlic bread and, of course, your sandwiches will be awsome with this bread!
* Shaping the baguette:
Flatten the dough with the lightly floured palm of your hand to expel any gas bubbles. Keep the dough in a round shape. Take one end of the dough and fold it into the centre. Press gently to seal the fold. Fold the other half of the dough into the centre, so that the two folds overlap along the middle of the loaf. Gently press along the length of the outer seam, using the palm of your hand to seal the two folds together. Use the thumbs of both hands to create an indentation in the centre of the dough. Before bringing the top half before you, rest your fingertips along the top of the dough and give a firm, short push forwards. Gently press down with the palm of your hand along the seam to seal the fold. Place the dough seam-side down. Press with the palm of both hands and roll the dough backwards and forwards while moving both hands outwards along the loaf to achieve the desired length and shape.
(Bakery In Paris -Pic by http://www-rocq.inria.fr/~gouet/)
(Baguette -Pic by http://dahlin.typepad.com)
Waou, i want to try your recipe, i love too baguette parisienne ...ReplyDelete
FABIENNE: This recipe is really great; I love it! Please do tell me when you've baked them, I want to see how yours look!...ReplyDelete
Des baguettes parisiennes suisses?? lolReplyDelete
Rosa, je te suggère de faire le coup de buée pour que tes baguettes aient une belle couleur dorée et une vraie croûte croustillante de baguette parisienne
et si je peux me permettre un conseil concernant tes incisions: elles doivent être presque parallèles au pain et se chevaucher sur 3 cm environ.
Et tu dis de diviser en 2: avec cette quantité de farine pour une longueur de 30cm, ce sont plutôt des pains que l'on devrait obtenir il me semble..
jolies baguettes bravo!ReplyDelete
AVITAL: Oui, oui, on connait aussi les baguettes parisiennes en Suisse ;-)))!ReplyDelete
Merci pour le conseille. La prochaine fois je ferai aussi le coup de la buée...
Pour ce qui est des incisions, tu as parfaitement raison, alors encore une fois je suivrai tes conseilles précieux!
En fait, moi aussi je trouve qu'il y a trop peu de pâtons pour la quantité de farine, alors j'avais déjà divisé en trois la pâte (comme tu peux le voir sur mes photos)...
SYLVIE: Merci bien!!!
Mmmh, it looks delicious. I will try this recipe soon!ReplyDelete
C'est quoi "le coup de la buée"?ReplyDelete
ZORRA: C'est quand on place un récipient rempli d'eau dans le four lorsqu'on le réchauffe et que le pain cuit...ReplyDelete
Do try this recipe, it's fabulous!
Ah, merci, ça je fais toujours. Yes, I will try it.ReplyDelete
Une bonne french baguette ! c'est la première fois que j'en découvre une recette. J'aime lire ton blog, çà me fait réviser mon anglais !ReplyDelete
PULCO: Merci pour ta visite et ton gentil commentaire! Je suis contente que tu aimes mon blog et que par ce biais tu peux améliorer ton anglais... En fait, je ne crois pas que je suis la seule à avoir posté un billet à ce propos.ReplyDelete
et tres beau blog@
Do you not need to feed the yeast with sugar or something like that to get it to rise?ReplyDelete
MATT: No not at all. It rises by itself and feeds on the flour. Cheers.ReplyDelete
can you also use fresh yeast and if so how much?ReplyDelete
ANONYMOUS: Thanks for passing by! Yes you can. You'll need 14g fresh yeast. Cheers.ReplyDelete
Don-UK I have used this recipe many times and it is very good indeed. I use a double baguette pan and they rise so much in oven they come out well joined together along edge. Excellent recipe. Only diff with mine is I use fresh yeast.ReplyDelete
DON: Thank you for passing by and for the kind comment! I'm glad to hear that you like this recipe. :-) Cheers.ReplyDelete
Char: Hi All! I followed this recipe with a GF mix of quinoa, rice and tapioca and added both guar and xanthan gum for stickiness, plus I upped the liquid...it's relish but closer to a ciabatta...any suggestions on how to make more like French stick?ReplyDelete