French Baguette Recipe! (How To Make French Baguette) Williams-Sonoma Recipe For French Baguette

Today I'm sharing a video where I show you how I make delicious French baguettes with only 4 ingredients! In this video, I use some special equipment. I use baguette pans and a couch. I describe all of this in the video. This is a tutorial from start to finish where you can follow along if you like. These baguettes take a time commitment. You start the dough on day 1, then knead/proof/bake on day 2. It is SO worth it! They are yummy! Crunchy on the outside and fluffy on the inside! I guarantee these won't last long in your home!

For a printable PDF version of my recipe French Baguettes, please check out this link:
►https://drive.google.com/file/d/1lx4o...

French Baguettes RECIPE:
You start this recipe on Day 1 and finish on Day 2
Yield: 4 baguettes

Ingredients
● 700 g bread flour ( 5 1/3 cups)
● 15 g active dry yeast ( 3 tsp)
● 17 g salt ( 2 3/4 tsp)
● 450 g room temperature water ( 1 3/4 cups)

Directions for Day 1
1. Add all dry ingredients to a large bowl. Mix well to combine.
2. Add water and combine to a sticky dough.
3. Dust with flour, cover with cling film and a tea towel; and leave dough in a warm area for 12-24 hours.

Directions for Day 2
4. On a well-floured surface, knead dough for 10 minutes.
5. Put dough back into the bowl, dust with flour and cover with cling film and a tea towel and let rise 3 hours.
6. Transfer the dough to your well-floured workspace and divide into 4 even balls.
7. Pre-shape your baguettes: Roll each piece into a log shape and place on a floured surface for 20 minutes.
8. Roll the dough out into the shape of the baguette.
9. Place each baguette on your floured couche. Cover loosely with cling film and let rest 30 minutes.
10. Preheat your oven to 450 F (230 C, gas mark 8). Place a pan filled with hot water inside the bottom of your oven.
11. Score the top of your baguettes diagonally 4 times, with a sharp knife.
12. Bake for 30-35 minutes until light to golden brown.
13. Let rest in pan for 5 minutes then transfer to cooling rack.

Tips
➢ Best eaten the same day you bake them!
➢ Special equipment: baguette pans and baking couche

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Thanks for watching!
Rain 💖💖

Links:

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TIMELINE
00:00 Introduction
00:12 Day 1 Dough Prep
04:49 Day 2 Kneading/Rising
10:29 Dividing the dough
15:08 The baking couche
14:45 Shaping the dough
23:40 How to create steam
24:45 Scoring the baguettes
25:42 The baguette pans
26:55 Transferring the baguettes to the pan
28:11 How to clean your couche
29:06 Baking the baguettes
29:36 Baguettes are done!!!
29:45 Cooling the baguettes
30:21 Thanks For Watching!
30:39 CRUNCH!!!

#baguettes #frenchbaguette #breadrecipe

Disclaimer: This channel is for entertainment purposes only. I'm not a professional cook or baker, I just enjoy being in the kitchen and sharing recipes! This channel only supports positive energy! All negative, derogatory, inflammatory or bullying comments will be deleted, thank you! ♥