Sign up to save your podcasts
Or
Share "Unlock Artisan Bread Skills: Simple Steps for Bakery-Quality Baguettes"
Share to email
Share to Facebook
Share to X
Share to email
Share to Facebook
Share to X
Or
"Unlock Artisan Bread Skills: Simple Steps for Bakery-Quality Baguettes"
Welcome back to the Simple Recipe Box podcast with your host, Ben Harper! Today, we’re diving into the world of artisan bread making. We're talking about that crusty, delicious French baguette that seems like a bakery secret but is surprisingly simple to make at home. So, grab your apron, and let's get baking!
First things first, let’s talk ingredients. For this classic French baguette, you'll need:
Now, you might wonder about the equipment. Nothing fancy here, just some basics:
Let’s get to the fun part, making the bread! Start by mixing the warm water and yeast in your large bowl. Give it a gentle stir and let it sit for about 5-10 minutes until it becomes frothy. This step is crucial; it’s where the magic starts as the yeast wakes up and gets ready to work.
Next, add your sugar, flour, and a pinch of salt into the bowl. Mix until a shaggy dough forms. It might look a bit messy, but that’s just fine. If you’re using a stand mixer, now’s the time to let it do the heavy lifting. Otherwise, get your hands in there and mix until everything is well combined.
Now, onto kneading - the key to a great texture. Turn your dough out onto a floured surface and start kneading. You’ll want to do this for about 10-12 minutes until the dough is smooth and elastic. You can test if it’s done by using the windowpane test: stretch a small piece of dough between your fingers; if it forms a thin, translucent membrane without tearing, it’s perfect.
After kneading, let the dough rise in a warm, draft-free spot until it doubles in size. This could take about an hour, depending on the warmth of your kitchen. Patience is key here, as this rise will develop those flavors and textures we love in a good baguette.
Once risen, it’s shaping time. Divide your dough and roll it into those iconic baguette shapes. Place them on your prepared baking sheet, cover lightly, and let them rise again until puffy and nearly doubled.
Before popping them into the oven, score the tops with a sharp knife. This not only adds that professional bakery look but also helps the bread expand during baking. Bake until golden brown and beautiful, and voila! You’ve just made bakery-quality baguettes at home.
Remember, fresh bread is best enjoyed the day it’s made. Serve it with your favorite cheese, a hearty soup, or use it for the best sandwiches ever. If you have leftovers, wrap them up and store them at room temperature for a couple of days, or slice and freeze for longer storage.
And there you have it, folks! Artisan bread making demystified right in your own kitchen. Thanks for tuning in, and happy baking! Be sure to check out Simple Recipe Box for more tips and tricks on making your everyday cooking extraordinary. Until next time!
Check out the full recipe here: Best Bread Recipe That Will Transform Your Baking Skills
View all episodes
By Ben HarperWelcome back to the Simple Recipe Box podcast with your host, Ben Harper! Today, we’re diving into the world of artisan bread making. We're talking about that crusty, delicious French baguette that seems like a bakery secret but is surprisingly simple to make at home. So, grab your apron, and let's get baking!
First things first, let’s talk ingredients. For this classic French baguette, you'll need:
Now, you might wonder about the equipment. Nothing fancy here, just some basics:
Let’s get to the fun part, making the bread! Start by mixing the warm water and yeast in your large bowl. Give it a gentle stir and let it sit for about 5-10 minutes until it becomes frothy. This step is crucial; it’s where the magic starts as the yeast wakes up and gets ready to work.
Next, add your sugar, flour, and a pinch of salt into the bowl. Mix until a shaggy dough forms. It might look a bit messy, but that’s just fine. If you’re using a stand mixer, now’s the time to let it do the heavy lifting. Otherwise, get your hands in there and mix until everything is well combined.
Now, onto kneading - the key to a great texture. Turn your dough out onto a floured surface and start kneading. You’ll want to do this for about 10-12 minutes until the dough is smooth and elastic. You can test if it’s done by using the windowpane test: stretch a small piece of dough between your fingers; if it forms a thin, translucent membrane without tearing, it’s perfect.
After kneading, let the dough rise in a warm, draft-free spot until it doubles in size. This could take about an hour, depending on the warmth of your kitchen. Patience is key here, as this rise will develop those flavors and textures we love in a good baguette.
Once risen, it’s shaping time. Divide your dough and roll it into those iconic baguette shapes. Place them on your prepared baking sheet, cover lightly, and let them rise again until puffy and nearly doubled.
Before popping them into the oven, score the tops with a sharp knife. This not only adds that professional bakery look but also helps the bread expand during baking. Bake until golden brown and beautiful, and voila! You’ve just made bakery-quality baguettes at home.
Remember, fresh bread is best enjoyed the day it’s made. Serve it with your favorite cheese, a hearty soup, or use it for the best sandwiches ever. If you have leftovers, wrap them up and store them at room temperature for a couple of days, or slice and freeze for longer storage.
And there you have it, folks! Artisan bread making demystified right in your own kitchen. Thanks for tuning in, and happy baking! Be sure to check out Simple Recipe Box for more tips and tricks on making your everyday cooking extraordinary. Until next time!
Check out the full recipe here: Best Bread Recipe That Will Transform Your Baking Skills