I know it has been a lean month here on joonbeam.
I thought perhaps I might surprise you
& share a favorite recipe of mine.
These are so easy to make.
You can halve the recipe. I do that often.
However, they freeze perfectly.
So this time I made all four.
I thought perhaps I might surprise you
& share a favorite recipe of mine.
These are so easy to make.
You can halve the recipe. I do that often.
However, they freeze perfectly.
So this time I made all four.
joonie's free & easy baguettes
3 cups very warm water
1 TBSP. dry yeast
1 TBSP. sugar
7 cups flour
I use King Arthur bread flour, but regular is fine.
1 TBSP. salt
Combine the first three ingredients in a fairly large bowl
& allow yeast to proof for about 5 minutes.
Add the flour & salt.
Mix well with a heavy spoon.
I use wooden.
DO NOT KNEAD. <--- Are you loving me now?
Cover the bowl with plastic wrap.
Set in warm place.
Do not fret ~ large temperature window here. :)
Allow dough to rise until it is 2 ~ 3 times its size.
{About 2 hours. Maybe 3.}
Now comes the fun part.
Heavily flour a board or counter.
And your hands.
I use the counter.
So easy.
Dump out the dough.
It will be sticky.
Using a sharp knife
{and I sprinkle a little flour on the dough}
divide it into four pieces.
Delicately shape into free form loaves
about 4" shorter than your liberally oiled
{I use Crisco shortening}
cookie sheet pans.
I used my smaller pans this time
so these baguettes are a little chubby.
You can make them narrow.
You can make rolls.
Whatever.
I put 2 to a pan.
Mine were cozy once they rose. :)
Cover lightly with a cotton towel.
Set aside until doubled.
About an hour.
Meanwhile, shortly before they are ready
preheat oven to 425*.
Use middle shelf.
{I baked mine on two shelves & switched them half way through.}
Bake about 20 minutes or until crusty & brown.
{I left these a little light because I knew we'd be freezing them & reheating.}
Cool on wire rack.
These warm up beautifully at 350* for 5-10 minutes.
I wish I had a photo of their interiors.
They're like angel clouds.
It was really late & I was lucky to grab these shots
before the sun disappeared.
And let's face it,
once Evan sees fresh hot baguettes
he is not a willing or able
photo shoot accomplice.
You may find yourself
in a very similar frame of mind
when you triumphantly escort
your own lovely, crusty baguettes
from your oven
and introduce them
to your loved ones.
Please come back
and tell me all about yours!
ox joon
3 cups very warm water
1 TBSP. dry yeast
1 TBSP. sugar
7 cups flour
I use King Arthur bread flour, but regular is fine.
1 TBSP. salt
Combine the first three ingredients in a fairly large bowl
& allow yeast to proof for about 5 minutes.
Add the flour & salt.
Mix well with a heavy spoon.
I use wooden.
DO NOT KNEAD. <--- Are you loving me now?
Cover the bowl with plastic wrap.
Set in warm place.
Do not fret ~ large temperature window here. :)
Allow dough to rise until it is 2 ~ 3 times its size.
{About 2 hours. Maybe 3.}
Now comes the fun part.
Heavily flour a board or counter.
And your hands.
I use the counter.
So easy.
Dump out the dough.
It will be sticky.
Using a sharp knife
{and I sprinkle a little flour on the dough}
divide it into four pieces.
Delicately shape into free form loaves
about 4" shorter than your liberally oiled
{I use Crisco shortening}
cookie sheet pans.
I used my smaller pans this time
so these baguettes are a little chubby.
You can make them narrow.
You can make rolls.
Whatever.
I put 2 to a pan.
Mine were cozy once they rose. :)
Cover lightly with a cotton towel.
Set aside until doubled.
About an hour.
Meanwhile, shortly before they are ready
preheat oven to 425*.
Use middle shelf.
{I baked mine on two shelves & switched them half way through.}
Bake about 20 minutes or until crusty & brown.
{I left these a little light because I knew we'd be freezing them & reheating.}
Cool on wire rack.
These warm up beautifully at 350* for 5-10 minutes.
I wish I had a photo of their interiors.
They're like angel clouds.
It was really late & I was lucky to grab these shots
before the sun disappeared.
And let's face it,
once Evan sees fresh hot baguettes
he is not a willing or able
photo shoot accomplice.
You may find yourself
in a very similar frame of mind
when you triumphantly escort
your own lovely, crusty baguettes
from your oven
and introduce them
to your loved ones.
Please come back
and tell me all about yours!
ox joon
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