Claudine Marquets Authentic French Baguettes Recipes

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CLAUDINE MARQUET'S AUTHENTIC FRENCH BAGUETTES

Make and share this Claudine Marquet's Authentic French Baguettes recipe from Food.com.

Provided by Cathy Kerton-Johnson

Categories     Yeast Breads

Time 2h5m

Yield 3 baguettes

Number Of Ingredients 6



Claudine Marquet's Authentic French Baguettes image

Steps:

  • Dissolve the yeast in 3/4 cup warm water.
  • Place flour, salt, and wheat germ in the bowl of a food processor.
  • Add the yeast and water mixture and pulse 5 times.
  • Add the remaining water while turning the machine on and off.
  • Process for 1 minute, until the dough comes off the sides of the bowl and forms a mass on the blade.
  • Remove and knead by hand for 1 minute more.
  • Place dough in a greased bowl, turn to coat, cover, and let rise 1 hour.
  • Punch down and divide into 3 pieces.
  • Shape each into a long narrow baguette and place on a baking sheet or in a baguette pan that has been sprinkled with cornmeal.
  • Let rise 30 minutes, then slash before baking.
  • Put a pan of hot water in the oven and preheat it to 400 degrees.
  • Bake the bread for 30 minutes.
  • Cool the loaves on a rack.
  • These freeze well and can be reheated in a 375 degree oven for 5 minutes before serving.

Nutrition Facts : Calories 645.1, Fat 2.6, SaturatedFat 0.4, Sodium 1557.8, Carbohydrate 132.7, Fiber 6, Sugar 0.5, Protein 19.9

4 cups flour
1/4 cup wheat germ
2 teaspoons salt
1 1/2 cups warm water
1 teaspoon dry yeast
cornmeal

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