Easy Baguettes Recipes

Steps:

• Combine the honey, yeast and 1/2 cup warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam, 5 minutes.
• Mix the flour and salt in a large mixing bowl with a dough hook and slowly add in the yeast mixture. Gradually add 1 cup warm water and mix until the dough comes together into a ball that is not too wet (you may not need all of the water). If the dough is sticky, add a little bit more flour. Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes. You can do the thumbprint test: press in the dough with your thumb and it should bounce back when it's ready.
• Form the dough into a ball, place it in a lightly-oiled bowl and cover with a dishcloth, so it doesn't dry out. Let rest in a warm environment until doubled in size, 25 to 30 minutes.
• Punch down the dough and divide it in half. Shape into 2 baguettes by making a flat rectangle out of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it's about 12 to 14 inches long and 2 inches wide. Fold and seal either end to round. Flip seam-side down and place on a sheet pan or baguette pan that has been dusted with cornmeal. Score the tops of the loaves, making deep diagonal slits 1/2-inch deep, cover with a dishcloth and let rise in a warm environment until they have doubled in size, 25 minutes.
• Preheat the oven to 450 degrees F and position your oven racks with one on the bottom and the other in the middle. Place an oven-safe (non-glass) bowl or pan on the bottom rack.
• When your bread has doubled for the second time, remove the towel and quickly and simultaneously, slide the sheet tray with the baguettes onto the middle rack while carefully throwing the ice cubes into the bowl on the bottom rack. The ice will create a burst of steam that will give you a nice crispy crust. Quickly shut the oven door so no steam escapes. Bake the baguettes until golden brown, 15 minutes.
• Cook's Note: If you have a glass window on your oven, place a towel over it when throwing the ice in, hot glass can shatter if ice touches it.
• Serving suggestions: ricotta cheese and acacia honey.

Steps:

• Place all ingredients in bowl of a stand mixer.
• Mix well, then knead using the dough hook for about 2 minutes.The dough will be very sticky.
• Place in a very large (it will almost triple in size) greased bowl.
• Let sit at room temperature for 2 hours, then refrigerate overnight.
• You can use the dough at any point in the next 7 days. When you are ready, take out about a pound of dough and roll it into an oval.
• Fold the dough in half the long way and seal edges with the heel of your hand.
• Flatten dough into an oval and fold again.
• Gently roll dough with hands to form into a classic baguette shape, about 15 inches long.
• Let rise on a baking sheet sprinkled with cornmeal (or greased) for 90 minutes.
• Make 3-4 large diagonal slashes on the top, using a serrated knife at a 45 degree angle.
• Spritz with warm water to help give the bread a crispy exterior.
• Bake at 450 degrees for 25-30 minutes.

Steps:

• Heat water to 105-110 degrees Fahrenheit. Then add sugar and yeast. Proof.
• In the bowl of a standing mixer place the flour and salt.
• Then add the proofed yeast to the flour mixture.
• Mix on medium speed for 5-7 minutes. Form into ball and let rise for an hour.
• After the dough has risen, cut and roll into 3 baguettes. Place on a baking sheet or baguette tray. Let rise for about 45 minutes to an hour.
• Meanwhile preheat your oven to 450 degrees Fahrenheit.
• Once the baguettes have risen, cut slits on top of the dough and baste with a beaten egg.
• Place in the oven for 15-20 minutes. ENJOY!