Bread-making: The Magic Everyone Can Master
Let’s set the record straight—making your own bread is as easy as, well, slicing bread. The resounding success of all your wonderful baguettes simply goes to show that anyone can turn a few basic ingredients into something extraordinary.
Why Overnight Bread is a Game Changer
The overnight process isn’t just about ease; it’s about unlocking flavors and textures that only time can produce. Mix up your dough, tuck it in for a good night’s sleep, and wake up to a transformed mixture, ready to become delicious bread.
What Goes into These Baguettes: Ingredient 101
- All-Purpose Flour: This is your bread’s skeleton. It gives it structure.
- Substitution: For a nutty, rich loaf, swap in whole wheat flour.
- Yeast: The silent hero that makes the dough rise.
- Substitution: Going all-natural? Try using a sourdough starter.
- Salt: The flavor enhancer. A little goes a long way.
- Substitution: Herbed or garlic salt adds a unique twist.
- Water: Don’t underestimate it; it’s what transforms the dry ingredients.
- Substitution: Milk will give you a tender, richer crumb.
The French Baguette: A Timeless Classic
The French baguette is more than just bread; it’s a cultural icon. Simple ingredients turn into a masterpiece with a crispy crust and soft, airy interior. Whether you’re smearing it with butter or pairing it with fine cheese and wine, the baguette is a testament to the beauty of basic ingredients handled with care.
Why You Should Ditch Store-Bought Bread
Making bread at home means saying goodbye to additives and preservatives commonly found in store-bought bread. Your homemade baguette doesn’t need to stay “fresh” for two weeks because, let’s be honest, it’ll be devoured long before that. And your health will thank you for it.
Step-by-Step to Your Perfect Baguette:
- Initial Mix: Blend flour, yeast, salt, and water. Sticky is good here.
- Rest Period: Cover and let it ferment and develop complex flavors overnight.
- Morning Transformation: Uncover your doubled, bubbly dough.
- Baguette Shaping: Divide, gently knead, and shape them into their iconic form.
- Second Rise: Allow the baguettes to plump up a bit more before baking.
- Oven Magic: 450 degrees Fahrenheit, with a steam bath for that crispy crust.
- Golden Finish: Half an hour later, your kitchen smells like a Parisian bakery.
Substitution Sensation: Tailoring it to You
- Gluten-Free: Opt for a tried-and-true gluten-free flour blend, with a pinch of xanthan gum.
- Vegan: No changes needed. Already vegan-friendly.
- Low-Carb: Almond flour is your best bet, but be prepared for a different texture.
The Joy of Homemade Bread
If you take nothing else away from this post, remember that bread-making is both an art and a science that everyone can participate in. It asks for so little: basic ingredients, minimal equipment, and a bit of your time. And in return, it gives you the unmatched pleasure of homemade bread.
Crispy 4 Ingredient French Baguettes!
Equipment
Ingredients
- 3 Cups All Purpose Flour
- 1 Tsp Yeast
- 1 Tsp Salt
- 1 ½ Cups Lukewarm Water
- Extra Flour for Dusting
Instructions
- In a bowl combine all purpose flour, yeast, and salt. Once mixed, add in luke warm water.
- Mix in the bowl until combined into a sticky dough.Cover with plastic wrap and leave on the counter or in a turned off microwave or oven for 12-20 hours.
- By the morning (or 12-20 hours later) the dough should be more than doubled. Heavily flour your hands and counter space.
- Divide your dough into 2 pieces. Lightly knead and shape them into baguettes. To shape into baguettes, flatten your dough into a rectangle then pinch the sides together to bring it into a baguette shape.
- Move your baguettes over to a baking sheet lined with parchment paper and sprinkled with flour. Also sprinkle flour on the top. Score them with a sharp knife (cut 3 diagonal lines) and then cover with a kitchen towel and allow to rise for another 1 hour.
- At this point, they’re going to go into the oven at 450 degrees F! The baguettes are going to go on the middle row of the oven, but beneath them is going to be another baking tray filled with about 2 cups of boiling water (remove this after 10 min, this will help steam the baguettes and make them extra crispy).
- Finally, let them bake for another 30 min or so, and enjoy!!
As I type this, I am eating a warm buttered slice of this bread. I follow the directions exactly I’m very happy with this recipe. Thank you for sharing. I will definitely make it again.
I have high hopes, they are in the oven right now. It smells so good!! Thank you..