Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
ice cream recipes
strawberry recipes
blueberry recipes
healthy baking
candy recipes
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
lemon recipes
trifle recipes
halloween baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
valentine's baking
easter baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 

4 Time Winner

Newest Video Recipe - French Baguettes

 

New Video Recipes Every Thursday by 5 PM Eastern Time.

A French Baguette is my bread of choice. This long thin bread has a crisp outer crust with a wonderfully soft and chewy interior. Freshly baked I often just tear off a chunk and eat it unadorned or with a slathering of butter. Other times I like to dip small pieces of the bread in a good olive oil that is laced with pesto. It's also great with soups or stews, or to make a delicious sandwich. You can use day old baguettes to make garlic bread or even croutons

 

I went to the San Francisco Baking Institute (SFBI) to learn how to make baguettes. It was a five day bread making class that taught us theory with lots of hands-on bread making, especially baguettes. It was a terrific class and if you're ever in the Bay area I highly recommend this baking school.

First, let me say that there is quite a bit of technique involved in making Baguettes so I recommend watching the video. Now, baguettes are made with the most basic of ingredients - flour, yeast, malt powder, salt, and water. First, the flour. I have seen recipes for baguettes using just bread flour, some using just all purpose (plain) flour, and some with a combination of the two. For this recipe I use mainly bread flour with just a small amount of all purpose flour. For the yeast, I like to use SAF Gold instant yeast. This type of yeast is normally used by professionals as it gives a good rise, especially when making breads with long fermentation periods. An added bonus is that since the grain particles are so small, it doesn't need proofed. We also add some dry malt (diastatic) powder which breaks down the starch and gives sugar for the yeast to feed on. This is especially good for doughs, like this, that have a long fermentation period. Malt powder also aids in browning. For the salt I like to use kosher salt. And lastly we need water. I like to use filtered water. The temperature of the water is very important when making baguettes as it determines the temperature of the dough, which affects the rate of fermentation (proofing).

There are many different ways to make baguettes, some use a machine and some are made by hand. Also the amount of time you knead the dough can vary by recipe. Typically the more you knead the dough, the shorter the fermentation period. For this baguette recipe we use what is called a "Hand Mix". This means we make the dough by hand and there isn't any kneading involved. So this means the dough needs a long fermentation period (three hours). This produces a baguette with excellent flavor and texture. Lastly, once baked there is always a temptation to eat the bread while it's still hot. Resist this urge, baguettes need to cool down to room temperature for maximum flavor and texture.

Continue to the French Baguettes recipe page.......

Let's get baking!

Stephanie Jaworski

Top Video Recipes for August

Red Velvet Cake
Vanilla Cake Simple Chocolate Cake Red Velvet Cake
This Vanilla Cake has a sweet buttery flavor and a moist velvety texture. The buttercream frosting used to both fill and frost the cake has a sweet and buttery flavor with a light and fluffy texture. more A chocolate layer cake that is so simple to make yet is wonderfully moist with a lovely chocolate flavor. We fill and frost it with a delicious chocolate fudge frosting. more Red Velvet Cake is very dramatic looking with its bright red color sharply contrasted by a creamy white frosting. more
French Macarons Recipe Red Velvet Cupcakes Brownies
French Macarons take two almond flavored meringue cookies and sandwiches them together with a delicious filling. The outside crust is crisp yet inside they are wonderfully soft. more Red Velvet Cupcakes have a subtle chocolate flavor with a bright red color that are iced with a Cream Cheese Frosting. more Brownies are America's favorite bar cookie and these are rich and dense with chocolate. more
Chocolate Chiffon Cake Chocolate Cupcakes Carrot Cake
Moist and chocolately this Chocolate Chiffon Cake is filled with a mocha cream and frosted with a rich and glossy chocolate glaze. more These beautiful chocolate cupcakes have a wonderful chocolate flavor and are frosted with a chocolate fudge frosting. more This Carrot Cake is moist and flavorful with grated carrots and is covered with a delicious cream cheese frosting. more

Vanilla Cupcakes

Fruit Tart

Shortbread Cookies
Vanilla Cupcakes are wonderfully sweet and buttery and are frosted with a lovely Buttercream. more

Everyone loves the elegance of a fruit tart with its topping of beautiful fresh fruit. Whether you use a single fruit (like strawberries) or a medley of berries, sliced kiwi, plums, bananas, pineapple, and/or melon no one can resist its beauty. more

Shortbreads are traditionally a Christmas cookie that blends butter, sugar, and flour to make a rich and delicate tasting cookie. more
 
 
     
 

 

 

New Videos

   
 

     

Top 40 Video Recipes of 2014

1. Vanilla Cake

2. Cake Pops

3. Red Velvet Cake

4. Simple Chocolate Cake

5. Red Velvet Cupcakes

6. Pancakes

7. Brownies

8. American Sponge Cake

9. Peanut Butter Balls

10. Pound Cake

11. Cake Doughnuts

12.Banana Chocolate Cupcakes

13. French Macarons 14. Carrot Cake 15. Vanilla Cupcakes
16. Royal Icing 17. New York Cheesecake 18. Chocolate Chiffon Cake 19. Orange Chiffon Cake 20. Crêpes
21. Caramels 22. Black Forest Cake 23. Shortbread Cookies 24. Cinnamon Rolls 25. Lemon Curd
26. Chocolate Chip Cookies 27. Chocolate Cupcakes 28. Peanut Butter Cups 29. Homemade Doughnuts 30. Spritz Cookies 
31. Cream Puffs 32. Apple Pie 33. Biscuits 34. Whipped Cream Frosting 35. No Bake Cheesecake
36. Cream Cheese Pound Cake 37. Chocolate Eclairs 38. Chocolate Banana Cake 39. Sugar Cookies 40. Fruit Tart
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC