Kittencal's French Bread/Baguette (Kitchen Aid Mixer Stand Mixer

"This recipe will make two loaves of the *best* French bread you will ever have, I have been making this for years with perfect results every time, sometimes it is not the ingredients used but the method used that will make for perfect results, this is my way to a create the perfect French bread! --- you will need some cornmeal for the pan and an egg white for brushing on the top of the loaves, also about 1 tablespoon of sesame seeds --- make certain to have the two separated cups of water at the right temperature or your bread will not turn out properly, two .25-ounce packages of yeast will be fine for this recipe --- NOTE use 1 tablespoon plus 1/2 teaspoon of active dry yeast OR 2 small packages/envelopes of active dry yeast"
 
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photo by Matthew R. photo by Matthew R.
photo by Matthew R.
photo by MrsNW1 photo by MrsNW1
photo by Tracy J. photo by Tracy J.
photo by Tracy J. photo by Tracy J.
photo by Joyce C. photo by Joyce C.
Ready In:
2hrs
Ingredients:
8
Yields:
2 loaves
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ingredients

  • 2 cups warm water, divided (110 degrees F)
  • 1 tablespoon active dry yeast
  • 12 teaspoon active dry yeast (or use two .25-ounce packages yeast)
  • 1 teaspoon sugar
  • 5 12 - 6 12 cups bread flour (more if needed)
  • 3 teaspoons salt
  • 3 teaspoons sugar
  • 5 tablespoons vegetable oil (or use Canola oil, DO NOT substitute butter or shortening for the oil it will affect the texture)
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directions

  • Attach the dough hook to heavy duty stand mixer.
  • In a small cup or bowl mix 1 teaspoon sugar into 1 cup warm water until combined.
  • Stir in 1 tablespoon plus 1/2 teaspoon active dry yeast and mix gently.
  • Cover the cup and allow to proof until foamy (about 8 minutes, if the yeast does not foam discard and make again).
  • Place 5-1/2 cups flour in the stainless steel mixing bowl along with the salt, sugar and 5 tablespoons oil.
  • After the yeast has proofed add to the bowl along with remaining 1 cup warm water.
  • Start kneading process adding in more flour a tablespoon at a time as needed to create a soft smooth semi-sticky dough (kneading should take about 8 minutes).
  • Place the dough onto a lightly floured surface; cover with a clean tea towel and let rest for 3 minutes (this is important, allow to sit for 3 minutes).
  • Oil a large deep bowl.
  • Gather up the dough and gently knead into a ball (the dough will come together easily after resting).
  • Place the dough into the bowl, then cover with plastic wrap and allow to rise for about 1 hour or until doubled.
  • Punch down the dough and remove to a lightly floured surface.
  • Divide the dough evenly in half.
  • Cover both pieces of dough and allow to rest for 5 minutes (this will make shaping the dough easier).
  • Roll each dough into about a 9 x 12-inch rectangle, then roll up jelly-roll fashion starting at long edge.
  • Seal edges and seam of each loaf.
  • Grease a large jelly-roll pan then sprinkle with about 2 tablespoons cornmeal.
  • Place the two long shaped loaves onto the pan seam-side down spacing apart.
  • Using a razor blade or a small sharp knife slash each loaf 3 times diagonally.
  • In a small cup whisk an egg white then brush over each loaf.
  • Sprinkle the tops with about 2 teaspoons seasme seeds for each loaf.
  • Cover with a clean tea towel and allow to rise in a warm place for about 30 minutes.
  • Preheat oven to 375 degrees F.
  • Bake for about 30-35 minutes or until golden brown.

Questions & Replies

  1. GREAT Recipe...but perhaps you should Correct the amount of Yeast to Total 4 1/2 tsp.(the correct amount for 2 Packages of the Dry Yeast @ 2 1/4 tsp each), rather than the 1 Tbsp and 1/2 tsp (3 1/2 tsp) shown? I saw the error right away & corrected it but a "novice" to baking might not; it can really deflate one's confidence to have a recipe, correctly followed, not present well...but not knowing it is the fault of a misprint. Anyway, this Bread has a Great Taste & Texture. Thank You.
     
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Reviews

  1. I've tried countless time to make French bread, but every time it turned out as flat and hard as matzos... until I tried this recipe. This recipe is fool-proof! It turned out two of the most beautiful loaves that I've ever seen. Mix the dough at speed 4 on your stand mixer; I did some research and apparently this yields the best dough consistency. Thank you so much for the recipe!
     
  2. I know it seems harsh, but here's why 2 stars: <br/><br/>- This does not taste like a baguette from a good bakery. It is not flavorful enough. I suggest a poolish and an additional rise to fix this. <br/><br/>- Does not have the hole structure of a good bread. Again, suggest more fermentation time to get that. It has, as pictured, basically all-one-size rather small pores in the bread. A good baguette has all different size holes. <br/><br/>It gets 2 stars, not 1 star, because it will come out, does present well (very pretty crust), and is the easiest and fastest recipe I've ever seen for bread. Unfortunately, this comes with a flavor price. To be expected, but I figured I'd try based on the reviews. Well, now you have mine. Cheers.
     
  3. If you told me this recipe was for a very good white sandwich bread I'd give it 5 stars. But this recipe does not make Baguette. The recipe was easy to follow and the instructions produced an excellent white loaf. But it really wasn't Baguette.
     
  4. This recipe did not turn out to be a french baguette dough. The dough was dry--baguette dough should be wetter than your average dough. I've seen other recipes that don't require kneading. Instead, the wet dough should have multiple resting periods of about 45 min each, folding the dough a few times in between the resting times. That is what gives the baguette its good flavor. This recipe turned out more like a common white bread loaf that has a very close texture and bland flavor. I baked it at 400 F for 20 minutes with steam added to try to get a nice crust. Since it was so dense and dry, there wasn't much of a crust. The result was just a plain, dense, chewy mess. Also, sesame seeds don't go on french baguettes. Refer to this website for basic baguette info: https://www.bbcgoodfood.com/howto/guide/how-buy-bread-french-way
     
  5. GREAT Recipe...but perhaps you should Correct the amount of Yeast to Total 4 1/2 tsp.(the correct amount for 2 Packages of the Dry Yeast @ 2 1/4 tsp each), rather than the 1 Tbsp and 1/2 tsp (3 1/2 tsp) shown? I saw the error right away & corrected it but a "novice" to baking might not; it can really deflate one's confidence to have a recipe, correctly followed, not present well...but not knowing it is the fault of a misprint. Anyway, this Bread has a Great Taste & Texture. Thank You.
     
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Tweaks

  1. I've never made bread before and decided to give it a try. The first time I used all purpose flour instead of bread flour. Yeah, that turned out more like a weapon and less like food. This time I used bread flour and followed the steps exactly. The outside is beautiful. The inside is a gummy mess. It looks almost like playdough. I know there is something wrong w/ me and not the recipe b/c everyone else is getting excellent results. Could someone please tell me what I'm doing wrong? I would love to make this bread for my family! It looks so yummy!
     

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