T’s bread week on Bake Off, which can only mean one thing: time to pull out a baking tray and get kneading at home.
We may already know the name of the contestant who leaves thanks to a shocking slip up from Mary Berry on the radio, but despite the spoilers, there's still plenty of tips and tricks to be taken from Paul Hollywood and the latest batch of star bakers.
Baguettes will feature on Bake Off for the first time tonight as part of Paul's tricky technical challenge, and if you’re feeling inspired to see if you can do better than this year’s Bake Off bunch, France’s most celebrated baker Éric Kayser has a fail-safe recipe that will guarantee you have the upper crust.
Crusty Artisan Bread
Put the flour and water in the bowl and mix for 4 minutes at low speed. Remove the bowl from the machine and cover it with a damp cloth. Leave to rest for 1 hour, then add the starter, fresh yeast, and salt. Knead with the dough hook for 4 minutes at low speed, then for 7 minutes at high speed.
Put the flour on a work surface or in a mixing bowl and make a large well in the center. Pour in two-thirds of the water and mix until all the flour has been incorporated. Leave to rest for 1 hour under a damp cloth, then incorporate the rest of the water, the starter, fresh yeast, and salt. Knead the dough until it becomes smooth and elastic. Shape into a ball and cover with a damp cloth. Let rise for 1 hour 30 minutes. It will have increased in volume by the end of the rising time.
Dust the work surface. Divide the dough into 3 equal pieces. Fold each piece over on itself, pulling gently to stretch into a longish log. Cover with a damp cloth and leave to rest for 30 minutes.
French Baguettes Recipe
Working with 1 piece of dough at a time, use the palm of your hand to flatten it gently. With the long side facing you, fold in a third towards the center and press along the edge with your fingertips.
Swivel the dough 180 degrees. Fold in the other long edge so that it overlaps in the center and press with the heel of your hand. Fold one half on top of the other, and seal the edges together with the heel of your hand.
With lightly floured hands, roll the baguette out to 21 inches (55 cm) long, then pinch each end into a point. Shape the other 2 baguettes the same way.
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Carefully lift the baguettes onto a lightly floured baker’s cloth, seams underneath. Separate them by making folds in the cloth. Cover with a damp cloth and leave to proof for 1 hour 40 minutes, by which time the baguettes will have increased in volume.
Place a baking sheet on the bottom shelf of the oven and preheat to 450°f (230°c). Gently place the baguettes, seam down, on another baking sheet lined with parchment (baking) paper. Dust with flour and make 4 evenly spaced oblique slashes along the length of each baguette.
Just before putting the baguettes in the oven, pour 50 g (scant ¼ cup) of water onto the preheated baking sheet. Bake for 20 minutes. Remove from the oven and leave to cool on a wire rack.
Recipes From The Great British Baking Show
This recipe is taken from The Larousse Book of Bread by Éric Kayser (Phaidon 2015). To learn more about the book visit phaidon.com/breadThis is my easy soft fluffy french bread recipe, it makes one loaf but is easily doubled for a crowd. It's crusty and golden on the outside and so soft and chewy inside.
This recipe is AMAZING. It is definitely my most used bread recipe. It pairs wonderfully well with pasta, like my savory Pumpkin Pasta!
Everyone needs a classic homemade french bread recipe. There's nothing like fresh from the oven warm bread to have with dinner. Or lunch. Or breakfast! One of my favorite things to make with leftover french bread is Lemon Blueberry Bread Pudding. And eat it for breakfast.
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I worked at a bakery for three years, and it was easily my favorite job. It was there I learned to knead two loaves at the same time, roll out dinner rolls with two hands, and appreciate the smell of baking bread. And of course, learn how to make french bread.
You can speed up the rising process by turning the oven on for a minute or two, and then turning it off and placing the dough inside to rise in the warm (but NOT hot) oven. Although this speeds the rising process, the most flavorful bread comes from dough that ferments (or rises) longer. If you watch The Great British Baking Show and have heard of Paul Hollywood, a professional baker, you know he says this multiple times.
To get a taller loaf, make sure that the dough is not too elastic. This is a stiffer dough, not sticky at all. Kneading time of 5-7 minutes and a little extra flour helps to get the right consistency. The technique I use I learned working at the bakery. Roll the dough out flat with a rolling pin, then roll tightly lengthwise, kind of like a bedroll or a sleeping bag. Gentle pressure only, pulling the dough too tight will rip it and damage the gluten strands.
French Baguettes At Home • Living In Sugar
The reason I like this recipe so much is that it makes a reasonably large loaf of french bread, and it's easily doubled to make two loaves if I'm making it for company. I usually make two loaves anyway, because I could eat slice after slice. IT'S THAT GOOD.
Simply follow the recipe using a medium sized mixing bowl and knead by hand for 5-7 minutes until the dough is smooth. This recipe is for thick dough, you'll need your bread muscles for sure! 💪🏻
If you have any leftovers or if you doubled the recipe and have 2 loaves, you can wrap loaves (completely cooled) in saran wrap or tinfoil, place in a ziploc bag and freeze for up to 3 months.
Easy French Bread Recipe
This recipe for Fluffy French Bread is my go-to bread recipe. It makes one loafand is easily doubled to make for a crowd.
Placing dough in the oven and preheating it to 200 F and then shutting the oven off and propping the door open with a wooden spoon can decrease rising time by 15-20 minutes on either rise.
Calories: 88 kcal | Carbohydrates: 10 g | Protein: 4 g | Fat: 3 g | Saturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 75 mg | Sodium: 224 mg | Potassium: 58 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 109 IU | Vitamin C: 1 mg | Calcium: 14 mg | Iron: 1 mg
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