baguettes

This perfect baked macaroni cheese recipe comes with a creamy cheese sauce, a hint of mustard and uses leftover French stick for its crunchy topping

Best ever macaroni cheese recipe

baguette,cut into small chunks

tbsp butter,plus 1 tbsp melted

spiral or other short pasta

garlic clove,finely chopped

tsp English mustardpowder

tbsp plain flour

milk

vegetarian mature cheddar,grated

parmesan(or vegetarian alternative), grated

Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking sheet</a>, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.

Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a>. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.

Cook for 1 min more, then gradually <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.

Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.

Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking – defrost thoroughly before cooking.

Here&#8217;s how to make the classic French appetizer SAFELY at home! It&#8217;s really easy with a few simple tips and no stove required! Stop over-paying for it in fancy restaurants!

Simple, Perfect Steak Tartare

beef

olive oil (to taste)

red wine vinegar (to taste)

salt

black pepper

Toast

shallot

Pickled vegetables

Sourdough Baguettes

350 g unbleached all purpose flour

215 g filtered water, warm about 80 degrees F

g sourdough starter

g kosher salt (I

Day 1: 10pm - Feed Sourdough Starter with 60g whole wheat flour and 60 g filtered water.

Day 2: 8am - In a large mixing bowl, combine the all purpose flour and water. Mix well with your hands until the shaggy dough comes together. Cover with plastic wrap, and let rest at room temperature for 1½ hours.9:30am - Add the ripe sourdough starter, and mix in with your hands, pinching and pulling. Cover with plastic, and let rest at room temperature for 45 mins.10:15am - Add the salt and 5g room temperature water. Mix in by hand, and use the Rubaud kneading method for 2 minutes. Cover and let rest for 30 mins at room temp.

10:45am - Gently stretch and fold the dough by pulling up one side and stretching it vertically, then folding it over on itself. Work your way around the whole perimeter of the dough. Cover and let rest for 45 mins at room temperature.11:30am - Stretch and fold. Cover and let rest for 45 mins.12:15pm - Stretch and fold. Cover and let rest for bulk fermentation at room temperature for 2.5 - 3 hours.

3:00pm - Pre-shape the dough. Pour the dough out onto a lightly floured surface. Divide the dough in half. With floured hands, gently fold each piece like a letter, bringing the top ⅓ of dough down, then bringing the bottom ⅓ of dough up. Repeat with the second piece of dough. Allow to rest on the floured work surface, uncovered for about 5-10 minutes.3:10pm - Line a rimmed baking sheet with parchment paper. Final shape and preheat oven and pizza stone to 500 degrees F. With the dough facing you horizontally, pull the top edge down over the dough and pinch. Then pull the bottom edge up and over the dough and pinch shut. Use your hand to roll and stretch the dough into a long rope about 10-11&quot; long, tapering slightly at the ends. Place the shaped baguettes on the prepared baking sheet.4:00pm - Place small baking tray with ice cubes and water in oven to create steam.

4:15pm - Slash baguettes and bake immediately. Put extra ice cubes on the bottom of the oven as the bread goes in. Bake for 30 minutes, rotating the pan after 15 minutes, and reducing the temperature to 450 degrees. Allow to cool completely before slicing.

Super crispy and lovely baguettes are the perfect accompaniment for any dish or maybe the most wonderful lunch bread. This sourdough version is the absolute best.

Easy Sourdough Baguettes

bread flour

water (divided)

150 g starter (fed and grown to its peak)

To the bowl of your stand mixer add: 675g bread flour and 15g salt

Mix with the paddle attachment on 1, until it’s been incorporated.

Then add: 450g water and 150g sourdough starter.

Mix with the paddle on 1 until everything has been incorporated.

Then switch to the dough hook and mix for 5 minutes on 3. While the dough is mixing add as much water needed to make the dough tacky, but not sticky.

Check for a windowpane by pulling a little piece of dough out and see if it’s strong enough to pull the dough so thin that you can see light through it. If it fails, mix in increments of 2 minutes until it passes.

Instead of using a stand mixer you can also knead the dough by hand until you get a windowpane. It will probably take 10 to 15 minutes.

When the windowpane passes, move the dough to a see-through bulking container.

Wet your hands and level the dough. The mark the top of the dough with a whiteboard marker.

Then let the dough grow by 25 to 50%.

Mix the dough

Then divide the dough into 3 equally sized pieces and dust the top with flour.

Flip the dough over and  roll it up into a tight log and do the same for the other two.

Let them rest on the counter for 20 minutes and then proceed to the final shaping.

Grab a log and stretch it out to double the size you want the final baguette to be.

Fold the right side into the middle and then fold the left side into the middle.

Then going all the way down the length of the baguette, fold the back towards the front, about to the middle.

Then flip it around and then go all the way down the baguette again, folding the back towards the front, all the way over.

Then work the baguette across the table, pushing it forwards or backwards at the bottom of the dough, to work the baguette to the exact length that you want it.

Then flour the pan with rice flour and add the baguette to the pan or you can also use a piece of parchment paper on the pan if you feel like the dough is a bit too wet.

Continue with the other two the exact same way.

Then sprinkle rice flour on top of all the baguettes and add them to a bag big enough to hold the pan.

Put the dough in the fridge for at least 8 hours, but up to 48 hours.

Shape the dough

When you want to bake, heat your oven to 230°Celsius/450°Fahrenheit/Gasmark 8. I didn’t use fan assist or convection, but you can.

Add a pan to the bottom of the oven that will be used for steaming.

I have a baking steel in my oven, which means I heat it for an hour. If you don’t use one, you can just bake when the oven says it’s hot enough.

When the oven is hot, boil a kettle of water.

Then grab the baguette pan from the fridge and sprinkle the top of the baguettes with rice flour.

Score the baguettes with 3 long, slightly overlapping scores and grab the pan and add it to the hot oven.

Pour the kettle of boiling water into the pan at the bottom and quickly close the oven.

Bake for 8 minutes and then oven the oven and remove the steaming pan.

Bake for about 25 to 30 minutes more until the baguette is golden brown and super crisp.

Remove the pan from the oven and put the baguettes on a wire rack and let them cool down or if you can just serve them immediately.

Bake the baguettes

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Here is my super easy version of a crispy sourdough baguette recipe. You'll need a special pan to make it this way, but it is so much easier than a couche.

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#sourdough #baguette #sourdoughbaguette

Easy Sourdough Baguettes Recipe | Baguette Master Class | Foodgeek Baking

Make this glazed meatloaf ahead, then slice and serve with pickled vegetables in a baguette to make banh mi or with mashed sweet potato. If reheating, fry in a little oil to heat through, says Valli.

Pork and beef meatloaf with hoisin glaze banh mi

(110 grams) white bread, crusts removed, torn

(125 milliliters) Massel Chicken Style Liquid Stock

olive oil

bacon, finely chopped

onion,

celery stalks, finely grated

tbs ginger

garlic cloves, crushed

beef mince

pork mince

coriander leaves

eggs, lightly beaten

five-spice powder

hoisin sauce

(125 milliliters) rice wine vinegar

tbs fish sauce

maple syrup

tomato sauce

carrot, shredded

Lebanese cucumber, shredded

daikon (white Japanese radish), shredded

tbs rice wine vinegar

tsp caster sugar

Vietnamese mint, mint & coriander

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977454754001&=domain=del

5348771529001-5977454754001

This recipe produces baguettes or rolls such as you'd find in a French Bakery. The bread doesn't need a starter and it can be ready in 4 hours. Now you can have bakery bread in your own home in no time at all.

Crusty French Baguettes 4 Hour Recipe – No Starter Necessary

spring water

active dry yeast

14-2/3 ounces. all-purpose flour (You may need to add extra.)

kosher salt

Vegetable spray

ice cubes

****Check the notes

Whisk together water and yeast in the bowl of a stand up mixer; let sit until yeast is foamy, about 10 minutes. Add flour, salt, and stir with a fork until dough forms and all flour is absorbed; let dough sit to allow flour to hydrate, about 20 minutes. Attach the dough hook to your mixer begin to mix the dough. Continue to knead until smooth and elastic, about 10 minutes.

Spray a large bowl with the vegetable spray and transfer the dough ball to it. Cover the bowl with plastic wrap (we use a shower cap -- the kind you get in the hotels, they work perfectly) and place bowl in a cold oven.

Let dough rest until doubled in size, about 45 minutes.

Transer dough to a lightly floured work surface, and shape into an 8" x 6" rectangle. Fold the 8" sides toward the middle, then fold the shorter sides toward the center, like a T-shirt. Return the dough, seam side down, to the greased bowl. Cover with plastic again, and return to oven. Let sit until doubled in size, about 1 hour.

Remove the bowl with dough from oven, and place a cast-iron skillet or heavy pan on the bottom rack of your oven; position another rack above the skillet/pan, and place a baking stone or upside down rimless sheet pan on it.

Heat oven to 475 F. Transfer dough to a lightly floured work surface, and cut into three equal pieces; shape each piece into a 14-inch-rope. Flour a sheet of parchment paper on a rimless baking sheet; place ropes, evenly spaced, on paper. Lift paper between ropes to form pleats; place two tightly rolled kitchen towels under long edges of paper, creating supports for the loaves. Cover loosely with plastic wrap; let sit until they double in size, about 50 minutes.

Uncover; remove towels, and flatten paper to space out loaves. Using a sharp razor, knife, bread lame, or scissors, slash the top of each baguette at a 30-degree angle in four spots; each slash should be about 4 inches long. Pull out the oven rack with the stone or baking sheet on it and, using the corner of the parchment paper as a guide, slide the loaves, still on the parchment paper, onto the baking stone or pan.

Place ice cubes in the skillet or pan (this produces steam that lets the loaves rise fully before a crust forms.)

Bake the baguettes until darkly browned and crisp, 20 to 30 minutes; cool before serving.

This is an easy to make no-knead overnight French sourdough baguette recipe. The dough is easy to handle, the crust is super crunchy and crumb airy and chewy. Just as perfect baguettes should be.

flour bread

water

semolina

starter feeding

09:00 am - Feed your starter with 50g white bread flour and 50g clean drinkable water. Let it sit at room temperature covered.

dough making

18:00 pm - Mix 250g of water with 100g ripe and ready sourdough starter. Add in the flour and mix until fully incorporated. Cover and rest for 1 hour. During this time dissolve the salt in the remaining 30g water.

rest

19:15 pm - Add the salty water to the dough and mix through well until the dough is smooth. Give it a stretch and fold by pulling up one side of the dough and folding it over itself, repeating around the perimeter of the dough. When done, form into a ball and place into a clean, lightly oiled bowl and cover with a damp cloth or plastic wrap. Let it rest for 45 minutes.

stretch and fold

20:15 pm - Repeat the stretch and fold. Cover and let the dough rest for another 45 minutes.

21:30 pm - Repeat the previous step and rest covered again for 45 minutes. During this time prepare an oven tray lined with a well-floured couche or linen towel. You will use the flour/semolina mix.

shape

22:15 pm - Shape the dough. Place the dough onto a floured work surface and divide into 4 pieces. Flour your hands and stretch each piece into a rough rectangle. For each piece do the following. Fold over the top part towards yourself with you thumbs pushing into the dough and away from you. This creates tension in the dough. Repeat this until the dough is rolled up. Seal the seam with the floured palm of your hand and then pinch close if needed with your thumb and forefinger. Roll the shaped dough into a long sausage. Start with both hands in the middle of the dough and work your way towards the ends where you apply more pressure to give it the signature pointy ears.   Place seam-side up onto the lined and floured tray. Dust with more flour mix. Cover with plastic wrap and place into the fridge for slow overnight fermentation.

Day 1 - Making the dough (This all happens at room temperature)

final proof

08:00 am - Remove the baguettes from the fridge and let it sit at room temperature for about an hour.

08:30 am - Turn your oven to 250 degrees Celsius or 480 degrees Fahrenheit and place a pan filled with water in the bottom of the oven. Steamy oven means great bread will follow. Place a baking sheet in the oven too so that it's nice and hot when you need it.

slash

09:00 am - Dust some semolina flour mix onto the hot tray from the oven. Place the baguettes seam side down onto the hot tray. Use a lame or a very sharp knife to slash the baguettes diagonally lengthways down the bread. The cuts should be made at a 25-degree angle and 1,5 centimetres deep.

bake

09:15 am - Time to bake. Place the slashed loaves into the oven and bake for 30 minutes. After 15 minutes, rotate the tray and turn the oven down to 220 degrees Celsius or 428 degrees Fahrenheit. Remove the baguettes from the oven and let them cool down on a wire rack before slicing or simply breaking of pieces and enjoy with some good butter or olive oil.

Day 2 - Baking the baguettes

perfectly crusty and crisp on the outside, airy and chewy crumb on the inside, there&#039;s nothing better than a fresh Rustic French Baguette

Rustic French Baguettes

360 g filtered water (at room temperature)

g yeast

500 g unbleached all purpose flour or bread flour

g salt

In a large mixing bowl, combine the room temperature water and yeast. Use a whisk to stir, until the yeast has begun to dissolve. Add the unbleached flour and salt. Use a Danish dough whisk, or your hands, to mix until there are no dry patches of flour left.Scrape your hands off well, and cover the bowl in plastic wrap. Let rest for 30 minutes at room temperature for the autolyse phase.

Do the first stretch and fold. Dampen your hands with water to prevent the dough from sticking. With the dough still in the bowl, you want to gently stretch one side of dough up until there&#039;s no more give, and fold it over the rest of the dough. Be gentle wit the stretching so that you don&#039;t tear the dough. Work your way around the dough until all sides have been stretched and folded. Then pick the whole ball of dough up and plop it over in the bowl.Cover with plastic wrap, and let rest for another 30 minutes at room temperature.

Stretch and fold #2. Cover, let rest for another 30 minutes.

Stretch and fold #3, then let the dough bulk ferment at room temperature for 5-6 hours until the surface of the dough is puffy and jiggly.

Line a rimmed sheet pan with a clean kitchen towel. Sprinkle the towel generously with AP flour or rice flour. Set aside.

Pour the dough out onto a lightly floured surface, and divide it into 3 equal parts. With the tips of your fingers, gently press one piece of dough into a rectangle about 8 inches long. Bring the top 1/3 of dough down to the midline, and press down with your fingertips.Rotate the dough 180 degrees, and bring the open edge up over the folded edge, and use your thumb to press down on the seam. Flour your hands gently, and roll the dough out into a long baguette shape.Repeat with the remaining 2 pieces of dough.

Place the shaped baguettes onto the prepared towel-lined baking sheet. Gently lift the towel up between the baguettes to create separation between the loaves. Sprinkle the baguettes lightly with flour, and gently lay another clean towel on top. Let rise for one hour at room temperature.

Meanwhile, preheat the oven to 500°F with a pizza stone on the middle rack. Place a small cast iron pan on the bottom rack. Boil a kettle of water. Set aside.

After the baguettes have risen, transfer to a piece of parchment paper. Slash the tops of the baguettes with a lame or a sharp chef&#039;s knife. The cuts should be at a sharp angle going down the axis of the baguette. Place the parchment paper directly onto the preheated pizza stone.Be sure to wear thick oven mitts for this next step. While the oven door is open, pour the hot water from the kettle into the preheated cast iron pan. There will be a big burst of hot steam, so do this carefully. Slide the pan of water into the oven to create steam in the oven while the baguettes bake. Close the oven door immediately.

Bake for 20-25 minutes, rotating halfway if necessary, until the the crust is deeply golden brown, mahogany in places. Allow the baguettes to cool completely before slicing. Enjoy!

This bread recipe is GOLD. It's made in the food processor, there's no kneading at all, has a crackly crust, and a soft creamy crumb.

Crusty French Baguette

(500 grams) bread flour

(12 grams) salt

(3.5 grams) instant dry yeast

(1 1/3 cup) slightly warm tap water

the flour in the bowl of the food processor.

salt on one side and yeast on the other, you don’t want them to touch for now.

Cover

with the lid and begin to process at medium/high speed. 

the water through the feed tube as you begin counting 20 seconds. Either do it out loud or use the phone timer. You’re going to see the dough starts to come together.

Stop

the machine after 20 seconds and see that it is not dry. It should be rough; make sure there are no spots of flour at the bottom. If it is dry, add 1 more tablespoon of tepid water.

the bowl back and now process for 25 more seconds. It should be 45 seconds in total.

Transfer

the dough to a dry bowl, cover it with plastic wrap, and put it in a warm place for 2 hours. The dough is hardly going to rise or double, and that is fine.

Dump

it onto a lightly floured counter, and divide it into 2 or 3 pieces. 

With

each piece, make some rough buns by cupping them with both hands until you have a smooth surface, cover them with a clean kitchen towel or loose piece of plastic wrap, and leave them alone for 20 minutes.

Flatten

each piece of dough on the counter (flour it lightly if needed) and shape them into baguettes. I like to make them shorter and thicker. 

them on an oven sheet pan sprinkled with polenta or oatmeal on the bottom, and dust the bread pieces with a little flour. Cover and let stand for 40 minutes.

About

15 minutes before baking, turn on the oven at 450°F / 230°C.

Have

ready a roasting pan and a kettle of hot water.

When

the 40 minutes are almost over, put the roasting pan on the bottom of the oven and carefully fill it halfway with hot water. Close the oven door. This creates steam that is great for forming that crackly crust.

Make

3 cuts or slits to each loaf with a lame (find where to buy it online in the Notes below) or a very sharp kitchen knife, and immediately put it in the oven. 

Cook

for 25-30 minutes, until golden brown and they sound hollow if you turn them over and lightly tap the bottom with your fingers. 

This is so easy and comes out great every time

I made this recipe and let the dough develop overnight in the fridge. Probably around 20 hours. I shaped it and let it rise, then baked it. I sprayed the bottom of the oven to create steam to form the crust. It baked up nicely in the texture department, however it had no colour. I made a blond baguette! There is a French man living where I work and he said it was good. I felt I could have put a Tbsp of sugar in it to help the yeast wake up more. I'll use the recipe again... Thanks.

https://content.jwplatform.com/videos/1O9hYRHV.mp4

At times when we want homemade bread without the hassle, this french bread recipe is GOLD. It's kneaded in the food processor in 45 seconds! How's that for convenience? The crust is crackly and the inside is soft and creamy. Quick French bread at its best.

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Top Tags

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Top 12 baguettes recipes from across the web

The most viewed baguettes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best ever macaroni cheese recipe

Simple, Perfect Steak Tartare

Sourdough Baguettes

Easy Sourdough Baguettes

Pork and beef meatloaf with hoisin ...

Crusty French Baguettes 4 Hour Reci...

Sourdough Baguettes

Rustic French Baguettes

Crusty French Baguette

Fougasse Provençalisches Brot

French Baguette Recipe

Maple-glazed hot dogs with mustardy...

The most viewed baguettes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine