Recipe: Perfect Just Flour, Salt and Sugar. Easy to Measure Out Petit French Baguettes

Just Flour, Salt and Sugar. Easy to Measure Out Petit French Baguettes. Traditional baguettes flavored the French way. Fresh Homemade French Baguettes are simply amazing! Fresh Homemade French Baguettes are simply amazing!

Le Petit Français authentic French baguettes are all-natural with absolutely no preservatives. Produced on dedicated nut and peanut free bakery line. Enjoy a delicious, authentic baguette from France in minutes as you complete the baking process in your own oven. You can cook Just Flour, Salt and Sugar. Easy to Measure Out Petit French Baguettes using 6 ingredients and 11 steps. Here is how you cook that.

Ingredients of Just Flour, Salt and Sugar. Easy to Measure Out Petit French Baguettes

1. You need 100 grams of Bread (strong) flour.
2. Prepare 100 grams of Cake flour.
3. You need 1/3 of to 1/2 teaspoon Salt.
4. You need 1 tsp of Sugar.
5. You need 1/2 tsp of Dry yeast.
6. Prepare 150 ml of Lukewarm water.

Sourdough baguettes with a soft an airy crumb and cracker-like crunchy crust combined with lots of taste and a hint of sourness. They have a nice golden brown crunchy crust, and they tasted just great. But what happened to my baguettes? I think they fell victim of the gruesome sickness called.

Just Flour, Salt and Sugar. Easy to Measure Out Petit French Baguettes step by step

1. If using a bread machine, set all ingredients in the machine and automate the process until the first rising by using "bread dough course"..
2. [Kneading] Put all ingredients in a big bowl but separate salt from yeast. Then add lukewarm water. Mix them using cooking chopsticks or spoon..
3. When the dough becomes crumbly, knead by hand. Patiently knead well for 10 minutes until the dough gets resilient and shiny..
4. First Rising: When the dough becomes smooth, make it into a ball. Cover the bowl with plastic wrap and allow it to rise triple in size..
5. After the first rising is done, divide the dough into 6 pieces. Cover them with a wrung out damp kitchen towel or a bowl, and let it rest for 15 minutes..
6. Shaping: Stretch the dough into an oval shape. You can stretch it gently with your hand without using a rolling pin (that way there is less pressure on the dough)..
7. Take the dough from one end and fold the dough in 3 or roll it up and seal the edges well. Here you can also fill it with bacon or olives..
8. This is a crispy chocolate French baguette filled with chocolate chips. Later you can also make a "condensed milk French baguette" filled with condensed milk + butter..
9. Second rising: To get the crispy texture, spray water on the surface. You can also moisten the dough by using a brush as shown in the photo or back of a spoon..
10. Allow the dough to rise double in size for the second time at a warm place with high humidity. If you are using an oven with bread-rising mode, set it at 40°C for about 30-40 minutes..
11. Preheat the oven to 220°C and bake it for about 15 minutes and it's done (in an electric oven bake at 230°C). Here in the photo, I added dried tomatoes and basil in the dough..

In this video, you'll see how to make authentic French baguettes. A bread machine mixes the dough, and all you need to do is pound, shape, let rise, and bake. My daughter just returned from a semester in France. When visiting her in Paris this spring, it was clear my baguettes needed to change from an Americanized "French Bread" to a more "Frenchified" true baguette with a much coarser crumb. These baguettes are made with a mixture of strong and white flour and require no yeast, using baking powder as the rising agent.