Here's my basic, go-to, baguette recipe...
Breaking bread with friends, there's nothing like it! Just imagine; lovely crusty French baguette served with a rich creamy camembert and a full-bodied glass of red wine! Serve this alongside a light, fresh salad , and you have a lovely meal to share with friends and family.
Here is my go-to French baguette recipe which I perfected during my French baking class in Paris last summer.
French bakery-style baguette
1 1/2 cup cold water
2 teaspoons yeast
1 Tbsp. Diastatic Malt Powder* (optional)
1/4 cup whole-wheat flour
3 cups unbleached flour (please use King Arthur if you can)
2 teaspoons salt
In a food processor. Mix cold water and yeast and Malt Powder.
Add 2 types of flour and salt and mix well.
Once the dough is well kneaded, lightly oil a large bowl and place dough in it. Lightly oil a sheet of cling film and place over dough. Cover bowl with a clean towel.
Let dough rise in fridge overnight . The cold fermentation process will bring out the flavors. If you don’t have time, try to let it rise for at least 2 hours in the fridge.
Take dough out of fridge and let it sit at room temperature for 1 to 2 hours.
Dust flour onto your counter. Cut dough into 3 even pieces. Shape into a rectangle, fold upper quarter of dough towards center and press gently to seal. Rotate dough 180 degrees and repeat folding step to form 8 by 2-inch rectangle.
Fold dough in half toward you and seal with heel of your hand. Roll dough back and forth gently into a loose cylinder, until you achieve the desired length. Repeat with other pieces. Place shaped baguettes onto a cookie sheet covered with parchment paper.
Cover loosely with greased cling film and let rise for 2 hours (until doubled).
Turn oven on to 430°F and let it heat up.
Take a sharp knife or a razor blade, spray with cooking oil and cut slits into bread.
When oven is hot, put baking bread into oven and spray it with water using a water spray bottle. Repeat a few times during the first 5 to 10 minutes.
Bake for a total of 20 minutes or until baguettes are golden brown. Depends on your oven. I like them on the deep golden side, brings out the flavors.
Enjoy!
Diastatic malt powder is the "secret ingredient" savvy bread bakers use to promote a strong rise, great texture, and lovely brown crust.
P.S. Freeze the bread you don't eat on baking day and reheat for about 5 minutes in hot oven after defrosting. It won't stay fresh after the first day.