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French baguette recipe

Just returned from Montreal and can't stop thinking about the crispy, flaky, chewy, yeasty bread that we ate with EVERYTHING. Who can recommend a good recipe to try? Thanks!

Replies to This Discussion

Permalink Reply by Judy Hendricks on July 16, 2009 at 5:14pm

I tried a new recipe recently that is a keeper:

White Bread:

6 cups warm water
5 Tlbs. sugar
2 1/2 Tlbs. salt
5 Tlbs. veg. oil
2 pkgs. yeast dissolved in 1/4 cups warm water
13-14 cups flour

Add warm water to sugar, salt, and oil. Add dissolved yeast and 2 cups flour at a time, beating well. Continue to add flour until dough handles easily. Knead and place in greased bowl. Let rise until double in size. Punch down and make into 5 or 6 loaves. Let rise and bake in 350 degree oven for 40-45 minutes.

Permalink Reply by Cornelia on July 17, 2009 at 9:46am

Thank you, Judy! That's a lot of bread, so I may halve it the first time. Is there anything special I do to the top of the loaf before baking? Slice with a knife? Brush on water or butter? I've also heard about putting a bowl of water in the bottom of the oven when you bake...?

Judy Hendricks said:

I tried a new recipe recently that is a keeper:

White Bread:

6 cups warm water
5 Tlbs. sugar
2 1/2 Tlbs. salt
5 Tlbs. veg. oil
2 pkgs. yeast dissolved in 1/4 cups warm water
13-14 cups flour

Add warm water to sugar, salt, and oil. Add dissolved yeast and 2 cups flour at a time, beating well. Continue to add flour until dough handles easily. Knead and place in greased bowl. Let rise until double in size. Punch down and make into 5 or 6 loaves. Let rise and bake in 350 degree oven for 40-45 minutes.

Permalink Reply by Cornelia on July 17, 2009 at 10:21am

Permalink Reply by Cornelia on July 21, 2009 at 1:08pm

Here's the recipe I tried this weekend http://www.applepiepatispate.com/bread/peter-reinharts-french-bread/
It was a tasty bread, but lacked that crackly, flaky crust I'm looking for. It was suggested that I use a bit more water in the steam pan, or even mist the dough with water before baking. Stay tuned for progress.

Permalink Reply by Judy Hendricks on July 21, 2009 at 3:44pm

I brushed the crusts w/butter after baking

Cornelia said:

Thank you, Judy! That's a lot of bread, so I may halve it the first time. Is there anything special I do to the top of the loaf before baking? Slice with a knife? Brush on water or butter? I've also heard about putting a bowl of water in the bottom of the oven when you bake...?

Judy Hendricks said:
I tried a new recipe recently that is a keeper:

White Bread:

6 cups warm water
5 Tlbs. sugar
2 1/2 Tlbs. salt
5 Tlbs. veg. oil
2 pkgs. yeast dissolved in 1/4 cups warm water
13-14 cups flour

Add warm water to sugar, salt, and oil. Add dissolved yeast and 2 cups flour at a time, beating well. Continue to add flour until dough handles easily. Knead and place in greased bowl. Let rise until double in size. Punch down and make into 5 or 6 loaves. Let rise and bake in 350 degree oven for 40-45 minutes.