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Before you jump to Homemade French Baguettes recipe, you may want to read this short interesting healthy tips about Healthy Power Treats.
We all know that consuming healthy meals can help us really feel better inside our bodies. If we eat more healthy snacks and a smaller amount of the unhealthy ones we usually feel much better. A salad tends to make us feel much better than a piece of pizza (physically anyway). Sometimes it’s difficult to find wholesome foods for treats between meals. Finding snack foods that help us feel better and boost our energy levels often involves lots of shopping and meticulous reading of labels. Here are a handful of healthy snacks which you can use when you need a fast pick me up.
Whole grain snacks are an superb choice for a fast balanced snack. A piece of whole wheat toast, for instance is a great snack in the morning hours. When you need a fast snack on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Whole grains are generally better than highly processed grains found in white bread.
You do not have to look far to locate a wide selection of healthy snacks that can be easily prepared. When you make the choice to be healthy, it’s easy to find exactly what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to homemade french baguettes recipe. You can have homemade french baguettes using 9 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make Homemade French Baguettes:
- Take 2 envelopes dry active yeast (1-1/2 tablespoons)
- Prepare 2 tbls honey
- Take 3-1/2 to 4 cups all-purpose flour, plus more for dusting
- You need 1/2 cups warm water for yeast, 1-cup for dough
- You need 2 tsp salt
- Use Canola oil, for greasing bowl
- Provide Cornmeal, for dusting (optional)
- Provide 3-4 ice cubes
- Prepare Add your favorite toppings
Instructions to make Homemade French Baguettes:
- Combine the honey, yeast and 1/2 cup warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam, about 5-minutes.
- Mix the flour and salt in a large mixing bowl with a dough hook (or my hand) and slowly add in the yeast mixture. Gradually add 1 cup warm water and mix until the dough comes together into a ball that is not too wet (you may not need all of the water). If the dough is sticky, add a little bit more flour.
- Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes. You can do the thumbprint test: press in the dough with your thumb and it should bounce back when it's ready.
- Form the dough into a ball, place it in a lightly-oiled bowl and cover with a dishcloth, so it doesn't dry out. Let rest in a warm environment until doubled in size, 25 to 30 minutes.
- Punch down the dough and divide it in half. Shape into 2 baguettes by making a flat rectangle out of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it's about 12 to 14 inches long and 2 inches wide. Fold and seal either end to round. Flip seam-side down and place on a sheet pan or baguette pan that has been dusted with cornmeal.
- Preheat the oven to 450 degrees F and position your oven racks with one on the bottom and the other in the middle. Place an oven-safe (non-glass) bowl or pan on the bottom rack.
- When your bread has doubled for the second time, remove the towel and quickly and simultaneously, slide the sheet tray with the baguettes onto the middle rack while carefully throwing the ice cubes into the bowl on the bottom rack. The ice will create a burst of steam (be careful of the glass in the door) that will give you a nice crispy crust. Quickly shut the oven door so no steam escapes. Bake the baguettes until golden brown, 15 minutes.
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