CRISPY FRENCH BAGUETTES (LEVAIN BAKERY)
Levain Bakery is located on New York City's Upper West side and they bake with a distinct French accent. Co-founded by two friends who had worked in the fashion and finance industries, the bakery has won kudos from Zagat and others for its artisanal methods and the authentic flavors of its breads and pastries. Time does not include rise-time.
Provided by 2Bleu
Categories Yeast Breads
Time 40m
Yield 2 Baguettes
Number Of Ingredients 6
Steps:
- In bowl of a stand mixer, whisk together yeast and warm water until creamy. Using dough hook, add the flour and salt. With the mixer on low speed, slowly add the cool water. Mix until a smooth, elastic dough forms, 5 to 8 minutes. Remove the dough hook, cover the bowl with plastic wrap and let the dough rise in the refrigerator for 8 to 24 hours.
- Grease a double baguette pan and lightly sprinkle with cornmeal. Divide the dough into two 12-by-6-inch rectangles. Form the dough into baguettes. Transfer baguettes to the prepared pan, laying each seam-side down. Cover with plastic wrap and let proof overnight in the refrigerator.
- When the dough has proofed completely (see Chef Tip: The Poke Test), preheat the oven to 375°F Lightly flour the top of each baguette. With a razor blade or very sharp paring knife, score the top of each baguette lengthwise 3 to 4 times. Place the pan in the center of the oven and bake until crusty and golden, about 30 minutes.
- Chef's Tip for Mixing Dough: When first combining water and flour, it is essential to create dough with the right consistency. If dough is too wet and sticky, add a bit more flour. If dough is too dry and hard, add a bit more cool water.
- Chef's Tip for The Poke Test: Poke the refrigerated dough with a finger. If the indentation holds, you're ready to bake. If dough bounces back, let it sit in a warm spot until it passes the test.
- Chef's Tip for Forming Baguettes: Divide the dough into two rectangles. Fold the long edge of one rectangle over to meet the other edge and pinch the seam to seal. Roll up into a log, flatten, fold, and pinch again. Continue 2 or 3 times more until you have a baguette long enough to fit your pan. Repeat with the remaining dough.
Nutrition Facts : Calories 691.4, Fat 2, SaturatedFat 0.3, Sodium 1171.5, Carbohydrate 144.2, Fiber 5.7, Sugar 0.5, Protein 20.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Shumriaz Mubarak Shumriaz Mubarak
m_s@hotmail.comThese baguettes are the worst I've ever had. I would never buy them again.
Shanti Shakya
shakya.shanti@gmail.comI would not recommend these baguettes to anyone.
Abdullah Maqsood
m-abdullah@gmail.comThese baguettes are a waste of money. They're not even worth the calories.
Adham Bebo
adham.bebo36@yahoo.comI was really disappointed with these baguettes. They were dry and tasteless.
rebecca williams
r-w@yahoo.comThese baguettes are okay, but I've had better.
Thato Chokoe
c@gmail.comI'm not a big fan of baguettes, but these ones are pretty good.
John Ibukun
jibukun46@gmail.comThese baguettes are a bit pricey, but they're worth it. They're the best baguettes I've ever had.
Alicia Cooper
cooper.alicia@gmail.comI've been making these baguettes for years and they never disappoint. They're always crispy, chewy, and flavorful.
Sano Hothi
hothi_sano@gmail.comThese baguettes are the perfect addition to any meal. They're delicious and versatile.
Aaron Hughes
aaronh@gmail.comI made these baguettes for a party and they were a huge hit. Everyone loved them!
Tyshawn Jones
jones@gmail.comI've tried a lot of baguette recipes, but this one is by far the best. The baguettes are always perfect.
Noor Muhmmad
m_noor@gmail.comThese baguettes are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and impressive-looking.
Kingsley Ikehchukwu
ikehchukwukingsley@yahoo.comI'm not much of a baker, but I was able to make these baguettes with no problem. They turned out great!
Tyree Blake
tyree-b26@yahoo.comI was a bit skeptical at first, but these baguettes really are as good as they say. They're perfect for sandwiches, salads, or just eating on their own.
Saood Saeed
saood30@hotmail.co.ukThese baguettes are the best I've ever had. They're so crispy and flavorful.
Covenant Usoro
c-u63@hotmail.comI've made these baguettes several times now and they're always a hit. My friends and family love them!
Danielle Urias
udanielle68@yahoo.comThis is my new go-to baguette recipe. They're so easy to make and always turn out perfect.
Aarti Yadav
aarti@gmail.comJust tried this recipe and it turned out amazing! The baguettes were crispy on the outside and soft and chewy on the inside. I'm definitely going to be making these again.