Who has the best baguette recipe?

I can't make my baguettes rise!Who has the best baguette recipe?
Ooh-la-la Baguette





1 1/4 cups filtered water


3 3/4 cups organic unbleached white flour


2 tablespoons arrowhead mills gluten


1 1/2 teaspoons kosher salt


2 teaspoons red-star active dry yeast


1/4 cup filtered water, as extra for moistening the dough and sprinkling


Topping


2 teaspoons freeze-dried dill


1 teaspoon nigella seeds (a.k.a. kalonji seeds an indian spice)


1 teaspoon ground up dried sweet persimmon peel


Alternate topping


2 teaspoons freeze-dried dill


3/4 teaspoon fresh cracked ground black pepper


1/4 teaspoon freeze-dried oregano


1/2 teaspoon freeze-dried orange rind


1/8 teaspoon granulated sugar








following your bread-machine method using the european, french, or dough setting.


combine the first 5 ingredients- start machine, in about 7-8 minutes sprinkle a few drops of the extra water in the corners of bread machine as needed to incorporate all of the flour- still keeping the dough very firm- there should be NO extra moisture in the machine.


remove dough from machine after the stirring and kneading cycle is done (about 25-30 minutes).


place the dough in large clean bowl,*drape a bread cloth over and place in oven with light on and oven door shut for about one hour, or until doubled*.


punch down, turn over and repeat from* as above, until doubled- about one hour.


punch down, turn out onto bread board, divide into two pieces.


roll each piece out into a rectangle just under 3/8'; thick by 5 inches wide by 14 inches long.


let rest a minute.


sprinkle a few drops of water on the rolled out dough and spread out to give the dough a little sticky to it when you roll it into the baguette shape.


roll up the dough into the baguette shape- PINCH the seam completely the length of the baguette.


sprinkle and spread a few drops of water on each baguette and roll the mixed toppings.


place each topped baguette into a fluted baguette tray lined with parchment paper.


proove in a draft free location- with the bread cloth draped over for about 45 minutes, or until doubled- the last 15 minutes preheat the oven to 440 degrees.


make 5 slashes at a diagonal- this slashing step can be done half way through prooving if you are afraid of deflating the bread completely.


bake at 440 degrees 18- 20 minutes on the middle rack, with a small pyrex custard bowl of 2-3 ozs of water combined with a 1/2 teaspoons of vinegar placed on the oven floor 鈥?or just pitch it at the oven floor like I do 鈥?I haven鈥檛 broken a heating element yet.Who has the best baguette recipe?
People, who take suppositories, to expand their mind !
Try this, it's a five star rated recipe. It's for French bread and calls for dividing the dough into two loaves. For baguettes, divide into 3 loaves. A trick to making good baguettes is to steam the oven at the beginning of the bake. Spraying water on the surface of the loaves before you put them in the oven is one way to create steam. Placing a baking tray full of ice cubes or water on the bottom of the oven will also cause a steaming effect. When the loaves are done they should be golden brown and their bottoms should sound hollow when tapped.





French Bread





INGREDIENTS:


6 cups all-purpose flour


2 1/2 (.25 ounce) packages active dry yeast


1 1/2 teaspoons salt


2 cups warm water (110 degrees F/45 degrees C)


1 tablespoon cornmeal


1 egg white


1 tablespoon water





DIRECTIONS:


In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.


On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.


Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.


Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.


With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.





Good luck and good eating.