Simple Rustic Baguettes (Ficelles) | Bread Baking for Beginners

hi I’m Paige welcome back to my kitchenyou’re watching the next episode ofdoing it with Paige II today we aregoing to be making simple rusticbaguettes from the cookbook bread bakingfor beginners by Bonnie O’Hara I wouldsay this is a very simple recipe thatdoesn’t require much technique there areother baguette recipes in this cookbookthat required different shapingtechniques that are definitely a littlebit more advanced than this onewhile we’re shaping these baguettes allwe’re really going to be doing isstretching the dough to make sort of arough rustic looking baguette shapereally quickly I want to talk a littlebit about something that I haven’tcovered in my previous videos and thatis cutting recipes in half the recipethat we’ll be making today makes four tosix baguettes and I’m not looking tomake that much bread so I’m looking tocut the recipe in half and make abouttwo baguettes instead since all of theingredients are measured in weight allyou would have to do to cut a recipe inhalf is to simply half the ingredientslet’s say a recipe calls for 200 gramsof flour you would simply divide that by2 and only add 100 grams of flour andthat goes the same for the water yeastand salt alright if you guys are readyto get started we’re gonna go ahead andstart mixing our ingredients here theingredients we’ll need for our breadtoday first we’re going to start bycombining our water and yeast and we’regoing to be mixing this until it’s niceand bubbly[Music]we’re then going to add the flour on topof the water and the salts on top of theflour this will keep the salt fromcoming in direct contact with the yeastwhich can inhibit arise as you can seethe dough is coming together fairlyquickly[Music]we want to make the dough and so all ofthe ingredients are well combined a wayto tell if they’re well combined is tobe able to get the dough really reallystretchy if you’re stretching andpulling the dough and it’s breaking itprobably needs to be mixed a little bitmore so just keep working with it untilit’s nice and stretchynow that our ingredients are mixed wellwe’re gonna go ahead and cover this withthe floured kitchen towel for about 20minutes to allow the flour to absorbsome of that water all right our dough’sbeen sitting for about 20 minutes we’regonna go ahead and start folding thedough all right we’re just gonna startstretching the dough from one side tothe other and you’ll go all around thedough stretching it and folding it tomeet the other side we will do thisuntil the dough is no longer loose andstretchy and has become a tight ball[Music]now that we’re done folding our doughwe’re going to let it rise for about anhour and a half we’ll come back andcheck it then and hopefully it isnoticeably larger and is filled with airbubbles and then we can move on to thenext step okay it’s been about an hourand a half our dough is done risingwe’re going to go ahead and pull out ourbaking sheet lined with parchment paperand I usually like to go ahead and spraya little bit of cooking spray or add alittle bit of oil to my parchment paperas well we’re going to go ahead and getour dough shaped and I’m going to showyou how it’s done so we’re gonna turnour dough out onto some greasedparchment paper that will then go into abaking sheet the goal here is to stretchthe dough into a rough shape of arectangle be sure to be somewhat gentlewith the dough you don’t want to pressout any of those air bubbles that haveformed while it was rising you’re thengoing to want to take either a doughcutter or a sharp knife and divide yourdough into however many baguettes youwant to make in this case I’ll be makingtwo now you’ll need to drizzle eachpiece of dough with some olive oil I useabout a tablespoon per baguette you’llwant to coat each piece of dough in theolive oil that you’ve poured on top ofthem and then you’ll just start shapingthem the best that you can from themiddle of the dough to the ends now keepin mind that they don’t have to lookperfect there’s really not muchtechnique used here just stretch thedough the best that you can until thedough becomes the desired shape andwidth and also remember that it willtake your dough a little bit of time torelax so if they’re not getting as longas you like them give it a little bitmore time keep stretching eventuallythey’ll get to that shape you want nowthat we have our dough shaped we’regonna go ahead and let it proof forabout 30 to 45 minutes while my dough isproofing I’m gonna go ahead and set myoven to 475 we’ll come back and check onthese in about 30 minutes alright theseare done proof being that they haverisen a little bit and I’m gonna goahead and show you how I know thatthey’re done if you poke the dough andit leaves an indent that means that itisif you poke the dough and it springsright back up it needs a little bit moretime but these actually look perfect soI’m going to go ahead and put them inthe ovenall right it’s been about 20 minutes ourbaguettes just got out of the oven let’stake a look at them all right here iswhat they look like I’m gonna go aheadand flip these over so you can see thebottom and how they cooked through Ikept my oven rack and you’re at the topof the oven so they wouldn’t get tooBrown on the bottom and these actuallyturned out perfect I’m gonna go aheadand cut into these so we can see whatthey look like here is what the insideof our bread looks like as you can seethere are a lot of holes inside of thebread which I love and the texture has areally soft center and a good crispyoutside and I’m gonna go ahead and seewhat they taste likeall right I just taste-tested our breadand it turned out so good guys these aresuper super easy to make like I saidit’s 20 to 25 minutes in the oven andvery little prep time very littletechniques used now like I said I bakedmine for about 20 minutes until theywere brown but just be sure to watchthem in the oven depending on what sizeyou make these baguettes you may need toadjust that bake time a little bit moreso if you’re making thinner baguettesthey may need to cook for a little bitless time and of course if they’re alittle bit thicker they might need alittle bit more time as I mentioned atthe beginning of this video I’ve onlytried this recipe once before this mydough last time just really never provedI never saw it rise I never saw itdouble in size and I had no other choicebut to put them in the oven now thebread came out tasting amazing it justagain it was a very short piece of breadit was almost like a flatbread of somesort so I was really happy to see thatthese puffed up a little bit so they’llmake a little bit bigger slices aftertrying this recipe again today I reallythink that we hit this one out of thepark now be sure to tune in next weekbecause we’re making pizza so I’mobviously very excited about that one ifyou like this video be sure to give it athumbs up be sure to subscribe andthanks again for watching don’t it withPaigey see you next timeyou