Is it just me, or there are fewer hours in a day in Summer:) Time just seems to fly by.. With just 3-4 warm and sunny months, there seems to be numerous things to be done, events, plans and celebrations.. Lots of baby showers, babies:) I have some posts in drafts, but with unedited pictures. And Also a bunch of reviews and giveaways, and the awards that some amazing bloggers have passed on to me!
Lets get to the recipe.. A wheat baguette or long loaf. This is not a very artisan chewy baguette. This loaf keeps well for a few days, is soft on the teeth and can be used for sandwiches. You can shape this any which way. make buns, or a medium sized loaf in a bread pan. This dough is like my Everyday sandwich bread. Versatile and can be easily adapted to make a sandwich bread loaf, pizza crust and what not.
Added some chopped olives for an Olive loaf below. Add chopped garlic and herbs for a garlicky loaf, add seeds of choice, cooked whole grains, dried fruit etc for variations.
There are videos and links on the steps below to help. When starting out, I did follow the procedures to the T. After baking a bunch of loaves, I cut down steps to just about work it(I am lazy, or as hubbs sez.. an engineer who optimizes everything).Once you get a feel of the dough and how your flours and dough bake, you can cut down on the kneading and shaping and such. When I started out baking breads, all the information and details made it feel like a completely new art to learn. but it isnt so.:) If I can bake a bread, you can too.
Ingredients:
1/4 cup water
1 teaspoon raw sugar
1 teaspoon active yeast
1/4 cup+ 2 Tablespoons water
2/3 teaspoon salt
1 Tablespoon agave/maple
1 Tablespoon oil
1/2-3/4 cup bread flour
1 Tablespoon vital wheat gluten(optional)
1 cup wheat flour
Method:
In a bowl, add a 1/4 cup warm water, sugar and yeast and mix well. Let sit for 10 minutes or until frothy
Add the 1/2 cup bread flour, gluten, wheat flour, salt, agave, oil and mix for a few seconds.
Add 1/4 cup+ 2 Tablespoons cool water and knead for 2-3 minutes. You might need a few Tablespoons more bread flour(depends on the wheat and other factors)
Knead into a just about smooth dough. 4-5 minutes
Let rise for 1.5 hours or until more than doubled.
At this point, you can punch it down and refrigerate it overnight for a better texture and developed flavor.
Or punch it down and knead for a minute. Use a little bread flour to work. Throw on the counter top for another minute. Divide the dough into 2 for long loaves(or make rectangle and roll up into one bread loaf for a medium size sandwich bread pan). Roll each between your hands or on a surface to form a log.(You can also make a rectangle and fold it in twice and seal and then elongate it by rolling. Video here)
Liberally dust the logs and place on parchment to rise. Cover lightly with a towel and let rise for 40 minutes.
Preheat the oven to 400 degrees F. Slash/score the loaves on top as desired. (how to score baguettes here). I usually add a few shallow cuts with a sharp knife.
Spray top with water and bake for 20-25 minutes for 2 loaves. 35-40 minutes if baking 1 loaf in a bread pan.( I spray the top with water instead of baking at very high temperature and then tossing in ice cubes for a chewy crust. I prefer my loaves less tough and chewy)
Cool completely(half an hour) before slicing.
These loaves are heading to Susan’s Weekly Yeastspotting, Ricki’s wellness weekend, slightly indulgent tuesdays, Hearth and soul blog hop
Caitlin says
July 23, 2012 at 7:15 pmyou are such an amazing bread maker, richa! you truly harbor your craft 😉
Richa says
July 24, 2012 at 5:06 amThanks Caitlin:) Baking bread is quite a calming process:)
The Cooking Actress says
July 23, 2012 at 7:19 pmThis bread is divine, it looks absolutely delicious and comforting and mmm 🙂
Richa says
July 24, 2012 at 5:08 amThanks Kayle!:)
cookingwithlysa says
July 23, 2012 at 9:17 pmWow this looks delicious. The step by step part is so nice, it really helps me out. I will try this for sure. 🙂
Richa says
July 24, 2012 at 5:08 amThanks Lysa. Let me know when you do!
Anu says
July 23, 2012 at 9:54 pmBread looks great
Richa says
July 24, 2012 at 5:09 amThanks Anu!
Vimitha Anand says
July 24, 2012 at 2:23 amThe bread looks so perfectly done and yummy… Would be great for sandwiches…
Richa says
July 24, 2012 at 5:09 amThank you Vimitha
EA-The Spicy RD says
July 24, 2012 at 3:27 amSuch gorgeous bread! I really wish I could eat this…Sigh…One of these days I will experiment with gluten-free baguettes, but, I can’t imagine they will turn out as pretty as yours 🙂
Richa says
July 24, 2012 at 5:10 amThanks EA. I will make a gf baguette too one of these days.
Kris says
July 24, 2012 at 7:03 amFar out! These look magnificent. Thanks for this recipe; I’ve bookmarked it for creation when I move back into my own place and would fancy some time off from studying to relax in the bread-making process 🙂 Cheers!
Richa says
July 27, 2012 at 2:34 amI seem to relax through the process. so hopefully it will work for you too!:)
dassana says
July 24, 2012 at 11:49 ami agree that bread making is not difficult as it sounds or what we see generally around. once you know the texture of the dough and how it bakes, it is easy.
i have bookmarked this one to make, even though hubby does not like chewy breads 🙂
Richa says
July 27, 2012 at 2:35 amthis doesnt come out too chewy:) its very soft as soon as it cools:)
glutenfreehappytummy.com says
July 24, 2012 at 3:43 pmwow what a gorgeous loaf of bread! mmmm!
Jared Smith says
July 24, 2012 at 4:32 pmWowwww, this looks delicious! see more bread recipes at tiptap.com
Bobbie {thevegancrew} says
July 24, 2012 at 6:19 pmJust lovely!
Richgail @AstigVegan says
July 24, 2012 at 8:16 pmYou’re right, so much more happen in the Summer, which is not necessarily a bad thing. Thanks for the step by step guide for making this loaf. I also like the idea of adding olives and garlic 🙂
Happy Go Lucky Vegan says
July 24, 2012 at 9:42 pmI just made my first loaf of bread over the weekend- and now i’m excited to venture out and try other loaves. This looks great – thanks for the step by step!
Kristy says
July 24, 2012 at 10:27 pmSummer days do seem to slip away more quickly, don’t they?
My first bread making experience was with baguettes (my grandma taught me, and her mother taught her). I would love to try a whole wheat version! Awesome!
Richa says
July 27, 2012 at 2:33 ami havent had any white bread except some sourdough in a bunch of years now:) make bread Kristy!
Spice up the Curry says
July 25, 2012 at 1:44 pmbread looks fantastic. perfect texture.
Kiersten @ Oh My Veggies says
July 25, 2012 at 11:28 pmI love the idea of adding olives! Olive bread is my favorite, but it’s quite hard to find at bakeries. I really need to try making bread someday. Yours looks absolutely perfect!
Richa says
July 27, 2012 at 2:32 amThanks Kiersten. Give breads a try. Once you start baking some, you cant stop!
Sunday Morning Banana Pancakes says
July 29, 2012 at 8:32 pmaaaaah olive loaf – YES! This bread looks so yummy, perfect for bruschetta!
The Bobster says
December 7, 2012 at 3:24 pmis it alright not to add the agave/maple???
The Bobster says
December 7, 2012 at 3:29 pmIs it alright not to add in the maple/agave?
Richa says
December 10, 2012 at 7:22 amSure, you can use any sweetener or equivalent sugar.