Baguettes / French Bread / Sub Rolls – Quick rise, yeasted.
Whatever you want to call them, Baguettes, French Bread, or giant Sub Rolls, these bread sticks are delicious, I love to slice them, coat them with garlic butter and freeze them!
Baguette Pans ?
I have made these on a cookie sheet just butting up together and they work, but they do end up soft without crust at those sides, and I find then when I pull them apart they will go stale a little quicker because you’re basically ‘cutting’ the bread before storing, whereas if they are cooked in a baguette pan they have a crust all the way around which I prefer.
I find they also get rounder in the baguette pans rather than flatter on a cookie sheet due to the shape.
So, take that with a grain of salt, perfectly fine to cook them on a baking tray, but the baguette pans just give it a little something more!
These ones work well for me as they have four cavities and I generally make this recipe doubled, so need 12 cavities for one batch!
Do I really need to use Bakers Flour and Semolina?
I like making all of my bread products with bakers/bread flour because I like the texture, however if you only have plain/all purpose, that is fine too, I would hold back some of the water initially though as plain flour doesn’t suck up water as well bread flour does.
I love using semolina as the dusting flour for the baguette pans, if you use more of your standard wheat flour the dough will absorb it and it will not work as a non stick surface, the semolina has a large grain and works wonderfully, but it also bakes up nice and crispy adding crunch to the crust.
A lot of people use Rice Flour as an alternative non stick flour.
Proofing in the Baguette Trays
We serve it in many ways!
Our Favourite way to keep it!
One of my favourite things to do with these loaves is to make a roasted garlic butter, slice like a garlic bread, fill each space with the butter and a little on top, then wrap with foil and freeze.
Super easy to pull out of the freezer and bake in the oven for 10/15mins and have fresh garlic bread as a side!
Baguettes
Equipment
- 2 Baguette Moulds optional
Ingredients
- 600 g Water warm
- 20 g Yeast
- 50 g Sugar
- 100 g Olive Oil
- 1 kg Bakers Flour
- 20 g Salt
- 20 g Semolina for dusting the baguette trays
Instructions
- Place all ingredients, in the order listed, into the bowl of a stand mixer and knead on low until it all comes together and the dough comes away from the sides of the bowl or your mixer starts to struggle600 g Water, 20 g Yeast, 50 g Sugar, 100 g Olive Oil, 1 kg Bakers Flour, 20 g Salt
- Turn it up to speed 2 and knead for a further 5 minutes until the dough looks nice and silky.
- Place in a lightly oiled proofing container and allow to double, this is going to take variable time depending on the temperature of the dough and the ambient temperature, but the yeast value is quite high making for a fairly quick rising dough.
- Once Doubled tip out and divide into 6 portions of about 300g each, shape into a ball and let rest for 10 mins.
- Then spread the dough out into a rectangle, using your fingers to stretch and press it out, roll one third closest to you upwards and then roll the top towards you to turn it into a sausage shape, even it out, tuck the ends and place on the baguette trays that have been lightly sprinkled with semolina.20 g Semolina
- Once the rolls are nice and puffy, probably about 30 mins again depending on your temperature. Put them into a preheated oven at about 200 celcius and bake for 25-35 minutes depending on how dark you like them!
Nutrition
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