Best 2 Marianne Baguette Traditional Rustic French Bread Recipes
The traditional French bread known as “Marianne Baguette" is a crusty loaf with a chewy interior and a rustic appearance. It is a staple in French cuisine and has become popular worldwide. This article will provide you with a comprehensive guide to creating the perfect Marianne baguette at home. We will explore the essential ingredients, the step-by-step process, and the techniques necessary to achieve an authentic and delicious baguette. Whether you’re a novice baker or an experienced professional, this article will help you craft the perfect Marianne baguette that will impress your friends and family.
Check out the recipes below so you can choose the best recipe for yourself!
MARIANNE BAGUETTE - TRADITIONAL RUSTIC FRENCH BREAD
A traditional style baguette de Campagne - rustic French bread, which is easy to make and has lots of body - it is NOT like the usual light, supermarket produced baguettes of today. This bread can be started off in a bread machine if you wish. Marianne is the national symbol of France; she personifies Liberty, Reason & the Triumph of the Republic. She appears on stamps, government forms, town halls, law courts and the former French franc coins & banknotes; she even appears on high quality Label Rouge Baguettes and Pain!! Therefore, I have called this homemade French Bread/Baguette recipe after her.....it seems only right and proper!
Provided by French Tart
Categories Yeast Breads
Time 1h30m
Yield 2 Baguettes, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put the ingredients into the bread machine. Set to the dough programme and start. Grease a large baking tray & Pre-heat oven to 220C/400°F.
- Once the dough is ready, turn it out onto a floured surface and punch it down to deflate it. Shape dough into two long "baguette" shaped loaves and place on the baking sheet. Cover loosely with lightly oiled cling-film and leave to rise for about 30 minutes until doubled in size.
- Meanwhile, place an oven proof bowl containing water on the bottom of the oven to heat up. (About 250mls).
- Sprinkle top of dough with flour, then using a sharp knife cut 5 diagonal small slits across the tops of the baguettes.
- Bake for 15 minutes then reduce temperature to 190C/375F and bake for a further 10 - 15 minutes. (If they start browning too quickly, cover loosely with foil on top.).
- Transfer to wire rack to cool.
- Eat immediately.
MARIANNE BAGUETTE - RUSTIC FRENCH BREAD
Steps:
- Directions 1. Put the ingredients into the bread machine. Set to the dough programme and start. Grease a large baking tray & Pre-heat oven to 220C/400°F. 2. Once the dough is ready, turn it out onto a floured surface and punch it down to deflate it. Shape dough into two long "baguette" shaped loaves and place on the baking sheet. Cover loosely with lightly oiled cling-film and leave to rise for about 30 minutes until doubled in size. 3. Meanwhile, place an oven proof bowl containing water on the bottom of the oven to heat up. (About 250mls). 4. Sprinkle top of dough with flour, then using a sharp knife cut 5 diagonal small slits across the tops of the baguettes. 5. Bake for 15 minutes then reduce temperature to 190C/375F and bake for a further 10 - 15 minutes. (If they start browning too quickly, cover loosely with foil on top.). 6. Transfer to wire rack to cool. 7. Eat immediately.
Tips:
- Choose the right flour: Use high-protein bread flour or all-purpose flour for a crispy crust and chewy interior.
- Activate the yeast properly: Proof the yeast in warm water with a pinch of sugar before adding it to the dough. This will ensure that the yeast is active and will help the dough rise properly.
- Knead the dough well: Kneading the dough develops the gluten, which gives the bread its structure and elasticity. Knead the dough for at least 5-7 minutes, or until it is smooth and elastic.
- Let the dough rise in a warm place: The ideal temperature for rising dough is between 75-85°F (24-29°C). A warm environment will help the dough rise quickly and evenly.
- Shape the dough properly: Before baking, shape the dough into a baguette shape. To do this, roll out the dough into a long, thin rectangle. Then, fold the dough in half lengthwise and pinch the edges together to seal. Finally, roll the dough out again until it is about 1-inch thick.
- Score the dough before baking: Scoring the dough before baking helps the bread to rise evenly and prevents it from cracking. Use a sharp knife to make several diagonal cuts across the top of the dough.
- Bake the bread at a high temperature: Bake the baguette at a high temperature (450°F or 230°C) for the first 10 minutes. This will help the bread to develop a crispy crust. Then, reduce the temperature to 375°F (190°C) and bake for an additional 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped.
Conclusion:
Making a traditional rustic French baguette at home requires careful attention to detail and a bit of patience. By following these tips, you can create a delicious and authentic baguette that will impress your friends and family. Remember to use high-quality ingredients, proof the yeast properly, knead the dough well, let it rise in a warm place, shape it properly, score it before baking, and bake it at a high temperature. With a little practice, you'll be able to make perfect baguettes every time.
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