Hi foliemarrie, breadmaking is not just a recipe. Breadmaking needs a bit theoretical info to understand the processes for making bread. Of course it can be just a recipe, but the result will be unpredictable most of the time.

It happens that in one week I'll upload a french baguette recipe in my blog and I'll try to remember to post it here. It will be a very light, big holes, sourdough baguette. I know it's not traditional sourdough baguette but it's sooo tasty!

Well if you bake bread already then you could send me your recipe and technique and try to debug if I can

foliemarrie wrote:

Hi Jamie,
would love so much to have a recipe for a french baguette. Mine does not get those  beautiful holes...hummm

thanks so much for ur help.

foliemarrie

Hi,
What holes are you talking about? Baguette has no holes, there is a bread in Provence (south of france) that has holes, i cant think of the name right now.

Baguette has slits all along its upper side....no holes inside or out.
http://www.google.fr/search?q=baguette& … mp;bih=899

for my baguette recipe, here it is....
it is good, but do not get those holes...hummmm

1 1/4 tasse eau tiède
3 tasses farine
1 c.àt. sel
1 c.àt. sucre blanc
2 c. à table huile
1 c. à t. levure sèche...

....................................................

I very much doubt that the huile will allow holes. The substance is too heavy. It is more often used in Italien breads.

This is more or less the recipe i use, i often use my bread maker just for the mixing/rising, then leave the dough to rise a second time often outside in the sun.

Ingredients for French bread baguette recipes:

4 cups Flour
1 tbsp. Dry Active Yeast
1-2 tsp. Salt
2 cups Warm Water
Oil for bowl

How to make it:

1. In a bowl, mix together the flour and the salt.
2. In another bowl, combine yeast, warm water, and half of the flour/salt mixture. Using your hands, mix until it forms a dough. Then, cover with a dish cloth and let sit at room temperature for 3 hours. It should triple in size.
3. Gently incorporate the rest of the flour/salt, using your hands.
4. Place on a lightly floured surface and knead for about 10 minutes. It should be supple and elastic when you stop kneading.
5. Lightly oil a bowl. Place dough in bowl. Cover with a dish towel. Let sit for 1 hour. It should double in size.
6. Preheat oven to 450°F. Knead again. Then cut dough into 3 parts and form each part into a long baguette. Place on a baking sheet. Let sit for at least 20 minutes.
7. Place a bowl of water in the oven. Bake baguettes for about 25 minutes (maybe less). Remove the bowl of water after 15 minutes of baking.
Voilà!

hi again ..
if u go on google...the site u send me,u'll see the pictures of the  baguettes, with little holes in them..

anyway, u know what I'm actually baking one recipe now,  I'll take a pic, and I will send it to u...(if I can...)

I changed my own recipe....so I'll see how it turns out...

sorry for giving u all this trouble,  u are very kind..

till later then..

bye

foliemarrie