Friday, August 9, 2013

Alta Artisan French Baguettes Recipe

School is back in session once again and if your home is anything like mine, that means shopping for new clothes, collecting school supplies, and the routine of making and packing school lunches each day! When it comes to school lunches, homemade sandwiches are, and have always been, a family favorite. But the key to delicious, healthy, homemade sandwiches is, of course, homemade bread! Our own Chef Tess Bakeresse is back again and has created this amazing recipe for French Baguettes using our incredible Honeyville Alta Artisan Flour. What is Honeyville Alta Artisan Flour you ask? Only the highest quality bread-baking flour you can find! Packed full of fiber, low protein, and less gluten than typical flours, our Alta Artisan helps create crisper crusted breads with light, fluffy centers, perfect for any sandwich.


What's even better is that we now offer our Honeyville Alta Artisan Flour in a 3.75 lb bag! That means you can try our Alta Artisan Flour in a smaller, more convenient size. Pick some up today and give it a try. In the mean time, watch Chef Tess show you how to make amazing French Baguettes, perfect for school sandwiches, using our Honeyville Alta Artisan Flour!

Alta Artisan French Baguettes



Ingredients:
2 cups Warm Water (105 degrees or less)
1 Tbsp Sugar
1 Tbsp Salt
2 Tbsp Honeyville Ova Easy Egg Crystals + 1/3 cup Water (for glazing)
Honeyville Cornmeal (for sprinkling)

Directions:
In a large bowl using a whisk, pour the warm water and sprinkle with the yeast and sugar. Let stand until foamy, about 10 minutes.

Add 2 cups Alta Artisan Flour and salt. Beat hard until smooth, about 4 minutes. Add remaining flour 1/2 cup at a time until a shaggy dough is formed that clears the sides of the bowl.

If kneading by hand, turn the dough onto a lightly floured work surface and knead until silky smooth, about 8 minutes. By machine, about 5 minutes on medium speed.

Place the dough in a covered gallon bucket. Let rise in the fridge overnight or for a faster loaf, let rise in a warm place 2 hours until tripled in size. Punch down dough. Allow to ferment a second time for an hour more for full flavor.

Gently deflate dough. Turn onto a lightly floured work surface and form into 3 baguettes or 3 balls. Place the loaves 4 inches apart on a cornmeal baking sheet. Lightly oil the loaves and cover with plastic. Allow to raise until doubled (40-50 minutes). Preheat baking stone in a 450 degree oven for at least 20 minutes prior to baking. Slash the tops of the loaves with a very sharp knife, no deeper than 1/4 inch into the entire surface of the loaf. Brush the surface with the egg-glaze. Place the loaves on the baking stone that is in the oven. Mist the tops of the loaves heavily with water. Bake 15 minutes at 450 degrees. Lower temperature to 350 degrees for final 15 minutes.

Now that you've seen it in action, what can you make with our Honeyville Alta Artisan Flour?

2 comments:

Anonymous said...

Did you use table salt or kosher salt?

Chef Tess said...

I use fine sea salt or table salt.