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11 Jun 2011

French baguettes / Baguettes françaises


Recipe, adapted from King Arthur Flour website
Shaping the baguettes, adapted from Farine website, "Batard/baguette shaping: Gérard's method".
Photos by Mamatkamal
I love french baguettes and  probably too muchThree years ago, I made my first baguette and it turned out ok but I am always looking for a more detailed recipe that I think would be THE ONE: easy and perfect.  A few weeks ago, I was searching around the internet for all-type recipes of french baguettes and came upon a blog called King Arthur Flour,  there, I found this interesting post explaining in details how to fold a baguette "Technique of folding French Baguette by King Arthur Flour". This post was very inspiring and those baguettes were stunning!  A few days later,  Farine very kindly posted some videos and explained well the same technique of folding "Batard/baguette shaping: Gérard's method".  Both posts tempted me so much that I finally caved in and decided to give this technique a try. Thank you for the detailed and interesting step by step instructions.  However, I still have to work on diagonal slashes, any tips?

And I am sending this recipe for french baguettes off to this week’s Yeastspotting (the event of all things yeast), created and hosted by Susan of  Wild Yeast.

Here is the recipe adapted from  King Arthur Flour and Farine's videos she posted in her blog "Batard/baguette shaping: Gérard's method"


Both posts do not mention the ingredients so I did use mine!


Starter / Levain

-140 ml cold water / 140 ml de l'eau froide

- 3/4 teaspoon dried yeast / 3/4 de levure boulangerie sèche

-100g white flour / 100g farine blanche

Mix flour, water, yeast, and let it rest for about 14 hours at room temperature / Diluer la levure avec le reste des ingrédients, couvrir et laissez fermenter environ 14 heures à température ambiante.



Dough / Pâte  :


-300g white flour / 300g de frarine blanche

-100g fine semolina / 100g de semoule fine

-Cold water enough to form a smooth and elastic dough / De l'eau froide assez pour former une pâte lisse et souple.

-1/2 teaspoon dried yeast / 1/2 c à thé de levure boulangerie sèche

-Some salt / Un peu de sel


Method / Préparation:

-I used a mixer with a bread hook to make these baguettes.  Put the flour, semolina, starter, salt and yeast in a mixer and knead for about 5 minutes, adding gradually cold water. Mix well to a soft, smooth and elastic dough. / J'ai utilisé le robot culinaire pour pétrir ces baguettes et j'ai mis le crochet pétrisseur. Mélanger farine, semoule, levure, sel, et levain, puis laisser pétrir pendant environ 5 minute, en ajoutant graduellement de l'eau froide pour former une pâte souple et lisse.

-Place in a large bowl, cover with plastic wrap or a damp tea towel and let rise for about 1 1/2 hours or until doubled in size. Punch down and let rise for another 1 1/2 hours .  / Placer  la pâte dans un grand bol, couvrir avec un film alimentaire ou d'un torchon humide de préférence. Laisser lever pendant 1 heure et demie. La pâte doit doubler de volume. Dégaser la pâte et laisser lever pour une 2eme fois pendant 1 heure et demie.

-Divide the dough into two pieces, flatten into ovals, and let them rest for 15 minutes. / Diviser la pâte en 2 portions, étaler-les avec la main pour obtenir une forme ovale et laisser reposer 15 minutes.
-After 15 minutes, flatten them into a rough rectangle. Fold it over. / Après 15 minutes, étaler-les pour obtenir un rectangle.  Plier ensuite chaque rectangle en 2 sur lui-même.

-Seal the edge with your fingers. Flatten again, then fold and seal again. / Du bout des doigts, fermer bien les bords.  Etaler de nouveau, plier et fermer les bords (cette opération se répète 2 fois).
 -Roll gently and don’t press down hard. / Rouler délicatement et faites attention de ne pas appuyer trop sur la pâte en la roulant.

-Transfer the baguettes to a baguette mold , cover and let rise for about 30 to 45 minutes. /  Placer dans la plaque à baguettes, couvrir et laisser lever entre 30 à 45 minutes.
-Spritz heavily with warm water (I put a pinch of salt in it). /Humidifier généreusement (avec un spray par exemple) les baguettes avec de l'eau légèrement salée juste avant d'enfourner.

-Make diagonal slashes in each baguette. Sprinkle some flour over the baguettes. / Faire des incisions diagonales sur chaque baguette.  Saupoudrer-les avec un peu de farine.
-Bake until golden brown. Leave the oven door open during the latter 15 or 20 minutes of the baking time. / Cuire jusqu'à qu'elles soient bien dorées. Laisser cuire dans le four, porte entre-ouverte, pour les dernières 15 ou 20 minutes de la cuisson.
For more recipes of the same category :Bread/Pain

My Tamazirt-Morocco 
Ramadan Dishes 
Moroccan Cookies
Fekkas/Fakas
Moroccan Ghoriba-Ghriba
Moroccan Tagine
Couscous From Scratch
Moroccan Massaman
Moroccan Meloui-Malwi
Moroccan Toghrift-Batbout
Steamed Rice, Moroccan Style
Steamed Broken Vermicelli, Moroccan Style
Atay/Fresh Mint Tea
Other Food Links!




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