Bread Machine Baguette All Purpose Flour

Bread flour including bread machine flour has more gluten than all purpose flour.

Bread machine baguette all purpose flour.

It s the baker s technique that turns an average baguette into an all star. However bread flour has gluten levels between 10 and 13 percent while all purpose flour has a gluten content of 9 to 12 percent. The ingredients in baguettes are pure simplicity. It is not 100 the same but that s probably because french bakers use a special oven for the baguettes.

The all purpose flour that s already in your pantry is better than bread flour for the authentic parisian crumb and crispy crust. I wanted to try this recipe because i don t really love bread machine bread though it smells nice when done. Flour water salt and yeast. Flour and added whole wheat until dough was ready.

Baguettes are also called stangenbrot and used in german fast food such as brötchen or paired with a warm stew like bavarian sausage soup metzelsuppe or oxtail soup. Ap peter reinhart bba. Bf peter reinhart crust crumb. This bread starts with the basic baguette recipe in the bread machine and is then shaped and finished before being baked in.

Knead the dough by hand mixer or bread machine until smooth. Bf personally being a. 50 ap 50 bf and also either ap or bf daniel leader. I don t have a bread machine so i used normal yeast same amount mixed with water and sugar and set aside until foamy.

Followed the recipe but i only had bread flour 2 cups bob s artisan bread flour and 1 cup king arthur s organic bread flour and bob s active dry yeast. If you use all purpose flour with a higher than average gluten. Each bag weighs 2 pounds but you get 12 bags. The same holds true for these next two and the last ones in my post on the best flour for bread machine.

French baguettes are a classic style of french bread with a long skinny shape and a very crispy crust. This bread was amazing. Last time i used 2 cups all purp. I have looked at a lot of recipes for baguettes and there is no concensus as to whether all purpose or bread flour is the most appropriate.

Baguettes should be eaten after baking because they tend to harden if kept overnight although you could try wrapping them in a plastic bag or freezing them if you must. Cover the bowl and let the dough rest for 30 minutes. The short answer is that bread machine flour contains more gluten. In a large bowl stir together the flour 1 cup of water 227g yeast and salt until thoroughly combined adding additional water if necessary to make a soft dough.

Don t expect perfection the first time out but the more you practice your baguette baking techniques the better the baguette you ll make. Sugar all purpose flour water melted butter baking soda egg and 5 more bread machine southern biscuits life s a tomato salt milk honey large eggs yeast all purpose flour unsalted butter.