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    Home » Recipes » Breads » Soft Baguette for Sandwiches

    Soft Baguette for Sandwiches

    Published: Jan 19, 2023 Modified: Jan 23, 2023 by Lizzy

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    Soft Baguette on the table

    What can I say I love bread and nothing better than a Soft Baguette to make a sandwich. Making bread is so easy to do without all the added chemicals that are found in some bread at the grocery store.

    After researching what each chemical in most bread does I was shocked. Yet in France, the best baguette has 4 ingredients and one is the warm water to pour. In America, the list is usually: Dough strengtheners (diacetyl tartaric acid esters and sodium or calcium stearoyl-2-lactylate) Dough softeners (mono- and diglycerides of fatty acids). and more!

    What is up with that? One thing I found out was it makes us fat, not the bread but all the added chemicals. Yes, these are chemicals in our food to help them have a shelf life. How long does bread stay on the shelf before it goes bad? I tested a loaf from the store and left it out in a bag for well over a month and still no mold.

    So the bread-making began! Yes! for over 3 months I have been making all kinds of bread and I finally have become pretty good at it with a little practice. It was easier than I thought once you get the dough consistency right, the rest is just waiting for the rise. So here we go, for 2023 I will be sharing some of my homemade bread recipes. They are so easy to make and today we start with homemade soft french bread which is perfect sandwich bread.

    Contents hide
    1 Tools I Use
    2 What Flour to Buy
    3 Grocery Items
    4 How to Make Soft Baguette
    5 Lifestyle Diet
    6 Variations
    7 Tips And Tricks
    8 Frequently Asked Questions
    9 More Bread Recipes from Around the World
    10 Soft Baguette

    Tools I Use

    I ain't going to lie you need a dough hook attachment mixer unless it is kneaded by hand, which can be tough when you're not used to it. I have a Kitchen-Aid which cost me $300. It was pricy but it has made baking and cooking so much easier and has paid for itself many times over. For example, 3 Soft Baguettes costs me $2.00 to make which is .67¢ a baguette. The average cost of organic, no chemicals in bread costs me $7.00 for a loaf at the farmer's market. If I buy 1 loaf a week for a year = $416 vs $34.84. And I used organic bread flour!

    Now there are tons of recipes out there for NO Knead bread and those are great when I make a round loaf but there is a different taste and it doesn't work for all bread types.

    What Flour to Buy

    What flour you buy matters and they are very different from one another which is why I do not use all purpose flour. Now I'm not going to mill my own flour, as of right now but maybe in the future. For now, I am buying flour at the grocery store, to make my favorite bread recipes, and here is what I buy and why.

    • Jovial Einkorn Flour
    • Bob's Red Mill Spelt
    • King Arthur Organic Bread Flour

    All 3 are from real grain that grew from the soil in the grown. To think all it takes is to read the label and my health improves. I get very sick from eating flour that contains additives and so do a lot of people.

    When the flour is bleached flour it has no nutrient-rich bran and the germ of the wheat kernel has been removed, stripping the grain of many of its valuable vitamins and minerals and leaving only the endosperm so now things need to be added to make it like flour.

    Grocery Items

    • Active dry yeast or instant yeast.
    • King Arthur Organic Bread Flour - the only flour that never lets me down.
    • Salt - I only use Himalayan salt and not iodized salt which is very bad for you.
    • Spring Water - It gives the bread a better taste than tap water.

    How to Make Soft Baguette

    Mix
    You can weigh the flour; or measure it into a cup, then sweep off any excess. In a bowl of a stand mixer, start on low speed to mix together dry ingredients, then add water, add additional water with a tablespoon if necessary to make a soft elastic dough.

    Knead the dough
    This can be done by hand, mixer, or bread maker. Knead until the dough is smooth, then make a ball of dough.

    Rise
    First Rise: place the dough into a lightly greased bowl. put plastic wrap on the cover, and put the dough in a warm place to rise until doubled in bulk, about 1 ½ hours.
    Second Rise: Fold the dough over itself several times. Return it to the bowl, cover, and let rise until doubled in bulk again, another 1 ½ hours.

    Shape
    You may need a little extra flour for your surface to transfer the dough to it. Divide it into three pieces.

    Stretch the dough pieces into 15" to 18" long loaves to make a loaf of bread into a baguette shape, and place them on a lightly greased or parchment paper-lined baking sheet.. Cover the loaves with a towel and let them rise for about 1 hour.

    Bake
    Preheat the oven to 450°F. Place a pan of water in a pan to create steam in a hot oven. Place it on the bottom of the oven on the lower rack.

    With a sharp knife slash the loaves diagonally, and generously spray them with warm water. Bake the baguettes for 20 to 25 minutes, or until they're a deep golden brown. Remove them from the oven and take them out of the oven and return to the oven on the rack. Turn the oven off, and crack the oven door open about 1". Allow the baguettes to cool fully in the oven.

    Lifestyle Diet

    • Vegetarian
    • Vegan

    Variations

    This bread dough can be used for garlic bread, or make dinner rolls. My favorite is Bánh mì which is a Vietnamese Baguette for a sandwich. Instead of making a long baguette, I will make it half the size.

    my Vietnamese Sandwiches with pork

    Tips And Tricks

    • The perfect way to measure flour is on a scale but cups of flour will work just as well for this recipe.
    • Do not use hot water, to make sure the water is lukewarm, It will kill the yeast. I use half cold and half warm to make lukewarm water,
    • The best way to create a good rise is to place the dough in airtight container or cover it with plastic wrap tightly.
    • To score the top of the bread, use a sharp knife or a razor blade which is what bakers use to design the top of loaves.

    Frequently Asked Questions

    Can I make it ahead of time? Yes, sometimes I will prepare the dough at night so it can rise overnight.

    What if my bread does not rise? Sometimes it is too humid I have noticed the bread won't rise the same way and will take much longer. The other problem that I have seen is if the water is too hot, it will kill the yeast which will not make it rise.

    More Bread Recipes from Around the World

    • Spelt Bread for Christmas Morning
    • Chocolate Banana Oat Bread
    • Pao de Queijo Recipe for Cheese Bread {Brazil}
    • Gluten-Free Bread Easy to Make {USA}

    Once you have homemade French bread, it's hard to go back to store-bought average bread. One of my favorite things to make on Sunday morning now is some type of bread. Which my husband and dog seem to love more than me. I hope you will stay tuned for my next science experiment with bread. See ya next time as my quest continues in search of the perfect bite!

    ★ Like this post? ★ Tried this recipe? Give it a star rating below! ★ Let us know in the comments below or on social media and tag us @LizzyLovesFoods You can connect with us on Instagram and Facebook account or on Pinterest. Don’t forget to sign up for our newsletter & stay up to date with our latest Recipes from Around the World.

    Soft Baguette on top of table

    Soft Baguette

    Lizzy Cascalheira
    Making Soft Baguette for sandwiches is so easy to do without all the added chemicals that are found in some bread at the grocery store.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 4 hrs 30 mins
    Cook Time 25 mins
    Course Bread
    Cuisine French
    Servings 6
    Calories 239 kcal

    Equipment

    • I mixer with a bread hook
    • 1 Bowl
    • 1 pan

    Ingredients
      

    • 3 cups King Arthur Organic Bread Flour
    • 1 cup lukewarm water and ¼ cup more if needed
    • 2 teaspoons instant yeast
    • 1 teaspoons salt

    Instructions
     

    Mix

    • You can weigh the flour; or measure it into a cup, then sweep off any excess. In a bowl of a stand mixer, start on low speed to mix together dry ingredients, then add water, add additional water with a tablespoon if necessary to make a soft elastic dough.

    Knead the dough

    • This can be done by hand, mixer, or bread maker. Knead until the dough is smooth, then make a ball of dough.

    Rise

    • First Rise: place the dough into a lightly greased bowl. put plastic wrap on the cover, and put the dough in a warm place to rise until doubled in bulk, about 1 ½ hours.
    • Second Rise: Fold the dough over itself several times. Return it to the bowl, cover, and let rise until doubled in bulk again, another 1 ½ hours.

    Shape

    • You may need a little extra flour for your surface to transfer the dough to it. Divide it into three pieces. Stretch the dough pieces into 15" to 18" long loaves to make a loaf of bread into a baguette shape, and place them on a lightly greased or parchment paper-lined baking sheet.. Cover the loaves with a towel and let them rise for about 1 hour.

    Bake

    • Preheat the oven to 450°F. Place a pan of water in a pan to create steam in a hot oven. Place it on the bottom of the oven on the lower rack.
    • With a sharp knife slash the loaves diagonally, and generously spray them with warm water. Bake the baguettes for 20 to 25 minutes, or until they're a deep golden brown. Remove them from the oven and take them out of the oven and return to the oven on the rack. Turn the oven off, and crack the oven door open about 1". Allow the baguettes to cool fully in the ove

    Video

    Notes

    The perfect way to measure flour is on a scale but cups of flour will work just as well for this recipe.
    Do not use hot water, to make sure the water is lukewarm, i use half cold and half warm to make lukewarm water,
    The best way to create a good rise is to place the dough in airtight container or cover with plastic wrap tightly.
    To score the top of the bread, use a sharp knife or a razor blade is what bakers use to design the top of loafs.

    Nutrition

    Serving: 6gCalories: 239kcalCarbohydrates: 47gProtein: 9gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.3gSodium: 393mgPotassium: 101mgFiber: 3gSugar: 0.2gVitamin A: 1IUVitamin C: 0.01mgCalcium: 12mgIron: 1mg
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    About Lizzy

    I love to cook, eat and find good places to have a great meal so no matter where I go I always ask the locals the same question, “Where’s a good place to eat?”

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