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Claudine Marquet's Authentic French Baguettes

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)45.6924
Energy (kCal)2427.72
Carbohydrates (g)522.5393
Total fats (g)11.8229
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dissolve the yeast in 3/4 cup warm water. | 2. Place flour, salt, and wheat germ in the bowl of a food processor. | 3. Add the yeast and water mixture and pulse 5 times. | 4. Add the remaining water while turning the machine on and off. | 5. Process for 1 minute, until the dough comes off the sides of the bowl and forms a mass on the blade. | 6. Remove and knead by hand for 1 minute more. | 7. Place dough in a greased bowl, turn to coat, cover, and let rise 1 hour. | 8. Punch down and divide into 3 pieces. | 9. Shape each into a long narrow baguette and place on a baking sheet or in a baguette pan that has been sprinkled with cornmeal. | 10. Let rise 30 minutes, then slash before baking. | 11. Put a pan of hot water in the oven and preheat it to 400 degrees. | 12. Bake the bread for 30 minutes. | 13. Cool the loaves on a rack. | 14. These freeze well and can be reheated in a 375 degree oven for 5 minutes before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 4 cups 2313.12 506.4216 37.604 8.9744
    wheat germ 1/4 cup 103.5 14.8925 6.6556 2.7945
    salt 2 teaspoons - - - -
    water 1 1/2 1/2 0.0 0.0 0.0 0.0
    yeast 1 teaspoon 11.1 1.2252 1.4328 0.054000000000000006
    cornmeal - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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