French Baguette Platter

Name: French Baguette Platter
Total time: 3300 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 cup (reserve 1/2 cup separately) all purpose flour; 3/4 cup water; 3/4 teaspoon yeast; 1/2 teaspoon sugar; 1 teaspoon salt; 1/2 teaspoon flavour less oil for brushing; 2 tablespoon butter for toppings; 2 tablespoon Nutella; 4 tablespoon condensed milk; 1/2 apple cut into slices; 1 bunch black grapes; 10 walnut; 1/2 block (as per requirement) cheese cubes; 2 tablespoon jam; 1 fistful mint leaves; 1 fistful coriander leaves

Jayanthy Asokan @cook_11930587

Trichy (Tamilnadu)

Placing a cup of water in a cake tin helps the Baguette to form soft chewy middle and brown crispy top. After baking, tap the Baguette to hear the hollowness of a Perfect French Baguette. Toppings can be changed according to an individual taste. A hot cuppa coffee with Baguette too is my choice.
#breads
#goldenapron
#Post13

Jayanthy Asokan @cook_11930587

Saved

Ingredients

55 minutes

4 servings

2 cup (reserve 1/2 cup separately) all purpose flour
3/4 cupwater
3/4 teaspoonyeast
1/2 teaspoonsugar
1 teaspoonsalt
1/2 teaspoonflavour less oil for brushing
2 tablespoonbutter for toppings
2 tablespoonNutella
4 tablespooncondensed milk
1/2apple cut into slices
1 bunchblack grapes
10walnut
1/2 block (as per requirement)cheese cubes
2 tablespoonjam
1fistful mint leaves
1fistful coriander leaves

Saved

Steps

55 minutes

1

In a bowl of water add the sugar and yeast and set aside to proof.
2

In a non grease bowl add all purpose flour. To it add salt and mix well till it is well combined.
3

Add bloomed yeast to the flour and mix well with spatula until it forms sticky dough.
4

Transfer the sticky dough to a greased vessel. Brush very little oil on top of the dough and cover the dough with a kitchen towel. Cut a square piece of parchment paper and place on a rack. Sprinkle some flour on top as shown.
5

Wait till the dough double in size(it takes almost 2 hours). Sprinkle the reserved flour on a clean kitchen counter and dump the dough. Flatten the dough and deflate air by punching.
6

Do not knead the dough. Flatten the dough and fold as shown like a packet.
7

Again flatten the dough and fold. Repeat the fold thrice. Now roll the dough as a long rope. Make sure it doesn't stick. Sprinkle flour well as shown.
8

Place the Baguette rope on top of the prepared parchment wired rack. Sprinkle flour on top of the Baguette log. Score the dough log with a sharp knife to make the wedges.
9

Baguette dough is ready for the second proof. Cover the dough with a kitchen towel. Wait until it double in size.
10

Preheat oven for 230 degree celcius placing a cake tin as shown. Let it preheat for half hour.
11

After half hour the Baguette dough is well risen. Now pour 1 cup water in the cake tin which is been preheating. This water helps the Baguette to form soft chewy middle texture. Place the Baguette rope rack and shut the oven door immediately.
12

Set the baking time to 40 minutes. Let it it bake until crispy brown top.
13

French Baguette is well baked with crispy top and soft chewy inside. Tap on top of the Baguette to hear the hollowness. This sound shows a Perfect French Baguette. Let it cool before slicing.
14

Slice the Baguette and spread a thin layer of butter and top with onion slices, capsicum and cubes of cheese. Change the topping with tomato slice,onion and cheese cubes. For sweeter version, spread some Nutella and place a slice of apple and a walnut. Another version is,spread some condensed milk and place a blob of jam and walnut.
15

Preheat the oven to 180 degree celcius and bake the topped salt and sweet French Baguette for 15 minutes. Before serving add some more grated cheese with black grapes and garnish with mint and coriander leaves. This French Baguette is eaten as an Appetizer or Main course.