Kittencal's French Bread Baguette Kitchen Aid Mixer Stand Mixer
Craft the perfect bakery-style French bread at home with Kittencal's French Bread Baguette recipe, designed for effortless kneading with your KitchenAid stand mixer. This foolproof recipe combines simple pantry staples—like bread flour, active dry yeast, and olive oil—with classic techniques to create irresistibly airy loaves with a crisp, golden crust. Highlighted by its double rise and steam-baking method, this recipe ensures an artisan-quality baguette every time. Perfect for sandwiches, appetizers, or simply served with butter, these warm, homemade baguettes will elevate any meal. With just a few ingredients and minimal hands-on time, you'll master the art of French bread baking in your own kitchen.
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Ingredients
- 1.5 cups Warm water
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Granulated sugar
- 4 cups Bread flour
- 1.5 teaspoons Salt
- 1 tablespoon Olive oil
- 2 tablespoons Cornmeal
Directions
Step 1
In the bowl of your KitchenAid stand mixer, combine warm water, yeast, and sugar. Let the mixture sit for 5–10 minutes, until frothy.
Step 2
Attach the dough hook to your mixer. Add 2 cups of bread flour and salt to the yeast mixture. Start mixing on low speed until combined.
Step 3
Gradually add the remaining flour, 1/2 cup at a time, and mix on medium-low speed. Drizzle in the olive oil while continuing to knead.
Step 4
Knead the dough in the mixer for 8–10 minutes until the dough is smooth and elastic and pulls away cleanly from the sides of the bowl.
Step 5
Remove the dough and place it into a lightly greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
Step 6
Punch the dough down and divide it into two equal portions. Roll each portion into a long baguette shape about 12–14 inches in length.
Step 7
Lightly grease a baking sheet or line it with parchment paper. Sprinkle the cornmeal over the surface. Place the shaped baguettes on the baking sheet.
Step 8
Cover the baguettes loosely with a towel and let them rest for another 30 minutes to rise again.
Step 9
Preheat your oven to 425°F (220°C). Using a sharp knife or bread lame, make 3–4 diagonal slashes on the top of each baguette for venting.
Step 10
Place a small oven-safe dish with water on the bottom rack of the oven to create steam, which helps achieve a crusty exterior.
Step 11
Bake the baguettes on the middle rack for 20–25 minutes or until golden brown and the loaves sound hollow when tapped on the bottom.
Step 12
Remove from the oven and let the baguettes cool on a wire rack before serving.
Nutrition Facts
| Serving size | (902.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2014.9 |
| Total Fat 21.8g | 0% |
| Saturated Fat 3.7g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 3554.3mg | 0% |
| Total Carbohydrate 395.2g | 0% |
| Dietary Fiber 14.9g | 0% |
| Total Sugars 14.0g | |
| Protein 62.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 77.2mg | 0% |
| Iron 22.4mg | 0% |
| Potassium 642.9mg | 0% |
Source of Calories