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I love the smell of bread rising and baking in the oven. It's one of those heavenly smells that is so uplifting to me. As soon as I smell fresh, homemade bread I feel that I’m lifted right out of kitchen and transported to a small bakery in the south of France, smelling the delicious breads and spices. There is nothing better than your very own bread baking in the oven and the sense of accomplishment you get from pulling off these elegant baguettes.
I decided to add fresh rosemary to a classic baguettes recipe for our post today. I'm in love with both the smell of rosemary and fresh bread, so adding rosemary to my baguettes was going to happen at some point. They are gorgeous!
The first step in making these perfect little loaves is to pull out your handy dandy stand mixer and ingredients. We used the Bosch Universal Mixer. Add the dry ingredients together and mix.
Mix the yeast into the warm water and let dissolve. It’s important to use lukewarm water here, too hot and it will kill your yeast and too cold and your yeast will take much longer to bloom. Now you can use a thermometer but honestly? I rarely do anymore. It should be right around 75-80 degrees so just barely warm to the touch. Add a pinch of sugar and stir. Allow it to proof for 5 minutes until it is bubbly.
Then you can mix in the wet ingredients.
Place dough in a greased bowl with some plastic wrap over the bowl and store it in warm spot in order for the dough to rise, about 30 minutes.
Once the dough has roughly doubled in size, roll it out on a lightly floured surface. Then just cut it into three long baguette sized pieces.
Now you get to roll each piece of dough and form a baguette. Try not giggle as you make three oblong tubes of dough, then make three cuts in each baguette.
Grease your baker using the ½ tsp Olive Oil. Place the baguette dough in your fancy schmancy Emile Henry Baguette Baker.
Let dough rise in warm spot for 30 minutes.
In a separate bowl, mix one egg white, one tablespoon of water and the rest of your chopped rosemary to use for basting the tops of your baguettes.
Place the top on your Emile Henry Baguette Baker and bake for 25-35 minutes or until golden brown.
Serve when bread is cool to the touch.
12, 3 loaves
about 2 hours