Easy Cheesy Baguettes made easy at home simple step by step instructions

hello again my name's John I'm a retired cook from the northeast of England in the UK and welcome to another one of my bread videos this recipe is a great favorite with our customers friends and family and it's these delicious cheesy baguettes it's similar to my French baguette video or but you'd be policed and all with the addition of extra yeast this one doesn't take as long to complete and here's a list of the ingredients you'll need if you want to have a quart making them yourself another cup Shin says this recipe will yield 8 9-inch that's 23 centimeter delicious cheesy buckets ok I'll start the recipe by adding to the ball 700 grams that's 24 and a half ounces of strong white bread flour that is to say white flour with at least 12% protein in its ingredients now add the salt and whisk that in before adding the yeast [Music] right at the East End the chives the chives are optional but they do give the finished bread a mild onion flavor and whisk laws into the flour too [Music] time to out the cheese the cheese will mix into the flour easier if it's straight from the fridge now gently fold it in using the whisker Shawn right time to add to 520 grams that's 18 and a half ounces of cool water try to use bottled or filtered water if you can ask the chlorine in tap water can slow the activity of the East dam slowing down the fermentation process in some recipes is or care but not in this one now bring the ingredients together until it reaches a sticky mass are shown in the video you can use a mixer for this initial mix but only until it comes together this only takes about 90 seconds by hand in real time saw unless it's absolutely necessary it's not worth having to set it up and then you have to clean your machine afterwards [Music] right I'll cover the door I like to use a shower cup but you can use cling film plastic wrap or even a damp tea towel and set the timer for the first of two 45 minute Rises [Music] as you can see the door has arisen some but not a lot on this first occasion I now need to give the door a quick fold this is to merely even out the temperature so I lightly wet the bench unscripted or out of the ball and with wet hands give the door a few turns [Music] if it sticks to the bench a bit like my house just loosen it off with your scraper once it's had a few Falls you can visibly see it getting smoother [Music] or get clean up your work area and get it back into the ball and set the timer for the second and final 45-minute rice [Music] right while I'm waiting for the second rise I can start to prepare a couple of things first I'll oil a strip of cling film or plastic wrap and set it aside for now this is to cover the pre shape against as you'll see a little later the second is to grease a couple of baking trays I'm using a little lard to do mine it's always best to get these jobs out of the way ahead of time you'll also need to prepare what's known in the trade as a well floured baker's couche all it is is a piece of material to rest the baguettes on for the final rise I'm using a 100% cotton bilikiss I knit from the linen cupboard and I'm seriously praying that she doesn't watch this video okay the second 45 minutes are up and it's time to start pre-shipping the buckets I'll start by dusting the work area with flour then I'll scrape the door out of the ball and give the door dusting a flower too this is to prevent sticking when cutting it with this scraper and as you can see after the second 45 minutes the door is full-bodied and well risen [Music] right time to divide the dough into four equal pieces if your measurements were right at the beginning the total weight of the door should be 1,300 grams that's 46 ounces so the four pieces should be in the region of 320 grams that's 11 and a half ounces each and don't worry I haven't forgotten that we're doing eight buckets it's just easier to appreciate them in four pieces [Music] okay it'll be simpler if you just watch how I pre-shape these buckets this is an important step as it allows the door to rise and relax making it much easier to form the final bucket shape [Music] once they're all formed cover them with the previously oiled thing film then have a bit of a cleanup especially if you've dribbled oil from the plastic wrap like I have and set your timer for 15 minutes [Music] once that 15 minutes is up I can start forming the finished baguette shape okay I'll read us the worktop with flour and uncover the pre shapes one at a time and each one will have to be cut in half you have to eyeball them at this point if you try to wear them you could end up little bits all over the place forget them as close as possible but don't worry about it at the end of the day these buckets are handmade and not churned out like some robot machine would and if one bucket ends up bigger than the other just grab it before somebody else gets their mitts on it and once again it'll be easy to watch how it's turned rather than try to explain it but try to do it as quickly as possible because the more you handle the door the more it will tighten up and become a bit difficult to shape if this happens to yours just let it relax for a few minutes and it'll become more pliable again once the buckets are formed get them onto the couch as shown and give them a light dusting a flower as you go [Music] once you've just about formed each bucket finish off by sailing the base with the heel of your thumb as shown in the video may ensure the seam is at the bottom when transferring it to the Gousha [Music] [Music] right I'll quickly go through the rest of them forming these buckets takes little practice but once you get used to it he'll just fly through them honestly it's more difficult for me to do the slowly for the video than at my normal speed [Music] not this quick mind [Music] once all eight had done get them on the cushioned cover them with the dry lightweight tea towel and set the timer for 20 minutes now these oxy take 30 minutes to rise so when a time's up reset for another 10 minutes and not allow the oven to get up to temperature right once you reset the timer turn on the oven and set the temperature to 230 degrees Celsius that's 445 Fahrenheit or gas mark 7 I'm set in mine to 210 Celsius allowing 20 degrees Celsius for the fun assist you'll also need to place a ton of hot water on the bottom shelf of the oven this creates a steamy atmosphere to help the maggots become crispy [Music] right time's up no with light hands and that means with very little grip gently transfer the buckets over to the baking tray now space them out like I'm doing in the video and that gives them a little room to expand and rise once they're all on the tree give them a spray with water before scoring them with a razor blade or an extremely sharp knife like miners Shawn [Music] [Music] now garnish the tops of the buckets with a little cheese and Shawn don't use too much as it may inhibit the spring or rise in the oven [Music] right I'll do exactly the same with the other tree the ovens up to temperature and now it's time to bake [Music] try to get them into the oven as quickly but as carefully as possible before closing the door give the inside of the oven a sprayer with water this will make the baguettes even more crispy now set the timer for 16 minutes after 10 minutes flip the trees bucked the front and top to bottom for even cooking to avoid a blast of hot steam or on the door very slowly swap the trays around and close the oven door as quickly as possible [Music] after the 16 minute stick these wonderful baguettes out of the oven and get them on a wire rack to cool and as the caption says you may well have to restrain yourself from diving in with a butter knife between your teeth the smell of freshly baked bread is fantastic enough on its own but when it's combined with the aroma of toasted cheese it's downright irresistible and just listen to how crispy and light these are [Music] well you can't actually hear how late they are but you know what I mean now there's only one more thing to do and that's the all-important taste test think I'll make myself a nice ham sandwich while they're still warm well the crumb inside this bread looks wonderful not as bubbly as my French baguette video recipe but that's because this is only hard to 45-minute Rises which results in a better structure for sandwiches and of course I'd be using some of my homemade butter and if you want to know how to make your own butter I have a video on my channel I'll leave a link in the description box below this video right I'll get some of this delicious lean honey roast ham on and with the flavor of the cheese and chives it only needs a little sea salt and pepper and nothing else right here we go and as I knew this is absolutely delicious under filling choices are endless for this sort of bucket I really hope you give this one a try because believe me your thumb will be up too well thank you again for watching please like share comment and subscribe by hitting the circle above if you do subscribe activate the bell icon next to the subscribe button on my channel page and by doing that he'll be automatically notified every time I upload a new video and in the meantime here's a few of my other videos and playlists that you may wonder watch so until the next time be safe in the kitchen and bye for now

Channel: John Kirkwood

Views: 48,839

Rating: 4.9699674 out of 5

Keywords: Cheese Baguettes, French baguettes, Baguettes, Baguette, Bread, French, Dough, Bread flour, Bake, Salt, Yeast, Water, filtered water, Bread Scraper, Cheddar cheese, Peel, Oven, Baking, Chouche, Bowl, Whisk, Foil, Spray, Flour, Strong white bread flour, Chives

Id: 1Q0LeKpAACg

Length: 16min 44sec (1004 seconds)

Published: Fri Jul 06 2018