Baguette-Style "French Sticks"

Hello everybody, it's Drew, welcome to my recipe page. Today, we're going to make a special dish, Baguette-Style "French Sticks". It is one of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Baguette-Style "French Sticks", starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Baguette-Style "French Sticks" delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Baguette-Style "French Sticks" is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few components. You can cook Baguette-Style "French Sticks" using 7 ingredients and 13 steps. Here is how you cook that.

I wanted to make a smaller version of baguettes so I could enjoy their texture in a smaller size.

Make them as thin and long as you can. For 6 sticks. Recipe by Tsukakei

Ingredients and spices that need to be Make ready to make Baguette-Style "French Sticks":

1. 75 grams Bread (strong) flour
2. 75 grams Cake flour
3. 3/4 tsp Sugar
4. 2 pinch and a bit Salt
5. 105 ml Liquid
6. 1 tsp Dried yeast
7. 2 drops Lemon juice

Instructions to make to make Baguette-Style "French Sticks"

1. Knead the dough very well to incorporate lots of air.
2. Leave the dough to rise to 1.5 to 2 times in bulk. Punch down lightly so that you don't eliminate all the accumulated gases inside, and divide into portions. Roll each portion into a ball and leave to rest for 10 minutes or so.
3. Form each ball into a long and thin French bread shape.
4. Line up the rolls so that they don't touch on oven sheets lined with kitchen parchment paper. Leave to rise again to 1.5 to 2 times their original size.
5. When they have risen, score each roll on top once down the middle.
6. After slashing the tops, put the butter in a plastic bag, and squeeze out a thin line on each roll (or use margarine). Mist generously with water, and bake for 15 minutes in a 250°C oven.
7. I recommend eating them fresh out of the oven.
8. 
9. Here's another batch of them.
10. Baked for 15 minutes at 220°C on the bottom rack of the oven.
11. Here's one I made another day.
12. Spread lots of marmalade on top.
13. Try them dipped in soup.

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