Baguette Recipe

Crusty on the outside, soft and airy on the inside—there’s something truly satisfying about baking your own baguettes at home. Whether you’re a seasoned baker or just starting out, crafting these iconic French loaves can be a rewarding culinary adventure. Here’s a comprehensive guide to help you master the art of homemade baguettes.

Ingredients:

• 500g Bread Flour: Provides the necessary gluten structure for a chewy texture.
• 10g Salt: Enhances flavor and helps control yeast activity.
• 10g Sugar: Feeds the yeast and aids in browning.
• 7g Instant Yeast: Ensures a quick rise without the need for proofing.
• 350ml Water: Adjust as needed for dough consistency.

Equipment Needed:

• Mixing Bowl: For combining ingredients.
• Baking Sheet or Baguette Pan: To shape and bake the loaves.
• Sharp Knife or Lame: For scoring the dough before baking.
• Kitchen Towel or Plastic Wrap: To cover the dough during proofing.

Instructions:

1. Mixing the Dough:

• In a mixing bowl, combine the flour, salt, sugar, and instant yeast.
• Gradually add water while stirring until a shaggy dough forms.
• Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

2. First Rise (Fermentation):

• Place the dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.

3. Shaping the Baguettes:

• Gently deflate the dough and divide it into equal portions.
• Shape each portion into a rectangle and fold the sides towards the center.
• Roll each piece into a log shape, tapering the ends slightly.
• Place the shaped baguettes onto a lightly floured baking sheet or baguette pan, seam side down.

4. Second Rise (Proofing):

• Cover the shaped baguettes with a kitchen towel or plastic wrap and let them rise for another 30-45 minutes until they have visibly expanded.

5. Preparing for Baking:

• Preheat your oven to 450°F (230°C).
• If using a baguette pan, ensure it’s well greased or lined with parchment paper.
• Optionally, slash the tops of the baguettes with a sharp knife or lame to allow for expansion during baking.

6. Baking:

• Place the risen baguettes into the preheated oven and bake for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
• For a crispier crust, you can spray water into the oven or place a pan of water on the bottom rack during the first few minutes of baking.

7. Cooling and Enjoying:

• Once baked, transfer the baguettes to a wire rack to cool completely before slicing.
• Enjoy your homemade baguettes fresh with butter, as a base for sandwiches, or alongside your favorite soup or salad.

Tips for Success:

• Quality Ingredients: Use high-quality bread flour for better texture and flavor.
• Consistent Temperature: Maintain a warm, draft-free environment for optimal rising.
• Patience with Proofing: Allow enough time for both rises to ensure light and airy baguettes.
• Scoring Technique: Practice scoring to control the rise and appearance of your loaves.

By following these steps and tips, you’ll soon be delighting in the aroma and taste of freshly baked baguettes straight from your own kitchen. Experiment with different flours or add herbs for a personal touch. With practice, you’ll master the art of baking this classic French bread to perfection every time. Happy baking!