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Easy Homemade Baguettes

6 INGREDIENTS • 15 STEPS • 4HRS 25MINS

Easy Homemade Baguettes

Recipe

5.0

2 ratings
Glorious, chewy, crusty bread is at your fingertips with these Easy Homemade Baguettes.
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Glorious, chewy, crusty bread is at your fingertips with these Easy Homemade Baguettes.
author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.

4HRS 25MINS

Total Time

$1.65

Cost Per Serving

Ingredients

Servings
2
us / metric
Water
360 mL
Warm Water
95-110 degrees F (35-43 degrees C)
Active Dry Yeast
1 tsp
Active Dry Yeast
All-Purpose Flour
375 g
All-Purpose Flour
divided
Kosher Salt
2 tsp
Kosher Salt
Neutral Oil
1 tsp
Neutral Oil
Ice
140 g
Ice

Nutrition Per Serving

VIEW ALL
Calories
708
Fat
4.3 g
Protein
19.9 g
Carbs
143.6 g
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author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.

Author's Notes

Makes 3 baguettes.

The exact amount of flour needed is dependent on many factors such as humidity and type of flour. Keep a small portion of flour aside and add by the tablespoon until the dough is smooth yet still tacky. By all means, use a stand mixer fitted with a dough hook to knead the dough if desired.

Cooking Instructions

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step 1
In a large bowl, stir together Water (360 mL) and Active Dry Yeast (1 tsp) and allow to ferment for about 10 minutes until foamy.
step 2
Add All-Purpose Flour (345 g) and stir until moisture is absorbed. Cover with plastic wrap or clean kitchen towel and allow to rest for 20-30 minutes to allow the flour to hydrate.
step 3
Flour your work surface with a sprinkle of the remaining All-Purpose Flour (4 Tbsp). Dump out dough onto your work surface and sprinkle with Kosher Salt (2 tsp) and a Tbsp of flour to knead the dough without it being too sticky.
step 4
Continue kneading the dough and adding flour by the Tbsp until the dough is smooth but still a little tacky, about 8 minutes.
step 4 Continue kneading the dough and adding flour by the Tbsp until the dough is smooth but still a little tacky, about 8 minutes.
step 5
Using a bench scraper to lift the dough off the counter helps until it becomes less sticky. The exact amount of flour is dependant on your working conditions and existing moisture in the flour you are using.
step 6
Place dough in a large bowl lightly coated with Neutral Oil (1 tsp). Cover with plastic wrap or clean kitchen towel and allow to rise in a warm, draft-free area for 1 hour, until doubled in size.
step 6 Place dough in a large bowl lightly coated with Neutral Oil (1 tsp). Cover with plastic wrap or clean kitchen towel and allow to rise in a warm, draft-free area for 1 hour, until doubled in size.
step 7
Remove dough to your work surface and, using your fingers, push and spread dough to remove air pockets and to shape into an approximate 8x6-inch rectangle.
step 8
Fold the long sides of the dough into the center and then fold the top and bottom into the center. Place the folded dough back into the bowl, seam side down. Cover and allow to rise for 1 hour.
step 9
Preheat oven to 475 degrees F (250 degrees C). Place a heatproof pan or cast-iron skillet on the rack below your center baking rack. If using a baking stone, place it in the oven to preheat as well.
step 10
Divide dough into 3 equal portions and roll each into an approximate 14-inch log. Allowing the dough to rest for 60-second pauses between rolling will help the dough relax and hold its shape when rolled.
step 11
Place shaped logs onto a baguette pan if you have one. Alternatively, you can lay logs onto lightly floured parchment that sits on a rimless baking tray.
step 12
Leave enough space between the logs to pinch the parchment and lift up, creating pleats between the logs. Place rolled kitchen towels on both ends of the parchment to provide support. Cover and allow to rise for 50 minutes.
step 13
Using a sharp knife or bread lame, make at least four 4-inch slashes across each loaf. If using parchment paper, remove towels and pull parchment by the corners to flatten.
step 13 Using a sharp knife or bread lame, make at least four 4-inch slashes across each loaf. If using parchment paper, remove towels and pull parchment by the corners to flatten.
step 14
Add Ice (140 g) to the hot pan in the oven and place baguettes on the center rack above, on the baking stone if using. (The steam will help form a nice crisp crust). Bake for about 25 minutes until golden and baguettes sound hollow when tapped.
step 15
Let the bread cool slightly, then slice and serve with your favorite spreads!
step 15 Let the bread cool slightly, then slice and serve with your favorite spreads!
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