Easy Baguette Recipe

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients and fiber.

yeast

💰Cheaper: instant yeast

Instant yeast is often more convenient and has a longer shelf life.

Get 375 g of all-purpose flour into a mixing bowl.

Add 5 g of instant yeast to the flour and mix it in.

Pour in 244 g of warm water and 5 g of salt.

Mix the ingredients together using a mixer on speed number three for about 14 minutes.

Remove the dough from the mixer and check the total weight, which should be around 614 g.

Split the dough into two pieces, aiming for about 303 g each.

Grease two bowls with olive oil and place each piece of dough into a bowl, covering them with plastic wrap.

Let the dough rise for about 1 hour.

After 50 minutes, check the dough; it should have risen nicely.

Flour the work surface and remove the dough from the bowl.

Shape the dough into baguettes, making sure not to make them too large or too long.

Place the shaped dough on a floured fabric or tray to rest.

Cover the dough and let it rise for another 45 minutes.

Preheat the oven to 475°F (246°C) and place a tray of boiling water in the bottom for moisture.

Transfer the risen baguettes onto a baking tray carefully.

Score the tops of the baguettes with a sharp knife just before baking.

Bake the baguettes for about 20 minutes until golden brown and hollow sounding when tapped.

Cooking Techniques

Equipment Needed

Allergens