Crusty Homemade Baguettes

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients, while bread flour is often more affordable.

yeast

🥗Healthier: sourdough starter

💰Cheaper: instant yeast

Sourdough starter adds depth of flavor, while instant yeast is convenient and cost-effective.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats, while margarine is typically less expensive.

malt powder

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness and moisture, while brown sugar is a budget-friendly alternative.

Add 1/3 cup lukewarm water to a bowl and stir in 2 1/4 teaspoons active dry yeast. Let sit for about 5 minutes to dissolve.

In a large mixing bowl, pour in 3 1/2 cups all-purpose flour and add 2 1/4 teaspoons salt. Mix together with a spoon.

Add the dissolved yeast mixture and 1 1/4 cups lukewarm water to the flour and salt mixture. Stir until a very soft, sticky dough forms.

Tip the sticky dough onto a marble board and let it rest for about 2 minutes to allow the flour to absorb moisture.

Knead the dough using a bench scraper, flinging it onto the board about 40 times. If the dough sticks to your hands, dip your hands in warm water to prevent sticking.

Let the dough rest for about 5 minutes after kneading.

After resting, add a little flour to the dough, knead for another 40 rounds, and then place it in a lightly greased bowl covered with plastic wrap.

Set the bowl in a warm location to rise until the dough triples in volume, ideally at 72°F, which should take about 90 minutes in a proofing oven set to 100°F.

Once risen, deflate the dough gently and shape it into a rough rectangle on a floured surface. Fold the dough like a business letter, then return it to the bowl and let it rise again until doubled in volume, about 1-1.5 hours.

Prepare a baking sheet lined with parchment paper and sprinkle cornmeal over it to prevent sticking.

Deflate the dough again and divide it into thirds. Shape each piece into a rectangle and roll tightly from end to end to form baguettes, pinching the seams to seal.

Cover the formed baguettes with plastic wrap sprayed with vegetable spray and let them rise in a warm location for about 30 minutes.

Preheat the oven to 550°F and place a baking sheet on the lowest rack, adding water to it to create humidity during baking.

Once the oven is heated and the water is simmering, bake the baguettes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens