I don't buy bread anymore! The new perfect recipe for classic baguettes

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content, while all-purpose flour is more economical.

yeast

🥗Healthier: sourdough starter

💰Cheaper: instant yeast

Sourdough adds flavor, while instant yeast is more accessible.

malted barley flour

💰Cheaper: regular flour

Regular flour can substitute for cost savings but may alter flavor.

salt

Salt is essential for flavor and cannot be substituted.

Mix 1 cup of water with ¾ tsp. of fresh yeast (or ½ tsp. of dry yeast) in a bowl.

Add 2 ½ cups of bread flour and 1 tsp. of salt to the yeast mixture and mix until there's no more dry flour.

Cover the mixture and let it rest for 30 minutes.

With a wet hand, stretch the dough from each side and fold it to the center, then lift the dough and slap it back down. This is called the 'lift and slap' technique.

Cover the dough and let it rest for another 30 minutes.

Repeat the stretching and folding process from before, then lift and slap the dough again.

Let the dough rise until it doubles in size, which usually takes about 2 hours.

Sprinkle flour on the work surface and fold the dough to make it easier to cut.

Divide the dough into 3 equal parts and gently flatten each piece.

Roll each dough piece to pre-shape the baguette, sealing the seam by pinching it. This is just a pre-shape and doesn't have to be perfect.

Let the pre-shaped baguettes rest uncovered for 10 minutes.

Gently flatten each baguette again, roll and press down with your fingers, and seal the edge.

Roll the ends of each baguette to make them pointy.

Move the shaped baguettes to a baking tray and flatten them slightly.

Cover the baguettes with a towel and let them rise for 30 minutes.

Lightly sprinkle flour over the breads and smooth it with your hand.

Score the bread with a sharp blade or knife, making a single cut today.

Sprinkle a little water around the breads on the tray.

Cover the baguettes with another tray of the same size.

Bake at 430°F (220°C) for 20 minutes.

Remove the top tray and bake for an additional 10 minutes.

Check the baguettes; they should have a hollow sound when tapped, indicating they are perfectly baked.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens