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

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

Combine ⅓ cup + 1 tbsp. water with ⅔ tsp. fresh yeast or ⅓ tsp. dry yeast in a bowl.

Add ¾ cup + 2 tbsp. bread flour and mix to create a starter called 'poolish'.

Let the poolish ferment for at least 3-4 hours until bubbly.

Add ½ cup water, 1¾ cups bread flour, and 1 tsp. salt to the poolish 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 the sides and fold it to the center, then lift and slap it back down. Repeat this process after another 30 minutes.

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

Sprinkle flour on a work surface and divide the dough into 3 equal parts, brushing off any extra flour.

Gently flatten each piece and roll it to preshape the baguette, sealing the seam by pinching it.

Set the preshaped dough aside and let it rest for 10 minutes uncovered.

Gently flatten again, then roll and press down with your fingers for final shaping, sealing the edge and rolling the ends to make them pointy.

Move the shaped baguettes to a baking tray and cover with a towel, letting them rise for 30 minutes.

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

Score the baguettes with a sharp blade or knife, then sprinkle a little water around the bread for steam.

Cover with another tray of the same size and bake at 430°F (220°C) for 20 minutes.

Remove the top tray and bake for an additional 10 minutes until they look great and have small cracks forming on the crust.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens