How To Make Baguette At Home | Crispy on the Outside, Soft Inside: French Baguette Recipe

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients, while all-purpose flour is often less expensive.

Mix 2 cups of all-purpose flour, a pinch of salt, and 1/8 tsp of instant dry yeast with 2/3 cup of warm water in a bowl.

Cover with plastic wrap and set aside for 12-16 hours to create a starter.

In a large bowl, combine 6 cups of all-purpose flour, 3 tsp of salt, and 2.5 tsp of instant dry yeast.

Add the starter in chunks as the dough is coming together with 500ml of warm water.

Knead the dough for about 5 minutes until combined.

Cover and let rise at room temperature for 1-1.5 hours.

Take one third of each side of the dough and fold it towards the center, brushing away any flour.

Return the dough to the bowl seam side down, cover, and let rise for 1 hour.

Divide the dough into 5-6 equal parts.

Lightly roll each piece of dough into a log, tucking the edges in.

Cover and rest the dough for 15-20 minutes.

Fold the dough from the edge into the middle, turn it around, and repeat the folding twice.

Roll each baguette into the desired length, about 14 inches (35cm) long.

Transfer the baguettes to a baking sheet lined with parchment paper.

Cover with a towel and lightly spray the towel with water, then set aside to proof for one hour.

Carefully score the tops of the baguettes with a sharp knife.

Bake in a preheated oven at 475F (240C) for about 20-25 minutes.

Pour 1-2 cups of boiling water into a hot pan in the oven to create steam.

Cooking Techniques

Equipment Needed

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Dietary

Allergens