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

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.

Mix 2 ½ cups bread flour, ¾ tsp. fresh yeast, ½ tsp. dry yeast, and 1 tsp. sugar in a bowl.

Add 1 cup of water and mix until there's no more dry flour, just mix, no need to knead.

Cover and let rest for 30 minutes.

With a wet hand, stretch the 4 sides of the dough and fold to the center.

Lift the dough and slap it back, a technique called 'lift and slap'.

Cover and let rest for another 30 minutes.

Repeat the stretching and folding process, lifting and slapping gently.

Let rise for 2 hours or until it doubles in size.

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

Cut the dough into 3 equal parts.

Roll the dough pieces to pre-shape the bread, sealing the seam by pinching it.

Let them rest for 10 minutes.

Gently flatten the dough, roll and press down with fingers, sealing the edge and rolling the ends to make them pointy.

Use folded baking paper to keep them separated.

Cover with a towel and let 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 and sprinkle a little water around the breads.

Cover with another tray and bake at 450°F (230°C) for 20 minutes.

Remove the top tray and bake for 10 more minutes at 390°F (200°C).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens