French Baguettes Recipe • Fresh Homemade Goodness! - Episode 81

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

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

In a bowl of a stand mixer, combine yeast, water, and honey.

Mix the ingredients quickly and let it sit for 10 minutes.

Preheat the oven at 350°F for 1 and 1/2 minutes, then shut it off.

In a large bowl, add flour and salt, whisk together, and set aside until the yeast is foamy.

Once the yeast is ready, add the flour mixture to it.

Insert the dough hook and mix on speed 2 for 2 minutes.

Increase speed to 3 and continue mixing until it forms a ball, cleaning the sides of the bowl as needed.

If the dough is not sticky enough, add half a tablespoon of water.

Check if the dough is mixed enough by pressing on it; it should bounce back.

Remove the dough and form a ball by folding it under a few times.

Place it in a lightly greased bowl and coat the dough with oil from the bowl.

Cover with a towel and transfer to the oven for 45 minutes or until it doubles in size.

After the first rise, remove from the oven and knock the air out.

Transfer the dough to a lightly floured work surface and fold it under a few times to form a ball.

Separate the dough into two balls (or four for smaller baguettes).

Take one ball and gently spread it to form a rectangular shape about 3x6 inches.

Fold it as an envelope by taking a third of it and folding it, then fold the other side over.

Tuck the ends under.

If the dough resists, let it rest for 5 minutes to relax the gluten.

Repeat the folding process before transferring the dough to a baguette pan.

Cover again with a towel and transfer to the oven for 45 minutes for the final rise (proofing).

If you don't have a baguette pan, use a large dish towel folded to create two slots for the baguettes.

Place the two baguettes inside the towel slots and cover with another towel for proofing.

After proofing, remove the dough from the oven and place a pan filled with water on the bottom rack.

Turn the oven on to 450°F to create steam.

Slash each baguette four times at a 45-degree angle with a sharp knife or kitchen scissors.

Brush the egg wash all over the baguettes.

Transfer the baguettes into the preheated oven and bake for 15 to 20 minutes or until golden brown.

If using a baking sheet, line it with a silicone mat and dust with cornmeal before placing the dough on it.

Once golden brown, remove from heat and transfer to a wire rack to cool off.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens