Speciality Breads - Frozen Dough - Video 4 "Making Baguettes"

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients, while bread flour is often more affordable.

yeast

🥗Healthier: sourdough starter

💰Cheaper: instant yeast

Sourdough starter adds depth of flavor, while instant yeast is convenient and cost-effective.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats, while margarine is typically less expensive.

malt powder

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness and moisture, while brown sugar is a budget-friendly alternative.

Defrost multi grain dough overnight.

Cut the dough in half to make two baguettes.

Round off the pieces of dough.

Roll each piece into a baguette shape, starting from the middle and moving hands outward.

Let the shaped baguettes rest for about 1 minute to prevent shrinking.

Taper the ends of the baguettes for a nicer shape.

Place the baguettes in a greased baguette tray.

Cover the baguettes with greased plastic wrap and let them prove for about 20-25 minutes until doubled in size.

Dust the baguettes with flour before cutting.

Make two shallow cuts on top of each baguette with a sharp knife.

Preheat the oven to 220°C (428°F).

Add a splash of water to the oven for steam and bake the baguettes for about 15 minutes.

Remove the baguettes from the oven when they are golden brown and crusty.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens