How to make Baguettes at home | Yeasted

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 500g flour and 325g water together until not lumpy

Put the mixture in the fridge for 1 hour

After 1 hour, add 10g salt and 1.3g instant yeast, along with 10g water in 2 batches

Remove the dough and shape it into a ball, then place it in a container

Mark the container at the starting point and about 65% growth mark

Put the container in the fridge overnight

The next morning, preheat the oven to 280C (or as hot as your oven goes, at least 230C) for 1 hour

Prepare a baking stone or steel and place lava rocks in the oven to generate steam

Remove the dough from the fridge and divide it into 6 pieces (or 4 for smaller baguettes)

Preshape each piece into a longish shape, being careful not to squish the dough

Let the preshaped dough rest for about 20-30 minutes

Shape the dough into baguettes, keeping the seam side up when proofing on a cloth

Use a thick linen couche to separate the baguettes and keep them in shape during final proof

Flour the linen generously and do not wash it to keep it seasoned

Score the baguette at a narrow angle, cutting straight and not diagonally

Bake the baguettes for 20 minutes at 230C, ensuring there is lots of steam in the oven

Remove the baguettes from the oven and let them cool before cutting

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens