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Homemade Baguette Recipe

Homemade Baguette Recipe
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★★★★★

5.3 from 11 reviews

This Homemade Baguette Recipe guides you through making authentic French baguettes with a crisp crust and tender crumb using a traditional method adapted for the home kitchen. The process involves slow fermentation to develop deep flavor and a baking technique using steam to achieve that iconic crunchy exterior.

Ingredients

Scale

Main Ingredients

  • 3 1/2 cups (420g) all-purpose flour
  • 1 1/4 teaspoons salt
  • 1 teaspoon sugar
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 1/2 cups (360ml) warm water (about 110°F / 43°C)
  • Cornmeal or flour for dusting

Instructions

  1. Make the Dough: In a large bowl, combine the flour, salt, and sugar. In a separate small bowl, dissolve the yeast in warm water and let it sit for 5-10 minutes until foamy. Pour the yeast mixture into the dry ingredients and stir until a shaggy dough forms. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic, or use a stand mixer with a dough hook at medium speed for 6-8 minutes. Shape into a ball, place in a greased bowl, cover, and let rise at room temperature until doubled in size, about 1 to 1.5 hours.
  2. Slow Fermentation: For enhanced flavor and ease of handling, refrigerate the dough overnight (8-12 hours) after the initial rise. This cold fermentation develops complexity in taste and makes shaping easier. If short on time, this step can be skipped, but flavor will be less developed.
  3. Shape the Baguettes: Remove the dough from the fridge and let it rest at room temperature for about 30 minutes. Turn it onto a floured surface and divide into two or three equal pieces. Shape each piece into a rectangle, fold the long sides towards the center like a letter, pinch the seam closed, then roll into 12-14 inch long ropes tapering the ends slightly. Place loaves on a parchment-lined baking sheet dusted with cornmeal or flour, cover with a towel, and let rise for 45-60 minutes until puffy.
  4. Score and Bake: Preheat oven to 475°F (245°C) and place a cast iron skillet or metal baking dish on the bottom rack to heat. Using a sharp knife or lame, make 3-4 diagonal slashes on each loaf. Pour about 1 cup of hot water into the preheated skillet to create steam, then quickly close the oven door to trap it. Bake the loaves for 20-25 minutes until golden brown and crusty. They should sound hollow when tapped on the bottom. Cool on a wire rack before slicing.

Notes

  • Steam in the oven is crucial for getting a crisp, shatteringly crunchy crust.
  • Slow refrigeration fermentation enhances flavor and dough texture.
  • You can customize the dough by adding herbs like rosemary, thyme, roasted garlic, or olives.
  • For a nuttier flavor, substitute part of the flour with whole wheat flour.
  • Do not skip the final cooling step before slicing to ensure proper crumb texture.

Nutrition

Keywords: homemade baguette, French bread, traditional baguette recipe, crispy crust bread, slow fermented bread

Find it online: https://hannahdelgado.com/homemade-baguette-recipe/