Easiest Homemade Baguette Recipe

12 mins
Serves 1
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Directions

  1. 1Add 975 grams or 8 cups of bread flour to a mixing bowl.
  2. 2Add 975 grams or 8 cups of bread flour to a mixing bowl.
  3. 3Add 975 grams or 8 cups of bread flour to a mixing bowl.
  4. 4Add 2 teaspoons or 16 grams of cooking salt.
  5. 5Add 2 teaspoons or 16 grams of cooking salt.
  6. 6Add 2 teaspoons or 16 grams of cooking salt.
  7. 7Give that a good mix to ensure it's fully incorporated.
  8. 8Give that a good mix to ensure it's fully incorporated.
  9. 9Give that a good mix to ensure it's fully incorporated.
  10. 10Add three quarters of a teaspoon or 2 grams of instant yeast.
  11. 11Add three quarters of a teaspoon or 2 grams of instant yeast.
  12. 12Add three quarters of a teaspoon or 2 grams of instant yeast.
  13. 13Give that another mix.
  14. 14Give that another mix.
  15. 15Give that another mix.
  16. 16Add 750 milliliters of room temperature water.
  17. 17Add 750 milliliters of room temperature water.
  18. 18Add 750 milliliters of room temperature water.
  19. 19Mix well until there is no visible flour.
  20. 20Mix well until there is no visible flour.
  21. 21Mix well until there is no visible flour.
  22. 22Cover with a lid or cling film and leave at room temperature to prove overnight or for at least eight to ten hours.
  23. 23Cover with a lid or cling film and leave at room temperature to prove overnight or for at least eight to ten hours.
  24. 24Cover with a lid or cling film and leave at room temperature to prove overnight or for at least eight to ten hours.
  25. 25Once your dough is proved, flour the surface heavily and pour out the dough.
  26. 26Once your dough is proved, flour the surface heavily and pour out the dough.
  27. 27Once your dough is proved, flour the surface heavily and pour out the dough.
  28. 28Flour the top of the dough well and shape into an elongated shape.
  29. 29Flour the top of the dough well and shape into an elongated shape.
  30. 30Flour the top of the dough well and shape into an elongated shape.
  31. 31Cut the dough into four sections.
  32. 32Cut the dough into four sections.
  33. 33Cut the dough into four sections.
  34. 34Grab a cooking rack and cover with baking paper.
  35. 35Grab a cooking rack and cover with baking paper.
  36. 36Grab a cooking rack and cover with baking paper.
  37. 37Flip the pieces of dough and pull them apart slightly, making sure we're not pressing the air out of the dough.
  38. 38Flip the pieces of dough and pull them apart slightly, making sure we're not pressing the air out of the dough.
  39. 39Flip the pieces of dough and pull them apart slightly, making sure we're not pressing the air out of the dough.
  40. 40Place your dough into a preheated oven set at 240 degrees Celsius or 464 degrees Fahrenheit and bake for 25 minutes or until beautifully golden brown.
  41. 41Place your dough into a preheated oven set at 240 degrees Celsius or 464 degrees Fahrenheit and bake for 25 minutes or until beautifully golden brown.
  42. 42Place your dough into a preheated oven set at 240 degrees Celsius or 464 degrees Fahrenheit and bake for 25 minutes or until beautifully golden brown.
  43. 43Let it cool.
  44. 44Let it cool.
  45. 45Let it cool.

Ingredients

  • 975 grams bread flour
  • 975 grams bread flour
  • 975 grams bread flour
  • 8 cups bread flour
  • 8 cups bread flour
  • 8 cups bread flour
  • 2 teaspoons cooking salt
  • 2 teaspoons cooking salt
  • 2 teaspoons cooking salt
  • 16 grams cooking salt
  • 16 grams cooking salt
  • 16 grams cooking salt
  • 0.75 teaspoon instant yeast
  • 0.75 teaspoon instant yeast
  • 0.75 teaspoon instant yeast
  • 2 grams instant yeast
  • 2 grams instant yeast
  • 2 grams instant yeast
  • 750 milliliters water
  • 750 milliliters water
  • 750 milliliters water

Equipment

mixing bowlwhiskcling film or lidcooking rackbaking paperovenknife or dough scraper
Easiest Homemade Baguette Recipe | Clip Recipe