Homemade Baguettes
Directions
- 1Add 3 1/2 cups of flour (all-purpose or bread flour) into a bowl.
- 2Add 3 1/2 cups of flour (all-purpose or bread flour) into a bowl.
- 3Add 3 1/2 cups of flour (all-purpose or bread flour) into a bowl.
- 4Add 3 teaspoons of brown sugar into the flour.
- 5Add 3 teaspoons of brown sugar into the flour.
- 6Add 3 teaspoons of brown sugar into the flour.
- 7Add 2 to 3 teaspoons of sea salt to the flour.
- 8Add 2 to 3 teaspoons of sea salt to the flour.
- 9Add 2 to 3 teaspoons of sea salt to the flour.
- 10Mix the dry ingredients together with a whisk to ensure they're not in one lump when water is added.
- 11Mix the dry ingredients together with a whisk to ensure they're not in one lump when water is added.
- 12Mix the dry ingredients together with a whisk to ensure they're not in one lump when water is added.
- 13Add 3 heaping teaspoons of rapid rise active yeast to 1 3/4 cups of hot water.
- 14Add 3 heaping teaspoons of rapid rise active yeast to 1 3/4 cups of hot water.
- 15Add 3 heaping teaspoons of rapid rise active yeast to 1 3/4 cups of hot water.
- 16Add 2 teaspoons of granulated sugar to the yeast and water mixture.
- 17Add 2 teaspoons of granulated sugar to the yeast and water mixture.
- 18Add 2 teaspoons of granulated sugar to the yeast and water mixture.
- 19Stir the yeast and sugar mixture until all the sugar is dissolved, then let it sit for a couple of minutes.
- 20Stir the yeast and sugar mixture until all the sugar is dissolved, then let it sit for a couple of minutes.
- 21Stir the yeast and sugar mixture until all the sugar is dissolved, then let it sit for a couple of minutes.
- 22Pour the yeast water into the flour mixture and mix it with the handle of a wooden spoon until a wet, sticky dough forms.
- 23Pour the yeast water into the flour mixture and mix it with the handle of a wooden spoon until a wet, sticky dough forms.
- 24Pour the yeast water into the flour mixture and mix it with the handle of a wooden spoon until a wet, sticky dough forms.
- 25Cover the dough with a dishcloth and let it sit on the counter for 1 1/2 hours, or in an oven that is off.
- 26Cover the dough with a dishcloth and let it sit on the counter for 1 1/2 hours, or in an oven that is off.
- 27Cover the dough with a dishcloth and let it sit on the counter for 1 1/2 hours, or in an oven that is off.
- 28Flour your surface really well so the sticky dough can be easily managed.
- 29Flour your surface really well so the sticky dough can be easily managed.
- 30Flour your surface really well so the sticky dough can be easily managed.
- 31Scrape the dough out onto the floured surface.
- 32Scrape the dough out onto the floured surface.
- 33Scrape the dough out onto the floured surface.
- 34Flour the top of the dough.
- 35Flour the top of the dough.
- 36Flour the top of the dough.
- 37Use a scraper tool to fold the dough over four or five times until it forms a round ball.
- 38Use a scraper tool to fold the dough over four or five times until it forms a round ball.
- 39Use a scraper tool to fold the dough over four or five times until it forms a round ball.
- 40Cut the dough roughly in half with the scraper tool to make two loaves.
- 41Cut the dough roughly in half with the scraper tool to make two loaves.
- 42Cut the dough roughly in half with the scraper tool to make two loaves.
- 43Roll and stretch each half of the dough into a loaf, twisting it two or three times.
- 44Roll and stretch each half of the dough into a loaf, twisting it two or three times.
- 45Roll and stretch each half of the dough into a loaf, twisting it two or three times.
- 46Load the loaves into a baguette tray.
- 47Load the loaves into a baguette tray.
- 48Load the loaves into a baguette tray.
- 49Take a very sharp knife or razor blade and score the loaves a few times.
- 50Take a very sharp knife or razor blade and score the loaves a few times.
- 51Take a very sharp knife or razor blade and score the loaves a few times.
- 52Bake the baguettes in the oven at 475 degrees Fahrenheit for 22 to 25 minutes, reducing the heat to 450 degrees Fahrenheit halfway through.
- 53Bake the baguettes in the oven at 475 degrees Fahrenheit for 22 to 25 minutes, reducing the heat to 450 degrees Fahrenheit halfway through.
- 54Bake the baguettes in the oven at 475 degrees Fahrenheit for 22 to 25 minutes, reducing the heat to 450 degrees Fahrenheit halfway through.
- 55Remove the baguettes from the oven when they are golden brown.
- 56Remove the baguettes from the oven when they are golden brown.
- 57Remove the baguettes from the oven when they are golden brown.
- 58Slice the warm baguette and spread with butter.
- 59Slice the warm baguette and spread with butter.
- 60Slice the warm baguette and spread with butter.
Ingredients
- 3.5 cups all-purpose flour or bread flour
- 3.5 cups all-purpose flour or bread flour
- 3.5 cups all-purpose flour or bread flour
- 3 teaspoons brown sugar
- 3 teaspoons brown sugar
- 3 teaspoons brown sugar
- 2 teaspoons sea salt
- 2 teaspoons sea salt
- 2 teaspoons sea salt
- 1.75 cups hot water
- 1.75 cups hot water
- 1.75 cups hot water
- 3 heaping teaspoons rapid rise active yeast
- 3 heaping teaspoons rapid rise active yeast
- 3 heaping teaspoons rapid rise active yeast
- 2 teaspoons granulated sugar
- 2 teaspoons granulated sugar
- 2 teaspoons granulated sugar
Equipment
bowlwhiskwooden spoondish clothbaking trayscraper toolknife or razor blade
Tips
- Don't bother measuring carefully, be approximate.
- The new ingredient is brown sugar, it adds a nice little flavor to the bread.
- For the water temperature, make sure it's warm, more than lukewarm, and not steaming hot.
- Preheat the oven at 475 degrees Fahrenheit, then lower it to 450 degrees Fahrenheit halfway through baking.
- If you don't have a baguette tray, you can use a regular baking tray and parchment paper.
- Score the baguettes a few times with a very sharp knife or razor blade before baking.
- Start checking the baguettes at 22 minutes, take them out when they become very golden brown.