Homemade Baguettes
Serves 4
Directions
- 1In a large mixing bowl, combine the flour, yeast, and kosher salt. Add the lukewarm water and stir with a fork or spatula until the ingredients are well incorporated and a wet, sticky dough ball forms.
- 2If the dough seems too dry, add an additional tablespoon or two of water. Use a scraper to pull away the dough from the edges of the bowl to the center.
- 3Cover the bowl with a lid or plastic wrap rubbed with olive oil and let sit for 30 minutes.
- 4Wet your fingers or use nonstick spray, then perform 4-5 stretch and folds. Re-cover and let rise for another 30 minutes.
- 5Perform a second set of 5 stretch and folds. Cover and let the dough rise for 3 to 5 hours on the counter.
- 6Preheat your oven to 500°F. Carefully release the dough onto a floured surface and lightly sprinkle your hands with flour.
- 7Using a bench scraper or knife, cut the dough into 3 equal pieces (the recipe was scaled 1.5x in the video to make 4 baguettes). Carefully twist each piece.
- 8Place the dough pieces on a baguette pan or parchment-lined cookie sheet. Cover and let rise for 40-45 minutes.
- 9Remove the cover, lightly dust with flour, and score the baguettes.
- 10Place the pan in the preheated 500°F oven, add 3-5 ice cubes to the bottom of the oven for steam, and close the door. Bake for 5-7 minutes at 500°F.
- 11Reduce oven heat to 450°F and bake for another 23-25 minutes until golden brown.
Ingredients
- 3 1/2 cup all-purpose flour
- 1 tbsp all-purpose flour
- 2 tsp instant yeast
- 2 tsp kosher salt
- 1 3/4 cup lukewarm water
- 1-2 tbsp water (optional)
- olive oil, for coating (optional)
- nonstick spray (optional)
- 3-5 ice cube
Equipment
large mixing bowlforkspatulabench scraperplastic wrapbaguette panknifeoven
Tips
- If the dough seems too dry when mixing, add another tablespoon or two of water.
- Rubbing olive oil on your container's lid or plastic wrap prevents the dough from sticking.
- Performing stretch and folds helps form gluten strands and traps gas bubbles.
- A perforated baguette pan is recommended, but a regular cookie sheet with parchment paper works too.
- Scoring the baguettes allows them to expand during baking.
- Serve with soup, cut lengthwise for sandwiches, or dipped in olive oil and balsamic vinegar, or with butter and jam.
