Homemade Baguettes
Directions
- 1Add 975 grams or 6 cups of bread flour to a mixing bowl.
- 2Add 975 grams or 6 cups of bread flour to a mixing bowl.
- 3Add 975 grams or 6 cups of bread flour to a mixing bowl.
- 4Add 2 teaspoons of cooking salt.
- 5Add 2 teaspoons of cooking salt.
- 6Add 2 teaspoons of cooking salt.
- 7Give that a good mix to ensure it's fully incorporated.
- 8Give that a good mix to ensure it's fully incorporated.
- 9Give that a good mix to ensure it's fully incorporated.
- 10Add three quarters of a teaspoon of instant yeast.
- 11Add three quarters of a teaspoon of instant yeast.
- 12Add three quarters of a teaspoon of instant yeast.
- 13Give that a mix.
- 14Give that a mix.
- 15Give that a mix.
- 16Add 750 milliliters of room temperature water.
- 17Add 750 milliliters of room temperature water.
- 18Add 750 milliliters of room temperature water.
- 19Mix well until there is no visible flour.
- 20Mix well until there is no visible flour.
- 21Mix well until there is no visible flour.
- 22Cover with a lid or cling film and leave at room temperature to prove overnight or for at least eight to ten hours.
- 23Cover with a lid or cling film and leave at room temperature to prove overnight or for at least eight to ten hours.
- 24Cover with a lid or cling film and leave at room temperature to prove overnight or for at least eight to ten hours.
- 25Flour the surface heavily and pour out the dough.
- 26Flour the surface heavily and pour out the dough.
- 27Flour the surface heavily and pour out the dough.
- 28Flour the top of your dough well and shape into an elongated shape.
- 29Flour the top of your dough well and shape into an elongated shape.
- 30Flour the top of your dough well and shape into an elongated shape.
- 31Cut your dough into four sections.
- 32Cut your dough into four sections.
- 33Cut your dough into four sections.
- 34Grab a cooking rack and cover with baking paper.
- 35Grab a cooking rack and cover with baking paper.
- 36Grab a cooking rack and cover with baking paper.
- 37Get the dough and flip them over, then pull them apart slightly, making sure that we are not pressing the air out of the dough.
- 38Get the dough and flip them over, then pull them apart slightly, making sure that we are not pressing the air out of the dough.
- 39Get the dough and flip them over, then pull them apart slightly, making sure that we are not pressing the air out of the dough.
- 40Place onto your rack.
- 41Place onto your rack.
- 42Place onto your rack.
- 43Place your dough into a preheated oven set at 240 degrees Celsius and bake for 25 minutes or until beautifully golden brown.
- 44Place your dough into a preheated oven set at 240 degrees Celsius and bake for 25 minutes or until beautifully golden brown.
- 45Place your dough into a preheated oven set at 240 degrees Celsius and bake for 25 minutes or until beautifully golden brown.
- 46Let it cool and that's it.
- 47Let it cool and that's it.
- 48Let it cool and that's it.
Ingredients
- 975 grams bread flour
- 975 grams bread flour
- 975 grams bread flour
- 2 teaspoons salt
- 2 teaspoons salt
- 2 teaspoons salt
- 0.75 teaspoons instant yeast
- 0.75 teaspoons instant yeast
- 0.75 teaspoons instant yeast
- 750 milliliters room temperature water
- 750 milliliters room temperature water
- 750 milliliters room temperature water
Equipment
mixing bowlwhiskwooden spooncling filmbaking rackbaking paperknifepastry scraper