Homemade Baguettes
Directions
- 1Add 975 grams or six cups of bread flour to a mixing bowl.
- 2Add 975 grams or six cups of bread flour to a mixing bowl.
- 3Add 975 grams or six cups of bread flour to a mixing bowl.
- 4Add two teaspoons of cooking salt and mix well to ensure it's fully incorporated.
- 5Add two teaspoons of cooking salt and mix well to ensure it's fully incorporated.
- 6Add two teaspoons of cooking salt and mix well to ensure it's fully incorporated.
- 7Add three quarters of a teaspoon of instant yeast and give that a mix.
- 8Add three quarters of a teaspoon of instant yeast and give that a mix.
- 9Add three quarters of a teaspoon of instant yeast and give that a mix.
- 10Add 750 milliliters of room temperature water. Mix well until there is no visible flour.
- 11Add 750 milliliters of room temperature water. Mix well until there is no visible flour.
- 12Add 750 milliliters of room temperature water. Mix well until there is no visible flour.
- 13Cover with a lid or cling film and leave at room temperature to proof overnight or for at least eight to ten hours.
- 14Cover with a lid or cling film and leave at room temperature to proof overnight or for at least eight to ten hours.
- 15Cover with a lid or cling film and leave at room temperature to proof overnight or for at least eight to ten hours.
- 16Flour the surface heavily and pour out the dough. Flour the top of your dough well.
- 17Flour the surface heavily and pour out the dough. Flour the top of your dough well.
- 18Flour the surface heavily and pour out the dough. Flour the top of your dough well.
- 19Shape into an elongated shape. Cut your dough into four sections.
- 20Shape into an elongated shape. Cut your dough into four sections.
- 21Shape into an elongated shape. Cut your dough into four sections.
- 22Grab a cooking rack and cover with baking paper. Get the dough and flip them over. Pull them apart slightly, making sure that we are not pressing the air out of the dough.
- 23Grab a cooking rack and cover with baking paper. Get the dough and flip them over. Pull them apart slightly, making sure that we are not pressing the air out of the dough.
- 24Grab a cooking rack and cover with baking paper. Get the dough and flip them over. Pull them apart slightly, making sure that we are not pressing the air out of the dough.
- 25Place onto your rack. Place your dough into a preheated oven set at 240 degrees Celsius and bake for 25 minutes or until beautifully golden brown.
- 26Place onto your rack. Place your dough into a preheated oven set at 240 degrees Celsius and bake for 25 minutes or until beautifully golden brown.
- 27Place onto your rack. Place your dough into a preheated oven set at 240 degrees Celsius and bake for 25 minutes or until beautifully golden brown.
- 28Let it cool and that's it.
- 29Let it cool and that's it.
- 30Let 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 spoonlid or cling filmcooking rackbaking paperovenknife