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 mix.
- 8Add three quarters of a teaspoon of instant yeast and mix.
- 9Add three quarters of a teaspoon of instant yeast and mix.
- 10Add 750 milliliters of room temperature water and mix well until there is no visible flour.
- 11Add 750 milliliters of room temperature water and mix well until there is no visible flour.
- 12Add 750 milliliters of room temperature water and 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, pour out the dough, flour the top well and shape into an elongated shape.
- 17Flour the surface heavily, pour out the dough, flour the top well and shape into an elongated shape.
- 18Flour the surface heavily, pour out the dough, flour the top well and shape into an elongated shape.
- 19Cut your dough into four sections.
- 20Cut your dough into four sections.
- 21Cut your dough into four sections.
- 22Grab a cooking rack, cover it with baking paper, and place the dough onto it.
- 23Grab a cooking rack, cover it with baking paper, and place the dough onto it.
- 24Grab a cooking rack, cover it with baking paper, and place the dough onto it.
- 25Flip the dough over, and pull them apart slightly, making sure that we are not pressing the air out of the dough.
- 26Flip the dough over, and pull them apart slightly, making sure that we are not pressing the air out of the dough.
- 27Flip the dough over, and pull them apart slightly, making sure that we are not pressing the air out of the dough.
- 28Place the dough into a preheated oven set at 240 degrees Celsius and bake for 25 minutes, or until beautifully golden brown.
- 29Place the dough into a preheated oven set at 240 degrees Celsius and bake for 25 minutes, or until beautifully golden brown.
- 30Place the dough into a preheated oven set at 240 degrees Celsius and bake for 25 minutes, or until beautifully golden brown.
- 31Let it cool and that's it.
- 32Let it cool and that's it.
- 33Let 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