The Baguette

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Servings: 3 Difficulty: Advanced
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Classic French-style bread with a crisp, shatteringly thin crust and an airy, open crumb structure.
The Baguette recipe image
The Baguette recipe image
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The Baguette

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 3 Calories: 7.8

Description

Experience the joy of baking authentic baguettes at home. This recipe produces loaves with a deeply golden, crisp crust that gives way to a soft, moist interior with beautiful air pockets. Made with simple ingredients like bread flour, water, yeast, and salt, this bread relies on proper kneading and fermentation for its characteristic texture. The result is a versatile loaf perfect for dipping in olive oil, serving alongside soup, or making gourmet sandwiches. Freshly baked, the aroma fills the kitchen, promising a meal that feels both rustic and refined.

Ingredients

Directions

  1. Dissolve the yeast in 1/4 cup of very warm water (105-115&# 194;°F) and let stand for 3 minutes until foamy.
  2. Combine 3 cups (13.5 oz) unbleached all-purpose flour, 1 cup (4.5 oz) cake flour, 2.25 tsp kosher salt, and 1 cup plus 1 tablespoon (10.5 oz) cool water (75ðF) in a large bowl.
  3. Pour the yeast mixture and cool water over the flour mixture and mix with your fingers to form a shaggy dough.
  4. Turn the dough onto a lightly floured surface and knead for 4 minutes until supple but not smooth.
  5. Let the dough rest on the work surface for 20 minutes, covered with plastic wrap or a light towel (autolyse).
  6. Knead the dough for another 6 to 8 minutes until it becomes smooth, stretchy, and resilient.
  7. Place the dough in a lightly oiled bowl, turning to coat, and cover with plastic wrap.
  8. Let rise at room temperature (75-77ðF) for 1.5 to 2 hours, or until nearly doubled in volume.
  9. Gently deflate the dough, fold it over itself, reshape into a ball, cover, and let rise for 1.25 hours until nearly doubled again.
  10. Deflate the dough once more, reshape into a round, cover, and let rise for about 1 hour.
  11. Place the dough on a lightly floured surface and divide it into 3 equal pieces (about 10 oz each).
  12. Gently stretch one piece into a rectangle, then fold the top third down and bottom third up like a business letter.
  13. Roll the dough over from left to right to form a log, sealing the seam with the heel of your palm.
  14. Fold the dough over about 1/3 of the way each time, seal the length, and repeat to draw the skin tight while preserving air bubbles.
  15. Seal the seam carefully without tearing the skin or deflating the structure.
  16. Set the shaped loaf aside to relax, then repeat the shaping process with the remaining dough pieces.
  17. Elongate each baguette by rolling it back and forth on the work surface, working from the center out to the ends until desired length is reached.
  18. Place the finished loaves on a peel or parchment-lined baking sheet sprinkled with cornmeal, or use a baguette pan.
  19. Cover with well-oiled plastic or a floured cloth and let rise for 30-40 minutes until slightly plump but not doubled.
  20. Thirty minutes before baking, preheat the oven to 500ðF (260ðC) with a baking stone inside and an empty water pan directly under it.
  21. Use a sharp razor blade or lame to slash the tops of the baguettes at a 45-degree angle.
  22. Transfer the baguettes to the hot baking stone and pour boiling water into the pan below to create steam.
  23. Bake for 15-20 minutes until the crust is deep golden brown and sounds hollow when tapped.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 7.8kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 13.0mg1%
Total Carbohydrate 1.6g1%
Dietary Fiber 0.1g1%
Sugars 0.0g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baguette, bread, france, crusty, homemade, yeast, flour, baking, artisan, crust, crumb, fresh, oven, knead, rise, proof, staple, carb, delicious, meal
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