The delicious smell of freshly baked bread! This recipe for homemade baguette is super easy and you create a baguette with a crunchy outside and a soft inside in just one day. And only 4 ingredients (including water).
You enter the house and it smells terrific. Homemade bread. You open the oven and find 3 hot baguettes. When you break the bread, you hear a crunch. Wow. You take a plate with the best olive oil you have and pour it in. And you dip a piece of bread in olive oil and taste the flavor of fresh, warm bread combined with the oil, and you're taste buds start to party. And then you wake up…
Homemade baguette in one day
I'm a big fan of the blog of a Dutch blogger called Levine (dutch only). If you want to make a terrific bread, then her site will give you a great recipe. Normally I make homemade baguettes, which I adapted from her recipe of a baguette with rosemary. The taste of the baguette is super, but it works with a starter dough, so the bread baking takes two days. But in August she came with a new recipe, at which you can make a baguette in one day. That's something I've got to try.
I adapted some time tables from the recipe. The rise of doughs takes a bit longer in my house then at hers. But I made it in one day and when I got my children from school, I entered the house and it smells terrific. Homemade bread. I open the oven and find 3 hot baguettes...
- If you want a crunchier outside you bake the baguettes on a pizza baking stone. That stone should be preheated in the oven.
- By stretching the dough in this recipe it will get even crunchier outside.
Preparation and storage
- You want to store the baguette not fully done, so you only have to bake them for a short time to get a delicious homemade baguette. Bake the loaves of bread for 15 minutes (half baked baguette). Then you let them cool down and freeze them. You only have to bake them for 15 minutes in an oven at 440 degrees Fahrenheit (225 degrees) before use. The baguette can then be kept for 2 months.
- If you have leftover baguettes, you can keep them in a sealed bag at room temperature for 2 days. To make them tasty and crisp again, heat them in the oven at 320 degrees Fahrenheit (160 degrees Celsius) for 5 minutes.
- You can also store baked baguettes in the freezer for 2 months. Defrost the loaves and bake them 5 minutes before serving at 320 degrees Fahrenheit (160 degrees Celsius) for 5 minutes, so that they are nice and crispy.
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📖 Recipe
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
Ingredients
- 565 grams flour
- 370 grams water room temperature
- 2 teaspoons yeast instant
- 2 teaspoons salt
Ingredients you need per step are listed below the step in Italic
Instructions
Knead and first rise
- Mix the flour with the water with a mixer or by hand until you get a dough.
- Let it rest for 20 minutes.
- Add yeast, knead for 2 minutes and then add salt.
- Knead for another 8 minutes, until the dough becomes elastic.
- Grease a bowl with vegetable oil and lay the dough inside. Turn the dough one time (so the oil is on every side of the dough).
- Put a kitchen towel on top of the bowl and let it stand for about 45 minutes (or as long as it takes for the dough to double in size).
Second rise
- Take the dough and push it to a rectangle with the palm of your hand. Fold the upside towards the middle. Then fold the bottom to the center of the rectangle.
- Put the dough back in the bowl and let it rise again for 45 minutes or as long as it takes to double in size.
Form your dough
- Sprinkle flour on your working station.
- Take the dough and cut it into three even pieces. Make a ball of each piece of dough and put it on the counter. Put a towel on top of it and let the dough rest for 20 minutes.
- Take a ball and push the dough in a rectangle with the palm of your hands and fold the upside of the rectangle to the center. Make sure you push the seam with you're fingertips.
- Take the bottom of the rectangle and fold it to the center, again push the seam with your fingertips. Then take the upside and fold it towards the bottom, the dough will stretch a bit. And again push the seam tight with your fingertips.
- Put the dough on the counter with the seam up and let it rest for 30 minutes.
Prepare the baguettes and third rise
- Then repeat the whole process of folding: Push the dough in a rectangle with the palm of your hands and fold the upside of the rectangle to the center. Make sure you push the seam with you're fingertips. Then take the bottom of the rectangle and fold it to the center, again push the seam with your fingertips. Take the upside and fold it towards the bottom, the dough will stretch a bit. And again push the seam tight with your fingertips.
- Then lay the roll of dough under the palm of your hand and move upside down, so the roll becomes longer, and move until it's long enough.
- Put a baking paper on the baking plate and put the baguette on it.
- Repeat the folding procedure for the other two baguettes and put them on the baking plate. Make sure though that when you lay a baguette next to the other one, you pull a piece of baking paper between the two baguettes. That way, if they rise they won't make contact.
- Cover the bread and let it rise for 1 hour.
- After 30 minutes put on the oven and put a baking plate with standing borders (or a baking dish) on the bottom.
Baking your baguettes
- Preheat to 465 degrees Fahrenheit (240 degrees Celsius).
- When the hour is almost finished boil about 1 cup (200 ml) water.
- Take a scissor and cut the bread a few times (about ⅓ depth).
- Put the baking plate in the oven and pour the hot water in the baking plate/dish on the bottom (that way the oven becomes slightly moist and the baguette will become more crunchy).
- Let it bake for 25 minutes or golden brown.
- Take the baguettes out and check if there done by knocking on the bottom of the bread (it should give a hollow sound).
Notes
- If you want a crunchier outside you bake the baguettes on a pizza baking stone. That stone should be preheated in the oven.
- By stretching the dough in this recipe it will get even crunchier outside.
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