Homemade baguette
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).
Ingredients
- 4½ cups all-purpose flour
- 1½ cups 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 and water until a rough dough forms. Let it rest for 20 minutes.4½ cups all-purpose flour, 1½ cups water
- Add the yeast and knead for 2 minutes. Add the salt and knead for 12-14 more minutes, until elastic.2 teaspoons yeast, instant, 2 teaspoons salt
- Place the dough in a lightly oiled bowl, cover, and let it rise for about 45 minutes, or until doubled.
Second rise
- Press the dough into a rectangle, fold it in, return it to the bowl, and let it rise for 45 minutes more.
Form your dough
- Turn the dough onto a floured surface and divide it into 3 equal pieces. Shape each piece into a ball and let them 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 gently, so the roll becomes longer, and repeat until it's the correct size. Repeat for all three baguettes.
- Place the loaves on parchment with space between them. Make sure that when you lay a baguette next to the other one, you pull a piece of baking paper between the two baguettes. Cover and let them rise for 1 hour.
- After 30 minutes set a baking pan on the bottom rack of the oven and preheat the oven to 465°F. Boil about 1 cup of water.
Baking your baguettes
- Take a scissor and cut the bread a few times on top (about ⅓ depth).
- Place them in the oven, and pour the hot water into the pan below for steam.
- Bake for 25 minutes, or until golden brown and hollow-sounding on the bottom.
NOTES
1. Do I need bread flour? No. This recipe is written for plain flour, so stick with that for the original method.
2. Why does the oven need steam? Steam helps the crust stay flexible at the start of baking, so the bread rises well and turns crisp.
3. How do I shape the dough without tearing it? If the dough starts pulling back, let it rest for a few minutes and then continue.
4. How do I know the bread is done? Tap the bottom. It should sound hollow.
5. Can I make these ahead? Yes. Half-bake them for 15 minutes, cool completely, freeze, and finish baking later.
6. Storage
- Room temperature: Store leftover baguette in a sealed bag at room temperature for up to 2 days. Reheat at 320°F for 5 minutes to crisp it up again.
- Freezer: Freeze fully baked or half-baked baguettes for up to 2 months. To finish half-baked baguettes, bake them at 440 °F (220 °C) for about 15 minutes.
Nutrition
Calories: 719kcal | Carbohydrates: 148g | Protein: 23g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1587mg | Fiber: 7g | Sugar: 1g | Vitamin C: 0.02mg | Iron: 9mg
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