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).
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.
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).
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).