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French Baguettes Recipe

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Category:
Category:
 

Starter
Ingredients:  
Ingredients:  
113 grams cool water (57g)
120 grams All-Purpose flour (60g)
⅛ teaspoon instant yeast (pinch)
Directions:
Directions:
1. Mix the starter ingredients until smooth.
2. Cover and let rest at room temperature overnight.
 

Dough
Ingredients:  
Ingredients:  
All of the starter
418g All-Purpose flour (209g)
227g lukewarm water (113g)
1 ½ teaspoons salt (¾ t)
¾ teaspoon instant yeast (¼+⅛ t)
Directions:
Directions:
1. Mix the starter with the remaining ingredients, kneading until the dough is nice and springy.
During the early sticky stage, you can walk away and let it rest in the bowl, the dough will come together on its own without all the frustration, this cheat is called autolyzing)
2. Place the dough in a lightly greased bowl, cover, and let it rise for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours.
3. Divide the dough in half, and shape each half into a rough oval. Let rest 15 minutes.
4. Fold each oval lengthwise, sealing the edge, and use cupped fingers to gently roll each piece into a long log.
5. Place the loaves onto a lightly greased or parchment-lined pan, cover, and let them rise until they are doubled.
6. Towards the end of the rising time, preheat the oven to 425ºF. Very gently, use a sharp knife or razor blade to make diagonal ⅓-inch deep slashes in each loaf.
7. Mist the loaves heavily with warm water. Place in oven and mist the oven (be careful if you have a light in the oven not to hit at as the cold water and hot glass will break the light).
8. Bake them 20 to 28 minutes, until they are golden brown.
9. Remove the baguettes from the pan and place them on the oven rack, turn off the oven and crack the door open about 2 inches. Let the Baguettes cool completely in the oven.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
All morning/afternoon
Personal Notes:
Personal Notes:
You can easily cut this recipe in half or more and make a small personal amount (I have the halved amounts in parentheses). These baguettes are light and airy with a chewy crust. This recipe is adapted from: https://www.kingarthurflour.com/recipes/french-baguettes-recipe

I found it needed more yeast to give it the proper lightness I was trying to achieve. The original recipe only called for ¼ teaspoon of yeast at the dough step.

 

 

 

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