Description
These easy baguettes can be made the same day using the straight dough method, which usually takes about 5 hours from start to finish.
Ingredients
Units
Scale
- 383 g (~3 cups) bread flour, plus extra for dusting
- 284 g (~1 1/4 cups) water
- 2 g (3/4 tsp) instant yeast
- 7 g (1 tsp) salt
Instructions
- Mix the bread flour and water until thoroughly blended. Feel free to use an electric stand mixer fitted with a dough hook and mix on low speed, or do what I did, and mix the dough using a Danish dough whisk.
- Let the dough autolyse (rest) for 15 minutes. Then add the salt and yeast and mix until thoroughly blended. The resting period helps the gluten structure start to develop. If necessary, add a little extra water to help dissolve the salt and yeast.
- Scrape dough into the bowl. Don’t add any additional flour, just scrape the wet dough (using a dough scraper or a wooden spoon) into a large greased bowl. Cover the bowl with a kitchen towel or bees wrap, and let the dough rest for 20 minutes.
- Uncover the dough, fold it, then re cover it and let it rest another 20 minutes. Repeat this process a 2nd time and let the dough rest an additional 20 minutes.
- Final Fold. Uncover the dough again and fold it for the 3rd time, then re cover it. After the 3rd fold, let the dough bulk ferment for 1-2 hours, depending on the temperature in your kitchen. If it is hot, it may take less time. Optionally, let the dough bulk ferment for 30 minutes, then place it in the refrigerator overnight.
- Preheat the oven to 450 degrees F. about an hour before you plan to bake the baguettes. If you are using a baking stone, place it in the oven to preheat along with a steam pan underneath. If you are using a baguette pan, you won’t need the baking stone, just the steam pan.
- Uncover the dough, divide it into 2 equal pieces, and form 2 logs on a lightly floured, clean work surface. Cover them with bees wrap or a kitchen towel. Let them rest for 15 minutes.
- Shape the logs into batards. Begin by gently pressing on the dough to degas it. Shape it into a rough rectangle. Fold the top of the dough down and seal it with your fingers to degas it somewhat. Then fold the lower section of the dough up and seal it with your fingers. You’ll end up with a rough batard-shaped loaf.
- Turn the dough seam side down and using cupped hands, roll the dough back and forth from the middle out, to extend the dough into the shape of a baguette. Place the loaves seam side down on a baker’s couche or baguette pan. Cover again with bees wrap or a kitchen towel and allow them to proof for 30 minutes.
- Uncover the dough, then use a bread lame or razor to score the loaves for baguettes. One option is to make the French cut version, where you score about 4 or 5 vertical, but slightly angled slashes in the dough starting at the top left of the loaf and ending at the bottom right. The slashes should overlap about an inch or so.
- Add 1 cup of ice to the steam pan in the preheated oven and immediately transfer the loaves onto a baking stone (if using) or place the baguette pan in the oven. Let the loaves bake for 25 minutes or until the crust is a deep golden-brown and the sides are firm when you touch them.
- Remove the loaves from the oven and transfer them to a wire rack to cool. Let them cool completely before slicing and serving.
Notes
Adapted from: The Fundamental Techniques of Classic Bread Baking by The French Culinary Institute
- Category: French Baguette