Yield: 3
French Baguette Recipe
These baguettes come out super crunchy on the outside and soft and tasty on the inside.
Prep Time
14 hours 20 minutes
Cook Time
20 minutes
Total Time
14 hours 40 minutes
Ingredients
- 500g all purpose flour
- 360g water ( ideally between 105°F – 115°F)
- 10g salt
- 3g instant yeast (Quick Rise or Rapid Rise)
- 25g Honey
Instructions
- Mix all ingredients in a bowl, cover with plastic wrap, and let rest for 15 minutes.
- Do a set of stretch and folds every 30 minutes, flipping the dough upside down after each set, completing the last one 1.5 hours after the first. Cover the bowl with plastic wrap.
- Place in the fridge for about 12 to 14 hours.
- Dump the dough on a lightly flowered work surface. Divide into three equal parts and shape into rectangles. Cover and let rest for 45 to 60 minutes.
- Stretch each dough rectangle slightly, and fold into a cylinder shape, sealing the seams. Using your hands, roll the cylinders gently stretching them to desired length, about 14 to 15 inches.
- Place in a lightly floured couche, seam side up. (You may also leave them on the counter and cover them with a tea towel.) Cover and proof at room temperature for about 30 to 60 minutes or until the dough has significantly puffed up.
- Preheat oven to 550°F with a baking stone positioned in the upper half of the oven. Place a metal pan (or any pan) that can take heat at the bottom of the oven.
- Once proofed, transfer the baguettes to a piece of parchment paper, seams side down and dust off excess flour. Using a bread lame, sharp knife, or razor blade, make three diagonal scores on each baguette when scoring, use a swift and firm motion to ensure nice and clean cuts.
- Slide the baguettes onto the baking stone. Add water to the metal pan, take caution as this will create steam.
- Close the oven and reduce temperature to 500°. Bake for 10 minutes.
- Remove the water pan, rotate up baguettes, drop the temperature to 475°F. Continue baking for another 8 to 10 minutes or until golden brown.
- Remove from oven. Let cool on a rack for about 15 minutes. Enjoy!
Notes
- Let the oven heat up for 30 minutes past once it reaches temperature.
- Before you put it in the oven the dough may look flat. With the heat there will be an oven bounce and the dough will bake high.
- Every oven bake slightly differently. The more team you can get in the beginning the crispy or the outside will be.
- I highly recommend a kitchen scale for a consistent baguette.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 158Total Fat: 0gSaturated Fat: 0gUnsaturated Fat: 0gSodium: 322mgCarbohydrates: 34gFiber: 1gSugar: 2gProtein: 4g
I have baked many other baguette recipes before I found this one. This one was the first one I felt really gave me an authentic baguette texture, a crispy outside, yet very soft inside, and the taste of a baguette. I have made this multiple times and each time it comes out perfectly!
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