Baguettes

Easy: 7 steps, about 1 hour

Baguettes are a perfect bread for breakfast, soup, or a kick-ass sandwich — they have a crispy shell and tasty, slightly moist and white insides, perfect for cheese, jam or delicate meat toppings. And they look amazing, so you can surprise your friends and family with both delicious and great looking bread! The only caveat is the required baking form in the appropriate shape, but you will not regret buying it after you make your first batch!

Step #1: Ingredients

  • 500g of flour,
  • 1.5 teaspoon of salt,
  • 100ml of oil or 100g of soft butter (oil makes the dough more goey, butter makes it more crispy),
  • 250ml of lukewarm milk (34-38 centigrades),
  • 1/2 of yeast cube or 1 packet of dried active yeast,
  • 1 spoon of sugar.

Step #2: Utensils

  • Large mixing bowl,
  • Mixer with kneading hooks,
  • Scraper,
  • Baguette baking form (see the picture),
  • Kitchen scale.

Step #3: Mix the dough (5 minutes)

Mix flour, salt, yeast and sugar in a large mixing bowl, then add lukewarm milk and oil or butter.

Start mixing with the kneading hooks at the low speed to roughly mix the dough, and then keep increasing the speed until the dough starts being firm.

If you notice at that point that the dough is too firm (hard), you can add half or a whole spoon of milk to make it softer, since it shouldn't be too hard.

Step #4: Rise the dough (30 minutes)

Leave the dough for 30 minutes in the bowl, in a warm place. It should get twice as big, but don't worry if it's not risen too much, it depends on the firmness of the dough and it will raise in the baking anyway.

Step #5: Shape baguettes (2 minutes)

Cover your hands with some oil to prevent the dough from sticking, and cut the dough into 3 equal pieces (or more if your baking form has more space).

Cover the baking form with oil, shape each piece of dough into a long baguette shape and place the dough in the form.

Make sure that the dough is stretched to desired length and is fairly even, because it will rise more during baking, but won't get any longer!

Step #6: Rise the dough (again) (15 minutes)

Leave the dough to rise in the form again for about 15-30 minutes.

At that moment you may also start pre-heating your oven to 200 centigrades.

Step #7: Bake the baguettes (18 minutes)

5 minutes before baking the baguettes, you may place a heat-resistant bowl with 100ml of hot water in the oven to make it humid — it makes the bread better, more moist inside and crisp shell, and also prevents over-baking.

Bake baguettes at 200 centigrades for about 18 minutes (they should be a little bit browned, but still pale).

Then, remove the baking form from the oven, and let it cool down for at least 10 minutes before you remove your baguettes (wait with slicing the bread until they are lukewarm or cold).

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No fish
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Butter
Flour
Milk
White sugar
Baking
Kneading
Mixing

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