Baguette Recipe

[KainGo127]

Hey everyone! Just made the most amazing baguettes using this recipe! The starter gives them that perfect texture and flavor, and the crust is so crispy. Trust me, you'll feel like a pro baker with this one! #BakingGoals #HomemadeGoodness #BaguetteLove​

Baguette Recipe​

Ingredients​

Starter (Poolish)

• 1/2 cup (113g) cool water
• A pinch (1/16 teaspoon) of active dry yeast or instant yeast*
• 1 cup (120g) King Arthur Unbleached All-Purpose Flour*
• *Option: Substitute 1 tablespoon (25g) healthy sourdough starter (fed or unfed) for the yeast.

Dough

• 1 cup + 2 tablespoons (255g) lukewarm water
• All of the starter
• 1 1/2 teaspoons active dry yeast or instant yeast
• 3 1/2 cups (420g) King Arthur Unbleached All-Purpose Flour*
• 2 teaspoons (12g) table salt

Instructions​

1. Prepare the Starter:
   • Mix together all starter ingredients to form a soft dough.
   • Cover and let rest at room temperature for about 14 hours (overnight works well). The starter should expand and become bubbly.
2. Make the Dough:
   • Combine all dough ingredients, including the starter, and mix to form a soft, somewhat smooth dough. Knead by hand, mixer, or bread machine set on the dough cycle.
   • If using a stand mixer, knead on medium-low speed (speed 2 on a KitchenAid) for about 4 minutes. The finished dough should be cohesive but slightly sticky.
3. First Rise:
   • Place the dough in a lightly greased medium-sized bowl, cover, and let rise for 45 minutes.
   • Gently deflate the dough, fold the edges into the center, turn it over in the bowl, and let rise for another 45 minutes until noticeably puffy.
4. Shape the Baguettes:
   • Turn the dough onto a lightly greased work surface and gently deflate. Divide into three equal pieces.
   • Round each piece into a rough ball, cover with greased plastic wrap, and let rest for 15 minutes (or up to 1 hour if needed).
   • Working with one piece at a time, flatten the dough slightly, fold it nearly in half, and seal with the heel of your hand. Repeat this process twice more to elongate the dough.
   • With the seam side down, roll the dough into a 16" log, tapering the ends to create the typical baguette shape.
5. Second Rise:
   • Place the logs seam-side down on a lightly greased or parchment-lined sheet pan, or into the folds of a heavily floured cotton dish towel (couche).
   • Cover with lightly greased plastic wrap and let rise until slightly puffy (about 45 minutes to 1 hour at room temperature, around 68°F).
6. Preheat the Oven:
   • Preheat to 450°F with a cast iron pan on the lowest rack. If using a baking stone, place it on the middle rack.
   • Start heating 1 1/2 cups of water to boiling.
7. Score and Bake:
   • If using a couche, roll the baguettes onto a transfer peel and then onto parchment paper on a baking sheet, seam-side down.
   • Use a baker's lame or sharp knife at a 45° angle to make three to five long slashes on each baguette.
   • Transfer the baguettes to the oven (using a peel if baking on a stone). Pour the boiling water into the cast iron pan and quickly shut the oven door to create steam.
   • Bake for 24 to 28 minutes until a deep golden brown. Cool on a rack. For extra crispiness, turn off the oven, crack the door open 2", and allow the baguettes to cool completely in the oven.

Storage​

• Store leftover baguettes in a paper bag overnight.
• Freeze for longer storage. Thaw and reheat before serving.

PS: Making this baguette recipe has been an absolute joy . From the aroma of fresh bread filling the kitchen to the satisfying crunch of that perfect crust, it’s a little piece of heaven. There's something so fulfilling about creating this classic French staple from scratch, knowing you put love and effort into every step. Whether you’re enjoying it warm with butter or pairing it with your favorite cheese, this baguette elevates any meal

 

[iwantbulalo🍖]

How about adding a sprinkle of sesame seeds on top before baking for a fun twist? Did it once and it gave the baguettes a delicious nutty flavor.

 

[Rain]

Hey everyone! Just made the most amazing baguettes using this recipe! The starter gives them that perfect texture and flavor, and the crust is so crispy. Trust me, you'll feel like a pro baker with this one! #BakingGoals #HomemadeGoodness #BaguetteLove​

Baguette Recipe​

View attachment 3882

Ingredients​

Starter (Poolish)

• 1/2 cup (113g) cool water
• A pinch (1/16 teaspoon) of active dry yeast or instant yeast*
• 1 cup (120g) King Arthur Unbleached All-Purpose Flour*
• *Option: Substitute 1 tablespoon (25g) healthy sourdough starter (fed or unfed) for the yeast.

Dough

• 1 cup + 2 tablespoons (255g) lukewarm water
• All of the starter
• 1 1/2 teaspoons active dry yeast or instant yeast
• 3 1/2 cups (420g) King Arthur Unbleached All-Purpose Flour*
• 2 teaspoons (12g) table salt

Instructions​

1. Prepare the Starter:
   • Mix together all starter ingredients to form a soft dough.
   • Cover and let rest at room temperature for about 14 hours (overnight works well). The starter should expand and become bubbly.
2. Make the Dough:
   • Combine all dough ingredients, including the starter, and mix to form a soft, somewhat smooth dough. Knead by hand, mixer, or bread machine set on the dough cycle.
   • If using a stand mixer, knead on medium-low speed (speed 2 on a KitchenAid) for about 4 minutes. The finished dough should be cohesive but slightly sticky.
3. First Rise:
   • Place the dough in a lightly greased medium-sized bowl, cover, and let rise for 45 minutes.
   • Gently deflate the dough, fold the edges into the center, turn it over in the bowl, and let rise for another 45 minutes until noticeably puffy.
4. Shape the Baguettes:
   • Turn the dough onto a lightly greased work surface and gently deflate. Divide into three equal pieces.
   • Round each piece into a rough ball, cover with greased plastic wrap, and let rest for 15 minutes (or up to 1 hour if needed).
   • Working with one piece at a time, flatten the dough slightly, fold it nearly in half, and seal with the heel of your hand. Repeat this process twice more to elongate the dough.
   • With the seam side down, roll the dough into a 16" log, tapering the ends to create the typical baguette shape.
5. Second Rise:
   • Place the logs seam-side down on a lightly greased or parchment-lined sheet pan, or into the folds of a heavily floured cotton dish towel (couche).
   • Cover with lightly greased plastic wrap and let rise until slightly puffy (about 45 minutes to 1 hour at room temperature, around 68°F).
6. Preheat the Oven:
   • Preheat to 450°F with a cast iron pan on the lowest rack. If using a baking stone, place it on the middle rack.
   • Start heating 1 1/2 cups of water to boiling.
7. Score and Bake:
   • If using a couche, roll the baguettes onto a transfer peel and then onto parchment paper on a baking sheet, seam-side down.
   • Use a baker's lame or sharp knife at a 45° angle to make three to five long slashes on each baguette.
   • Transfer the baguettes to the oven (using a peel if baking on a stone). Pour the boiling water into the cast iron pan and quickly shut the oven door to create steam.
   • Bake for 24 to 28 minutes until a deep golden brown. Cool on a rack. For extra crispiness, turn off the oven, crack the door open 2", and allow the baguettes to cool completely in the oven.

Storage​

• Store leftover baguettes in a paper bag overnight.
• Freeze for longer storage. Thaw and reheat before serving.

PS: Making this baguette recipe has been an absolute joy . From the aroma of fresh bread filling the kitchen to the satisfying crunch of that perfect crust, it’s a little piece of heaven. There's something so fulfilling about creating this classic French staple from scratch, knowing you put love and effort into every step. Whether you’re enjoying it warm with butter or pairing it with your favorite cheese, this baguette elevates any meal

This baguette recipe looks fantastic! Has anyone tried adding a touch of honey to the dough for a hint of sweetness? Can't wait to bake these for a homemade bread experience!

 

[KainGo127]

How about adding a sprinkle of sesame seeds on top before baking for a fun twist? Did it once and it gave the baguettes a delicious nutty flavor.

That's a fantastic idea! Adding sesame seeds sounds like the perfect way to elevate the flavor and texture of the baguettes. Can't wait to give it a try! Thanks for sharing your tip!