Baking Baguettes For Beginners Recipe

As I embark on this bread-making adventure, armed with nothing but flour, yeast, and a sprinkle of patience, I’m about to transform my kitchen into a cozy French bakery—baguettes so authentic, you’ll believe you’ve stepped right off the streets of Paris. 🍞✨

In my opinion, making bread can be both an art and a science. Yet I firmly believe that anyone can confidently translate the classic baguette from page to plate, given the simple ingredients of the recipe: flour, yeast, salt, and water.

My favorite aspect of using all-purpose or bread flour is not just how it guarantees a tender crumb, but also how it maintains the bread’s nutritional value.

Baking Baguettes For Beginners Recipe Ingredients

• All-purpose or bread flour: Rich in carbohydrates, it provides structure and chewiness.
• Water: Essential for dough formation, hydrates flour to develop gluten.
• Salt: Enhances flavor, controls yeast activity, and strengthens dough.
• Instant yeast: Triggers fermentation, adds volume, and creates airy texture.

Baking Baguettes For Beginners Recipe Ingredient Quantities

• 500g all-purpose or bread flour
• 350g water (room temperature)
• 10g salt
• 5g instant yeast
• Extra flour for dusting

How to Make this Baking Baguettes For Beginners Recipe

1. In a big mixing bowl, combine the flour and salt. Set it aside.

2. In another basin, dissolve the instant yeast in water. Stir gently to help the yeast mix completely. Using a scale, measure the following into the bowl of a stand mixer fitted with a paddle attachment:
– 600 g (20.6 oz) all-purpose flour
– 30 g (
1.1 oz) fine sea salt
– 12 g (0.4 oz) malt powder (or 1 tablespoon honey or sugar; malt powder is preferred because it’s most like the ingredient used in a professional setting)

3. Combine the yeast mix with the flour and salt. Stir until you have a shaggy dough.

4. Dampen a towel and cover the bowl. Let it rest for about 30 minutes to allow the dough to autolyse.

5. After the dough has rested, turn it out onto a surface that has been lightly dusted with flour. Knead the dough for approximately 10 minutes until it is smooth and has regained elasticity.

6. Put the dough back into the bowl, cover it, and allow it to rise at room temperature for about 1 hour, or until it has doubled in size.

7. Gently push the dough down. Then divide it into two or three equal pieces. Take each piece and form it into a baguette by first flattening it, then folding it, and finally rolling it into a log.

8. Move the sculpted dough to a baking sheet that has been lined with parchment paper. Protect it from the environment and allow it to proof for an additional 30 minutes.

9. Set your oven to 230°C (450°F). Make shallow cuts in the shapes of a hashtag across the tops of the baguettes. When the oven has reached the correct temperature, place the baguettes inside.

10. In the preheated oven, bake for approximately 20-25 minutes, or until the color is a beautiful golden brown. Let sit on a wire rack until cool enough to serve.

Baking Baguettes For Beginners Recipe Equipment Needed

1. Big mixing bowl
2. Small basin
3. Digital scale
4. Stand mixer with paddle attachment
5. Kitchen towel
6. Rolling surface (e.g., countertop)
7. Baking sheet
8. Parchment paper
9. Oven
10. Wire rack
11. Measuring spoons
12. Sharp knife or lame for scoring

FAQ

• Can I use whole wheat flour instead of all-purpose or bread flour?Using whole wheat flour will result in a baguette that has a different texture and flavor than one made with white flour.

  If you use whole wheat flour, mix it with all-purpose flour for better results.

• What is the recommended proofing time for the dough?Let the dough rise for 1.5 to 2 hours at room temperature, or until it has doubled in size.
• Can I make baguettes using active dry yeast instead of instant yeast?Certainly, active dry yeast can be used. Just ensure to dissolve it in a small portion of the recipe’s water. Allow the mixture to swell for 5-10 minutes before combining it with the dry ingredients.
• Is it necessary to have a baking stone to bake baguettes?A baking stone helps attain a crispy crust, but it’s not essential. You can bake baguettes on a standard baking sheet in lieu of a stone.
• How do I get a crispy crust on my baguettes?To create a crispy crust, you should introduce steam into the oven. Do this by placing a pan of water in the oven or by spraying the oven with water during the first five minutes of baking.
• Can I prepare the dough a day in advance?Certainly! Allowing the dough to rise in the refrigerator overnight makes for a nice, slow fermentation. You can then bring the dough back to room temperature before shaping and baking.
• What is the ideal oven temperature for baking baguettes?Bake baguettes in an oven that has been preheated to 220°C (430°F) for optimal results.

Baking Baguettes For Beginners Recipe Substitutions and Variations

Whole wheat flour is denser and has a nuttier flavor than all-purpose flour. Use it in place of all-purpose flour.
H2O: Substituting with an equal amount of sparkling H2O gives a slightly different texture in the crust.
Sea salt can be used instead of common table salt for a subtle taste variation.
Active dry yeast may be used in place of instant yeast. However, it should be dissolved in water prior to combining it with other ingredients.

Pro Tips

1. Autolyse the Flour Before combining all the ingredients, mix the flour and water first and let it rest for 20-30 minutes. This helps develop gluten, resulting in better dough texture and easier kneading.

2. Add Steam Place a small pan of water at the bottom of your oven while baking. The steam will promote a crispy crust, giving your baguettes a professional finish.

3. Cold Fermentation For enhanced flavor, allow the dough to rise slowly in the refrigerator for 12 to 24 hours after the initial kneading. This extended fermentation will develop complex flavors.

4. Score with Precision Use a sharp blade or lame for scoring. Proper scoring helps control the bread’s expansion during baking and creates those signature artisanal cuts.

5. Use a Baking Stone If available, bake the baguettes on a pre-heated baking stone. This will mimic a baker’s oven, creating a superior crust by providing even heat distribution.