“Baguettes are particularly crusty and light because they are cooked at extremely high temperatures and are vaporized. Even though domestic ovens can't go as high a real French bakery ovens, you can still make an excellent baguette, by remembering to put a bowl of water in the oven. And, of course by baking at a very high temperature.?”
READY IN:
50mins
SERVES:
12
YIELD:
3 baguettes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, mix together the flour and the salt.?.
  2. In another bowl, combine yeast, warm water, and half of the flour/salt mixture. Using your hands, mix until it forms a dough. Then, cover with a dish cloth and let sit at room temperature for 3 hours. It should triple in size.
  3. Gently incorporate the rest of the flour/salt, using your hands.?.
  4. Place on a lightly floured surface and knead for about 10 minutes. It should be supple and elastic when you stop kneading.?.
  5. Lightly oil a bowl. Place dough in bowl. Cover with a dish towel. Let sit for 1 hour. It should double in size.?.
  6. Preheat oven to 450°F Knead again. Then cut dough into 3 parts and form each part into a long baguette. Place on a baking sheet. Let sit for at least 20 minutes.?.
  7. Place a bowl of water in the oven. Bake baguettes for about 25 minutes (maybe less). Remove the bowl of water after 15 minutes of baking.?Voilà!
  8. Variations:??Do you like whole wheat baguette recipes? Just use 1 cup White flour and 3 cups Whole Wheat flour!

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