Description
This baguette delivers a thin, crisp crust and an airy, open crumb using simple folds and a burst of steam. Follow the timings, shaping cues, scoring tips, and fixes for common issues at home reliably.
Ingredients
Scale
- 600 g bread flour
- 440 ml lukewarm water
- 3/4 tsp salt
- 1/4 tsp sugar
- 1 tbsp active dry baker’s yeast
Instructions
- Dissolve the yeast in a glass with a little lukewarm water and sugar, then let it activate well.
- Put the flour in a large bowl, add the salt, and mix well.
- Add the activated yeast, then bring the dough together with the remaining lukewarm water.
- Turn the dough out onto a floured surface, fold it over itself a few times, then shape into a ball and place in a large bowl.
- Cover the bowl with plastic wrap and let the dough double in size, away from drafts.
- Once doubled, with wet hands, lift the dough, tap it against the work surface while folding it over itself; do this 3–4 times.
- Return the dough to the bowl, cover, and let it double again.
- Repeat this process 3 more times.
- After the 4th rise, place the dough on a well-floured surface, divide into 4 equal pieces and shape into balls (about 260 g each).
- Without overworking the dough, flatten each piece into a rectangle, then roll it up on itself to form a baguette.
- Place each baguette on a baking tray lined with parchment paper and well floured (the dough is very sticky and may stick to the paper).
- Shape the remaining baguettes and let them double in size.
- Preheat the oven to 220°C and place a pan with a little water on the bottom of the oven to create some humidity.
- Prep Time: 25 min
- rest / rise time: 3 hours
- Cook Time: 20 min
- Category: bread, baking
- Cuisine: French cuisine
Nutrition
- Serving Size: 1 baguette
- Calories: 550 kcal