French Baguette – How to Make Baguettes at Home – Traditional French Bread Recipe

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French Baguette - How to Make Baguettes at Home - Traditional French Bread Recipe
Author: 
Recipe type: Bread / Dough
Cuisine: Dough
Prep time: 
Cook time: 
Total time: 
 
Despite the long rising times, French Baguettes are really easy to make. This demonstration will show you how to make French Baguettes at home.
Ingredients
For the Sponge
  • 100g Strong white flour
  • 5g Yeast
  • 300ml Warm water
To finish the dough
  • 300g Strong white flour
  • 10g Yeast
  • 1 Tsp Salt
Instructions
  1. Place 100g of the strong white bread flour and 5 grams of the yeast in a mixing bowl. Stir them to combine, then pour in the warm water.
  2. Mix this well until everything is totally combined. Cover the bowl with clingwrap and allow this to stand for 60 minutes.
  3. After 60 minutes, the yeast will have developed extensively and you will have bubbling mass.
  4. Add the remaining flour, yest and salt and mix this in.
  5. Mix this until a dough starts to come together, then use your hands to work the dough in the bowl until all of the loose flour has been incorporated into the dough ball.
  6. Turn the dough out onto a lightly floured work surface and knead this for 5 minutes until it is smooth and elastic. Sprinkle the dough with a little flour every time it becomes too sticky.
  7. Sprinkle dough into the bottom of the mixing bowl.
  8. Roll the dough into a smooth ball and return it to the bowl. Cover the bowl with clingwrap and allow this to rise for 30 to 40 minutes until it has doubled in size.
  9. Once risen, don't knock the dough down. You want to leave as much air in the dough as possible.
  10. Dump the dough out onto the work surface and using a large knife, cut it into 2 pieces.
  11. Working as gently as possible, roll each half into a long loaf.
  12. Transfer the loaves to a baking sheet and sprinkle lightly with flour before covering loosely with a damp kitchen towel.
  13. Allow the baguettes to rise for another 60 minutes.
  14. Remove the towel and sift a light layer of flour over the top of the loaves.
  15. Using a sharp thin blade knife, slash the surface of the loaves every 20mm at an angle.
  16. Bake the baguettes in a preheated oven at 220c for 20 minutes.
  17. Remove the loaves from the oven and transfer them to a wire rack to cool.

 

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