Fresh French Baguette

Fresh French Baguette

Based on 0 ratings
David Samveljan

David Samveljan

Community member

"This recipe is from an french friend (chef)"

Difficulty

Medium 👍
45
min.
Preparation
15
min.
Baking
630
min.
Resting

Ingredients

Servings2
250 g
bread flour
6 g
salt
175 g
water
¼ bag
active dry yeast
50 g
flour (for dusting)
25 ml
water (for sprinkling)

Utensils

2 bowls, 2 whisks, spatula, plastic wrap, rubber spatula, bench scraper, knife, Baguette couche, cutting board, oven, oven mitts

  • Step 1/10

    • 6 g salt
    • 250 g bread flour
    • bowl
    • whisk

    In a bowl add the flour and salt and whisk it together until well aerated. 

  • Step 2/10

    • 175 g active dry yeast
    • ¼ bag active dry yeast
    • bowl
    • whisk

    In a separate bowl add the water and yeast and stir until the yeast dissolves and let it sit on the counter until foamy (around 5 min).

  • Step 3/10

    • spatula

    Pour the water with yeast into the flour and mix well together.

  • Step 4/10

    • plastic wrap

    Cover with plastic wrap and let the dough rest for half hour.

  • Step 5/10

    • rubber spatula

    Fold the dough from the outside of the bowl towards the inside. Do this folding motion 10 times and let it rest for another half hour

  • Step 6/10

    Fold the dough for the last time and place it in the fridge to rest overnight.

  • Step 7/10

    • bench scraper

    The next morning fold the dough to let the gas escape. Divide the dough in 4 equal pieces and let rise for another hour

  • Step 8/10

    • 50 g flour (for dusting)
    • knife
    • Baguette couche
    • cutting board

    After an hour of resting shape the baguette create a rectangle and start at the end closer to you grab the end and roll into the dough creating a cilinder repeat this step until you reached the other end of the rectangle. By doing this you create tension. After shaping cut the surface of the dough with a sharp knife (careful dont go in too deep) and place it on a baguette couche (or on a dusted board) and leave it to rise for 15 minutes

  • Step 9/10

    • 25 ml water (for sprinkling)
    • oven
    • oven mitts

    In a preheated oven bake the baguette at 190°C on a baking sheet without baking paper. Place the dough in the oven to bake and add a splash of water in the oven to generate steam (careful when splashing water in the hot oven.) Bake for 15 minutes or until golden brown and cracked open.

  • Step 10/10

    Take the baguettes out of the oven wrap in a kitchen towel let it sit for 5 minutes so the bread becomes a bit softer and easier to chew. Bon appétit

    Take the baguettes out of the oven wrap in a kitchen towel let it sit for 5 minutes so the bread becomes a bit softer and easier to chew. Bon appétit

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