Baguette Recipe
Baguette Recipe, freshly baked and so crunchy is the best breakfast bread you can imagine!
Ingredients
- 3 ½ cup all purpose flour
- 1 tsp salt
- 1 ¾ cup warm water
- 1 ¼ tsp active dry yeast
- Extra flour for the surface and baguette mold
- Water to brush baguettes before baking
Instructions
-
On flat, clean working surface, combine all the ingredients and knead to get smooth ball. I got 1042 grams dough.
-
Cover with wet tea towel and leave to rest for 40 minutes at room temperature.
-
Knead again to release gas bubbles.
-
Divide in 3 equal pieces. Sprinkle them with little flour.
-
Generously dust the cavities in baguette baker and leave close to your working surface.
-
Form each dough into a tight ball and then roll out each ball to fit into the cavities.
-
Place formed dough into the mould. Cover with the lid and leave to rest for 20 minutes.
-
Preheat the oven to 230 C / 446 F.
-
Brush baguettes with water on the the surface and make slashes across the top. Cover again.
-
Bake for 25 minutes. After that, remove the cover and bake for another 5 minutes until loaves are golden brown.
Recipe Notes
Please have in mind that not every batch of flour is the same. Flour hydration varies from county to county and country to country, depending on weather and how fresh it is. It means that you may add more water to the dough during the process. Just rely on your instincts.