Homemade French Baguettes

Updated at: Mon, 11 Mar 2024 14:57:01 GMT

Step 1

Begin by making the poolish the night before. Add the water and yeast to a jar and stir. Then add the flour, mix well and cover. Leave for 12 - 16 hours at room temperature.

Step 2

The next day - add the warm water to your mixing bowl along with all of the poolish. Stir well and then add the flour.

Step 3

Using a stand mixer, start on a low speed and mix for 2 minutes until the dough has come together. Then cover the bowl with a tea towel and leave for 20 minutes. This helps to hydrate the dough. Following the 20 minutes, add the yeast and mix for another 2 minutes on low.

Step 4

Then add the salt and now we turn the speed up to medium - high and let dough do it's thing for 5 - 6 minutes. Once it starts slapping the bowl and cleaning the sides you know it's ready.

Step 5

Cover the bowl with cling film and leave for 30 minutes

Step 6

After which, we'll do some stretch and folds. Grab a side of the dough, lift up until you feel resistance and then fold over. Repeat 5 - 6 times.

Step 7

Cover with cling film again and now we leave the dough to rise for 2 hours.

Step 8

Flour your board generously and place the dough on it. Cut into 4 equal shapes.

Step 9

Shape the dough into circular shapes (roughly, doesn't have to be perfect) and cover with a tea towel for 20 minutes.

Step 10

Using your fingers, press the dough out into a rectangular shape (1/2 inch thick) and then fold and tuck as you roll it into a sausage like shape. Now keep rolling from in to out until you form a baguette shape.

Step 11

Ideally you would have a baguette tray, but if you don't, use a tea towel to separate each baguette whilst maintaining it's shape. Cover with another tea towel and leave for 45 minutes.

Step 12

Now pre-heat the oven to 250c/480f.

Step 13

Put the kettle on and once boiling add the water to an oven safe pot/pan and place at the bottom of the oven to create steam.

Step 14

Using a razor or very sharp knife, slice 4 or 5 diagonal slits on each baguette.

Step 15

Place in the oven for 10 minutes.

Step 16

Then remove the water pan and bake for another 8 or so minutes until a dark crust has formed.

Step 17

Leave to cool for 5 minutes and then slice. Spread over some butter, add a pinch of flaky salt and enjoy!

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