By Harry Heal
Homemade French Baguettes
17 steps
Prep:16hCook:20min
These will make your house smell like a french bakery.
Updated at: Mon, 11 Mar 2024 14:57:01 GMT
Nutrition balance score
Good
Glycemic Index
75
High
Glycemic Load
75
High
Nutrition per serving
Calories496.2 kcal (25%)
Total Fat2.3 g (3%)
Carbs99.7 g (38%)
Sugars0.4 g (0%)
Protein16.5 g (33%)
Sodium971.7 mg (49%)
Fiber3.3 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Poolish (pre-ferment)
The Dough
Instructions
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!
Notes
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