DifficultyBeginner

This Baguette recipe was adapted from Dan Leaders 4-hour baguette recipe. My version includes some shortcuts how I make it here at home. It's a staple in our home, being made once or twice per week! This bread recipe has never failed me. It's SO simple. It's definitely a bakery copycat. A crunchy exterior with a soft pillowly inside.

baguette recipe

Yields1 Serving

 1 tsp Yeast
 ½ cup Water, 115 Degrees
 3 ½ cups Flour (all purpose)
 1 tbsp Salt

1

In the bowl of a stand mixer fitted with the hook attachment, whisk together yeast and warm water. Let sit for 5-10 minutes until yeast has bloomed.

2

When yeast has bloomed, add the flour. Stir with a fork until the flour is absorbed and the dough is wet and sticky. Let stand so the flour can hydrate for 20 minutes. Add salt on top of dough so you don't forget to add it in (I always do!).

3

Turn mixer on to low, and let the mixer knead the dough until it comes together. It's ok if your dough feel a bit wet or sticky. If it comes together and is easy to pick up in a ball it's good.

4

Place dough in an oiled bowl and cover with a damp towel. Place bowl in an oven set to your bread proof setting. If you don't have this setting, place the bowl somewhere warm. You may need a longer rise time. It should take about 40 minutes with the bread proof setting.

5

When the dough is about doubled in size, spread it into a rectangular shape on a lightly floured surface. If you find your dough is still a little sticky, a little extra flour on the surface will be absorbed nicely.

6

With your dough in a rectangle about 8x10 inches long, fold each side into the middle. Then fold the next two sides over that. You can watch the video to see how it's done. Place the dough back in your oiled bowl, recover with the damp towel and place back in the back. Let rise until doubled again.

7

When the dough is doubled in size, divide it into 2 pieces for a slightly larger slice of bread, or 3 pieces for a more traditional baguette size. Roll out into a long, baguette form.

8

Place on a cast iron stone or an upside-down cookie sheet. Cover with the damp towel and set on your counter top to rise.

9

Heat oven to 475 F. Place another cast iron pan in the oven to heat up with the oven. When the oven s ready, place two ice cubes in the cast iron pan already in the oven. This will allow the dough inside to cook fully before getting it's perfect exterior crust. Place the bread in the oven and bake for 25 minutes. When the exterior is a deep golden brown, it's ready.

10

Allow loaves to cool on a cooling sheet. If you can't wait, let the bread cool. If you can't, slather it with butter and dig in!

Ingredients

 1 tsp Yeast
 ½ cup Water, 115 Degrees
 3 ½ cups Flour (all purpose)
 1 tbsp Salt

Directions

1

In the bowl of a stand mixer fitted with the hook attachment, whisk together yeast and warm water. Let sit for 5-10 minutes until yeast has bloomed.

2

When yeast has bloomed, add the flour. Stir with a fork until the flour is absorbed and the dough is wet and sticky. Let stand so the flour can hydrate for 20 minutes. Add salt on top of dough so you don't forget to add it in (I always do!).

3

Turn mixer on to low, and let the mixer knead the dough until it comes together. It's ok if your dough feel a bit wet or sticky. If it comes together and is easy to pick up in a ball it's good.

4

Place dough in an oiled bowl and cover with a damp towel. Place bowl in an oven set to your bread proof setting. If you don't have this setting, place the bowl somewhere warm. You may need a longer rise time. It should take about 40 minutes with the bread proof setting.

5

When the dough is about doubled in size, spread it into a rectangular shape on a lightly floured surface. If you find your dough is still a little sticky, a little extra flour on the surface will be absorbed nicely.

6

With your dough in a rectangle about 8x10 inches long, fold each side into the middle. Then fold the next two sides over that. You can watch the video to see how it's done. Place the dough back in your oiled bowl, recover with the damp towel and place back in the back. Let rise until doubled again.

7

When the dough is doubled in size, divide it into 2 pieces for a slightly larger slice of bread, or 3 pieces for a more traditional baguette size. Roll out into a long, baguette form.

8

Place on a cast iron stone or an upside-down cookie sheet. Cover with the damp towel and set on your counter top to rise.

9

Heat oven to 475 F. Place another cast iron pan in the oven to heat up with the oven. When the oven s ready, place two ice cubes in the cast iron pan already in the oven. This will allow the dough inside to cook fully before getting it's perfect exterior crust. Place the bread in the oven and bake for 25 minutes. When the exterior is a deep golden brown, it's ready.

10

Allow loaves to cool on a cooling sheet. If you can't wait, let the bread cool. If you can't, slather it with butter and dig in!

Rustic French Baguette

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