Introduction
Baking homemade bread is a rewarding experience, especially when it results in beautifully shaped baguettes that are crispy on the outside and soft on the inside. This recipe utilizes simple ingredients and straightforward techniques to create delicious bread that can elevate any meal. Whether you’re a novice or an experienced baker, you’ll find pleasure in the process of kneading and shaping dough.
Detailed Ingredients with measures
3 cups bread flour (360 grams), plus more for dusting
1½ teaspoons instant yeast (4 grams)
1¼ teaspoons kosher salt (4 grams)
1 tablespoon honey (22 grams)
1 cup warm water (227 grams, about 110°F)
Prep Time
1-1½ hours for the first rise, plus an additional hour for the second rise.
Cook Time, Total Time, Yield
Cook Time: 25-30 minutes
Total Time: Approximately 3 hours
Yield: 2 baguettes
Following this guide will help you create delicious homemade baguettes that are perfect for any occasion. Enjoy the aroma that fills your kitchen and the satisfaction of slicing into freshly baked bread!
Detailed Directions and Instructions
Step 1: Combine Ingredients
In a large mixing bowl, combine the 3 cups of bread flour, 1½ teaspoons of instant yeast, 1¼ teaspoons of kosher salt, 1 tablespoon of honey, and 1 cup of warm water. Stir the mixture until a shaggy dough forms.
Step 2: Knead the Dough
Turn the dough out onto a lightly floured surface. Knead it for about 10 minutes until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment and knead on low speed for 10 minutes.
Step 3: First Rise
Place the kneaded dough in a lightly oiled container. Cover it with a damp cloth and let it rise in a warm area until it has doubled in size, which will take approximately 1 to 1½ hours.
Step 4: Shape the Dough
Gently deflate the risen dough and divide it into two equal parts, weighing approximately 308 grams each. Roll each piece into a long, thin shape, about 14 inches long.
Step 5: Prepare for Second Rise
Transfer the shaped dough onto a baker’s linen or a floured kitchen towel. Create folds between the loaves to help keep their shape during the second rise.
Step 6: Second Rise
Cover the dough with the towel and let it rise again for about 1 hour, or until it is puffy and nearly doubled in size.
Step 7: Preheat Oven
Preheat the oven to 475°F, placing a baking stone or baking steel inside. If you don’t have these, use an inverted baking sheet or pizza pan. Place an empty cast iron pan on the bottom rack of the oven.
Step 8: Transfer to Baking Surface
Carefully transfer the loaves onto a piece of parchment paper on a baking peel or the back of a baking sheet.
Step 9: Slash the Loaves
Using a lame or a sharp knife, make 4-6 diagonal cuts on the tops of the loaves.
Step 10: Bake the Baguettes
Slide the parchment paper and loaves onto the preheated baking stone in the oven. Pour a cup of water into the hot cast iron pan on the bottom to create steam, then quickly close the oven door. Bake for 15 minutes.
Step 11: Continue Baking
Carefully remove the pan with water and rotate the baguettes. Lower the oven temperature to 450°F and continue baking for an additional 10-15 minutes, or until the loaves are deep golden brown.
Step 12: Cool and Slice
Once baked, cool the loaves on a wire rack before slicing.
Notes
Note on Flour
Use high-quality bread flour for better gluten development.
Note on Water Temperature
Ensure that the water is around 110°F; too hot can kill the yeast, while too cool may hinder the rising process.
Note on Rising Time
Rising times may vary depending on the ambient temperature; look for the dough to double in size.
Note on Baking Surface
A baking stone or steel retains heat better, creating a crispy crust; if using an inverted baking sheet, allow it to preheat sufficiently.
Note on Steam
Steam helps develop the crust during the initial stage of baking; do not skip this step for optimal results.
Cook techniques
Kneading Dough
Proper kneading is essential to develop gluten, which gives the bread its structure and elasticity. Knead the dough by pushing it away with the heels of your hands, then folding it back over itself. Repeat this motion for about 10 minutes until the dough is smooth and elastic.
First Rise (Fermentation)
Allow the dough to rise in a warm area to enable fermentation. This process activates the yeast, which produces carbon dioxide and causes the dough to expand. Covering the dough with a damp cloth prevents it from drying out during this period.
Shaping the Dough
After the first rise, gently deflate the dough to remove excess gas. Divide it into equal parts and roll each piece into a long shape. Ensure the rolls are evenly shaped to promote consistent baking.
Second Rise
A second rise allows the shaped dough to expand further before baking. It is crucial for achieving a light and airy texture in the final bread. Use a floured surface or a baker’s linen to support the loaves and keep their shape.
Creating Steam in the Oven
Adding steam during the initial phase of baking helps create a crusty exterior on the bread. This can be achieved by pouring water into a hot cast iron pan placed at the bottom of the oven, which enhances the bread’s texture.
Baking
Bake the bread in a preheated oven to ensure an even rise and develop flavor. Start at a higher temperature for the first part of the bake and then lower it to achieve a golden brown color and crust.
FAQ
Why is my dough not rising?
Ensure that your yeast is active and the water temperature is around 110°F. If the water is too hot, it can kill the yeast; if it’s too cold, it may not activate properly.
Can I use active dry yeast instead of instant yeast?
Yes, active dry yeast can be used, but it usually requires proofing in warm water before being added to the flour.
What can I substitute for honey?
Maple syrup or agave nectar can be used as alternatives to honey in this recipe for sweetness.
How do I know when the bread is fully baked?
The bread should be a deep golden brown on the outside and sound hollow when tapped on the bottom.
Can I freeze the dough?
Yes, you can freeze the dough after the first rise. Wrap it tightly in plastic wrap and store it in an airtight container for up to three months. Thaw in the refrigerator before proceeding with the second rise.
Conclusion
The recipe outlined above yields delicious, crunchy baguettes that are perfect for any meal. With a short fermentation and baking process, you’ll enjoy fresh bread that boasts a delightful crust and soft interior. This simple yet effective technique is excellent for both novice and experienced bakers alike.
Garlic Herb Baguettes
Incorporate minced garlic and mixed herbs into the dough for an aromatic twist. Pair these with olive oil for dipping or serve alongside pasta dishes.
Cheese-Stuffed Baguettes
Add shredded cheese, such as mozzarella or cheddar, into the rolled dough before shaping. This will create cheesy pockets that burst with flavor once baked.
Cinnamon Raisin Baguettes
Mix in cinnamon and raisins for a sweet variation. These baguettes are perfect for breakfast or as a sweet snack with cream cheese.
Whole Wheat Baguettes
Substitute part of the bread flour with whole wheat flour for a nuttier flavor and added nutrition. Experiment with different ratios to find your desired taste and texture.
Herbed Olive Oil Dipping Sauce
Whisk together olive oil, balsamic vinegar, and fresh herbs such as basil and oregano for a delicious dipping sauce. Perfect for serving alongside your freshly baked baguettes.
Avocado Toast Baguettes
Use slices of your freshly baked baguettes topped with smashed avocado, a sprinkle of salt, and red pepper flakes for a trendy and nutritious meal.
Sandwich Baguettes
Slice the baguettes horizontally and fill them with your favorite deli meats, cheeses, and condiments for a perfect sandwich on-the-go.
