French Baguette
| Yield | Servings | Prep Time | Rise Time | Cook Time |
|---|---|---|---|---|
| 3 baguettes | 12 | 30 min | 12-14 hrs | 30 min |
Ingredients
| Ingredient | Amount | Unit |
|---|---|---|
| All-purpose flour | 3 ½ (500) |
cups (g) |
| Water | 1 ½ and 1 (360) |
cups Tbsp (g) |
| Salt | 2 (10) |
Tbsp (g) |
| Instant yeast | 1 (3) |
tsp (g) |
| Honey | 1 (25) |
Tbsp (g) |
Instructions
- Mix all ingredients in bowl, cover, and rest for 15 min
- flour
- water
- salt
- yeast
- honey
- Every 30 minutes , stretch and fold then flip dough upside down (do 3 times)
- set 1
- set 2
- set 3
- Cover in bowl and refridgerate overnight (~12-14 hours)
- Turn dough on lightly floured surface, then divide into 3 equal rectangles,
then cover and rest for 45-60 min
- Stretch each rectangle slightly & fold into cylinder, sealing seams. Using hands, roll cylinders gently stretching to desired length (~14-15 in)
- Place on lightly floured couche, seam side up. Cover & proof at room temp for 30-60 min
- Preheat oven to 500°F with baking stone in upper half of oven and bread pan filled with water on bottom rack
-
Transfer baguettes to parchment paper, seem side down, and dust off excess flour. Using a bread lame, sharp knife, or razor blade, make 3 scores on each baguette (use swift firm motion for clean cuts)
Note
You do not need parchment paper—you can bake directly on baking stone. When using parchment paper, make sure it is rated for 500°F. Keep an eye out for flames when using a new brand of parchment paper just to be safe.
-
Open oven (watch out for steam), slide baguettes onto baking stone, close oven and reduce temp to 475°F, then bake for 15 min
- Remove water pan, rotate baguettes, redue temp to 450°F,
and bake for 15 min (or until deep golden brown)
Tip
Everyone's oven bakes differently. Watch bread closely first time in an oven then note the times and adjust accordingly in the future. I have been doing 12 min each time.
Bon Appétit!
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