Baguette Recipe
Make Baguette Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough Ingredients
For Baking
Method
Preparing the Dough
- 1
Mixing Ingredients
In a large mixing bowl, combine 4 cups of bread flour, 2 tsp of instant yeast, and 2 tsp of salt. Mix well to distribute the yeast and salt evenly.
- 2
Adding Water
Gradually add 1.5 cups of lukewarm water to the dry ingredients while stirring with a wooden spoon or spatula until a shaggy dough forms.
- 3
Kneading the Dough
Transfer the shaggy dough to a lightly floured surface. Knead the dough for about 10 minutes until it becomes smooth and elastic.
First Rise
- 4
Letting the Dough Rise
Place the kneaded dough in a lightly greased bowl. Cover it with a damp cloth or plastic wrap and let it rise in a warm area for about 1-2 hours, or until it has doubled in size.
Shaping the Baguette
- 5
Dividing the Dough
Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and divide it into two equal pieces.
- 6
Shaping Each Piece
Take one piece of dough and shape it into a rectangle. Fold the long edges towards the center and then roll it tightly, pinching the seams to seal. Repeat with the second piece.
Second Rise
- 7
Letting Shaped Baguettes Rise
Place the shaped baguettes on a baking sheet lined with parchment paper or dusted with cornmeal. Cover them with a damp cloth and let them rise for another 30-45 minutes.
Baking the Baguette
- 8
Preheating the Oven
Preheat your oven to 475°F (245°C) and place a baking stone or an inverted baking sheet in the oven to heat up.
- 9
Scoring the Baguettes
Using a sharp knife or bread lame, make several diagonal slashes on the tops of the baguettes. This helps them expand while baking.
- 10
Baking the Baguettes
Carefully transfer the baguettes onto the hot baking stone or baking sheet. Bake for about 20-25 minutes, or until the crust is golden brown and the baguettes sound hollow when tapped on the bottom.
- 11
Cooling
Remove the baguettes from the oven and let them cool on a wire rack for at least 30 minutes before slicing.
