French "acme" Baguette & Butter Recipe
Make French "acme" Baguette & Butter Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Baguette dough
Steam for baking
Salted butter (Acme-style)
Method
Baguette dough
- 1
Prepare yeast
Combine lukewarm water and sugar in a large mixing bowl. Sprinkle the active dry yeast over the surface and let sit 5–8 minutes until foamy. If using instant yeast, skip proofing and add directly with the flour.
- 2
Mix flour and additions
In a separate bowl whisk together the bread flour, salt, and optional diastatic malt powder so the salt does not directly contact the yeast during initial mixing.
- 3
Combine and form dough
Add the dry flour mixture to the bowl with the foamy yeast/water. Using a wooden spoon or dough hook on low speed, mix until a shaggy, cohesive dough forms (about 3–4 minutes). The dough should be tacky but not sticky; add up to 1–2 tablespoons additional water if excessively dry, or dust with up to 1 tablespoon flour if too wet.
- 4
Knead / develop gluten
Knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic, or use a stand mixer with dough hook on medium-low for 6–8 minutes. The dough should pass a gentle windowpane test (stretch thin without tearing).
- 5
Bulk fermentation (first rise)
Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature (about 70–75°F / 21–24°C) for 60–75 minutes until almost doubled. For more flavor, you may retard in the refrigerator for 6–18 hours after a short 30–45 minute room-temperature rest.
- 6
Pre-shape and bench rest
Turn the dough onto a lightly floured surface, divide into three equal pieces (each will make one baguette; each piece about 10–12 oz / 280–340 g). Pre-shape each piece into a loose cylinder, cover, and bench rest for 15–20 minutes to relax the gluten.
- 7
Shape baguettes
Take one relaxed cylinder, flatten gently into a rectangle about 8 inches long. Fold the top third down over the center, press seam to seal, then fold the bottom third up and seal. Roll the piece away from you using your fingertips to create surface tension and elongate to about 14–16 inches. Repeat with remaining pieces. Place shaped loaves seam-side down on a well-floured couche or parchment-lined baking sheet, spaced apart. Cover with a damp towel or plastic and proof 45–60 minutes until noticeably puffy but not over-proofed (gently press — it should spring back slowly).
Baking with steam
- 8
Preheat oven and prepare steam
Place a baking stone or heavy sheet on the middle rack and an empty metal tray on the bottom rack. Preheat the oven to 475°F (245°C) for at least 45 minutes so the stone is thoroughly heated. Bring the 2 cups of water to a boil and have it ready in a heatproof pitcher near the oven.
- 9
Score loaves
When ready to bake, transfer each baguette to a peel or an inverted baking sheet dusted with semolina or flour. Using a very sharp razor blade or bread lame, make 4–5 diagonal slashes about 1/4–1/2 inch deep at a 30–35° angle along each loaf, scoring from the center toward the ends for the classic look.
- 10
Introduce steam and bake
Slide the loaves onto the hot stone quickly. Immediately pour the boiling water into the hot empty tray in the oven and close the door to trap steam. Bake at 475°F (245°C) for 8 minutes with steam, then carefully open the oven door to vent and reduce temperature to 450°F (230°C). Continue baking another 8–10 minutes until the crust is deep golden brown and the internal temperature reaches about 200–205°F (93–96°C). Total bake time ~16–18 minutes.
- 11
Cool
Remove baguettes to a cooling rack and cool at least 30 minutes before slicing so the crumb sets and flavor develops.
Salted butter (Acme-style)
- 12
Make the butter
Place softened unsalted butter in a small bowl. Sprinkle in the 1/2 tsp fine sea salt and mix thoroughly with a spatula or small whisk until fully incorporated and smooth. Taste and adjust salt if desired. For a slightly whipped texture, beat with a fork for 1–2 minutes to incorporate air.
- 13