As Kneaded Bakery Sweet Baguette Recipe

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine 4.5 cups bread flour, 0.75 cup granulated sugar, 2 tsp instant yeast, 1.5 tsp fine salt, and 1 tsp diastatic malt powder if using. Whisk briefly to distribute evenly.

Combine wet ingredients

Warm 1.25 cups whole milk until just warm (about 100–110°F / 38–43°C). Add 0.5 cup warm water if needed to reach target temperature. In a separate small bowl, whisk together the warm milk/water, 1 large egg, and 1 tsp vanilla extract.

Form dough

With the mixer on low, pour the milk/egg mixture into the dry ingredients. Mix until shaggy dough forms (about 1–2 minutes). Add 6 tbs softened unsalted butter, a few pieces at a time, and continue mixing on low–medium until the dough comes together and becomes smooth and elastic, about 6–8 minutes in a stand mixer (10–12 by hand). The dough should be slightly tacky but not sticky; add up to 1–2 tbs additional flour if excessively sticky.

First rise

Lightly oil a clean bowl, place the dough inside, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 60–90 minutes depending on ambient temperature (faster in warm kitchens).

Deflate and divide

Punch down the risen dough gently to release large gas pockets. Turn onto a lightly floured surface. Divide dough into 4 equal pieces (about 10–12 oz / 280–340 g each). Let pieces rest for 10 minutes, covered, to relax the gluten.

Shape into baguettes

For each piece: flatten into a rough rectangle, brush the center lightly with 1/2 tbs melted butter, sprinkle evenly with 2 tbsp brown sugar mixed with a light dusting (about 1/4 tsp) of cinnamon if using. Fold the long edge over to encase the filling, seam gently pinched closed, then roll into a long baguette shape about 12–14 inches long, tapering the ends slightly. Place seam-side down on a parchment-lined baking sheet or couche spaced well apart. Repeat for all loaves.

Final proof

Cover the shaped loaves with lightly oiled plastic wrap or a damp towel and proof at room temperature until puffy and nearly doubled, about 45–60 minutes. If you prefer a slower flavor development, refrigerate covered for 4–8 hours (cold retard) then bring to room temp for 30–60 minutes before baking.

Preheat oven and prepare egg wash

Preheat oven to 425°F (220°C) with a rack in the lower third. Place a shallow pan on the bottom rack to create steam during the first 8–10 minutes of baking. Whisk 1 large egg with 1 tbs water to make egg wash.

Score and glaze

Just before baking, brush each loaf gently with egg wash (or melted butter for a softer sheen). Using a very sharp blade or lame, make 3–4 diagonal slashes about 1/2 inch deep across each loaf. Sprinkle coarse sugar or pearl sugar lightly over the tops if desired.

Bake with steam

Pour 1 cup hot water into the shallow pan in the oven to create steam (be careful of steam). Quickly place the baking sheet with loaves on the rack above. Bake at 425°F (220°C) for 8–10 minutes with steam, then reduce oven temperature to 400°F (200°C), remove the steam pan, and continue baking for another 8–12 minutes until loaves are deep golden brown and an instant-read thermometer inserted in the center reads about 200–205°F (93–96°C). Total bake time ~18–22 minutes depending on size.

Butter brush and cool

When loaves come out of the oven, immediately brush the tops with the remaining melted butter to keep crust tender and add sheen. If using powdered sugar dusting, wait until loaves are cool to warm (not hot) and sift 1/4 cup powdered sugar over the tops just before serving.

Serve

Cool the baguettes on a wire rack for at least 20–30 minutes to set crumb. Serve warm or at room temperature. Best eaten the day of baking; to refresh next day, warm in a 300°F (150°C) oven for 5–8 minutes wrapped loosely in foil.