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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Dry Ingredients
Wet Ingredients
Method
Mixing the Dough
- 1
Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, salt, and instant yeast until well combined.
- 2
Add Water
Gradually pour the water into the bowl with the dry ingredients while stirring with a wooden spoon or spatula until a shaggy dough forms.
Kneading
- 3
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic. You may need to add a little more flour if the dough is too sticky.
First Rise
- 4
Let the Dough Rise
Place the kneaded dough in a lightly greased bowl. Cover it with a damp cloth and let it rise in a warm place for about 1 hour or until it has doubled in size.
Shaping
- 5
Shape the Baguettes
Once the dough has risen, punch it down to release the air. Divide the dough into two equal portions. Shape each portion into a long, narrow loaf by flattening it and then rolling it tightly from one end to the other.
Second Rise
- 6
Let the Shaped Baguettes Rise
Place the shaped baguettes on a baking sheet lined with parchment paper. Cover them with a damp cloth and let them rise for another 30 minutes.
Baking
- 7
Preheat Oven
Preheat your oven to 475°F (245°C). Place a shallow pan on the bottom rack to create steam during baking.
- 8
Score the Baguettes
Using a sharp knife or lame, make several diagonal slashes on the top of each baguette to allow steam to escape.
- 9
Bake the Baguettes
Carefully place the baguettes in the oven and pour a cup of hot water into the shallow pan to create steam. Bake for 20-25 minutes or until the baguettes are golden brown and sound hollow when tapped on the bottom.
Cooling
- 10
Cool the Baguettes
Remove the baguettes from the oven and let them cool on a wire rack for at least 30 minutes before slicing.