Original French Baguette Recipe

Method

1. 1. Mix the dry ingredients
      • In a large mixing bowl, combine the bread flour and instant yeast.
      • Add the salt to the mixture, ensuring even distribution.
   2. Add the wet ingredient
      • Gradually pour in the warm water while stirring the ingredients.
      • Once the dough comes together, knead it on a floured surface until it becomes smooth and elastic.
      • Place the dough into a slightly greased bowl, cover it with plastic foil, and let it rise in a warm environment until it doubles in size.
      • This will take approximately 1h
      • Place it into the refrigerator over night.
   3. Second Rise
      • The Next day…
      • Punch down the risen dough and divide it into 4 equal portions for shaping into baguettes.
      • You will form a ball and divide it into 4 pieces. So you will find yourself with 4 “triangles”.
      • Roll them flat with a rolling pin.
      • From the “pointy” end roll them as tight as possible. Close the gap firmly, roll the ends to points on your flat surface.
      • Allow the shaped baguettes to rise again for about 15-20 minutes.
   4. Preheat your oven to 220°C.
   5. Fill a baking tin with boiling water and place it on the bottom of your oven and let it heat and steam up your oven.
   6. Before baking, make shallow diagonal cuts on the top or to the side of each baguette.
   7. Bake in the preheated oven for 15 minutes then remove the baking tin with the water and bake for another 10-15 minutes.
   8. Let them cool on a wire rack for at least 15 minutes before slicing and enjoying your homemade baguette.

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