The 5 Minute Baguette
The 5 Minute Baguette
Ingredients
- 900 grams baker's flour
- 2 teaspoons salt
- 3/4 teaspoons dry yeast
- 730 ml room temperature filtered water
Instructions
- 1
Add the 900 grams of baker's flour to a large mixing bowl.
⏱️ 1 min
- 2
Add the 2 teaspoons of salt to the flour in the bowl.
- 3
Add the 3/4 teaspoons of dry yeast to the flour mixture.
- 4
Pour the 730 ml of room temperature filtered water into the bowl with the dry ingredients.
⏱️ 1 min
- 5
Mix all the ingredients together with the handle of a wooden spoon until a shaggy dough forms and all ingredients are combined. This should take about 2-3 minutes of mixing.
⏱️ 3 min
- 6
Cover the bowl (e.g., with a plate or plastic wrap) and leave the dough to rise at room temperature for 8-10 hours. This is the passive rising time.
⏱️ 480 min
- 7
After the dough has risen, generously sprinkle flour on a clean work surface.
⏱️ 1 min
- 8
Carefully scrape the risen dough out of the bowl onto the floured surface. It is important not to press the dough down during this step to keep the air inside.
⏱️ 1 min
- 9
Sprinkle more flour generously on top of the dough.
- 10
Using a dough scraper or knife, cut the dough into two equal pieces.
⏱️ 1 min
- 11
Gently shape each piece of dough into a baguette. Be careful not to overwork the dough.
⏱️ 2 min
- 12
Preheat your oven to 230°C (450°F). Place the shaped baguettes on a baking sheet lined with parchment paper.
⏱️ 10 min•🌡️ 230
- 13
Bake the baguettes in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
⏱️ 25 min•🌡️ 230
- 14
Remove the baked baguettes from the oven and let them cool on a wire rack for a few minutes before serving. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
The 5 Minute Baguette
- 900 grams baker's flour
- 2 teaspoons salt
- 3/4 teaspoons dry yeast
- 730 ml room temperature filtered water
Instructions
- 1
Add the 900 grams of baker's flour to a large mixing bowl.
⏱️ 1 min - 2
Add the 2 teaspoons of salt to the flour in the bowl.
- 3
Add the 3/4 teaspoons of dry yeast to the flour mixture.
- 4
Pour the 730 ml of room temperature filtered water into the bowl with the dry ingredients.
⏱️ 1 min - 5
Mix all the ingredients together with the handle of a wooden spoon until a shaggy dough forms and all ingredients are combined. This should take about 2-3 minutes of mixing.
⏱️ 3 min - 6
Cover the bowl (e.g., with a plate or plastic wrap) and leave the dough to rise at room temperature for 8-10 hours. This is the passive rising time.
⏱️ 480 min - 7
After the dough has risen, generously sprinkle flour on a clean work surface.
⏱️ 1 min - 8
Carefully scrape the risen dough out of the bowl onto the floured surface. It is important not to press the dough down during this step to keep the air inside.
⏱️ 1 min - 9
Sprinkle more flour generously on top of the dough.
- 10
Using a dough scraper or knife, cut the dough into two equal pieces.
⏱️ 1 min - 11
Gently shape each piece of dough into a baguette. Be careful not to overwork the dough.
⏱️ 2 min - 12
Preheat your oven to 230°C (450°F). Place the shaped baguettes on a baking sheet lined with parchment paper.
⏱️ 10 min•🌡️ 230 - 13
Bake the baguettes in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
⏱️ 25 min•🌡️ 230 - 14
Remove the baked baguettes from the oven and let them cool on a wire rack for a few minutes before serving. Enjoy!
⏱️ 5 min