Easy Baguette
Easy Baguette
Ingredients
- 400 grams all-purpose flour
- 8 grams fine sea salt
- 2 grams instant yeast
- 300 milliliters lukewarm water
- 1/2 cup hot water, for steam
Instructions
- 1
In a large mixing bowl, combine the 400 grams of all-purpose flour, 8 grams of fine sea salt, and 2 grams of instant yeast.
⏱️ 2 min
- 2
Add the 300 milliliters of lukewarm water to the dry ingredients. Mix everything together with a spatula until no dry spots remain and the ingredients are just combined. Avoid overmixing.
⏱️ 3 min
- 3
Cover the bowl tightly with plastic wrap. Place the covered bowl in the refrigerator for an overnight rise, ideally for 12 to 18 hours. This slow fermentation enhances the flavor.
⏱️ 5 min
- 4
The next morning, lightly flour your work surface. Gently scrape the risen dough out of the bowl onto the floured surface, trying not to deflate it too much.
⏱️ 2 min
- 5
Divide the dough into two equal pieces. For each piece, gently stretch it into a rectangle.
⏱️ 3 min
- 6
Fold one-third of the dough over itself, press down lightly, then fold the other third over. Pinch the seam closed.
⏱️ 5 min
- 7
Gently roll the dough out to form a baguette shape, approximately 30 centimeters long, tapering the ends slightly.
⏱️ 5 min
- 8
Place the shaped baguettes on parchment paper or a perforated baguette pan that has been dusted with flour. Loosely cover the baguettes with a clean kitchen towel. Let them rest at room temperature for 30 minutes while the oven preheats.
⏱️ 5 min
- 9
Preheat your oven to 230°C (450°F). Place a baking steel or stone inside the oven on a rack, and an empty metal pan on the bottom rack. Allow the oven to preheat for at least 30 minutes to ensure the baking surface and steam pan are thoroughly hot.
⏱️ 30 min•🌡️ 230
- 10
Just before baking, use a sharp knife or a lame to make 3-4 diagonal cuts (scores) on the top of each baguette. Carefully transfer the scored baguettes to the hot baking surface (baking steel/stone) in the oven.
⏱️ 2 min
- 11
Quickly pour about 1/2 cup of hot water into the empty metal pan on the bottom rack to create steam. Immediately close the oven door to trap the steam.
⏱️ 1 min
- 12
Bake for 20-25 minutes, or until the baguettes are golden brown and have a crusty exterior.
⏱️ 25 min•🌡️ 230
- 13
Once baked, remove the baguettes from the oven. Let them cool on a wire rack for at least 15 minutes before slicing and serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Baguette
- 400 grams all-purpose flour
- 8 grams fine sea salt
- 2 grams instant yeast
- 300 milliliters lukewarm water
- 1/2 cup hot water, for steam
Instructions
- 1
In a large mixing bowl, combine the 400 grams of all-purpose flour, 8 grams of fine sea salt, and 2 grams of instant yeast.
⏱️ 2 min - 2
Add the 300 milliliters of lukewarm water to the dry ingredients. Mix everything together with a spatula until no dry spots remain and the ingredients are just combined. Avoid overmixing.
⏱️ 3 min - 3
Cover the bowl tightly with plastic wrap. Place the covered bowl in the refrigerator for an overnight rise, ideally for 12 to 18 hours. This slow fermentation enhances the flavor.
⏱️ 5 min - 4
The next morning, lightly flour your work surface. Gently scrape the risen dough out of the bowl onto the floured surface, trying not to deflate it too much.
⏱️ 2 min - 5
Divide the dough into two equal pieces. For each piece, gently stretch it into a rectangle.
⏱️ 3 min - 6
Fold one-third of the dough over itself, press down lightly, then fold the other third over. Pinch the seam closed.
⏱️ 5 min - 7
Gently roll the dough out to form a baguette shape, approximately 30 centimeters long, tapering the ends slightly.
⏱️ 5 min - 8
Place the shaped baguettes on parchment paper or a perforated baguette pan that has been dusted with flour. Loosely cover the baguettes with a clean kitchen towel. Let them rest at room temperature for 30 minutes while the oven preheats.
⏱️ 5 min - 9
Preheat your oven to 230°C (450°F). Place a baking steel or stone inside the oven on a rack, and an empty metal pan on the bottom rack. Allow the oven to preheat for at least 30 minutes to ensure the baking surface and steam pan are thoroughly hot.
⏱️ 30 min•🌡️ 230 - 10
Just before baking, use a sharp knife or a lame to make 3-4 diagonal cuts (scores) on the top of each baguette. Carefully transfer the scored baguettes to the hot baking surface (baking steel/stone) in the oven.
⏱️ 2 min - 11
Quickly pour about 1/2 cup of hot water into the empty metal pan on the bottom rack to create steam. Immediately close the oven door to trap the steam.
⏱️ 1 min - 12
Bake for 20-25 minutes, or until the baguettes are golden brown and have a crusty exterior.
⏱️ 25 min•🌡️ 230 - 13
Once baked, remove the baguettes from the oven. Let them cool on a wire rack for at least 15 minutes before slicing and serving.
⏱️ 15 min