Crispy Baguette
Crispy Baguette
Ingredients
- 355 g flour, (about 2 1/2 cups)
- 243 g water, (about 1 cup + 1 tablespoon)
- 1 teaspoon yeast
- 1 teaspoon sugar
- 1 teaspoon salt
Instructions
- 1
In a large bowl, combine the water, yeast, and sugar. Stir gently to dissolve the yeast and sugar. Add the flour and salt to the bowl and mix with a spoon or your hands until no dry flour remains and a shaggy dough forms. Perform several coil folds on the dough (gently stretch and fold the dough over itself). Cover the bowl with plastic wrap or a damp cloth and let it rest for 20 minutes.
⏱️ 25 min
- 2
After the first rest, perform another series of coil folds. Cover the bowl again and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
⏱️ 65 min
- 3
Generously flour your work surface. Gently turn the dough out onto the floured surface. Without pressing down too much (to preserve the air in the dough), gently shape the dough into a loose ball. Divide the dough into 3 equal pieces. Gently shape each piece into a ball, again without pressing down, and let them rest on the floured surface for 10 minutes.
⏱️ 15 min
- 4
One at a time, shape each baguette: gently flatten a dough ball into a rectangle. Fold one-third of the dough over to the center, then fold the other third over to meet it, creating a log. Pinch the seam closed. Then, gently roll the log back and forth with your hands, applying light pressure from the center outwards, to lengthen and shape it into a baguette.
⏱️ 5 min
- 5
Place the shaped baguettes on a baking sheet lined with parchment paper. Lightly flour the tops of the baguettes, cover them loosely with a clean kitchen towel or plastic wrap, and let them rest for 10 minutes. Preheat your oven to its maximum temperature during this time. Once rested, use a sharp knife or a lame to make 2-3 diagonal scores across the top of each baguette.
⏱️ 15 min
- 6
Place the baking sheet with the baguettes into the preheated oven. Create steam in your oven (e.g., by pouring a cup of hot water into a preheated pan on the bottom rack). Bake with steam for 5 minutes.
⏱️ 5 min
- 7
After 5 minutes, carefully remove the steam source from the oven. Reduce the oven temperature to 380°F (195°C) and continue baking for another 15 minutes, or until the baguettes are golden brown and crispy.
⏱️ 15 min•🌡️ 380
Kitchen Tools
Nutrition Facts (per serving)
Crispy Baguette
- 355 g flour, (about 2 1/2 cups)
- 243 g water, (about 1 cup + 1 tablespoon)
- 1 teaspoon yeast
- 1 teaspoon sugar
- 1 teaspoon salt
Instructions
- 1
In a large bowl, combine the water, yeast, and sugar. Stir gently to dissolve the yeast and sugar. Add the flour and salt to the bowl and mix with a spoon or your hands until no dry flour remains and a shaggy dough forms. Perform several coil folds on the dough (gently stretch and fold the dough over itself). Cover the bowl with plastic wrap or a damp cloth and let it rest for 20 minutes.
⏱️ 25 min - 2
After the first rest, perform another series of coil folds. Cover the bowl again and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
⏱️ 65 min - 3
Generously flour your work surface. Gently turn the dough out onto the floured surface. Without pressing down too much (to preserve the air in the dough), gently shape the dough into a loose ball. Divide the dough into 3 equal pieces. Gently shape each piece into a ball, again without pressing down, and let them rest on the floured surface for 10 minutes.
⏱️ 15 min - 4
One at a time, shape each baguette: gently flatten a dough ball into a rectangle. Fold one-third of the dough over to the center, then fold the other third over to meet it, creating a log. Pinch the seam closed. Then, gently roll the log back and forth with your hands, applying light pressure from the center outwards, to lengthen and shape it into a baguette.
⏱️ 5 min - 5
Place the shaped baguettes on a baking sheet lined with parchment paper. Lightly flour the tops of the baguettes, cover them loosely with a clean kitchen towel or plastic wrap, and let them rest for 10 minutes. Preheat your oven to its maximum temperature during this time. Once rested, use a sharp knife or a lame to make 2-3 diagonal scores across the top of each baguette.
⏱️ 15 min - 6
Place the baking sheet with the baguettes into the preheated oven. Create steam in your oven (e.g., by pouring a cup of hot water into a preheated pan on the bottom rack). Bake with steam for 5 minutes.
⏱️ 5 min - 7
After 5 minutes, carefully remove the steam source from the oven. Reduce the oven temperature to 380°F (195°C) and continue baking for another 15 minutes, or until the baguettes are golden brown and crispy.
⏱️ 15 min•🌡️ 380