Rustic Homemade Baguette
Create authentic bakery-style baguettes at home using a two-stage fermentation process for a deep, complex flavor and a perfectly crisp crust.
Story
This recipe utilizes a preferment method, chilling a portion of the dough overnight to develop flavor. The result is a golden, crackly loaf with a soft, airy interior.
Ingredients
Bread Flour
600g
Fine Salt
10g
Water
340ml
Unsalted Butter
30g
Granulated Sugar
40g
Instant Yeast
10g
Instructions
1
Prepare the Preferment
Combine half of the flour (300g), half of the salt (5g), half of the water (170ml), and half of the yeast (5g). Knead until a smooth dough forms. Cover and refrigerate this mixture overnight to let the flavors mature.
2
Mix the Final Dough
Remove the chilled dough from the fridge and break it into small chunks. In a large bowl, combine these chunks with the remaining flour, salt, water, butter, sugar, and yeast. Knead vigorously until the dough is smooth, elastic, and passes the windowpane test (can be stretched into a thin film without tearing).
3
First Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place until it has doubled in volume.
4
Shape and Second Rise
Gently deflate the dough and divide it into three equal portions. Shape each piece into a long, slender log. Place the logs on a baking sheet lined with parchment paper. Cover loosely and let them proof until puffy and increased in size. Use a sharp knife or lame to make diagonal slashes along the top of each loaf.
5
Bake with Steam
Preheat your oven to 180°C (356°F). Place a tray of boiling water on the bottom rack of the oven to generate steam. Bake the baguettes for 25 to 30 minutes until they are golden brown and sound hollow when tapped on the bottom.
