Traditional French Baguettes
Make your kitchen smell like a French bakery with these baguettes! Homemade baguettes are incredibly fragrant and they’re definitely not tough! When you get it right, it can be the most rewarding thing! I’ve used T65 flour here, but you can explore different types of flour for a flavor profile that you like!
Serving tip: spread some salted butter on the baguette to enjoy these baguettes in its simplest form - the salted butter enhances the fragrance of the wheat flour.
Alternatively, I also love putting gruyere on them and then soak them in a bowl of onion soup or to serve with a minestrone.
RECIPE BY VANIECE
YIELD: 3 LOAVES
ACTIVE TIME: 20 MINUTES
PROOFING TIME: 2H 15 MINUTES
BAKING TIME: 20 MINUTES
TOTAL TIME: 2H 20 MINUTES
INGREDIENTS
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250g T65 flour or very strong white bread flour
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50g levain
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5g salt
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162g water
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7g fresh yeast
DIRECTIONS
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Combine all ingredients in a stand mixer and mix for 3 minutes on medium speed.
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Continue kneading by hand for a further 10-12 minutes. Check that the dough springs back when you press on it. When it does, the dough is ready for resting.
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Allow the dough to rest (covered) for one hour. Divide the dough into two equal pieces. Shape the dough into a ball and allow to rest for 20 minutes (covered).
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To shape the dough, gently press the dough into a rectangular shape, try not to deflate the dough too much. Fold one end of the longer side to the other. Pinch to seal. Repeat the folding. Carefully roll and elongate the dough.
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Place the dough on a greased baking tray and allow to rest for one hour (covered).
- Score the bread at a 45 degree angle.
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Preheat the oven to 230C. Place a bowl of water inside the oven as it is preheating.
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Bake for 20 minutes until golden brown!
