Baguette

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Baguettes are extraordinary due to their golden, crispy crust and airy, chewy interior, achieved through a careful fermentation process. This combination creates a delightful contrast in textures and a complex, subtly sweet and nutty flavor.

Course Baked goods

Cuisine French

Keyword baguette, bread

Prep Time 1

Cook Time 25

Resting time 23

Total Time 1 25

Servings baguettes

Calories 549kcal

Equipment

1 plastic container with lid 30x20x10 cm
measuring cup
kitchen scale
kitchen towel
razor blade

Ingredients

600 g wheat flour
5 dl water
1 tsp dry yeast
1.5 tsp salt

Instructions

This takes time, so start at least 24 hours before you plan to eat the bread.
Mix flour, yeast, salt, and 400 ml water in a plastic container until the dough is very sticky. Put on the lid and let it sit for half an hour. Keep the rest of the water for later.
Gently fold the dough in the container, adding a little more water if needed, just a teaspoon at a time. Stretch one end of the dough, fold it over itself, and repeat from each direction. Pop the lid on and let it sit for an hour.
Repeat the stretching and folding of the dough. If the dough feels too firm, feel free to add small amounts of water at this stage. After that, cover the dough and let it rest for another hour. Repeat this process two more times, and then pop the dough in the refrigerator until tomorrow.
Remove the lid, sprinkle a little flour over the dough, and plenty of flour on the work surface. Wet your hands with some water. Gently loosen the dough from the sides and tip it out of the container without knocking out the air. Stretch it gently
Divide the dough into four pieces. Take one piece and gently fold it over itself. Place the seam down and roll gently back and forth while "tightening" the dough and stretching it slightly into a baguette shape. With your thumb and forefinger around the dough, gently pinch the seam together.
To let the baguette rise, use a large kitchen towel, sprinkle it with flour, and place the baguette on it. Place the next piece of dough next to the first, creating a fold of fabric between them. Cover with the rest of the cloth. Alternatively, place the dough directly on baking paper with a kitchen towel over it. Let rise for 45 minutes.
Preheat the oven to 260°C. Place a pizza/baking stone on a rack near the bottom with a baking tray underneath if you have a pizza/baking stone. If not, place a baking tray in the oven.
If the loaves are not already on paper, sprinkle them with flour and carefully lift them onto a baking sheet lined with parchment paper. Make three diagonal slashes with a razor blade.
Slide the parchment paper with the loaves onto the baking stone/baking sheet, throw a glass of water into the tray underneath, and close the door. Bake for 15 minutes before letting out the steam, removing the tray, and baking for another 7-15 minutes or until the baguettes have reached your desired colour.
Cool on a rack and eat within 6 hours.

Notes

The recipe is by the brilliant Henrik J. Henriksen, published in A-magasinet in March, 2024

Nutrition