Baguette (The Easiest Recipe)
A homemade baguette is a delightful treat! Even better, this recipe needs just four simple ingredients and no kneading at all.
Baking baguettes can be a time-consuming process, but with this no-knead recipe, you can save time without sacrificing flavor. Best Ever Moist Zucchini Bread Recipe We’re obsessed with the chewy interior and crispy crust—just like the baguettes we enjoyed on our last family trip to Paris!
Ingredients
6 cups of all-purpose flour adjust as needed depending on the brand
3 cups of lukewarm water
2 teaspoons of yeast
2 teaspoons of salt.
Instructions
The night before, mix all ingredients. Start by combining the dry ones, then add water. Stir until dough forms. Cover with plastic wrap and let it sit on the countertop for 12-20 hours.
The next day, expect the dough to be wet, sticky, and bubbly. Flour your hands and the baking sheet generously.
Shape the dough into baguette shapes, adding more flour to your hands if it sticks. You can make at least 2-3 baguettes. For shaping tips, refer to a tutorial. Place the shaped dough on a baking sheet, sprinkle with flour, score the top with a sharp knife, cover with a towel, and let it rise in a warm place for 1-2 hours.
Preheat the oven to 450°F with two shelves. Fill a deep baking pan with 2 cups of hot boiled water and place it on the lower rack. This will create a crispy crust. Put the bread on the middle rack. After 10 minutes, remove the water from the oven. Continue baking the bread for another 30 minutes or until golden brown.
How to Shape The Baguette
Shaping a baguette properly is key to achieving the perfect texture and appearance. Additionally, here’s a quick guide to help you shape your baguette:
1. Prepare Your Work Surface
Flour Generously: Ensure your work surface is well-floured to prevent sticking.
Flour Your Hands: This will help handle the sticky dough.
2. Divide the Dough
Divide Evenly: Use a dough scraper or knife to divide the dough into equal portions.
3. Pre-Shape the Dough
Gently Flatten: Flatten each portion into a rough rectangle.
Fold and Press: Fold the top third of the dough down and press gently. Afterwards, fold the bottom third up over the first fold and press again.
4. Roll into a Cylinder
Start Rolling: From the top, roll the dough into a tight cylinder, pressing gently.
Seal the Seam: Pinch the seam closed to hold the shape.
5. Shape the Final Baguette
Lengthen the Dough: With both hands, roll the dough back and forth to lengthen it to about 12 inches (30 cm).
6. Final Rise
Rest and Rise: Place the shaped dough on a floured surface or parchment-lined baking sheet. Afterwards, cover and let rise for 1-2 hours
7. Scoring the Dough
Sharp Knife or Lame: Make three to five diagonal slashes along the top of the dough to control expansion during baking.
8. Baking
Preheat Oven: Preheat to 475°F (245°C).
Steam Bath: Place a pan of boiling water in the oven for steam.
Bake: Bake for 10 minutes with steam, then remove the water and bake until golden brown, about 10-15 more minutes.
With these steps, you’ll shape beautiful, delicious baguettes. Happy baking!