Baguetts! Who doesn’t love a goooood baguette? The problem is, we typically have to go out to a bakery to get really good baguettes… until now…
I’ve been dying to try these out for a while, 1) because I love homemade anything, and 2) because they look really difficult to accomplish! That seems like a strange reason to want to try out a recipe, but not for me. There’s nothing more satisfying than nailing a recipe you thought was unattainable!
I first made this recipe on New Years Eve, testing it out on my family (sorry fam!), and then immediatly realized how great these baguettes are when everyone wow-ed over them at dinner. Awesome.
This is now my second attempt at baguettes and after a bit of reading on tips and techniques I definitely think I have a good process on making baguettes at home. Do not be scared of these! You can make them, trust me. I used to shy away from bread-like products because I thought they would be too difficult (I’m a pastry chef and not a baker, remember?). Yeast was not my friend. But after doing some reading and trying out a few products I became a bit more comfortable and now I love a good homemade bread! In order to make any kind of bread you need a good recipe, time, patience, and definitely a little bit of love.
- For the poolish:
- 250 g flour
- 150 g water
- 1 g yeast
- For the dough:
- 500 g bread flour
- 1 tablespoon sugar
- 500 g poolish
- 275 g water
- 10 g yeast
- 15 g salt
- The day before, mix together the poolish in a container with a lightly fitted lid. Let sit for 24 hours at room temperature.
- In the mixing machine with the dough hook attachment, mix together the bread flour, sugar, poolish, and water. Let sit for 20-30 minutes.
- Add the yeast and salt. Knead until all ingredients are combined. About 5 minutes. The dough will be very sticky.
- Cover and let sit for 40 minutes.
- Fold and stretch the dough together by lifting up one side and folding it into the middle (like a letter), repeating with all sides of the dough.
- Let sit 40 minutes.
- Turn the dough out onto a lightly floured workspace. Divide the dough into 3 equal parts (about 400g each).
- To form the baguettes, take one section of the divided dough and press it into a regtangle. Fold ⅓ of the long side of the rectangle towards the middle and press lightly. Repeat with the other side of the baguette and roll to form an even baguette with slightly tapered ends.
- Transfer to the baking sheet and repeat with the other 2 sections.
- To support the baguettes (so they rise upward and not outward) I rolled together 4 dish towels and placed them in between the baguetts and on the outsides.
- Cover and let rise for about 2 hours.
- Meanwhile, preheat the oven to 240 Celsius or 465 Fahrenheit.
- Right before the baguettes go in the oven, they need to be scored with a razer blade or very sharp knife. Cut in long diagonal lines down the baguette, overlapping each cut.
- Bake for about 25-27 minutes.
- *To create a nice hard crust, preheat the oven with a baking tray on the bottom of the oven and right before placing the baguettes in the oven, pour hot water into the baking tray to create steam.