Baguette
~12-24 hours (including resting and baking time)
Requirements
- 200g Flour
- 2g Instant Yeast
- 140g Water
- 4g Sea Salt
Instructions
- Step 1: Combine water and flour. Pour the water into a mixing bowl and add the flour. Rub the yeast into the flour until evenly distributed.
- Step 2: Mix the dough. Place the mixture into a stand mixer and mix on slow speed for 4 minutes. Add the salt during the last 2-3 minutes of this slow mix. Then increase to high speed and mix for an additional 4 minutes.
- Step 3: Develop the dough. Use a scraper to spin the dough and "walk" it around on your work surface to create a bit of tension and form it into a ball-like shape. Dust lightly with flour.
- Step 4: Rest and ferment. Transfer the dough to a clean, lightly floured bowl. Cover with a damp cloth or plastic wrap and let it rest:
- For short fermentation: Rest at room temperature for 1-2 hours.
- For long fermentation: Place in the fridge overnight or up to 24 hours for enhanced flavor.
- Step 5: Shape the dough. Use a scraper to gently release the dough from the bowl without deflating it. Turn the bowl upside down onto a lightly floured work surface. Shape the dough into a rectangle, then divide it into two equal portions for mini baguettes (or leave whole for one regular baguette). Gently roll each portion into a baguette shape.
- Step 6: Proof the dough. Place the shaped baguettes on a piece of baking paper or a lightly floured baguette tray. Cover with a damp cloth and proof for 20 minutes at room temperature.
- Step 7: Prepare your oven for baking. Preheat your oven to 230°C (450°F). Place a baking stone or an inverted baking tray on the middle rack. Add a metal tray or cast iron skillet to the bottom of the oven for creating steam.
- Step 8: Bake with steam. Just before baking, score the baguettes with a sharp knife or razor blade to create shallow cuts along the surface. Transfer the baguettes (still on the baking paper) onto the preheated baking stone or tray. Pour a cup of boiling water into the tray at the bottom of the oven to create steam, then quickly close the oven door.
- Step 9: Bake until golden. Bake for 20-25 minutes, or until the baguettes are golden brown with a crisp crust. Avoid opening the oven door during the first 10 minutes to maintain steam.
- Step 10: Cool before serving. Remove the baguettes from the oven and let them cool on a wire rack for at least 15 minutes to allow the crust to set and the interior to fully develop.
Baking Tip: The steam is essential for creating a crisp, glossy crust. If you don’t have a tray for steam, you can spray the baguettes lightly with water before placing them in the oven and mist the oven walls with water immediately after closing the door.