Nothing compares to a freshly cooked, toasty baguette right out of the oven. The baguette has a crispy top and a delicate, airy inside, making it ideal for Bruschetta, soup dips, or just snacking on butter. Whether you're an experienced baker or just starting out, this recipe makes baking real Parisian baguettes a breeze!
Using an emile henry Baguette Baker helped us guarantee flawless outcomes every time. This baker distributes heat evenly for gorgeously golden crusts, and it's easy to clean up after using the dishwasher.
Time spent preparing: one hour and ten minutes
25 minutes for cooking
Ingredients:
To make 3 baguettes:
- 375 g (13 oz or 2 3/4 cups) type 55 white flour
- 215 ml (7.5 fl oz or 1 cup) water
- 7 g (2 tsp) fine salt
- 5 g (1 1/2 tsp) dry baker’s yeast
Method:
- Heat the water to around 100°F, or 40°C. In a mixing dish, combine the flour, salt, and dry yeast..
- After adding the warm water, knead the dough for five minutes, or until it becomes smooth. Place a towel over the bowl and let it rise at room temperature, shielded from drafts, for forty minutes.
- After letting the air out of the dough by hand, split it into three halves.
- Roll each portion into a thin cylinder that is just longer than the molds in the tray to give it shape. After dusting the baking dish with flour, insert the dough cylinders into each mold.
- Place the cover on top and let the mixture rise at room temperature for 20 minutes. Set the oven to 475°F (250°C) or Gas Mark 9. Water may be brushed over the baguettes' surface, but be careful not to get it in the way of the dough or the mold as this might cause the dough to adhere to the mold as it cooks. Cut a deep line across the upper part.
- Bake for 25 minutes in the oven. Take off the cover and give the tops two minutes to brown.
Tip: Just before baking, gently dust the surface of each cylinder of dough to achieve a more traditional-looking baguette.
