Homemade Baguette
Ingredients
Poolish
-
½
cup
water
-
3
tablespoons
water
-
1
pinch
instant yeast
-
1 ¼
cups
all-purpose flour
Dough
-
½
cup
water
-
3
tablespoons
water
-
1
teaspoon
salt
-
½ + ⅛
teaspoon
instant yeast
-
2 ½
cups
all-purpose flour
Instructions
- Prepare the Poolish the night before by dissolving yeast in water and mixing in flour.
- Cover and let it ferment at room temperature for 12-16 hours until bubbly.
- Transfer the Poolish to a stand mixer, add water, salt, yeast, and flour, then knead for 2-3 minutes.
- Cover and let the dough rise for 2 hours, performing a stretch-and-fold after 1 hour.
- Divide the dough into three pieces, let them rest for 20 minutes.
- Shape each piece into a 12-inch baguette and let them rise for 60 to 90 minutes.
- Score the baguettes and bake at 450°F (232°C) with a tray of water below for steam.
- Bake for about 25 minutes, then remove from the oven and let cool before serving.
Nutrition Facts (estimated)
Servings
6
Calories
284
Total fat
0g
Total carbohydrates
59g
Total protein
8g
Sodium
391mg
Cholesterol
0mg
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