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French Baguettes

URL: https://www.twopeasandtheirpod.com/recipe-for-french-baguettes/

Ingredients

Pre-ferment (pâte fermentée)

  • 2 ¼ cups unbleached bread flour
  • ¾ teaspoon salt
  • ½ teaspoon instant yeast
  • ¾ cup + 2 tablespoons water, at room temperature

Final dough

  • All of the pâte fermentée
  • 2 ¼ cups unbleached bread flour
  • ¾ teaspoon salt
  • ½ teaspoon instant yeast
  • ¾ cup + 2 tablespoons water, at room temperature

Instructions

  1. Mix the pre-ferment ingredients in a bowl until a dough forms, knead until smooth, and let rise for about 1 hour.
  2. Knead the dough lightly, then refrigerate overnight.
  3. Take the pre-ferment out of the refrigerator and let it warm for about 1 hour.
  4. Cut the pre-ferment into pieces and mix with the final dough ingredients, kneading for about 10 minutes.
  5. Ferment the dough in a lightly oiled container for about 2 hours until it doubles in size.
  6. Divide the dough into 2 or 3 equal pieces and shape into baguettes.
  7. Proof the shaped baguettes seam side up for 45 to 75 minutes.
  8. Preheat the oven to 500°F with a steam pan inside.
  9. Transfer the baguettes to parchment paper, score them, and bake with steam for 10 minutes.
  10. Rotate the loaves and bake for another 10 to 20 minutes until golden brown.
  11. Cool the baguettes on a rack for about 1 hour before slicing.

Nutrition Facts (estimated)

Servings
2 large or 3 small baguettes
Calories
200
Total fat
1g
Total carbohydrates
40g
Total protein
7g
Sodium
300mg
Cholesterol
0mg

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