This recipe originally appeared in The Elliott Homestead Cooking Community. You can join the community right here and learn to love cooking real, delicious food! Enjoy the baguettes.
Baguettes
- 400 grams all purpose flour
- 100 grams all purpose einkorn flour (or additional regular all purpose flour)
- 10 grams honey
- 10 grams salt
- 3 grams yeast
- 360 grams water
Combine all of the baguette ingredients in a bowl. Mix with a fork to combine. Let rest for 15 minutes.
Dump the dough onto a barely floured work surface. Use a dough scraper to stretch and fold the dough over itself a few times. Cover the dough with a bowl and let it rest for 30 minutes. Repeat the stretch and rest twice more.
Transfer the dough into a bowl, cover with plastic wrap or a lid, and let the dough ferment in the refrigerator for 12-16 hours.
Carefully scrape the dough onto a floured work surface. Divide the dough into three equal pieces. Stretch each piece into a rectangle, cover them with a floured tea towel, and let the dough rest for an hour.
Preheat the oven to 500 degrees while the dough rests. If you have a baking stone, preheat that in the oven as well. Fill an oven-safe baking dish with water and place it on the bottom rack of the oven (this will create steam for our baguette crust).
Stretch each piece of dough into a long rectangle and then carefully fold it into a cylinder, using your fingers to pinch the seam. Place the shaped baguette into a baguette pan or onto a flour lined linen couche seam side down. Repeat with the remaining two pieces of dough. Cover the dough with plastic wrap and let the baguettes rise for an additional 30 minutes.
Score the baguettes with a sharp knife and transfer them into the baking stone. If using a baguette pan, the whole pan can simply be placed in the oven. Bake for 15 minutes.
Carefully remove the water filled dish, rotate the baguettes, and reduce the temperature to 450. Bake for an additional 13-15 minutes or until the baguettes are golden brown.
Let the baguettes cool completely before slicing.
These are not baguettes.
How so?
These are not from the Baguette region in France. These are sparkling bread.
Would you enlighten me and share the differences? Thank you.
J’adore!! ROFL
Strange … Sounds like a baguette to me…
“BAGUETTE – A long, narrow loaf with a very crusty, amber-colored outside and a delicate, tender inside. In France and elsewhere, it is used as a multipurpose bread, including for sandwiches; slices are used as the base for canapés. The name means “a small rod” in French. The baguette is three or four inches in diameter and can be up to a yard long, although it is most likely about two feet in length. It is not the most slender of the French loaves; see ficelle. Sandwich-sized baguettes are called demi-baguettes. While it is closely identified with France, the prototype was developed in Vienna in the mid-19th century, when the first steam ovens made possible the crisp crust and the porous (with holes) white crumb. See a comparison photo of baguettes, bâtards, ficelles and bâtons.”
Jane, when able, please expand.
That’s your comment? You need joy.
Would love to try these! Do you think you could use all einkorn?
They look so good. I’m wondering, can you use whole wheat flour instead of white?
Hi Shaye,
Where did you get your black top from?
Thanks 🙂
I like the baking pans that Shaye, uses here.
What is the brand of the pan used. ? I would like one but want to buy one that bakes well
I made these and they turned out amazingly! The crust was so crusty and the inside bliss. I don’t care what one calls them fir they are exactly what I have been trying to perfect for years!! Thank you Shaye.
I just took these out of the oven and they are amazing!!!! Only problem is I wish I had made more! Thank you for sharing the recipe!
Did you use instant yeast or active dry? Thanks!
These are fantastic! My family is so obsessed and they couldn’t be easier to make. My go to recipe
This recipe says 8 servings. Does that mean it makes 8 baguettes? The video says recipe tripled so this recipe actually makes 12 baguettes? And, if it not tripled, the recipe makes 4 baguettes? I’m so confused…. help please…. I don’t want to screw it up! LOL
Now I really want baguettes
YOU ARE A STAR SHAYE!!
Do u have to let the dough ferment or can u just do a normal double in size rise?
I just made these for the first time using a baking stone. My bread was very browned and overdone after the first 15 min of baking. The internal temp was over 200 degrees F.
The only change I made to the recipe was that I used 50% white whole wheat flour and 50% all purpose Einkorn. What happened?
My whole family loves this recipe! Will definitely be keeping this recipe as a go to for delicious and crusty baguettes!
Hi Shaye, I can’t wait to try this Baguette recipe, I’ve only been using Einkorn (all purpose & freshly milled) but you mention 400 g flour- my question is what kind of flour do you use? M~