If you are looking for an easy way to make delicious baguettes, this recipe is for you!
Recipe: Easy Baguette
*Ingredients:*
*Makes 2 baguettes*
426g (15 oz/3 cups) of bread flour
345 ml (11.7 fl oz/1 1⁄3 cups + 2 tablespoons) of warm water
8g (1 ½ tablespoons) of instant dry yeast
1 teaspoon of granulated sugar
1 ½ teaspoon of salt
3 tablespoons of extra virgin olive oil
*Instructions:*
1. Preheat the oven to 70 °C / 50 °C fan / 160F.
2. Add the sugar to the water and stir until the sugar dissolves.
3. To a large bowl, add the flour, salt, and yeast. Mix until combined. Add the water and sugar mixture, mix with a spatula until combined, and continue to knead with your hand until the dough comes together leaving no dry flour behind. The dough will be sticky.
4. Pour 3 tablespoons of extra virgin olive oil on the dough and oil the bowl and the dough. Cover the bowl with plastic wrap or a plastic cap and put a kitchen towel on top.
5. Turn off the oven. Allow the dough rise in the warm oven for 1 hour.
6. After the dough has risen, line a baking tray with parchment paper, fold the paper in half to divide the tray evenly and sprinkle flour over the parchment paper.
7. Generously flour the work surface. Scrape the dough out of the bowl and dust the top with flour.
8. Cut the dough in half or as close to half as possible, roughly 385g (13.6 oz) each.
9. Take one half of the dough and gently stretch it until it becomes a roughly 36 ½ to 37 cm (14.4 to 14.6 inch) long baguette. Pinch the dough to seal the baguette. Gently place the dough on the baking tray, pinched side down. Repeat the same process for the other half of the dough.
10. Score the dough with a blade or knife making 4 slashes on each. Dust the top of the baguettes lightly with flour.
11. Use a rolling pin to make a wall to allow the baguettes to hold their shape (see video). Cover with a kitchen towel and let them proof for 30 minutes at room temperature.
12. 15 minutes before proofing is done, preheat the oven to 240 °C / 220 °C fan / 475F / Gas mark 9.
13. Once the bread is done proofing, pour roughly 1 litre to 1.5 litres (34 to 51 fl oz) of boiling water in a baking dish. Remove the rolling pin and put the baguettes back in place (back it to how it was before making the rolling pin wall).
14. Put the baking dish with boiling water at the bottom of the oven (this will create steam in the oven) and the baking tray containing the bread on top. Close the oven door immediately.
15. Bake the baguettes for 15 minutes. After 15 minutes, turn the tray around for even cooking. Bake for a further 8 to 9 minutes. Bake for 5 more minutes if you want crispier baguettes.
16. Allow the baguettes to cool down on a cooling rack for 5 to 10 minutes before cutting and enjoying.
*Notes/Tips:*
– Store the baguettes at room temperature in an airtight container or a zipper bag for up to 3 days.
– The baguettes can be frozen for 2 to 3 months.
*Song: Memories*
*Artist: Owl Nest*
*Music by: CreatorMix.com*
*Video: https://youtu.be/mBVBmnNM-Cc*