French Baguette


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Recipe Makes: 3 baguettes

Prep Time: 15 minutes

Rise Time: 16 hrs 25 minutes

Cook Time: 20-28 minutes

Total Time: about 17 hrs 8 minutes

INGREDIENTS FOR STARTER:

½ cup water; warm 100-115 F

1 cup flour

1/8 (pinch) active dry yeast

INGREDIENTS FOR BREAD:

all of the starter

2 tsp active dry yeast

1 cup + 2 tbsp water; warm 100-115 F

3 ½ cup flour

1 ½ tsp salt

oil for greasing the bowl (I used corn oil)

DIRECTIONS:

  1. FOR THE STARER: Mix the water, flour and yeast in a medium size bowl (I recommend a medium to large because the mixture will rise and might start to spill out of the bowl if it is too small). Loosely cover with clear wrap and let sit for 14 hrs or overnight in a warm area. The mixture should be doubled in size and look bubbly.
  2. FOR THE BAGUETTE: In the bowl of a stand mixer combine all of the starter, yeast, water, flour and salt. Knead until everything is well combined. The dough should still stick to the bottom a little.
  3. Place the dough in a lightly greased bowl, cover with clear wrap, and let rise for 40 minutes. Knead the dough and once again cover with clear wrap and let rise for another 40 minutes.
  4. Knead the dough and split into 3 equal pieces and roll them into balls. Let them rise uncovered on a lightly oiled surface for 45 minutes.
  5. TO ASSEMBLE: Take a dough ball and flatten the dough and then fold it nearly in half (but not half). Keep repeating until the bread loaf is around 15-16” long.
  6. Place the side with the seam down on parchment paper and let rise until puffy but not doubled in size (should take about 20 minutes).
  7. As the dough is rising preheat the oven to 400 F and place a cast iron skillet on the bottom rack.
  8. Give the baguettes 3-5 slashes using a bread lame. Place the baguettes into the oven and pour 1 ½ cup of hot water into the cast iron skillet.
  9. Bake the baguettes for around 20-28 minutes or until a deep golden brown. Take out of the oven and let cool on a cooling rack. Enjoy with homemade butter!
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STEP BY STEP INSTRUCTIONS:

Gather all ingredients.

FOR THE STARER: Mix the water, flour and yeast in a medium size bowl (I recommend a medium to large because the mixture will rise and might start to spill out of the bowl if it is too small). Loosely cover with clear wrap and let sit for 14 hrs or overnight in a warm area. The mixture should be doubled in size and look bubbly.

FOR THE BAGUETTE: In the bowl of a stand mixer combine all of the starter, yeast, water, flour and salt. Knead until everything is well combined. The dough should still stick to the bottom a little. Place the dough in a lightly greased bowl, cover with clear wrap, and let rise for 40 minutes. Knead the dough and once again cover with clear wrap and let rise for another 40 minutes.

Knead the dough and split into 3 equal pieces and roll them into balls. Let them rise uncovered on a lightly oiled surface for 45 minutes.

TO ASSEMBLE: Take a dough ball and flatten the dough and then fold it nearly in half (but not half). Keep repeating until the bread loaf is around 15-16” long.

Place the side with the seam down on parchment paper and let rise until puffy but not doubled in size (should take about 20 minutes). As the dough is rising preheat the oven to 400 F and place a cast iron skillet on the bottom rack.

Give the baguettes 3-5 slashes using a bread lame. Place the baguettes into the oven and pour 1 ½ cup of hot water into the cast iron skillet. Bake the baguettes for around 20-28 minutes or until a deep golden brown. Take out of the oven and let cool on a cooling rack. Enjoy with homemade butter!

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AUTHOR: ANA

DID YOU MAKE THIS RECIPE? I would love you see a picture of your creation!

Tag @amintymonday and use the hashtag #AMintyMonday on

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