Baguette Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour (plus extra for dusting)</li><li class="ingredients-single-item">10g fine sea salt</li><li class="ingredients-single-item">7g instant dried yeast</li><li class="ingredients-single-item">350ml lukewarm water</li><li class="ingredients-single-item">2 tbsp semolina flour (for dusting baking sheet)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking stone or heavy baking sheet</li><li class="equipment-single-item">Spray bottle filled with water</li><li class="equipment-single-item">Linen cloth (couche) or clean kitchen towel</li><li class="equipment-single-item">Baguette proofing tray (optional)</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Lame or very sharp knife for scoring</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, combine the bread flour and salt, mixing well to distribute the salt evenly. In a separate small bowl, dissolve the yeast in the lukewarm water and let it sit for 5 minutes until it becomes slightly foamy. This activation ensures your yeast is alive and will provide proper fermentation.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Make a well in the center of your flour mixture and pour in the yeast solution. Mix with a wooden spoon until a shaggy dough forms, then use your hands to bring it together. The dough will feel quite sticky at first - this is perfectly normal and essential for a good baguette texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a clean work surface (avoid using additional flour at this stage) and knead for 8-10 minutes until smooth and elastic. The dough should pass the "windowpane test" - when a small piece is stretched between your fingers, it should become thin enough to see light through without tearing. This indicates proper gluten development that will give your baguettes their characteristic chew.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm, draft-free location for 1.5-2 hours, or until doubled in size. The slow rise develops flavor, so resist the temptation to rush this process.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently tip the risen dough onto a lightly floured surface and use your fingertips to carefully press it into a rectangle, being careful not to force out all the gas bubbles that have formed. Divide the dough into three equal pieces (about 285g each) using a dough scraper or knife.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>To shape each baguette, flatten one piece of dough into a rough rectangle. Fold the top third down to the center and press along the seam with your fingertips. Fold the bottom third up over the center and seal the seam. Fold the dough in half lengthwise, creating a tight seam. Roll the dough gently with your hands, starting from the center and working outward, to create a baguette about 40cm long. Taper the ends slightly for that classic baguette shape.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the shaped baguettes seam-side up on a linen cloth or kitchen towel that has been generously dusted with flour. Create folds in the cloth between each baguette to help them hold their shape. Cover with another kitchen towel and allow to prove for 30-45 minutes until puffed up but not quite doubled.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the baguettes are proving, preheat your oven to 240°C (465°F) with a baking stone or heavy baking sheet inside. Place an empty metal tray at the bottom of the oven - this will be used to create steam.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Dust a baking sheet or baguette tray with semolina flour. Carefully flip the proven baguettes onto the prepared tray, seam-side down. Using a lame or very sharp knife, make 3-5 diagonal slashes about 1cm deep along the top of each baguette. The cuts should be at a 45-degree angle and overlap slightly. These aren't just decorative - they allow the bread to expand properly during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Working quickly, slide the baguettes onto the preheated baking stone, pour about 240ml of hot water into the tray at the bottom of the oven, and immediately close the door. Alternatively, spray the oven walls with water from a spray bottle before closing the door. This creates steam which helps develop the baguettes' signature crispy crust.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 20-25 minutes until the baguettes are a deep golden brown with a shiny crust. They should sound hollow when tapped on the bottom. If they're browning too quickly, lower the temperature slightly to 220°C (425°F).</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Transfer the baked baguettes to a wire rack to cool. The crust will continue to develop as they cool, creating that distinctive crackle. Wait at least 20 minutes before slicing to allow the interior structure to set properly, though the aroma may make this the most difficult step! Your homemade baguettes are best enjoyed the same day but can be frozen for up to a month if wrapped well.</li></ol>