Classic French baguette

    1 day 7 hours 28 min

    This baguette requires a starter that you can divide and use for any future baguette baking. Note that the dough has to sit overnight in the refrigerator twice so allow enough time in your planning.


    10 people made this

    Ingredients
    Makes: 2 baguettes

    • For the starter
    • 110g plain flour
    • 110g strong white bread flour
    • 3/4 teaspoon salt
    • 3/4 teaspoon dried active yeast
    • 150ml water
    • oil
    • For the dough
    • 300g plain flour
    • 300g strong white bread flour
    • 1/2 teaspoon demerara sugar
    • 3/4 teaspoon dried active yeast
    • 300ml cold water
    • 2 teaspoons salt

    Method
    Prep:1hr  ›  Cook:28min  ›  Extra time:1day6hr  ›  Ready in:1day7hr28min 

      Evening of day 1: Make the starter

    1. Mix both flours, salt, yeast and water in a bowl and stir till smooth. Transfer to a floured working surface and knead till elastic, about 10 minutes. Shape into a ball and ligthty spray or brush with oil. Cover and leave to rise for 90 minutes. Knead once for 30 seconds then place in a container with a lid and refrigerate overnight.
    2. The next day take the starter out of the fridge and let come to room temperature.
    3. Day 2: Make the dough

    4. In a bowl add the ingredients for the dough with the exception of the salt and knead till smooth on a floured working surface, about 10 minutes. Shape into a ball and leave to rest for 20 minutes.
    5. Combine starter and dough, add salt and knead together till well combined. Spray with oil and leave to rise for 30 minutes.
    6. Knead briefly just to remove any air bubbles. If you like, at this point you can remove some of the dough for the next time you make baguette. Cover and leave to rise for 90 minutes.
    7. Shape into two baguettes, place in a baguette mould and leave to rise for 15 minutes. Cover well and place in the refrigerator overnight.
    8. Day 3: Proofing and baking

    9. Take baguettes out of the fridge and let come to room temperature but leave the cover on for the first 15 minutes, then remove it.
    10. Preheat oven to 250 C / Gas 9-10.
    11. Pour 250ml water in a baking dish and place it on the lowest shelf of your oven. Slash the baguettes with a large sharp knife and spray them with water just before placing them in the hot oven. After 2 minutes, spray again with water, and repeat after 1 minute.
    12. Reduce often temperature to 210 C / Gas 6-7. Bake for 23 minutes, and rotate the baguettes once or twice during baking to ensure even browning. Turn off the oven and leave in the oven with the door closed for a further 5 to 10 minutes.
    13. Transfer baguettes to a wire rack and let cool for 1 to 2 hours.

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