I had never attempted a baguette before, and I think, for a first try, they came out okay! I have made several different types of bread, but never a crusty bread like a baguette. I have listed the different breads I have made below if you want to check them out!
At one point, I was distracted, and unfortunately it was when I was adding the cool water to the flour mixture, a step that requires more attention. I knew from reading the directions that all of the water might not be necessary, but because I was trying to multi-task, I ended up pouring too much water in. In an effort to fix the problem I had created with my carelessness, I added more flour in. I did not add any more salt or yeast in, even though proportionally that would have made sense. I let the dough rise and after 30 minutes, I realized that the dough was still too watery. So, I folded some more flour in as I brought it onto a more heavily floured surface to fold into thirds. I crossed my fingers and hoped that the extra flour would do the trick! At the end of the second rising period, the dough was not as firm as I would have liked it, but I was able to form four loaves and I stuck them in the oven optimistically! Despite the fact that I over compensated with the flour on the top of the loaves, I think that this was a pretty good first try and I will be attempting French Baguettes again soon!
Ingredients
1.75 (~1/4 cup) ounces warm water
1 1/2 teaspoons active dry yeast
16 (2 cups) ounces bread flour
2 teaspoons kosher salt
10 ounces (~1 1/4 cups) cool water (you may not need all of the water)
additional flour, for dusting
Instructions
Measure the warm water in a small bowl and sprinkle the yeast on top. Set aside and allow the yeast to dissolve and become foamy.
Measure the bread flour into a large bowl and stir in the salt.
Make a well in the center of the flour mixture, and stir in the dissolved yeast.
Add the cool water, a little at a time, while stirring, just until a stiff, shaggy dough (watch the video below to see what this should look like) has formed (you may not need to use all of the water).
Cover the bowl with plastic wrap and allow it to rest for 30 minutes.
Transfer the dough to a lightly floured work surface, and gently press it into a rectangle and fold into thirds. Turn 90 degrees and repeat.
Place the dough in a large oiled bowl, and cover with plastic wrap. Allow it to rise in a warm place until doubled in bulk (about 1 to 2 hours).
Divide the dough into 4 equal portions, and shape each one into a long loaf (about 15-inches long and 1 1/2-inches in diameter), with pointed ends.
Place the loaves on a floured towel, cover with oiled plastic wrap, and allow to rise until doubled in bulk (about 30 to 45 minutes).
Preheat the oven to 450 degrees F, and place a pan of water on the bottom rack.
Uncover the baguettes and transfer to lightly greased baking sheets.
Sprinkle with flour, and make 4 elongated slashes down each one with a lame, razor, or sharp knife.
Bake the breads until crusty and brown (in my oven this takes around 35 to 40 minutes). The baguettes should give a hollow sound when tapped.
Recipe From: baking a moment
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