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French baguette recipe
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French baguette recipe

Crispy aromatic crust and airy soft crumb – who can resist a freshly baked baguette?! Whether with a spread for breakfast, as a sandwich between meals or with a soup for lunch – the French white bread stick tastes delicious at every meal. According to this recipe you can make a delicious baguette yourself.
Course Breakfast, Snack
Cuisine French
Prep Time 30 minutes
Cook Time 15 minutes
Resting time 1 day 2 hours
Servings 3 baguettes

Ingredients

  • 375 ml water (lukewarm)
  • approx. 500 g German flour type 550
  • 3 g fresh yeast
  • 10 g salt
  • flour for the work surface and for dusting

Instructions

  • Dissolve fresh yeast in lukewarm water.
  • Mix flour with salt.
  • Add the liquid yeast mixture to the dry flour mixture and mix with a wooden spoon to form a homogeneous very sticky and mushy dough. If the dough is firm, add some more lukewarm water. If it is too liquid, add some more flour. Cover the dough in the mixing bowl with a towel and let it rise at room temperature for 20 minutes.
  • Transfer the dough to a floured work surface and spread it into a square with your hands (rolling them a little in flour). Fold each side of the square in turn to the center, return the resulting packet to the mixing bowl with the folded sides down, cover with a towel, and let rise at room temperature for another 20 minutes. Repeat folding and letting rise two more times every 20 minutes.
  • Let the dough rise in the refrigerator for 21 hours after the last folding.
  • Then divide it into three equal pieces, spread each piece into a square and fold it into a packet. Place the three packets on a floured work surface with enough space between them, cover them with a towel or plastic wrap, and let them rise at room temperature for 1 hour.
  • Now shape each dough packet into a baguette. To do this, spread the packet out again into a square and roll it up into a roll. Pull the ends of each roll to a point.
  • Place the three baguettes on either a baguette baking sheet, a wire rack lined with parchment paper, or an ordinary baking sheet, dust them with flour, cover them with a towel or plastic wrap, and let them rise at room temperature for 1 hour.
  • Cut the baguettes several times diagonally and bake them in a preheated oven at 230 °C convection / hot air for about 20 minutes until they get a golden brown color.

Notes

  • Use German wheat flour type 550 or French baguette flour T65.
  • The amount of flour indicated may vary. Use only enough flour until the dough has the right consistency. It should be very sticky and mushy.
  • Do not knead the dough, but fold it.
  • Note the detailed tips and tricks for making the French baguette at the top of the post.