I don't buy bread anymore! The new perfect recipe for classic baguettes

Ingredients

• 1 cup Water (lukewarm, about 30°C)
• 0.75 tsp Fresh Yeast (or 0.5 tsp dry yeast as alternative)
• 2.5 cups Bread Flour (320 g, high‑protein flour for better gluten development)
• 1 tsp Salt (6 g, fine sea salt)
• 2 tbsp Butter (softened, for serving (optional))

Instructions

1. Combine Ingredients

   In a mixing bowl, add lukewarm water, fresh yeast (or dry yeast), bread flour, and salt. Stir until no dry flour remains; the dough will be shaggy and sticky.

   Time: PT5M

2. First Bulk Rest

   Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rest for 30 minutes.

   Time: PT30M

3. First Lift‑and‑Slap

   With wet hands, gently stretch the four sides of the dough outward, then fold them toward the center. Lift the dough up and slap it back onto the bowl. This develops gluten without kneading.

   Time: PT5M

4. Rest After First Fold

   Cover again and let rest for another 30 minutes.

   Time: PT30M

5. Second Lift‑and‑Slap

   Repeat the stretch‑fold‑lift‑slap sequence.

   Time: PT5M

6. Second Rest

   Cover and rest for a further 30 minutes.

   Time: PT30M

7. Final Bulk Rise

   Let the dough rise until it doubles in size, about 2 hours. It should look puffy with visible bubbles.

   Time: PT2H

8. Pre‑Shape the Baguettes

   Sprinkle flour on a clean work surface. Gently flatten the dough, divide into three equal pieces, and lightly roll each piece into a rough rectangle. Seal the seam by pinching it together.

   Time: PT10M

9. Rest Uncovered

   Let the pre‑shaped pieces rest uncovered for 10 minutes.

   Time: PT10M

10. Final Shaping

    Flatten each piece again, roll it into a baguette shape, seal the edge, and taper the ends to points. Place each baguette on parchment‑lined baking tray, keeping space between them.

    Time: PT10M

11. Final Proof

    Cover the tray with a kitchen towel and let the baguettes rise for 30 minutes, until slightly puffed.

    Time: PT30M

12. Score and Add Steam

    Lightly sprinkle flour over the baguettes, then score each loaf with a sharp blade (single diagonal slash). Sprinkle a little water around the breads on the tray.

    Time: PT5M

13. Bake – First Phase (Steam)

    Place a second empty baking tray on the rack above the baguettes to trap steam. Bake at 430°F (220°C) for 20 minutes.

    Time: PT20M

    Temperature: 430°F

14. Bake – Final Phase

    Remove the top tray and continue baking for another 10 minutes until the crust is deep golden and the loaf sounds hollow when tapped.

    Time: PT10M

    Temperature: 430°F

15. Cool and Serve

    Transfer the baguettes to a wire rack, let cool for 5 minutes, then slice and spread with butter if desired.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

45 g

Fat

1 g

Fiber

2 g