How to Make This Easy Baguette Recipe 🥖

Ingredients

• 6 cups All-Purpose Flour (sifted)
• 2 teaspoons Salt (fine sea salt or kosher salt)
• 0.75 teaspoons Instant Yeast (active dry yeast can be used (increase to 1 tsp))
• 3 cups Water (room temperature (about 70°F/21°C))

Instructions

1. Combine Ingredients

   In a large mixing bowl, add the flour, salt, and instant yeast. Pour in the water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms.

   Time: PT5M

2. Ferment Dough Overnight

   Cover the bowl tightly with plastic wrap and let it sit at room temperature (around 70°F/21°C) for 12‑14 hours, or until the dough has doubled in size and is covered with bubbles.

   Time: PT12H

3. Preheat Oven

   About 30 minutes before you plan to bake, preheat your oven to 460°F (240°C). If you have a convection setting, use it for an even crust.

   Time: PT15M

   Temperature: 460°F

4. Shape Baguettes

   Unwrap the dough and dump it onto a well‑floured surface. Sprinkle a little extra flour on top, gently fold the dough over itself a few times, then divide it into 4 equal pieces. Roll each piece into a long, thin baguette shape, about 14‑16 inches long.

   Time: PT10M

5. Prepare Baking Rack

   Line the wire rack with parchment paper to prevent the dough from sticking. Place the shaped baguettes onto the parchment, leaving a little space between each.

   Time: PT5M

6. Bake Baguettes

   Slide the rack into the preheated oven and bake for 30 minutes, or until the loaves are deep golden brown and sound hollow when tapped on the bottom.

   Time: PT30M

   Temperature: 460°F

7. Cool and Serve

   Remove the baguettes from the oven and let them cool on the rack for at least 15 minutes before slicing.

   Time: PT15M

Nutrition Facts

Calories

650

Protein

20g

Carbohydrates

130g

Fat

2g

Fiber

6g