Viral 2h Baguette Recipe 🥖

Ingredients

• 500 g Bread Flour (high‑protein flour for good gluten development)
• 350 ml Warm Water (around 43°C (110°F) to activate yeast)
• 1 tsp Active Dry Yeast (or instant yeast)
• 1 tsp Granulated Sugar (helps speed fermentation)
• 1 tsp Salt (fine sea salt)

Instructions

1. Activate Yeast

   Pour warm water into the mixing bowl, add the sugar and yeast, stir gently, and let sit for 15 minutes until slightly foamy.

   Time: PT15M

   Temperature: 43°C

2. Mix Dough

   Add the salt and half of the flour to the yeast mixture, stir until incorporated, then add the remaining flour. Mix until a shaggy, sticky dough forms; avoid over‑mixing.

   Time: PT5M

3. First Rise

   Cover the bowl tightly with plastic wrap or a damp towel and let the dough rest at room temperature for 90 minutes. It should double in size and become full of bubbles.

   Time: PT90M

   Temperature: 21°C

4. Shape Baguettes

   Generously flour a clean work surface. Gently turn the dough onto the surface, sprinkle more flour on top, and cut the dough in half with a bench scraper. Shape each piece into a baguette by folding the ends toward the center and gently stretching. Place the baguettes on a parchment‑lined baking tray, leaving space between them.

   Time: PT10M

5. Bake

   Preheat the oven to 240°C (460°F). Bake the baguettes for about 25 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.

   Time: PT25M

   Temperature: 240°C

6. Cool

   Remove the baguettes from the oven and transfer to a cooling rack. Let them cool completely (about 15 minutes) before slicing with a serrated bread knife.

   Time: PT15M

Nutrition Facts

Calories

800

Protein

24 g

Carbohydrates

150 g

Fat

2 g

Fiber

6 g