I don't buy bread anymore! The new easy French baguettes recipe

Ingredients

• 1 cup Water (room temperature, 230 ml)
• 0.75 tsp Fresh Yeast (approximately 3 g; can substitute dry yeast)
• 1.75 cup Bread Flour (about 220 g, high protein for structure)
• 0.75 cup Whole Wheat Flour (about 100 g, adds flavor and color)
• 1 tsp Salt (about 6 g, fine sea salt preferred)
• 1 tbsp Unsalted Butter (optional, for serving; softened)

Instructions

1. Combine Wet Ingredients

   In a large mixing bowl, add 1 cup (230 ml) water and crumble in ¾ tsp fresh yeast (or ½ tsp dry yeast). Stir gently until the yeast dissolves.

   Time: PT5M

2. Add Dry Ingredients

   Add 1¾ cup bread flour, ¾ cup whole‑wheat flour, and 1 tsp salt to the bowl. Mix with a spatula or hand until no dry flour remains; no kneading is required.

   Time: PT5M

3. First Bulk Rest

   Cover the bowl with a kitchen towel and let the dough rest for 30 minutes.

   Time: PT30M

4. First Stretch‑Fold & Lift‑Slap

   With wet hands, stretch the dough outward on all four sides, fold the edges toward the center, then lift the dough and slap it back onto the bowl. This “lift and slap” builds gluten.

   Time: PT5M

5. Second Bulk Rest

   Cover again and let rest for another 30 minutes.

   Time: PT30M

6. Second Stretch‑Fold & Lift‑Slap

   Repeat the stretch‑fold and lift‑slap technique from step 4.

   Time: PT5M

7. Final Bulk Fermentation

   Cover the bowl and let the dough rise until doubled in size, about 2 hours.

   Time: PT2H

8. Pre‑Shape the Baguettes

   Lightly flour the work surface. Divide the dough into three equal pieces, gently flatten each, then roll tightly into a rough baguette shape. Pinch the seam to seal.

   Time: PT10M

9. Bench Rest

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

   Time: PT10M

10. Final Shaping

    Flatten each loaf again, roll tightly, seal the edge, then taper the ends and smooth any thick spots with fingertips to create an even baguette shape.

    Time: PT10M

11. Final Proof

    Place the shaped loaves on a baking tray, cover with a towel, and let rise for 30 minutes until slightly puffed.

    Time: PT30M

12. Scoring and Steam Setup

    Lightly dust the loaves with flour, then score each with a single shallow cut using a sharp blade. Sprinkle a few drops of water around the loaves for steam, and cover the tray with a second baking tray of the same size.

    Time: PT5M

13. Bake – First Phase

    Bake in a pre‑heated oven at 430 °F (220 °C) for 20 minutes with the second tray on top.

    Time: PT20M

    Temperature: 430°F

14. Bake – Second Phase

    Remove the top tray and continue baking for another 10 minutes until the crust is deep golden and cracks audibly when tapped.

    Time: PT10M

    Temperature: 430°F

15. Cool and Serve

    Transfer the baguettes to a wire rack, let cool for 10 minutes, then slice and serve with a thin spread of butter.

    Time: PT10M

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

38 g

Fat

1 g

Fiber

4 g