Looking for an easy baguette recipe? Look no further!
Crunchy, flaky, and just so delicious, you might find that you need to make two at a time, just because you’ll havedevoured onebefore it’s even had a chance to cool down.
Break out the vegan butter, because nothing tastes as good as melting butter on a hot slice of this easy baguette recipe.
Ingredients
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1 1/4 cups warm water (not hot or boiling)
- 3 cups bread flour
- 1 teaspoon salt
That’s right, that’s it!
Method
Step 1
- Pour yeast into warm water in a large bowl; let stand for 5 minutes.
- Lightly mix in the flour into dry measuring cups; level with a knife.
- Add 2 3/4 cups flour to yeast mixture; stir until a soft dough forms. Cover and let stand for 15 minutes.
- Turn dough out onto a lightly floured surface; sprinkle evenly with salt.
- Knead until the salt is incorporated and the dough is smooth and elastic (average 6 mins); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel really sticky).
Did I mention that this is a super easy baguette recipe? Three steps, that’s it. Now onto step two.
Step 2
- Place dough in a large bowl coated with cooking spray, turning to coat top.
- Cover and let rise in a warm place (85°), for 40 minutes or until doubled in size. You can poke your fingers into the dough, if the indent stays, it is ready to go forward.
- Punch dough down; cover and let rest for 5 minutes. Then cut into two pieces.
- Working with 1 portion at a time, ensure that you cover the remaining dough to prevent it from dying out, roll each portion on a floured surface into a 12-inch rope, slightly tapered at the ends.
- Place ropes on a large baking sheet sprinkled with cornmeal.
- Lightly coat dough with cooking spray, and cover; let rise 20 minutes or until doubled in size.
- Preheat your oven to 450 degrees.
Step 3
- Uncover the dough. Cut 3 (1/4-inch-deep) diagonal slits across the top of each loaf.
- Bake at 450° for 20 minutes or until browned on the bottom and sounds hollow when tapped.
THAT IS IT! You have yourself aneasy baguette recipe, if not the easiest baguette around! 100% vegan, and 100% delicious!
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FAQs
One of the secrets of a great baguette is to start with a sponge (a mix of flour, water, and yeast), which gives the yeast time to mature and combine with the other ingredients, creating the mildly sour and nutty flavors and chewy texture.
What makes a great baguette? ›
It should be long and skinny (55 to 60cm would be traditional but is uncommon in these days of shorter baguettes) with a crisp crust, nice brown exterior color, and a moist, cream-colored crumb with an irregular structure. It's best eaten within a few hours once it's out of the oven.
What is the best flour for baguettes? ›
Overall, the ideal flour for baguettes should have a moderate protein content, a fine texture, and should be of high quality. While traditional French type 55 flour is the ideal choice, a combination of all-purpose and bread flour can also work well in its place.
What is the baguette rule in France? ›
The French bread law
The law states that traditional baguettes have to be made on the premises they're sold and can only be made with four ingredients: wheat flour, water, salt and yeast. They can't be frozen at any stage or contain additives or preservatives, which also means they go stale within 24 hours.
What is the difference between a French Baguette and a classic baguette? ›
The ordinary or standard baguette is longer, softer, puffier, and cheaper. The traditional baguette has a more pronounced flavor, is crustier and requires more work to make.
How do you get the golden crust on a baguette? ›
Carefully pour the boiling water into the cast iron pan, and quickly shut the oven door. The billowing steam created by the boiling water will help the baguettes rise, and give them a lovely, shiny crust. Bake the baguettes — on the pan, or on a stone — for 24 to 28 minutes, or until they're a very deep golden brown.
What is the difference between artisan baguette and French baguette? ›
Standard baguettes, baguettes ordinaires, are made with baker's yeast, and artisan-style loaves are usually made with a pre-ferment (poolish) to increase flavor complexity and other characteristics. They may include whole-wheat flour or other grains such as rye.
Why do baguettes taste better in France? ›
French Baguettes are so good
First and foremost, the flour used in France is of very high quality. But the major difference between French and an American baguette is the fermentation process. Most French bakers use a poolish process, which consists of a mix of yeast and water that's allowed to ferment overnight.
What is a fun fact about baguettes? ›
French baguettes are protected by law.
France passed a law in 1993 that establishes standards for their culinary symbol. According to law, baguettes must be made on the premises where they are sold and contain only the four base ingredients. They should never be frozen or contain additives or preservatives.
Why do you put water on baguettes? ›
Spraying water when putting the the dough in the. oven helps keep the crust soft to allow maximum. oven spring.
Pastry flour is the middle ground between cake flour and all-purpose flour. Professional bakers love that it's finely milled with a protein content that hovers around eight to nine percent, striking the perfect balance between flakiness and tenderness while maintaining structure.
What flour do French bakers use? ›
Typically, French flour for breadmaking is Type 55 or T55. The higher the number, the more of the whole grain it contains. The type number refers to the amount mineral content.
What is a Louisiana baguette? ›
This thin-crusted variety of French Bread—more commonly known as the Baguette, Po' Boy Loaf or Sunday Cap Bread—is fundamental to the New Orleans gastronomy. Each version of the French bread is slightly different. The baguette is the traditional 18-inch loaf that is served in many New Orleans restaurants.
What is the end of a baguette called? ›
It's called 'le croûton' or 'le quignon'.
Why are people boycotting Paris Baguette? ›
Paris Baguette is under fire after a 23-year-old employee died during a graveyard shift at a food company factory on Oct. 14. While operating a machine that mixes sauce, the employee was pulled into the machine.
Why are baguettes so much better in France? ›
In France, bakers pay careful attention to where their flour is made and which grains are used in the milling process. The result is usually softer, heartier, and tastier bread than can be found in other parts of the world. French flour tends to be made with a lower ash content than the flour from other countries.
What are the special features of a baguette? ›
The baguette is recognisable by its long, narrow shape, a golden, crispy, shiny crust and its distinctive scoring, the baker's signature. The crumb can vary according to the production method used.
What should I look for in a baguette? ›
In a nutshell? That has to be a baguette with a dark golden crackly crust and a great open ear. As you cut the baguette open you are hit with smells signifying a well-fermented dough, as you lift the top off you are presented with an amazingly soft, open crumbed texture, begging for butter.
How do we get the crispy crust on a baguette? ›
Secret three: Preheat the oven for baking with a pan of boiling water. Then once ready to bake, spray the oven with water for extra steam. THIS is what will give you the crunchy crust. An absolute necessity for a classic French Baguette!
