Sunday Baguettes

Doable homemade baguettes for the week.

For some good sandwiches during the week, there is nothing better than fresh bread. Here is my home recipe for baguettes, which make wonderful vehicles for lunch sandwiches. If you start these after your second cup of coffee on Sunday, you should be done well before football starts.


Sunday Baguettes


Step 1: Mix the Dough


Mix the following together in a bowl and let set for 45 minutes;

  • 375g bread flour

  • 7g fine salt

  • 5g rapid rise yeast

  • 215g tap water (about 92F-100F )

It will be a relatively dry dough initially.



Step 2: Folds for Fermenting


There will be three folds necessary to be done for the dough. Between each fold, let the dough rest for 45 minutes.

  1. Wet your hands to prevent sticking.

  2. Fold the dough briefly (5-6 times rotating 90-degrees between them)

  3. Let set for 45 minutes

Step 3: Rising and Shaping

Flour your working service, lay out your dough, and divide into 3 equal pieces.

  1. Preheat your oven to 475F

  2. Shape the baguettes as follows:

  3. Lay each piece out.

  4. Make them roughly rectangular by pushing down with your finger tips on them

  5. Roll them up and over into a cylindrical shape.

  6. Cover with lightly oiled film and let rest for 15 minutes.

  7. I use an Emile Henry Ceramic Baguette Pan, make sure it is well floured

  8. Repeat the previous shaping routine

  9. Roll them up and with the base of your palm, close up the seal on each.

  10. Place in the ceramic pan

  11. Let rise for 20 minutes


Step 4: Baking

  1. Dust the top of each baguette with some flour.

  2. Score each baguette diagonally with 3-4 slashes.

  3. Bake for 25 minutes and then remove the lid and bake for 2-3 more minutes to get the right temperature.



About Me

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Rodney J. Dyer, PhD

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