What is Baguette?
If you’ve dined at a French restaurant, chances are you’ve sampled this iconic bread. A baguette is a long, thin loaf of French bread known for its crisp crust and chewy center. Additionally, made with just four simple ingredients – water, flour, salt, and yeast – its purity is unmatched. Homemade Rice Bread Recipe.
How Do You Make Baguettes From Scratch?
This method is the simplest way to make a baguette and is also my personal favorite. Follow these easy steps to perfect the loaf every time:
Mix the dry ingredients together and add water. Afterwards, cover with plastic wrap and let it sit overnight (up to 20 hours) on the countertop in a well-oiled bowl.
Generously flour your hands and baking sheet.
Shape the dough into a baguette (about 12 inches long) and let it rise in a warm place for 1-2 hours.
Bake in the oven for ten minutes with a pan of boiling water on the bottom rack. Remove the water and bake until golden brown.
DON’T PANIC! The dough will be very sticky, and that’s perfectly normal. To make handling it easier, ensure your work surface is well-floured or periodically wet your hands during the shaping process. Using a dough scraper can also help manage the dough more easily.
Tips for the Best Baguette
Use the right flour. Additionally, for the best texture, opt for flour with a higher protein content. Some of my favorites include King Arthur and Bob’s Red Mill. Generally, any Canadian brand typically fits the bill.
Score the top with a very sharp knife. Indeed, scoring, or slicing, the top of your baguettes isn’t just for decoration. When you shape your bread, you create a very taut surface. If you don’t score the top, the heat in the oven causes a burst of gas called an “oven spring” that can rupture the top of the bread and destroy its shape.
Freeze and reheat your baguette. I like to bake multiple loaves at once and freeze a few for later. Reheat them in the oven, and they will be just as good as freshly baked bread!
Make sure your yeast is fresh. Indeed, over time, active yeast deactivates and loses its ability to make your bread rise and fluff. Always check the label to ensure it’s not expired!
Don’t skip the steam bath. Indeed, the steam bath is crucial for making the outside of your bread crusty. It’s well worth the extra step!
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