Ingredients
- --- Preferment ---
- 113 g cold water
- 1/16 tsp dry yeast
- 120 g all-purpose flour
- --- Dough ---
- 1 tsp dry yeast
- 227-283 g lukewarm water
- All of the preferment
- 418 g all-purpose flour
- 2 tsp salt
Instructions
Start with the preferment 19.5 hours before you plan to serve the baguettes (e.g., the evening before). Mix together all the preferment ingredients and let it sit.
Mix the dough ingredients in a stand mixer and knead for 5 minutes on fairly low speed. Turn out the dough into a lightly oiled bowl. Cover the bowl with plastic wrap and set it to rise in a warm place (e.g., the bathroom) for one hour.
After one hour, punch down the dough, then let it rise for two more hours. After two hours, remove the dough and divide it into three pieces. Shape these into oval pieces and let rest under plastic wrap for 15 minutes.
After 15 minutes, work with the pieces one at a time. Fold the piece over itself lengthwise about 3-4 times. Seal the fold that forms each time with your fingers. Place the dough seam-side down on oiled parchment paper and shape into a baguette. Repeat with the two remaining baguettes. Let rise for 1.5 hours under oiled plastic wrap.
Near the end of the rising time, preheat the oven to 235°C. Take a sharp knife and score several slashes in each baguette at a 45-degree angle. Take a spray bottle filled with warm water and mist the baguettes well. Place in the middle of the oven for 25-30 minutes.
If you want extra crispy baguettes, let them cool with the oven door ajar. The baguettes taste best slightly warm, but can be made a few hours before the meal is ready.
Notes
The recipe takes a total of 19.5 hours with preferment and rising, but requires little active work. Use less water in summer, more in winter.
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