Yield: 6 people

Homemade Baguette

French Baguette with crispy and golden crust. Nothing beats hot-off-the-oven baguettes to accompany a family meal. This is a fail-proof baguette recipe!

Prep Time 30 minutes
Cook Time 25 minutes
Additional Time 3 hours
Total Time 3 hours 55 minutes

Ingredients

Poolish

  • ½ cup plus 3 tablespoons water
  • 1 pinch instant yeast
  • 1 1/4 cups all-purpose flour

Dough:

  • ½ cup plus 3 tablespoons water
  • 1 teaspoon salt
  • 1/2 + 1/8 teaspoon instant yeast
  • 2 1/2 cups all-purpose flour

Instructions

  1. The night before, dissolve the yeast into the water for the Poolish, then mix in the all-purpose flour. Cover and let it ferment  at room temperature for 12-16 hours, or overnight. Once the Poolish has bubbles breaking on top and has started to wrinkle, it's ready.
  2. Transfer the Poolish into the bowl of a stand mixer attached with a dough hook. Add water, salt, yeast and all-purpose flour and knead the dough on slow speed for 2-3 minutes. Cover and let it rise for two hours, giving it a stretch-and-fold at the one hour mark.
  3. Divide the dough into three equal pieces. Cover and let rest for about 20 minutes. Shape into baguettes about 12 inches logs and cover, letting them rise for about 60 to 90 minutes.
  4. Score and bake on a preheated oven at 450°F (232°C). Place a tray of water below the baguette while baking to create steam in the oven. Bake for about 25 minutes. Remove from oven, let cool and serve.

Notes

This Poolish Baguette recipe is adapted from The Fresh Loaf.

Nutrition Information

Serving Size

6 people
Amount Per Serving Calories 284Total Fat 0gSaturated Fat 0gCholesterol 0mgSodium 391mgCarbohydrates 59gFiber 2gSugar 0gProtein 8g