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!
Servings: 6 people
Ingredients
Poolish
- ½ cup water plus 3 tablespoons
- 1 pinch instant yeast
- 1 1/4 cups all-purpose flour
Dough:
- ½ cup water plus 3 tablespoons
- 1 teaspoon salt
- 1/2 + 1/8 teaspoon instant yeast
- 2 1/2 cups all-purpose flour
Instructions
- The night before, dissolve the yeast in 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 the surface and has started to wrinkle, it’s ready.
- Transfer the Poolish to the bowl of a stand mixer fitted 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, performing a stretch-and-fold at the one-hour mark.
- Divide the dough into three equal pieces. Cover and let them rest for about 20 minutes. Shape each piece into a baguette about 12 inches long, then cover and let them rise for 60 to 90 minutes.
- Score the baguettes and bake in a preheated oven at 450°F (232°C). Place a tray of water below the baguettes while baking to create steam in the oven. Bake for about 25 minutes. Remove from the oven, let cool, and serve.
Notes
This Poolish Baguette recipe is adapted from The Fresh Loaf.
Nutrition
Serving: 6people | Calories: 284kcal | Carbohydrates: 59g | Protein: 8g | Sodium: 391mg | Fiber: 2g