Description
This recipe captures the authentic spirit of French baking, allowing you to create a Baguette French Artisan with a shatteringly crisp crust and a soft, airy interior right in your home kitchen.
Ingredients
Scale
500 g Bread Flour
350 ml Warm Water
7 g Active Dry Yeast
10 g Sea Salt
Instructions
- In a large glass bowl, combine the warm water and yeast. Let it sit for 5 minutes until foamy. Slowly add the bread flour and sea salt. Stir with a wooden spoon until a shaggy dough forms and no dry flour remains
- Cover the bowl with a damp cloth and let the dough rest for 30 minutes
- Use the 'stretch and fold' method to develop the dough's strength every 30 minutes for 2 hours
- Cover the bowl tightly and let the dough rise in a warm place until doubled in size, about 60 to 90 minutes
- Turn the dough onto a floured surface, divide it into three equal portions, shape each into long cylinders, and place on a floured linen couche or baguette pa
- Let the loaves rest for another 45 minutes while preheating the oven to 475°F (245°C) with a baking stone inside
- Make diagonal slashes on the loaves, then slide them onto the hot stone and add hot water to create steam. Bake for 20-25 minutes until deep brow
Notes
Use a digital scale for accurate ingredient measurement. Wait at least 30 minutes after baking before slicing.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 baguette
- Calories: 155 kcal
- Sugar: 0 g
- Sodium: 280 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 0 mg