Homemade Baguettes
Serves 430 mins prep30 mins cook
This recipe details how to make homemade baguettes using all-purpose flour, yeast, salt, and diastatic malt powder. The process includes proofing yeast, kneading the dough, and allowing it to rise multiple times for the perfect texture. Finally, the baguettes are baked in a hot oven for a crispy crust.
0 servings
What you need
Instructions
1: Add the yeast and a tablespoon of flour to the warm water, stir, and set aside to proof. 2: Measure 500 grams of flour, add salt and diastatic malt powder. 3: Pour your proofed yeast mixture over the flour and start kneading or use a mixer with the dough attachment. 4: Knead until a ball has formed and the dough is off the walls of the bowl. 5: Stretch and fold the dough a few times, cover with foil, and let it sit for 30 minutes at room temperature. 6: Repeat the stretching and folding step 4 times at 30-minute intervals. 7: Pour the dough onto a floured surface and cut into 4 equal parts. 8: Flatten each piece, cover with a couche or kitchen towel, and let it sit for 15 minutes. 9: Fold and shape the baguettes and arrange on a floured couche/towel. 10: Cover and let sit for 45 minutes. 11: Score the baguettes and bake in a preheated oven at 500°F until golden, adding hot water for crunch if desired.View original recipe