I love homemade bread! It tastes wonderful right out of the oven. I also love baguettes!
This recipe is simple, though the starter–the poolish–requires six to eight hours to rest. So plan ahead to make baguettes!
- ¼ teaspoon active dry yeast
- ¼ cup warm water
- ¾ cool water
- 1 ½ cups + 2 tablespoons all-purpose flour
- ¼ cup warm water
- 2 ½ teaspoons active dry yeast
- 2 cups all-purpose flour
- 1 teaspoon salt
- In a large glass bowl, put yeast in warm water. Stir. Let sit for 5 minutes.
- Add cool water and stir together.
- Add flour and stir vigorously until stretchy and smooth.
- Cover with plastic wrap. At room temperature, let sit until tripled in size, for between 6-8 hours.
- In a small bowl combine ¼ cup warm water and 2 ½ teaspoons active dry yeast. Stir and let sit for 5 minutes. Add to poolish and stir together.
- Put 2 cups all-purpose flour and salt in a large bowl. Stir.
- Add poolish to flour and salt mixture.
- Use a sturdy electric mixer to combine the very stiff dough. If the flour is not incorporating, stir it in by hand with a large spoon.
- Cover baguette dough with plastic wrap and let sit for 2 hours or until double.
- Remove the plastic wrap and fold the dough over itself in the same direction twice. Cover again with plastic wrap and let sit for 2 hours or until double.
- Remove plastic wrap and fold the dough over itself again in the same direction twice.
- Cover with plastic wrap and let sit for 30 minutes until it is tender enough to handle and shape into long logs.
- Line a large baking sheet with parchment paper. Spray with Pam®.
- Remove plastic wrap. Divide dough in half. Press the dough flat onto a lightly floured surface. Fold it over itself in the same direction twice. Lift it off the surface and shape it into a long log.
- Lay the log on the baking sheet. Repeat with the other half of the baguette dough.
- Slice diagonally four or five slits across the top of each log of dough. Spray each log lightly with Pam®.
- Lay a piece of waxed paper over the logs. Let rise for 75 minutes.
- Preheat oven to 450 degrees.
- Bake for 12-15 minutes or until baguettes are browned and hollow sounding when snapped/hit with your fingernail. Remove from oven and place on cooling rack.