Easy French Baguettes
Make your kitchen smell like a French bakery with these easy baguettes! They are a little different to the traditional ones, for this recipe, we're not using a starter (sourdough/ levain), which makes it easier if you don't have some levain on hand or if you've never used or made a dough starter! Homemade baguettes are incredibly fragrant and they’re definitely not tough! When you get it right, it can be the most rewarding thing! I’ve used T65 flour here, but you can explore different types of flour for a flavor profile that you like!
However, if you'd still like the extra flavours coming from the dough starter, you can use dehydrated sourdough starter. You will have to rehydrate the starter with 1:1 ration for the starter and water. Remember to always use lukewarm water.
Serving tip: spread some salted butter on the baguette to enjoy these baguettes in its simplest form - the salted butter enhances the fragrance of the wheat flour.
Alternatively, I also love putting gruyere on them and then soak them in a bowl of onion soup or to serve with a minestrone.
RECIPE BY VANIECE
YIELD: 2 LOAVES
ACTIVE TIME: 20 MINUTES
PROOFING TIME: 2H 15 MINUTES
BAKING TIME: 20 MINUTES
TOTAL TIME: 2H 20 MINUTES
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340g T65 flour or very strong white bread flour
- 50g wholemeal bread flour
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9g salt
- 9g light muscavado sugar
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250g water at 20-25C
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10g fresh yeast
- 25g dehydrated sourdough (optional)
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All wet ingredients, plus the yeast in a stand mixer and mix until dissolved, add all dry ingredients and mix for 3 minutes on medium speed.
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Continue mixing for a further 7-10 minutes. Check that the dough springs back when you press on it. When it does, the dough is ready for resting.
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Allow the dough to rest (covered) for one hour. Divide the dough into two equal pieces. Shape the dough into a ball and allow to rest for 20 minutes (covered).
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To shape the dough, gently press the dough into a rectangular shape, try not to deflate the dough too much. Fold one end of the longer side to the other. Pinch to seal. Repeat the folding. Carefully roll and elongate the dough.
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Place the dough on a greased baking tray and allow to rest for one hour (covered).
- Score the bread at a 45 degree angle.
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Preheat the oven to 230C. Create a steam oven by placing a bowl of water inside the oven as it is preheating.
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Bake for 20 minutes until golden brown!
