Homemade Baguettes

👨‍🍳 Method

For the Dough base

1. 1
   Mix the flour, yeast, sugar and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise 2 hours in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
4. 4
   Divide the dough into 2 pieces, shape each piece for the baguette and place on a baking sheet lined with floured parchment paper.

   Baking panParchment paper
5. 5
   Let rise another 45 minutes.

   ⚙ ProofingPlastic wraporKitchen towel
6. 6
   Preheat the oven to 230°C (445°F) and place a pan of water on its bottom rack.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
7. 7
   Score diagonal slashes in the top of each baguette with a sharp knife and spray the dough with water.

   KnifeWater sprayer

   💡The score decides where the bread opens in the oven: without it, the loaf bursts at a random spot on the side.
8. 8
   Bake 20–25 minutes, until the bread is golden and sounds hollow when tapped on the bottom.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.