Recipes

French Baguettes

Elevate your dish with the authentic crisp texture of French baguettes, adding a delightful touch to this recipe.

Ingredients

Yield: 90 portions or 6 loaves of 580 g

2k g Golden Cloud Bread Flour
40 g Salt
30 g Active dry yeast
1400 ml Lukewarm water

Method

Activate the yeast: In a small bowl, mix the active dry yeast with a couple of tablespoons of lukewarm water and let it sit for about 5-10 minutes until frothy. Optionally add 5 ml of sugar or honey to get the yeast going.
Mix the dough: In a large mixing bowl, combine the bread Golden Cloud Bread Flour and salt. Make a well in the centre and pour in the activated yeast mixture along with the remaining lukewarm water. Use a wooden spoon or your hands to mix until a rough dough forms.
Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. You can also use a stand mixer fitted with a dough hook attachment for this step.
First rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1 to 1½ hours, or until doubled in size.
Shape the baguettes: Once the dough has doubled in size, gently deflate it and divide it into three equal portions. Shape each portion into a rough rectangle, then fold the top edge down to the centre and press to seal. Fold the bottom edge up to meet the top edge and press to seal again. Finally, roll the dough into a tight cylinder, tapering the ends slightly to form the traditional baguette shape.
Second rise: Place the shaped baguettes onto a lightly floured surface or a baguette pan, cover with a clean kitchen towel or plastic wrap, and let them rise for another 30 to 45 minutes, or until puffy.
Preheat the oven: About 20 minutes before the end of the second rise, preheat your oven to 220°C. If you have a baking stone, place it in the oven to preheat as well.
Score the baguettes: Using a sharp knife or razor blade, make diagonal slashes along the tops of the risen baguettes.
Bake: Transfer the baguettes to the preheated oven (on the baking stone if using) and bake for 20 to 25 minutes, or until golden brown and hollow sounding when tapped on the bottom.
Cool: Remove the baguettes from the oven and let them cool on a wire rack for at least 10 minutes before slicing and serving.