French Baguettes

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French Baguettes
(Adapted from L'Epicure)
Yield: 4 Baguettes

For a video tutorial on How I Make French Baguettes, feel free to watch the video I made!

Baguette Pans and Couche

Special Notes and Equipment:

~ You start your baguettes on Day 1 then finish them on Day 2!
~ I use 2 baguette pans and a baking couche.
~ The baguettes are best eaten the same day you bake them!

Ingredients:

700 g bread flour (5 1/3 cups)
15 g active dry yeast (3 tsp)
17 g salt (2 3/4 tsp)
450 g room temperature water (1 3/4 cups)

Directions for Day 1:

1. Add all dry ingredients to a large bowl. Mix well to combine.

2. Add water and combine to a sticky dough. 

3. Dust with flour, cover with cling film and a tea towel; and leave dough in a warm area for 12-24 hours.

Directions for Day 2:

4. On a well-floured surface, knead dough for 10 minutes.

5. Put dough back into the bowl, dust with flour and cover with cling film and a tea towel and let rise 3 hours.

6. Transfer the dough to your well-floured workspace and divide into 4 even balls. I weigh mine to make sure they are even, that way they bake better!

7. Pre-shape your baguettes: Roll each piece into a log shape and place on a floured surface for 20 minutes. 

8. Roll the dough out into the shape of the baguette.

9. Place each baguette on your floured couche as shown in the photo above. Cover loosely with cling film and let rest 30 minutes. 

10. During the rest period, preheat your oven to 450 F (230 C, gas mark 8). Place a pan filled with hot water inside the bottom of your oven.

11. Place baguettes in pan and score the top of your baguettes diagonally 4 times, with a sharp knife.

12. Bake for 30-35 minutes until light to golden brown.

13. Let rest in pan for 5 minutes then transfer to cooling rack.