Fresh Baguettes

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These Fresh Baguettes not only taste amazing they also look stunning. The crackling crust, airy interior, and warm aroma that fills the kitchen will never want you to buy baguettes again.

Whether served with butter, cheese, soup, nutella, or turned into sandwiches, fresh baguettes bring bakery-quality flavor straight to your table.

You only need 4 simple ingredients that everyone has at home to make these delicious baguettes. I will show you step by step how to accomplish the texture and crunchiness that everyone is looking for. I bought a baguette baking pan from amazon which is the secret to a crisp golden brown crust. The air circulates freely around the dough creating that deep crust and even baking. If you don’t own one that is totally ok too, I will show you how you can achieve their signature texture without the pan. This recipe is made in a Thermomix but it can also be easily made by hand.

Ingredients You’ll Need:

• 330g Water
• 1 tsp dried instant yeast
• oil for greasing
• 500g All-purpose flour
• 1 1/2 tsp Salt

Preparation:

1. Place water and yeast in the Thermomix mixing bowl then warm 2 min/37C/speed 2. Meanwhile, lightly grease a large bowl.

2. Add flour and salt then knead Dough/2min. Transfer to prepared bowl, cover with a cling plastic wrap and leave to rest in a warm area.(approx. 1 1/2 hours) I usually leave it beside my fireplace in the winter months.

3. On a lightly floured surface, use a knife to separate dough into half. Gently flatten and roll each piece loosely into a log shape and set aside. Dust rolls lightly with flour, cover with cling film and allow to rest for 20 minutes.

4. Again, gently flatten each log piece of dough into a rectangle, taking care to preserve the air bubbles trapped within. Roll dough again into a log shape. Pinch seam of roll with your fingers to seal. Place baguettes seam-side down on the baguette baking pan dusting with flour. Cover baguettes loosely with cling film and allow to rise for a further 45 minutes.

If you don’t have a baguette baking pan, place baguettes on baking paper, pulling up paper between baguettes to hold their shape, this will prevent them from sticking to each other as they rise.

5. Preheat oven to 480F.

6. Slash baguettes diagonally using a very sharp knife or blade. Place baguettes into the preheated oven. Very carefully pour approx. 100g of boiling water onto a baking tray and place it on the bottom rack of the oven. The steam of the water gives the baguettes its crisp golden crust. Bake for 20 minutes or until golden brown.

Serving Ideas:

• With butter and jam for breakfast
• As a base for sandwiches or panini
• Alongside soups and stews
• Toasted for bruschetta
• Served with charcuterie boards
• Topped with salmon and dill

Hints & Tips:

• To test if baguettes are ready to bake, gently press dough with your fingertip. The indentation left by your finger should slowly disappear. If the dough springs up quickly then it has not risen sufficiently. If the indentation remains, the dough has over-proved.
• Creating the burst of steam at the beginning of baking gives the baguettes their crisp, golden crust. Be very careful not to splash yourself. Some ovens have the steam option build in.
• Baguettes develop more flavour if you chill the dough overnight in the refrigerator. After the dough has risen in step 2, gently fold dough over itself to deflate it, cover the bowl with a cling film and store in the refrigerator. The next day proceed with step 3 as directed by the recipe. The baguettes may need 10-20 minutes longer to rise in step 4 before baking.

Recipe inspired from cookidoo

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