This baguette is on my table regularly, and that is no coincidence. Four ingredients, a long proofing time, and a hot oven do the work. The result is the same every time: a crispy crust, an airy interior, and a flavor you wouldn't expect from a bakery. Slice it, top it with some meat and lettuce, and you have a meal that makes everyone happy.
Frequently asked questions about baking baguettes:
Which flour do I use for baguettes?
Use wheat flour (T65 from Wildfarmed). This flour has a higher protein content, which creates a stronger gluten structure that gives the baguette its airy interior and crispy crust. Every flour is different. If the dough is too wet, slightly reduce the amount of water. Always dust your work surface with extra flour to prevent sticking.
Why do I let the dough proof for so long?
The long, slow proof of 8 to 10 hours at room temperature develops the flavor of the baguette. The longer the dough proofs, the more complex and rich the result. Cover the bowl and place it in a draft-free spot; a cold oven is ideal. Is the house temperature low? Then place the dough in the refrigerator for an even slower, more flavorful proof.
Tip: the volume of the dough doubles during the proofing time, which is exactly the intention.
Can I also let the dough proof overnight?
Yes, that is actually the ideal method. Mix it in the evening, cover it, and let the dough proof all night at room temperature. The next morning, divide the dough pieces, shape the baguettes, and bake them. Freshly baked baguettes for breakfast or lunch, made in advance without extra work.
How do I shape a baguette?
Dust your work surface with some extra flour. Carefully divide the dough into equal portions. Do not press out the air bubbles; they are precious. Fold each piece over itself slightly and stretch it to the desired length. Place the shaped baguettes on parchment paper and slide them into the oven once it is at temperature. Shaping shouldn't take more than 3 minutes.
Why do I use top and bottom heat and not convection?
Top and bottom heat provide a more even heat distribution for baguettes. Convection dries the bread out faster and results in a less crispy crust. Fully preheat the oven to 250 degrees before sliding the baguettes in. Do not open the oven door during baking.
How do I get an extra crispy crust?
Steam is the secret. Use your oven's steam function if you have one. No steam function? Place an oven dish with hot water on the bottom of the oven when you put the baguettes in. The steam creates a thin, crispy crust and an airy structure on the inside.
How do I know when my baguette is done baking?
Remove the baguette from the oven and tap the bottom; it should sound hollow. The top should be deep golden brown. Place it on a rack and let it cool before slicing. If you slice it too soon, the moisture escapes and the inside becomes sticky.
What do I serve with baguettes?
Baguettes are very versatile. Top them with meat and lettuce for a quick lunch. Serve them alongside soup or salad as a side dish. Perfect for a barbecue or birthdays. Serve as part of a larger assortment of bread. With a drizzle of oil and some salt, it is also delicious on its own. Give it your own twist with extra ingredients of your choice.
Can I freeze baguettes?
Yes. Let the baguette cool completely on a rack. Freeze it on the day of baking for the best result. Take it out of the freezer the next morning and heat it in the oven at 180°C (350°F) for 8 to 10 minutes. Delicious and fresh as if it were just baked.
How do I store freshly baked baguettes?
Baguettes are best on the day they are baked. Store at room temperature in a clean cotton tea towel so the crust stays crispy. In a plastic bag, the crust becomes soft due to the moisture. Do you want to eat it the next day? Warm it briefly in the oven at 180°C (350°F), and it will taste fresh again.
