Same Day French Baguette

There’s nothing quite like the aroma of freshly baked bread wafting through your home, and with this Same Day French Baguette recipe, that aromatic delight is within arm’s reach! 

Servings

4

Ready In:

4hrs

Calories:

460

Good For:

Breakfast

Inroduction

About this Recipe

By: Vincent

Perfect for those spontaneous cravings or when you don’t have the luxury of time for prolonged fermentation, this recipe delivers all the charm and flavor of a traditional French baguette, but in a fraction of the time. 

Ingredients

Flour – 500g (100%)

Water – 360g (72%)

Salt – 10g (2%)

Instant yeast – 7g (1.4%)

Crisp on the outside, tender on the inside, these baguettes are perfect for any occasion—be it a sophisticated cheese platter or a simple comfort meal with butter and jam. Dive into the art of bread-making and let this quick yet flavorful baguette be your muse!

Step by Step Instructions

Step 1

Proof the Yeast: In a mixing bowl, add water (around 28°C given Singapore’s ambient temperature). Sprinkle the instant yeast into the water and stir gently. Let it sit for 5 minutes until frothy.

Step 2

Mix & Knead: Whisk together the flour and salt in a separate bowl. Gradually add this to the yeast mixture, stirring to combine. Once a dough forms, turn it out onto a lightly floured surface and knead for 10 minutes, until smooth and elastic.

Step 3

Bulk Fermentation: Given the warm climate, the dough will rise faster. Place it in a bowl, cover with a damp cloth, and let it rise for 45 minutes to 1 hour, or until doubled in size.

Step 4

Shape: Turn the risen dough onto a floured surface. Divide into 4 equal parts (about 215g ea) and shape each into a baguette by flattening into a rectangle and rolling tightly.

Step 5

Final Proof: Lay the baguettes on a floured cloth, seam side up, ensuring space between each. Cover and let them rise for 20-30 minutes.

Step 7

Score & Bake: Transfer the baguettes, seam side down, onto your baking stone or tray. Slash each baguette diagonally with a sharp knife or lame. Introduce steam with a water tray if possible. Bake at 220°C for 20-25 minutes until golden brown.

Step 8

Cool: Remove from oven and cool on a wire rack for at least 30 minutes before serving.

 

 

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