Make your dinner party feel extra special with this easy homemade Parisian baguette.
There is nothing quite like a warm, freshly baked baguette straight from the oven. Crispy crust with a soft and airy interior, the baguette is perfect for making Bruschetta, dipping with soup, or simply enjoying it with butter. This recipe makes baking authentic Parisian baguettes effortless, and great for novice or seasoned bakers!
We used an Emile Henry Baguette Baker to ensure perfect results each time. This baker provides even heat distribution for beautifully golden crusts and when you’re done, simply pop it in the dishwasher for an easy clean.
Preparation time: 1 hour and 10 minutes
Cooking time: 25 minutes
Ingredients:
To make 3 baguettes :
- 375 g (13 oz or 2 3 /4cup) type 55 white flour
- 215 ml (7.5 fl oz or 1 cup) water
- 7 g (2 tsp) fine salt
- 5 g (1 ½ tsp) dry baker’s yeast
Method:
1. Heat the water to around 40°C(100°F). Mix the flour, salt and dry yeast in a mixing bowl.
2. Pour in the warm water and knead for 5 minutes until you have a smooth dough. Cover the bowl with a cloth and leave to rise for 40 minutes at room temperature, away from draughts.
3. Work the dough by hand to let the air out, then divide it into 3 sections.
4. Shape each section by rolling it into a thin cylinder, slightly longer than the moulds in the tray. Brush flour inside the baking tray and place the cylinders of dough in each mould.
5. Cover with the lid and leave to rise for 20 minutes at room temperature. Preheat the oven to 250°C (475°F / Gas Mark 9). Brush some water over the surface of the baguettes, making sure the water doesn’t come between the dough and the mould, which may make the dough stick to the mould while cooking. Make deep slashes across the top.
6. Bake in the oven for 25 minutes. Remove the lid and brown the tops for 2 minutes.
Tip: to obtain a more traditional-looking baguette, lightly flour the surface of each cylinder of dough just before baking.
Recipe source: Emile Henry
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