Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Use the same amount, but you can skip the step of dissolving it in water first.

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before. After the first rise, punch down the dough, cover it, and refrigerate. The next day, let it come to room temperature before shaping and baking.

Can I use all-purpose flour instead of bread flour?

Bread flour is recommended for its higher protein content, which helps with gluten development. However, you can use all-purpose flour, but the texture might be slightly different.

What is the purpose of scoring the dough?

Scoring allows the bread to expand in the oven and releases steam, preventing the crust from cracking randomly.

Recipe for Authentic French Baguette

Name: French Baguette Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 15 h
Cuisine: French
Ingredients: 500g bread flour (type 55); 375g water (75% hydration); 10g salt; 2g active instant yeast

Description

You need to try this simple recipe for classic French Baguettes! With just a few simple ingredients, You can get perfect baguettes.

Ingredients

Units Scale

500g bread flour (type 55)
375g water (75% hydration)
10g salt
2g active instant yeast

Instructions

Mix the Dough: In a large bowl, combine the bread flour and yeast. Gradually add water, mixing until a shaggy dough forms. Cover and let rest for 30 minutes (autolyse).
Add Salt: Sprinkle salt over the dough and mix until fully incorporated. Do the first stretch and fold, then cover and let rest for 30 minutes.
Stretch and Fold: Do 3 more sets of stretch and folds, every 30 minutes. After the final fold, cover the dough and refrigerate for 12-14 hours.
Shape the Baguettes: Remove the dough from the refrigerator and let it come to room temperature. Divide the dough into two equal pieces. Shape each piece into a baguette and place on a floured baker’s couche or parchment paper. Cover and let proof for 1-2 hours.
Preheat the Oven: Preheat the oven to 475°F (245°C) with a baking stone or steel inside. Place an oven-safe baking dish or cast-iron pan filled with hot water on the bottom rack of the oven to create steam while baking.
Score and Bake: Transfer the baguettes to the preheated baking stone and score them with a bread lame. Bake for 20-25 minutes, until golden brown and crusty.
Cool: Remove the baguettes from the oven and let cool on a wire rack before slicing.

Notes

Ensure your mixing bowl and utensils are clean to prevent any interference with the dough’s fermentation.

For safety, avoid spraying water directly inside the oven. Using an oven-safe pan filled with hot water is a safer method for creating steam in most home ovens.

Use a food scale for accurate measurements, as precision is crucial for the best results.

Experiment with different flours and hydration levels to find your perfect baguette texture.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Bread
Cuisine: French

Nutrition

Calories: 200
Fat: 0.5g
Carbohydrates: 42g
Protein: 7g