Homemade French baguette
Votes: 2
Time: 1 hour 35 minutes
Complexity: easily
Quantity: 2 baguettes
Complexity: easily
Quantity: 2 baguettes
Homemade French baguette - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 packets of dry active yeast (1.5 tbsp.)
- 2 tablespoons of honey
- 3.5 - 4 cups flour, plus more for working
- 2 teaspoons of salt
- Canola oil for lubrication
- Cornmeal for work
- 3-4 ice cubes
- Ricotta cheese, flower honey for serving
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Cooking the dish according to the recipe:
- In a bowl, combine yeast, honey, and 1/2 cup warm water; let sit until yeast begins to foam, about 5 minutes.
- In a stand mixer, combine the flour and salt, then pour in the yeast and begin kneading the dough using the dough hook. Gradually add 1 cup of warm water and mix until the dough forms a ball. You may not need all the water.
If the dough is sticky and doesn't come away from the edges, add a little more flour. Transfer the dough to a floured surface and knead with your hands until smooth and elastic, 2-6 minutes. The dough should spring back when pressed with your thumb. - Place the dough in a lightly oiled bowl and cover. Let it rest in a warm place until doubled in size, 25-30 minutes.
- Place the dough on a work surface and divide it in half. Begin to form a long loaf, making sure to round the ends. You'll need to grab the dough and pull it toward the center, sealing the seam with your fingers.
Transfer to a baking sheet lined with parchment paper and cornmeal. Use a pizza cutter to make a slit across the entire surface, or several diagonal slits. Cover with an inverted baking pan, deep enough to allow the dough to rise, and let rise for 25 minutes. - Preheat the oven to 250°C and prepare a rack for baking the baguette in the middle of the oven. Prepare a rack in the bottom of the oven and place an ovenproof skillet on it to create steam.
- Once your baguette has doubled in size, place it in the oven and carefully drop ice cubes onto the preheated pan. The ice will create the necessary amount of steam, giving you a nice crispy crust. Close the oven door immediately. Bake the baguette until golden brown, about 15 minutes.
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