Homemade Baguettes

Homemade Baguettes have now replaced the usual toast in my house. They are easy to prepare and bake and the they cost a lot less than in the shops. These are perfect for filling with everything from a hot ham and cheese to a steak and horseradish filling. Serve as a snack, main dish and ideal for picnics as well. There are only 4 ingredients needed and most kitchen will have 3 of them already but may need to buy yeast. You can obviously add seeds to the recipe if you wish but a light sprinkle as they come out of the oven

These simple delights can be adapted for garlic bread, bruschetta and the traditional lunch with cheeses and wine. This Homemade Baguettes recipe should be made in advance ready to be baked the following day.

Homemade Baguettes

This recipe makes 4 baguettes big enough for a good lunch for 4 people.

4.62 from 137 votes

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Course: Main Dish, Picnic, Snack

Cuisine: French

Keyword: Bread, Dough, Vegan, Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 4 Baguettes

Calories: 660kcal

Equipment

• 1 large mixing bowl
• 1 Baking Tray
• 1 roasting tray

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Ingredients

 

MetricImperial

• 720 g plain flour all purpose
• 2 tsp yeast
• 2 tsp salt
• 470 ml water room temp/lukewarm

Instructions

• In a large mixing bowl add the flour, yeast, salt and stir to combine. Add the lukewarm water and stir until the mixture forms a dough.
  720 g plain flour, 2 tsp yeast, 2 tsp salt, 470 ml water
• When it is a dough, cover with clingfilm/plastic wrap and put to on side overnight. For best results, leave the dough to proof for at least 12 hours.
• When you are ready to bake the baguettes, sprinkle your hands with flour and divide the dough into 3 or 4 equal portions. The dough should be slightly sticky and have bubbles.
• Sprinkle the baking tray lightly with flour.
• Shape the dough portions into baguette shapes and add to the baking tray. Using a very sharp knife score widthways along the baguette and then cover with a kitchen towel and put to one side for another 2 hours. This is essential for the dough to rise again.
• When you are ready to bake, turn on the oven to 230C/450F/Gas Mark 8.
• Place a deep sided roasting tray on the bottom shelf of the oven and add about 470ml boiling water to it. The steam will help the crust of the baguettes become lovely and crisp.
• Place the baking tray with the dough on the shelf above and close the door.
• Afte about 10 minutes, open the oven and carefully remove the water tray and dispose of the water.
• Close the door and bake for a further 25 – 30 minutes or until the crust is golden brown and crisp.
• Remove from the oven and serve hot or cold.

Nutrition

Calories: 660kcal | Carbohydrates: 138g | Protein: 19g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 1173mg | Potassium: 208mg | Fiber: 5g | Sugar: 0.5g | Vitamin C: 0.01mg | Calcium: 32mg | Iron: 8mg