Soft Baguette
Making Soft Baguette for sandwiches is so easy to do without all the added chemicals that are found in some bread at the grocery store.
Servings: 6
Calories: 239kcal
Equipment
- I mixer with a bread hook
- 1 Bowl
- 1 pan
Ingredients
- 3 cups King Arthur Organic Bread Flour
- 1 cup lukewarm water and ¼ cup more if needed
- 2 teaspoons instant yeast
- 1 teaspoons salt
Instructions
Mix
- You can weigh the flour; or measure it into a cup, then sweep off any excess. In a bowl of a stand mixer, start on low speed to mix together dry ingredients, then add water, add additional water with a tablespoon if necessary to make a soft elastic dough.
Knead the dough
- This can be done by hand, mixer, or bread maker. Knead until the dough is smooth, then make a ball of dough.
Rise
- First Rise: place the dough into a lightly greased bowl. put plastic wrap on the cover, and put the dough in a warm place to rise until doubled in bulk, about 1 ½ hours.
- Second Rise: Fold the dough over itself several times. Return it to the bowl, cover, and let rise until doubled in bulk again, another 1 ½ hours.
Shape
- You may need a little extra flour for your surface to transfer the dough to it. Divide it into three pieces. Stretch the dough pieces into 15" to 18" long loaves to make a loaf of bread into a baguette shape, and place them on a lightly greased or parchment paper-lined baking sheet.. Cover the loaves with a towel and let them rise for about 1 hour.
Bake
- Preheat the oven to 450°F. Place a pan of water in a pan to create steam in a hot oven. Place it on the bottom of the oven on the lower rack.
- With a sharp knife slash the loaves diagonally, and generously spray them with warm water. Bake the baguettes for 20 to 25 minutes, or until they're a deep golden brown. Remove them from the oven and take them out of the oven and return to the oven on the rack. Turn the oven off, and crack the oven door open about 1". Allow the baguettes to cool fully in the ove
Video
Notes
The perfect way to measure flour is on a scale but cups of flour will work just as well for this recipe.
Do not use hot water, to make sure the water is lukewarm, i use half cold and half warm to make lukewarm water,
The best way to create a good rise is to place the dough in airtight container or cover with plastic wrap tightly.
To score the top of the bread, use a sharp knife or a razor blade is what bakers use to design the top of loafs.
Do not use hot water, to make sure the water is lukewarm, i use half cold and half warm to make lukewarm water,
The best way to create a good rise is to place the dough in airtight container or cover with plastic wrap tightly.
To score the top of the bread, use a sharp knife or a razor blade is what bakers use to design the top of loafs.
Nutrition
Serving: 6g | Calories: 239kcal | Carbohydrates: 47g | Protein: 9g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Sodium: 393mg | Potassium: 101mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 1mg