What makes baking baguettes different from challah is that baguettes have a higher water content, do not contain eggs, and are not meant to be kneaded. For challah, the kneading activates the gluten which gives it it's fluffy, thready texture.
Makes 4 medium-sized baguettes
- Mixing bowl
- Wooden spoon
- Parchment paper and baking tray
- Kitchen towels
- Optional: disposal gloves to keep hands dough-free
My shopping cart for inspiration: here
- 1 packet of Active Dry Yeast (2 1/4 tsp)
- 1/2 cup lukewarm water (around 110 degrees)
- 1 1/2 cup cool water
- 2 tbsp sugar
- 1/3 cup vegetable oil
- 3 1/2 tsp. kosher salt
- 4-5 cups of all-purpose flour (+ additional flour for dusting)
PS: You can ƒreeze them to enjoy another time! Once fully cooled, wrap extra loaves in foil and freeze; to reheat, just set oven to 450 again with a tray of water on the bottom rack, and bake for 5-7 minutes.
PPS: Recipe inspired by 1, 2, 3
- In a small bowl, add warm water, yeast, and sugar (mix briefly so all dry ingredients are wet). Set it aside for 5-10 minutes while the yeast activates (yeast should foam).
- In a large mixing bowl, mix flour and salt, and create a well in the center of the mixture.
- Once the yeast has foamed, pour it into the well and stir it into the mixture. Add cool water, a little at a time, while stirring. The dough should be shaggy and not too wet or dry to the touch. Avoid kneading the dough.
- Cover the bowl with plastic wrap or a kitchen towel and allow it to rest for 30 minutes.
- Move the slightly risen dough to a floured surface, gently press it into a rectange, and fold it into thirds. They turn around 90 degrees and fold it into thirds again.
- Oil a large mixing bowl and place the dough in it, covering it again with plastic wrap or a kitchen towel. Allow it to rise in a warm place for 1-2 hours (it should double in size)
- Divide the dough into four equal portions and shape each into a long log, folding in (lengthwise) from each side 2-3 times, and then flipped over seam-side down. Each log should be about about 1 1/2 to 2 inches in diameter, with pointed ends.
- Lightly flour a smooth kitchen towel and nestle each log about 2 inches apart. Cover with oiled plastic wrap and allow to rise for 30-45 mins.
- Preheat oven to 450 and place a pan with water on the bottom rack to begin steaming the oven (which is what gives baguettes their crispy exterior; make sure to refill the water if it's running low and be careful when opening the oven as the steam is hot!).
- Uncover the baguettes and transfer to a parchment-lined or lightly greased baking sheet. Sprinkle them with flour and with a sharp razor, create diagnol slashes down each log.
- Bake for 20-25 minutes or until deep golden brown and let cool before enjoying!