Perfect French Baguettes

by

Tenina Holder

POSTED March 10, 2021 (LAST UPDATED October 11, 2021)

Serves

2

Total Time

3hrs 53mins

Calories

1179

Crusty, chewy and perfect! If you don't have a steam oven, you can make do with the Varoma, which still gives you a chewy crust.

recipe-image

    INGREDIENTS


  • Sea salt icon
    Sea salt

    2 teaspoons (about 13 g)

  • Bread flour icon
    Bread flour

    650 g (about 5 ¼ cups)

  • Water icon
    Water

    350 g (about 1 ½ cups)

  • Dried yeast icon
    Dried yeast

    2 teaspoons (about 8 g)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    as needed

  • Water icon
    Water

    1 L (about 4 ¼ cups)

    METHOD


  • 1. Add sea salt, bread flour, water and dried yeast to the TM5 bowl
  • 2. Mix - approx 15 sec, speed 6
  • 3. Knead - approx 3 min, dough
  • 4. Let rest - approx 10 min
  • 5. Knead - approx 3 min, dough
  • 6. Grease a clean large mixing bowl lightly with extra virgin olive oil
  • 7. Transfer dough to dough
  • 8. Cover with plastic wrap until doubled - 3 hr
  • 9. Punch down
  • 10. Divide into halves
  • 11. Roll into rectangles
  • 12. Fold
  • 13. Flip upside down
  • 14. Transfer with parchment paper
  • 15. Pre-heat oven - 220°C
  • 16. Transfer dough to varoma tray
  • 17. Slice
  • 18. Let rise until doubled
  • 19. Fill with water
  • 20. Boil - approx 8 min, Varoma, speed 2
  • 21. Steam - approx 10 min, Varoma, speed 4
  • 22. Transfer content of varoma tray to pizza stone
  • 23. Bake until light golden - 15 min, 220°C
  • 24. Let cool on round wire rack
  • 25. Slice
  • 26. Serve

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