This is probably not the traditional baguette recipe, but it’s really easy to make and tastes delicious. This is not an informative blog, so we will not include all the historic information about baguettes and everything, we all know a baguette is a bread right, that’s enough.
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We were never gonna post this recipe because we didn’t like how they looked at all, but since they actually tasted good, we are posting it lol, enjoy.
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Ingredients
YOU NEED
- Bread flour
- All purpose flour
- Water
- Salt
- Sourdough starter
- Fresh yeast
Sourdough starter
This was our first time doing sourdough starter okay and our dad told us that we didn’t need to weight anything to make it right so i will recommend you to find a good sourdough starter recipe somewhere on google. But you can follow my dad’s instructions too if you want.
First mix all purpose flour and water in a bowl and it should become a liquid consistency but not water liquid beacuase it needs to have consistency, more like pancake batter liquid.
Put it in a big jar and cover. Now leave it somewhere in your house for about 3 days, until you see this like so much bigger it should proof.
After this time, add more all purpose flour and water (mix), this time we want a thicker consistency and allow it to proof too, feeding it every day which means adding a tiny bit of water and flour, mix and cover. And you can grab as much as needed, keep adding water and flour daily (small quantities) and you can use it, you will see foam on top of it. Leave it in the fridge so it doesn’t go bad
Baguette
With this recipe you will end up with about 4 baguettes, they take about 15 minutes to bake at 230C or 446F, always check your oven because they all work very different
Process
When we started kneading this dough we didn’t add the fresh yeast and sourdough starter until it was almost ready just so it wouldn’t start proofing when kneading, if you feel like the weather is really cold in where you live you can just knead everything at the same time.
It’s really important to have something that actually cuts to make those cute baguette lines, ours didn’t cut at all and it would just drag all the dough and it didn’t look as pretty.
If you wanna know how to make the shape you should probably watch YouTube tutorials because im sure this is not how its supposed to look, but, if you dont want your baguettes to be perfect you can just watch our process video.
Process
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RECIPE in cups and grams
INGREDIENTS:
- 330 grams all purpose flour
- 330 grams bread flour
- 400 ml water
- 13 grams salt
- 133 grams sourdough starter
- 20 grams fresh yeast
INSTRUCTIONS:
1)First step, sift flour
Sift the all purpose flour and bread flour in a mixing bowl, add salt and mix everything with a whisk. Add water.
2)Second step, knead
Use a stand mixer for this step if you can, make sure to knead the dough for about 25 minutes on medium speed with the dough hook attachment. If you dont have a stand mixer you can do it but its gonna take you more time.
3)Third step, add yeast
After the dough has been kneading for 25 minutes, you want to add the fresh yeast and sourdough starter, this part is really sticky , if you have a stand mixer you are gonna be really happy rn. Make sure to knead the dough for 44 minutes. When is ready you should be ale to grab a piece and stretch it. When stretching it should then make a thin membrane, it should be elastic too.
4)Forth step, first proof
Allow the dough to proof in a greased bowl, the same we used before to mix everything, clean it and add a little bit of oil. Cover and allow it to proof for about 1h in a warm place.
5)Fifth step, shape
Now separate the dough into as many sections as baguettes you want, in our case we did 5 sections. You can weight the dough so then you will know how much each baguette should weight and you ca make them super similar. Now make this shape you can see in the pictures.
6)Sixth step, second proof
Now you want to let each baguette proof for about 45 minutes in a warm place, cover them with plastic wrap, they should get bigger after this time, if you feel like its not enough time make sure to leave it some more.
7)Seventh step, bake
now use one of those bread blades and do those cuts on top of the bread, make them better than we did, our blade didn’t cut at all.
You want to bake it at 230 C or 446F for 15 minutes or until you see them getting golden brown, not burnt like ours.
Not Traditional baguette easy recipe
Ingredients
- 330 grams all purpose flour
- 330 grams bread flour
- 400 ml water
- 13 grams salt
- 133 grams sourdough starter
- 20 grams fresh yeast
Instructions
1)First step, sift flour
- Sift the all purpose flour and bread flour in a mixing bowl, add salt and mix everything with a whisk. Add water.
2)Second step, knead
- Use a stand mixer for this step if you can, make sure to knead the dough for about 25 minutes on medium speed with the dough hook attachment. If you dont have a stand mixer you can do it but its gonna take you more time.
3)Third step, add yeast
- After the dough has been kneading for 25 minutes, you want to add the fresh yeast and sourdough starter, this part is really sticky , if you have a stand mixer you are gonna be really happy rn. Make sure to knead the dough for 44 minutes. When is ready you should be ale to grab a piece and stretch it. When stretching it should then make a thin membrane, it should be elastic too.
4)Forth step, first proof
- Allow the dough to proof in a greased bowl, the same we used before to mix everything, clean it and add a little bit of oil. Cover and allow it to proof for about 1h in a warm place.
5)Fifth step, shape
- Now separate the dough into as many sections as baguettes you want, in our case we did 5 sections. You can weight the dough so then you will know how much each baguette should weight and you ca make them super similar. Now make this shape you can see in the pictures.
6)Sixth step, second proof
- Now you want to let each baguette proof for about 45 minutes in a warm place, cover them with plastic wrap, they should get bigger after this time, if you feel like its not enough time make sure to leave it some more.
7)Seventh step, bake
- now use one of those bread blades and do those cuts on top of the bread, make them better than we did, our blade didn’t cut at all.
- You want to bake it at 230 C or 446F for 15 minutes or until you see them getting golden brown, not burnt like ours.
Nutrition
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