Artisan Baguette

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 Artisan Baguette

recipe

Preparation Time:

25 min

Difficulty:

Expert

Ingredients:

  • 500g of strong white bread flour
  • 350ml of warm water
  • 10g of sea salt
  • 7g of instant yeast
  • Semolina flour for dusting

Kitchen Tools Needed:

  • Oven
  • Baking Stone
  • Mixing Bowl
  • Bench Scraper
  • Kitchen Towel

Instructions:

  • In a mixing bowl, combine the strong white bread flour and sea salt, leaving a small well in the flour for the yeast.
  • In a separate container, dissolve the instant yeast in warm water and let it sit for a few minutes until foamy.
  • Gradually pour the yeast mixture into the flour mixture, stirring with a wooden spoon until a shaggy dough forms.
  • Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
  • Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let rise for 1 hour or until doubled in size.
  • Preheat the oven to 250°C (482°F) with a baking stone inside for at least 30 minutes.
  • Once risen, turn the dough onto a floured surface and divide it into 5 equal pieces.
  • Shape each piece into a baguette, stretching it gently, and place them on a floured baking tray.
  • Cover the baguettes with a kitchen towel and allow them to rest for about 30 minutes.
  • Slash the tops of the baguettes with a sharp knife to create steam vents, then dust with semolina flour.
  • Transfer the baguettes to the preheated baking stone and bake for 20 minutes until golden brown and crusty.

Macros:

  • Total Calories: 423kcal
  • Carbs: 80g
  • Proteins: 10g
  • Fats: 1g

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