Baguettes

Ingredients

(Want just one fresh baguette? See recipe notes below.)

For a full pack (2-3 baguettes)

You’ll need

420 g or 1 pack Gusto Artisan Bread & Pizza Mix 

320  g warm water (105-110°F)

8 g (21/4  tsp) dried active or instant yeast 

2 tsp honey or sugar (don’t skip)

2 tsp Apple cider vinegar 

1 tbsp melted butter or oil

Notes: you can use a metal, ceramic or glass roasting tray big enough to cover the baguettes while baking, to create a Dutch oven effect. Metal works best. See the Dutch oven post on options. This creates a darker & crispier baguette. 

It can also be made without, simply add LOTS of steam to your oven. See notes below.

Directions

See below for notes on making by hand. 

Place the Dutch oven or roasting pan & cookie sheet you’ll be using on middle shelf to fully preheat now in a 450°F oven.

1. Whisk yeast, sugar & water in stand mixer bowl. Cover. (Rest 3-5 minutes until foamy if using active yeast.)
2. In a stand mixer with a paddle attachment, beat flour, yeast mix & vinegar on med. speed for 1-2 minutes only. Scrape down once or twice. Turn onto a lightly floured countertop, 
3. Knead a few times to smoothen and bring dough together.
4. Divide in 2 or 3. Shape into a rectangle approximately 6” x 4”. Roll into a log, pinching and rolling the ends to give a tapered effect. Makes 2x12” or 3x8” baguettes.
5. Place, seam down, on parchment-lined baking sheet, cloth or a perforated baguette tray. Cover with a clean towel.

Proof breads for 30 minutes on stovetop edge. 

      6. Spray/brush the breads with water. Make 1/2” slits with blade or knife.

      7. Remove the roasting pan cover with oven mitts. Place the breads on the hot cookie sheet. Quickly cover & place back into the oven.

      9. Toss 2-3 ice cubes onto oven floor to create steam. See notes below. Stand back. Close door at once to trap steam.

     10. Bake 25 minutes. Then remove cover (use mitts.) Bake 10-15 minutes more to darken. 

By Hand

To make by hand mix ingredients with a wooden spoon, Mix will be very wet to start and then stiffens. Turn onto a lightly floured countertop, knead for about 2 minutes.

NO DUTCH OVEN?

Preheat oven to 500F before making bread. 

Preheat a pizza stone or cookie sheet on the middle rack. Also place a metal dish on the bottom rack to later add ice cubes. You will need another loaf pan or metal bowl/dish. (Before baking you will fill this with boiling water.)

When breads are risen and ready to bake, place on the preheated stone, add the boiling water to the metal dish with the towel and place inside. Once the breads are in toss ice cubes into the hot metal pan on base of oven. I also like to spray water on the floor for even extra steam. Reduce temperature to 400F. Bake until light golden brown. Note, the breads do not achieve the dark color of being baked in a Dutch oven.

Recipe for one baguette

210 g artisan bread mix

170 g warm water

4 g dried instant or active yeast

1 tsp sugar & vinegar

1/2 Tbsp oil or melted butter

• Proceed as per above instructions.

Notes

• Adding ice cubes creates a steamy environment as gaps may appear in the “makeshift” Dutch oven. This steam helps achieve a crispy crust. 

• Cutting the bread too early may result in a gummy texture but I find tearing it about 10 minutes after baking (and using it as a vehicle for butter, dip or soup) is just perfect!

Enjoy warm. Best eaten fresh on day of baking.