Baguette
Makes 2x12”or 3x8” baguettes
Warm & crusty baguettes fresh from the oven in just over an hour! Tear open & spread with your favorite butter. It’s now possible! Very little hands on time on this one and easy steps to a light & crusty bread with a chewy interior.
Best served on day of baking!
Slice any leftover bread and freeze. Slices can be reheated in a buttered skillet or in toaster until crispy on edges. Also makes for perfect breadcrumbs.
Ingredients
(Want just one fresh baguette? See recipe notes below.)
For a full pack (2-3 baguettes)
You’ll need:
1 pack Gusto Artisan Bread Mix
310 g warm water (100-110°F)
7 g (2 tsp) dried instant yeast
2 tsp sugar (don’t skip)
2 tsp Apple cider vinegar
1 tbsp melted butter
Notes: you will need 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.
Directions
See below for notes on making by hand.
Whisk yeast, sugar & water in stand mixer bowl. Cover. Rest 1-2 minutes.
Using paddle attachment, beat flour, yeast mix & vinegar on med. speed for 90 seconds, or knead by hand 3 minutes. Scrape down once or twice. (Mix will be very wet to start and then stiffens.)
Knead a few times to smoothen and bring dough together.
Divide in 2 or 3. Shape into a rectangle approximately 6” x 4”. Tuck dough & roll into a log, pinching and rolling the ends to give a tapered effect.
Place, seam down, on parchment-lined baking sheet. Cover with a clean towel.
Preheat oven to 450°F.
Place the roasting pan cover you’ll be using on middle shelf to fully preheat.
Proof breads for 30 minutes on stovetop edge.
6. Spray/brush the breads with water, dust on flour. Make 1/2” slits with blade or knife.
7. Remove the roasting pan cover with oven mitts, and cover the tray of breads. Quickly place the tray 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.
Enjoy warm. Best eaten fresh on day of baking but leftovers can be stored in a brown paper bag for 1 more day, or in freezer bags and frozen.
Click on images to enlarge & scroll left
Notes
Dough can also be made by hand. Combine all ingredients until thoroughly mixed. Allow to sit for 3-5 minutes to stiffen more before kneading for 2 minutes.
Shaping the baguette can be done 2 ways. Both are simple. Tuck and rolling is as easy as making a snake with play dough! Pinch seams when rolled.
The other method I like is folding the rectangle in two, like a book fold, then folding over onto itself, sealing the edges with the palm of the hand and then rolling.
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!
Recipe for one baguette
207 g artisan bread mix
155 g warm water
1 tsp all else in above recipe
Proceed as per above instructions.