Welcome to Culinary Compass! Learn how to bake professional-grade baguettes right in your own kitchen. This quick and easy French bread recipe delivers an irresistibly crispy crust and that coveted airy, hole-filled (open crumb) interior. We break down the essential steps and culinary techniques for perfect results every time.
The secret to this homemade baguette recipe lies in precise yeast activation, achieving a very soft dough texture, and utilizing multiple proofing stages (including the crucial tip about limiting tray proofing time to prevent collapse). We also cover critical techniques like deflating the dough (to avoid a yeasty flavor) and the vital role of steam during baking (using a water container inside the oven) for maximum crust development. Follow these Professional Cooking Techniques and elevate your home baking game! This recipe is far easier than traditional sourdough but yields an incredibly gourmet result.
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**QUICK & EASY BAGUETTE RECIPE**
(Yields 3 Baguettes)
**For Yeast Activation:**
1 packet Active Dry Yeast
1 Tablespoon Granulated Sugar
2 Tablespoons All-Purpose Flour
1/2 cup Warm Water
**For the Dough:**
2 cups Warm Water
1 teaspoon Salt
Approximately 5 cups All-Purpose Flour (Note: Flour quantity may vary based on brand/quality.)
Optional: 1/2 tablespoon oil (to prevent sticking during the second knead)
**Instructions Summary:**
1. Activate yeast mixture for 5-10 minutes until foamy.
2. Combine activated yeast, warm water, and salt. Gradually add flour to form a very soft dough.
3. Knead lightly, cover, and let proof for 20 minutes. Knead again (optional oil addition) and let proof until doubled in size (approx. 1 hour).
4. Deflate the dough thoroughly. Divide into three pieces, rest 10 minutes, and shape into baguettes.
5. Proof on a baking sheet for a maximum of 30 minutes.
6. Score tops, sprinkle with flour, and bake at 400°F (with a steam container in the oven) until golden brown.
1 Comment
Looks very tasty and easy to make. I must try it ❤.
Just one question. Are you left handed. Most people knead with the right hand even if they are left handed.