Authentic French Baguette

Ingredients

• For the pre-ferment (pâte fermentée):
• 1 cup all-purpose flour
• 1 tsp instant yeast
• 1 cup cold water
• 1 tsp salt
• Dough:
• 3/4 cup cold water
• 1/2 tsp salt
• 1 tbsp yeast
• 2 cups flour (or more as needed)
• Recipe contributed by a friend and cook on Shoutabkhin Today:
• Salam Shaito
• Click Salam’s name to visit her profile on our site
• For more delicious bread recipes see: Thyme bread stuffed with cheese

Method

1. The pre-ferment is the dough used to develop flavor (pâte fermentée). Prepare the pre-ferment first.
2. Mix the cup of flour with the yeast and salt, add the water and knead. Cover the pre-ferment and place it in the refrigerator overnight for best results, or at least 4 hours.
   Timers: 240 min
3. Stage two: on the next day, place the pre-ferment in a larger bowl and add the cold water and salt, stir to combine.
4. Then add the yeast and stir. Add the flour gradually and knead well for about 10 minutes by hand or 5 minutes in a stand mixer, until the dough is smooth and soft.
   Timers: 10 min, 5 min
5. Cover the dough for 30 minutes. Lightly flour the work surface and the dough, then divide it into two or three pieces depending on the size of baguettes you want.
   Timers: 30 min
6. Shape each piece by folding the edges together until it puffs slightly, then roll it into a cylinder with both hands. Place the baguettes on parchment paper on a baking sheet.
7. Leave space between the baguettes so they don’t stick together while baking.
8. Score the surface with spaced slashes using a knife, then dust the tops lightly with flour mixed with a few salt grains and cover with a cloth.
9. Preheat the oven (top and bottom) to 200°C (390°F) for 10 minutes. Bake on the middle rack for about 25 minutes or until the underside is golden.
   Timers: 10 min, 25 min
10. Meanwhile, boil a small pan of water on the stove. When the underside of the baguette shows color as described, place the pan of boiling water directly under the baking sheet in the oven. The steam from the boiling water helps create a crisp crust. Turn on the oven’s top heat to brown the crust at the same time.
11. When the baguettes are done, cover them with a cloth immediately to keep them soft. Leftovers can be reheated in the oven and will taste almost fresh.