Easy and Amazing Baguettes
You don't have to go to Paris for amazing baguettes, you just have to to your own kitchen to make these delicious delights.
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We made these in an Anova Percision Oven, but any oven will do.
3-1/2 cups flour
1-2/3 cups water
¾ tsp diastatic malt powder
½ tsp instant yeast
Mix by hand
3-1/4 tsp salt
Knead dough until smooth and elastic
Transfer the dough to oiled bowl.
Cover with plastic wrap and let rise 1 hour
Punch down, flip over, recover and let rise another hour
Punch down and turn out on lightly floured surface
Cut into 3 equal pieces
Working with one piece at a time, press into rectangle with long side facing you.
Fold the two short sides inward so they meet in middle. Press down to seal.
Starting from top edge, roll dough into a tight cylinder. Roll to seal.
Let rest, seam down covered with plastic wrap for 20-60 minutes
Press each piece into flat rectangle and form
14 inch-long loaves tapering the ends to points
Transfer baguettes to pan, let rise until doubled in size
Pre heat (Anova) oven while dough is in final rise
475 degrees and 100 percent steam
Score with 3 or 4 diagonal slashes
Bake for 5 minutes
Leave in oven while it transitions to
475 degrees and no steam
About 14 minutes