Normally I buy baguettes if I need them. But why not bake them myself? When I have a passion for bread baking, I need a good baguette recipe. And here it is. Not a classic white baguette, but with a little addition of whole wheat and rye for extra flavor. It turnt out to be fantastic.
Getting the perfect crust on bread is a science. But I think I cracked the code. Steam we need steam, and folding the baguettes and you will get the perfect perfect oven spring and crust.
- 30 g live yeast (3 teaspoons dry yeast)
- 420 ml water, lukewarm
- 1¼ teaspoon salt
- 50 g whole wheat flour
- 50 g dark rye flour
- 450 g all-purpose flour
Dissolve the yeast in the water. Add flours and salt, and knead the dough for about 8 minutes.
Let the dough rise covered in room temperature for about 1½ hours.
Divide the dough into 3. Fold the dough into it self and shape it to a ball, building up the surface tension. Place the ball smooth surface down on a flour dusted surface. Let the dough rest covered for 10-15 minutes.
Fold it a third over and seal the edge with a light press with the lower palm. Flatten again. Fold the other edge over and seal again.
Repeat this. Turn the seal downwards. Gently roll the baguette from the center and out. Tempering the ends a bit.
Place baguette on a parchment paper lined baking sheet or on a baguette baking sheet.
Let the baguette rise for another 20 minutes.
Preheat the oven to 450℉ (230 ℃). Place a old baking sheet on the lower rack in the oven.
Make 3 diagonal slashes in each baguette with a wafer or a sharp knife.
Bake the baguettes in the middle of the oven.
Splash about ¼ cup of water in old baking sheet, and close the oven quickly. You need the steam to get the best oven spring and crust.
Bake the baguettes for about 15-18 minutes, until golden.
Let the baguettes cool on a wire rack.