Fail-Proof and Quick Baguette Recipe
“The perfect pillowy baguette with a mind-blowing crust!”
Ariella Goldman
Original Recipe Author
Maybe it’s the long, crispy crust. Or perhaps it’s the chewy dough. Either way, there’s something about a freshly baked baguette that’s incredibly tempting.
For a while, we thought that this sort of masterpiece can only be made by the hands of a pro baker.
Here’s a shocker:
You can make a batch from scratch in your kitchen today.
Sure, there are some tips and tricks that you need to follow to nail the texture. But this quick baguette recipe will walk you through them all!
Why this Quick Baguette Recipe is A MUST-try:
Frequently Asked Questions:
Quick Baguette Recipe
Do I need to brush the dough with anything before baking?
No, you don’t have to do that. Some people brush their dough before popping it into the oven to add steam.
However, in this recipe, we spritz the bread twice with water as it cooks instead of wetting it before baking.
How can I tell that the dough needs a third cup of water?
It’s all in the texture.
Feel the dough when the flour and water blend together. Is it so flexible and soft that you can easily shape it into a smooth ball? If so, then you’re all good.
Featured Review
“I’m usually not from those who comment. But I have to say – the baguettes came out great and crispy, golden, and soft from the inside.
I used white spelt flour, baked at 500°F (260°C), and the pan was placed on the top rack of the oven. Thank you very much for the delicious, fast, and easy recipe!!”
Idit
Fail-Proof and Quick Baguette Recipe
Equipment
Ingredients
- 2 lbs. high-gluten flour (or all purpose-flour (1 kg))
- 2 tbsp. dry yeast
- 3 tbsp. sugar
- 2 cups lukewarm water (put another cup on the side, and if needed after adding oil, add gradually)
- ½ cup oil
- 1 tbsp. salt
Instructions
- Put all the ingredients (except the salt) in a mixer bowl and knead at the lowest speed.
- When the dough starts forming, add the salt and continue kneading for exactly 15 minutes.
- Once the dough is soft and elastic, take it out and shape it into a ball.
- Rub the ball’s surface with oil, put it in a bowl, and cover it up with a towel.
- Let the dough rise for around 45 minutes at room temperature. (Should double in volume!)
- Split the dough into eight equal balls.
- Roll up each ball into a log and try to pinch the edges to form a baguette-like shape.
- Leave the logs to rise for 30 minutes.
- Grab a sharp knife or a razor blade and cut diagonal slits or score marks along the baguette.
- Preheat your oven to 465°F (240°C) on a regular baking setting.
- Bake the dough for 20–25 minutes, spraying it with water twice along the way.
Tips
- Don’t forget to spritz the loaves with water while they bake—it’s the secret behind the golden crisp!
- If you’re running low on pairing ideas, we’d recommend stuffing those steaming-hot baguettes with some chicken shawarma or saucy meatballs.
- It’s okay to have a bit of an overlap when you’re scoring your baguettes.
your time to shine:
Want a chance to feature on our site? comment down below or send us your pictures @sharethecook
“Amazing dough!! Came out more like rolls than baguettes, but so delicious!!”
Ayala
Fan
“I made the baguettes and they came out great!”
Yael Yakobian
Fan
“Easy to make. Delicious”
Rachel
Fan
Oh, and we almost forgot!
This Quick Baguette Recipe is a part of our Entrees Series. Click NOW for more fun ideas you don’t wanna miss!
Leave a Reply