Easy, Flavorful Baguette
My baguette recipe is the only one I make because it’s a home run with
my family. A touch of honey and brown sugar adds subtle depth and
warmth to the crust and crumb, elevating the flavor without complicating
the process. Foolproof, no-fuss, and delightfully crisp on the outside
with a soft, tender interior, these loaves will quickly become a staple in
your kitchen like they are in mine.
Yield: Two large loaves, 16 servings
Prep Time: 75 minutes (60-minute rise time)
Bake Time: 18-20 minutes
Total Time: 1 hour 35 minutes
Ingredients
2 cups warm water
2 teaspoons honey
1 Tablespoon brown sugar
2 1/4 tsp active yeast
2 1⁄2 teaspoons salt
1 Tablespoon olive oil
5- 5 1⁄2 cups all-purpose flour (reserve 1 cup to the side)
1 egg, beaten, + 1 tsp water for the egg wash
Directions
In a medium bowl, add the honey and brown sugar to the warm water
and give it a quick whisk. Sprinkle the yeast on top. Cover and set to
the side for 8-10 minutes, allowing the yeast to bloom.
2. In a large bowl or stand mixer with a dough hook attachment,
add 4 & 1/2 cups of flour (reserving 1 cup of flour to the side) and mix
with salt before adding the bloomed yeast mixture to the flour.
3. Mix on low speed or by hand until combined, about 5-6 minutes.
Add the remaining 1 cup of flour in small increments. The dough
should form a soft ball and pull away from the sides of the bowl.
Knead for 5 minutes until the dough is elastic and smooth. If the
dough sticks to the sides of the bowl, add flour 2 Tablespoons at a
time.
4. Turn the bowl upside down to cover the dough, or keep the dough in
the bowl and cover with a kitchen towel. Allow the dough to rise until
doubled in size, about 60 minutes.
5. Line a baking sheet with parchment paper and set aside. Preheat the oven to 400°F.
6. On a floured surface, turn the dough out and cut the dough in half. Gently roll each half into a rectangle; it doesn’t have to be perfect.
7. Roll each dough log up lengthwise and press down gently to push out any
air pockets. Pinch the ends and tuck them under.
8. Transfer to the baking sheet and place spaced apart from each other.
9. Using a bread lame or a sharp knife, make slashes diagonally across the top of the bread. Allow to rise another 30 minutes.
10. Brush with egg wash and bake for 18-20 minutes.