Imported from TikTok

Easy Homemade Baguettes

Name: Easy Homemade Baguettes
Prep time: 10 min
Cook time: 22 min
Total time: 122 min
Yield: 2 servings
Cuisine: French
Ingredients: 3.5 cup bread flour (All-purpose flour may be used instead.); 3 tsp sea salt or kosher salt (Heaping teaspoons; the author also describes using 2 or 3 heaping teaspoons. Adjust to taste if desired.); 2 tsp brown sugar (Heaping teaspoons.); 3 tsp active rapid-rise dry yeast (Heaping teaspoons.); 1.75 cup very warm water (Very warm but not hot or steaming; test with your finger rather than a thermometer.); 2 tsp granulated sugar (Mix into the yeast water.); flour for shaping (Use plenty for the work surface and to flour the dough so it does not stick; amount not specified.); butter (Optional, for serving; amount not specified.)

Recipe by Davevend @davevend · TikTok

Imported by Dani Bennett on SeeMeCook

Two rustic, lightly sweetened baguettes made from a wet, sticky dough with minimal mixing and a 90-minute rise. The loaves are baked at high heat, then finished at a slightly lower temperature until deeply golden brown.

2 servings122 minFrench

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Ingredients

3.5 cup bread flour (All-purpose flour may be used instead.)
3 tsp sea salt or kosher salt (Heaping teaspoons; the author also describes using 2 or 3 heaping teaspoons. Adjust to taste if desired.)
2 tsp brown sugar (Heaping teaspoons.)
3 tsp active rapid-rise dry yeast (Heaping teaspoons.)
1.75 cup very warm water (Very warm but not hot or steaming; test with your finger rather than a thermometer.)
2 tsp granulated sugar (Mix into the yeast water.)
flour for shaping (Use plenty for the work surface and to flour the dough so it does not stick; amount not specified.)
butter (Optional, for serving; amount not specified.)

Steps

1
Add the sea or kosher salt and brown sugar to the flour. Mix them together so the dry ingredients are distributed evenly.
2
Place the very warm water in a bowl. Add the yeast and stir, then add the granulated sugar and mix until combined. Let the mixture sit for about 3 minutes.
3
Slowly stir the yeast water into the flour mixture, using the handle end of a wooden spoon. Continue stirring until the dough forms a rough ball.
4
Leave the dough wet and sticky. Cover the bowl with a dish towel and let it rise at room temperature for 90 minutes. The author sometimes places it in an oven that is turned off.
5
After the rise, preheat the oven to 475°F (246°C). If the dough was rising in the oven, remove it before preheating.
6
Heavily flour a countertop or wooden board. Gently scoop the risen dough onto the floured surface; it should have become noticeably larger, roughly doubled in size, while remaining sticky.
7
Flour the top of the dough generously so it does not stick. Fold the dough over itself four or five times, just until it forms a smooth ball; do not knead it extensively.
8
Gently cut the dough in half. Roll and stretch each half into a baguette-shaped loaf.
9
Twist each shaped baguette two or three times. Place them on a baguette baking tin, or on a metal baking sheet lined with parchment paper.
10
Using a very sharp knife or razor blade, score each baguette a few times along the top.
11
Bake at 475°F (246°C) for 12 minutes.
12
Lower the oven temperature to 450°F (232°C) and continue baking for about 10 minutes, or until the baguettes are very golden brown. The transcript gives a total bake time of approximately 22 to 25 minutes.
13
Remove the baguettes from the oven and let them cool before cutting. If serving immediately, break off a piece and spread it with butter.

Notes

The measurements are intentionally approximate. The source gives conflicting salt guidance of 2 or 3 heaping teaspoons; use less if you prefer a milder loaf. The dough is expected to be wet and sticky. The video transcript mentions scoring the baguettes before baking, while the written description does not. The source does not specify an exact cooling time.