Archive for November 8th, 2021

French Baguette

  • 500 g AP flour
  • 4 tbsp Fleishmans’s Bread Booster
  • 10 g salt
  • 360 g warm water
  • 3 g yeast
  • 25 g honey
  • 2 tbsp each flour and rice flour


  1. Whisk together the flour, salt and bread booster.
  2. Dissolve the yeast and the honey in the water.
  3. Make a well in the flour and add all of the water mixture at once, stirring to combine into the flour.
  4. Cover and let rest 15 minutes.
  5. Over the next 1.5 hours, stretch and fold the dough 3 times, placing the seem down each time.
  6. Cover tightly with plastic wrap and refrigerate for 12-15 hours or until double in size. The next morning, remove from the fridge and allow to come to room temperature.
  7. Divide the dough into three equal portions. Roll each into a rectangle and roll up into a baguette shape, stretching to the desired length and placing the seam side down. Sprinkle a clean dish cloth with the flour and rice flour mixture and nestle the baguettes into three separate rows for 30 to 60 minutes.
  8. Meanwhile, preheat the oven to 500° F and add a pan filled with water and a rolled clean dish towel (helps distribute steam evenly). Add a baking stone. Once it reaches 500° F, reduce heat to 475° F.
  9. Cut slits into the baguettes and carefully lay them onto the baking stone and bake for 10-15 minutes or until golden. (Be very careful as the steam may be very hot).
  10. Cool completely and enjoy.

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