Quick baguettes from scratch

Quick baguette from scratch

Since we started our journey to make as much as we can at home and from scratch we have made quite a few different kinds of bread.  We have neglected one of my favorite types of bread: the baguette.   I had looked up some recipes early on, but they took days and I was looking for a little more instant gratification. 

I have started my search again, this time for a faster time to resolution.  I found this recipe for a four hour baguette, that is a time that is a little more tolerable.  The timing was pretty close; I would say that by the time these beautiful, golden brown loaves came out of the oven at maybe 4:15 after starting them.  The process wasn’t even that difficult.  Follow the steps and it will turn out well.

baguette from scratch

Quick baguettes from scratch
  1. 1-1/2 cups warm water
  2. 1 tsp active dry yeast
  3. 3-1/4 cup all purpose flour
  4. 3 tsp kosher salt
  5. oil for bowl (I used olive oil)
  6. 1/2 cup ice cubes
  1. Add warm water to stand mixer bowl and dissolve 1 tsp yeast into water and allow to bloom for 10 minutes or until it becomes foamy.
  2. Mix flour and salt
  3. Add flour and salt mixture to bowl and use hand to roughly mix by hand using the dough hook. Attach hook to mixer and mix at a medium low speed. I had to add some additional flour and use a silicone spatula to keep things mixing.
  4. Once mixed, set aside for 20 minutes in an oiled bowl covered with plastic wrap.
  5. Knead dough for 10 minutes by hand or using your mixer. I needed to add some additional flour to keep the dough from being too sticky.
  6. Form dough into an 8"x6" rectangle and on the longer dimension fold the two ends in from the edges into middle and then do the same from the shorter side.
  7. Place folded dough into a oiled bowl and allow to rise for 45 minutes.
  8. Remove dough and separate into three equal sized loaves 14" in length.
  9. Place shaped dough onto a baking sheet with the bottom side up lined with parchment paper. The paper should be folded between each of the loaves to prevent them from sticking together, but at the same time supporting each other. Use something to hold up the paper at the ends to keep the dough from expanding out. Allow to rise for 45-50 minutes.
  10. Place an iron, or other oven proof skillet on the bottom rack and adjust the top rack to be above the skillet. Place a baking sheet bottom side up and the top rack.
  11. Preheat to 475 degrees Fahrenheit.
  12. Once dough is risen, remove the baking sheet and slide the parchment and dough onto the preheated baking sheet. I trimmed the excess parchment paper off, but it isn't necessary.
  13. Pour ice cubes into hot skillet and allow to steam the loaves.
  14. Bake for 20-30 minutes, until golden brown.
  15. Remove and set aside to cool.
Only From Scratch