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French Baguettes (Instant Yeast)

#bread#artisan-bread#french#baking

These classic French baguettes feature a crackly crust and airy crumb, reworked here as a straight-dough recipe using instant yeast. The hydration and flour ratios remain true to the original sourdough version, now including the flour that was in the starter.

Source: https://www.simply-bread.co/post/french-baguettes-simply-bread-recipe

240
Prep (min)
22
Cook (min)
262
Total (min)
4
servings
$1.64
Total Cost
$0.41
Per serving

Cookware

  • •
    Steam Pan or Cast-Iron Skillet

Appliances

  • •
    Oven

Measuring

  • •
    Measuring Cups
  • •
    Measuring Spoons

Prep

  • •
    Large Mixing Bowl

Other

  • •
    Bench Scraper (Standard)
  • •
    Cotton Towel or Baker’s Couche
  • •
    Baker’s Lame or Sharp Knife
  • •
    Wire Rack

Baker's Percentages

IngredientGrams%
Bread Flour292g45%
All-Purpose Flour292g45%
Water481g74%
Sourdough Starter138g21%
Whole Wheat Flour103g16%
Coarse Salt14g2%
Total Flour: 653g (100%)
Total Dough: 1.3kg
(×4)
Pre-ferment: Sourdough Starter (100% hydration)
Contributes 69g flour (11%) and 69g water to totals
Hydration estimated at 100%. For exact percentages, consider adding your Sourdough Starter as a recipe component with its own flour and water.
  1. 1
    In a large mixing bowl, combine the bread flour, all-purpose flour, whole wheat flour, and most of the water. Stir until no dry bits remain. Cover and autolyse for .
    • 314 g (2 cups 7 tbsp 1½ tsp) Bread Flour
    • 314 g (2½ cups) All-Purpose Flour
    • 111 g (14 tbsp 2¼ tsp) Whole Wheat Flour
    • 250 g (1 cup 1 tbsp) Water, divided into 437.5 g for autolyse and 62.5 g for mixing
  2. 2
    In a small bowl or measuring cup, dissolve the instant yeast in the remaining water. Add the yeast-water and the salt to the autolysed dough. Mix until the salt is fully dissolved and the dough comes together.
    • 14 g (1 tbsp 1½ tsp) Instant Yeast
    • 250 g (1 cup 1 tbsp) Water, divided into 437.5 g for autolyse and 62.5 g for mixing
    • 14 g (2¼ tsp) Coarse Salt
  3. 3
    Let the dough rest for , then perform one coil fold: gently lift one side of the dough and fold it onto itself. Cover and let rest.
  4. 4
    Over the next , perform four more coil folds at 30-minute intervals to build strength and structure.
  5. 5
    After the last fold, allow the dough to bulk ferment at room temperature until nearly doubled in volume, depending on room temperature.
  6. 6
    Turn the dough out onto a lightly floured surface and divide it into four equal pieces using a bench scraper or your hands.
  7. 7
    Pre-shape each piece into a loose cylinder. Cover with a cotton towel and bench-rest for .
  8. 8
    Shape each cylinder into a baguette by gently flattening into a rectangle, folding in half lengthwise, and rolling to length. Dust lightly with flour, place seam-side up on a baker’s couche or thick cotton towel, and cover. Proof for , or until the loaves hold a gentle finger indentation.
  9. 9
    before baking, preheat your oven to 500 °F (260 °C). Place a steam pan or cast-iron skillet on the oven floor or lowest rack.
  10. 10
    When the loaves are ready, score each baguette with a baker’s lame or sharp knife. Quickly pour hot water into the steam pan to generate steam and load the baguettes.
    • 500 g (2 cups 1 tbsp 2¼ tsp) Water, divided into 437.5 g for autolyse and 62.5 g for mixing
  11. 11
    Bake with steam for , then vent or remove the steam pan and bake for an additional , until deep golden brown and crusty.
  12. 12
    Remove from the oven and let cool on a wire rack for at least before slicing.
$1.64
Total Cost
$0.41
Per serving

Prices listed are approximate. Actual costs may vary based on store, location, and availability.

Ingredient Costs

  • Bread Flour(King Arthur)
    $0.52
  • All-Purpose Flour(King Arthur)
    $0.83
  • Whole Wheat Flour(King Arthur Flour)
    $0.00
  • Water(Tap Water)
    $0.00
  • Instant Yeast(SAF Instant)
    $0.21
  • Coarse Salt(Meijer)
    $0.08
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