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Dough for baguettes and small French-style breads

Dough for baguettes and small French-style breads

Baking

A very simple French dough recipe for a baguette or five to six small loaves: flour, lukewarm water, yeast, and salt, with two rises and a final resting p…

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Recipe from MediaWiki default, Anka, NikiWiki and 2 other contributors (KochWiki), adapted by Recette de cuisine · · updated on

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This classic French bread dough is very simple and yields one large baguette or five to six smaller loaves. It requires two hours of rising, followed by a final 30-minute resting period.

Ingredients and directions

  • Prep time10 min
  • Cook time—
  • Resting2 hr 30 min
  • Total2 hr 40 min
  • DifficultyEasy
  • Vegetarian
  • Vegan

Ingredients

4 people
  • $0.66
  • $0.12

Directions

  1. Pour the flour into a large mixing bowl. ≈ 3 min
  2. Sprinkle the yeast into a mug, add half a cup of lukewarm water, and dissolve the yeast with a fork. ≈ 3 min
  3. Dig a well in the middle of the flour. ≈ 3 min
  4. Add the diluted yeast and sprinkle with a little flour. ≈ 2 min
  5. Cover the mixing bowl with a cloth and let the dough rise for 1 hour in a warm place.
  6. In the dough mixer, knead the starter with the salt, gradually adding warm water until the dough detaches from the sides of the bowl, becoming smooth and not sticky. ≈ 10 min
  7. Form a ball and place it back in a lightly floured salad bowl. ≈ 10 min
  8. Cover again and let it rest for 1 hour in a warm place.
  9. Next, roll out the dough, place it on a floured work surface, and work it thoroughly. ≈ 3 min
  10. Shape three balls or one baguette, score it several times with a knife, cover it again, and let it rest for another 30 minutes.

Equipment

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Before you start

Ingredients

  • 500 g of wheat flour (type 405)
  • Approximately 300 ml of warm water
  • 21 g of yeast (half a standard cube)
  • 1 tablespoon of salt

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