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Homemade baguette with a golden crispy crust resting on a cutting board
Taha Ayad

Homemade Baguette

Learn how to make a homemade baguette with crisp crust, airy crumb, and real flavor using simple ingredients and a reliable, no-nonsense method.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 19 hours 50 minutes
Servings: 3 baguettes
Course: Appetizer
Cuisine: French
Calories: 210
Ingredients Method Notes

Ingredients
  

  • ½ cup water
  • 1/16 teaspoon yeast
  • 1 cup all-purpose flour
  • 1 cup plus 2 tablespoons water
  • 1 ½ teaspoons yeast
  • 3 ½ cups all-purpose flour
  • 2 teaspoons salt

Method
 

  1. Mix poolish ingredients and rest overnight.
  2. Combine poolish with remaining dough ingredients.
  3. Rest and fold dough during bulk fermentation.
  4. Divide and gently shape dough into baguettes.
  5. Bake in a hot oven with steam until deep golden.

Notes

  1. This dough is intentionally sticky.
  2. Do not rush fermentation.
  3. Bake until well-colored for best crust.
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