Crusty Baguette Recipe Using All-Purpose Flour
This recipe will guide you through making a delicious, crusty baguette using all-purpose flour. While traditionally made with bread flour, all-purpose flour provides a great alternative for achieving that satisfyingly crisp crust and chewy interior.
Ingredients You'll Need:
- 3 cups (375g) all-purpose flour, plus more for dusting
- 1 ¼ cups (300ml) lukewarm water
- 1 ½ teaspoons (7g) active dry yeast
- 1 ½ teaspoons (9g) salt
- 1 tablespoon (15ml) olive oil (optional, for richer flavor)
Equipment You'll Need:
- Large mixing bowl
- Plastic wrap or damp kitchen towel
- Baking sheet
- Parchment paper (highly recommended)
- Lame or sharp knife (for scoring)
- Spray bottle (optional, for steaming)
Step-by-Step Instructions:
1. Activate the Yeast:
In your large mixing bowl, combine the lukewarm water and yeast. Gently stir and let it stand for about 5-10 minutes until foamy. This confirms your yeast is active and ready to work its magic!
2. Combine Ingredients:
Add the all-purpose flour and salt to the yeast mixture. If using, add the olive oil. Using a wooden spoon or your hands, mix until a shaggy dough forms. Don't worry about perfection at this stage.
3. Knead the Dough:
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. If using a stand mixer with a dough hook, knead on medium speed for about 6-8 minutes. The dough should be slightly tacky, but not sticky.
4. Bulk Fermentation:
Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Shaping the Baguettes:
Gently deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 2-3 equal pieces. Shape each piece into a long, oval baguette by gently stretching and rolling it.
6. Proofing:
Place the shaped baguettes onto a baking sheet lined with parchment paper. Cover loosely with plastic wrap or a damp kitchen towel and let them proof for another 30-45 minutes. This allows the final rise before baking.
7. Scoring the Baguettes:
This step is crucial for creating that signature crusty baguette look. Using a lame or a very sharp knife, make several diagonal slashes across the top of each baguette. Don't cut too deep; you just want to score the surface.
8. Baking:
Preheat your oven to 450°F (232°C) with a baking stone or baking sheet inside (if using). If you have a spray bottle, lightly mist the inside of the oven with water before placing the baguettes inside to create steam. Bake for 20-25 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200°F (93°C).
Tips for Extra Crusty Baguettes:
- High Oven Temperature: A hot oven is key to a crispy crust.
- Steam: Introducing steam into the oven during the first few minutes of baking helps develop the crust.
- Scoring: Proper scoring allows for expansion during baking and enhances the crust.
- Don't Overbake: Overbaking will result in a dry baguette.
Enjoy Your Homemade Crusty Baguettes!
These homemade baguettes are perfect for sandwiches, dipping in soup, or simply enjoying on their own. The satisfaction of making your own crusty bread is unparalleled! Remember to experiment and adjust the recipe to your preferences. Happy baking!
