Crusty Baguette Recipe Using Instant Yeast and All-Purpose Flour
Want to bake restaurant-quality baguettes at home? This recipe uses readily available instant yeast and all-purpose flour to achieve that signature crispy crust and airy interior. Forget expensive specialty flours – this recipe proves you don't need them for amazing results!
Ingredients:
- 1 cup (240ml) lukewarm water (around 105-115°F)
- 1 teaspoon instant yeast (2 ¼ tsp active dry yeast)
- 1 ½ teaspoons sugar
- 1 ½ teaspoons salt
- 3 ½ cups (420g) all-purpose flour, plus more for dusting
- 2 tablespoons olive oil (optional, for richer flavor)
Instructions:
Step 1: Activate the Yeast
In a large bowl, combine the lukewarm water, instant yeast, and sugar. Let it sit for 5-10 minutes until foamy. This indicates the yeast is active and ready to work its magic! If it doesn't foam, your yeast might be dead, and you'll need a fresh batch.
Step 2: Combine Wet and Dry Ingredients
Add the salt and olive oil (if using) to the yeast mixture. Gradually add the all-purpose flour, mixing with a wooden spoon or your hands until a shaggy dough forms. Don't worry if it's a little sticky at this stage.
Step 3: Knead the Dough
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes. The dough should become smooth and elastic. If it's too sticky, add a little more flour, a tablespoon at a time. If it's too dry, add a teaspoon of water at a time.
Step 4: First Rise (Bulk Fermentation)
Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Step 5: Shape the Baguettes
Gently punch down the dough to release the air. Divide the dough into 3 equal pieces. Shape each piece into a long baguette shape by gently stretching and rolling it. This takes practice, but don't be afraid to experiment!
Step 6: Second Rise (Proofing)
Place the shaped baguettes on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap and let them rise for another 30-45 minutes, or until almost doubled in size.
Step 7: Score the Baguettes
Using a sharp knife or lame (a special bread scoring tool), make several diagonal slashes across the top of each baguette. This allows the dough to expand properly during baking and creates that beautiful crust.
Step 8: Bake the Baguettes
Preheat your oven to 450°F (232°C) with a baking stone or baking sheet inside (for extra crispiness). Carefully place the baguettes on the hot baking stone or sheet. Bake for 20-25 minutes, or until golden brown and the internal temperature reaches 200-210°F (93-99°C).
Tips for Extra Crusty Baguettes:
- Steam: For an extra crispy crust, place a pan of water on the bottom rack of the oven before baking. The steam will create a wonderful oven spring and enhance crust development.
- High Heat: A hotter oven will give you a crispier crust.
- Don't Overbake: Overbaking can lead to a dry baguette. Use a thermometer to check the internal temperature.
Serving Suggestions:
Serve your crusty baguettes warm with butter, olive oil, or your favorite dips. They are also perfect for sandwiches, bruschetta, or simply enjoyed on their own!
This recipe provides a simple yet effective method for creating delicious baguettes at home. Enjoy the process and the rewarding taste of freshly baked bread! Remember to experiment and adjust to your preferences for flour hydration. Happy baking!
