Simple Homemade Baguette Recipe II Simple Homemade French Bread

If you like the French Baguette🥖, you may want to try my simple homemade Baguette recipe. 😉👍 You don’t need a baguette pan, bakers couche, pizza shovel, baking stone/steel, and other fancy baguette baking tools.
With the limited equipment, you can still get the crispy crust and chewy soft inside Baguette with lots of holes in it. 😃 If you want more baking recipes, please remember to SUBSCRIBE to my channel. Thank you! ❤

After baking lots of baguettes, I came up with my own recipe, which I think works really well. I hope, you will also give my Simple Baguette recipe a try! 😉

VIDEO CORRECTION (PRE-SHAPE): After pre-shaping the dough, rest them for 15 minutes NOT 45 MINUTES. 👍

For 4 Baguettes, you will need:

For the Poolish dough: 175g (1/2 cup + 3 tbsp + 1tsp) water, 150g (1 1/4 cup) bread flour, 3g (3/4 tsp) instant dry yeast
- you can make this 2 hours before mixing the main dough. Use lukewarm water if using this method. Or what I do is that I mixed my Poolish dough in the evening before I go to bed. Cover and put in the fridge overnight. Let the cold Poolish sit at room temperature for 1 hour before using it.

For the final dough: all the Poolish dough, 175g (1/2 cup + 3 tbsp + 1tsp) water (lukewarm), 350g (2 3/4 cups) bread flour, 10g (1 1/4 tsp) salt, 7g (1 3/4 tsp) instant dry yeast

NOTES AND TIPS:
- How long the baguettes should rise (after you have shaped them) can also vary depending on what temperature is in the room.
- If you have a baking stone or baking steel, you can also use it for baking baguettes.
- It would also be wise to measure the length of your oven and/or baking stone, baking steel, and transferring board before shaping your baguettes. So, you are sure that your dough will fit in your oven.
- I don't have a bakers couche, so I only use a dusted kitchen towel and pre-cut parchment paper for proofing my baguettes.
- To check if the baguettes are ready to bake, dip your finger in some flour, and gently poke in your dough. If the hole disappears completely, the dough is under proofed. If the hole dent pops half way back out, the proofing is just right. If the hole stays entirely dented in, the dough is over-proofed.
- Use a very sharp knife, razor blade, or bread lame for scoring the baguettes.
- To get a nice crust, try to create some steam in your oven by putting a baking pan on your oven floor with some lava rocks or rolled towels then pour a half cup of hot water immediately after placing the bread in the oven.

ENJOY AND HAPPY BAKING! 😊
Paula ❤

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[Cynthia-rvtu]

Hey! If I wanna bake it tomorrow, do I need to wait the dough for it to be at the room temperature? If so, how long it takes to be at the room temperature?