How do you make baguettes?

Making baguettes requires careful technique to achieve their classic shape and light, airy texture. Here are the general steps to make baguettes:

1. Prepare the Ingredients:

- Bread flour (strong bread flour with high gluten content)

- Water

- Active dry yeast

- Salt

2. Mix the Dough:

- In a large mixing bowl, combine the bread flour, water, yeast, and salt.

- Mix the ingredients until they come together and form a rough dough.

3. Knead the Dough:

- Remove the dough from the bowl and place it on a lightly floured surface.

- Knead the dough for about 10-15 minutes until it becomes smooth, elastic, and no longer sticks to your hands.

4. Rest the Dough (Bulk Fermentation):

- Grease a large bowl with oil.

- Place the dough in the greased bowl, cover it with plastic wrap or a damp towel, and let it rest in a warm place for approximately 1-2 hours or until the dough has doubled in size.

5. Divide and Shape the Dough:

- After the dough has doubled, turn it out onto a lightly floured surface.

- Divide the dough into 3 equal pieces if you're making classic baguettes, or adjust as needed depending on your desired baguette size.

- Shape each dough piece into a long, cylindrical shape.

6. Proofing (Final Fermentation):

- Place the shaped baguettes on a sheet pan lined with parchment paper.

- Cover the baguettes with plastic wrap or a damp towel and let them proof for another 45-60 minutes or until they've visibly risen.

7. Pre-Heat the Oven:

- About halfway through the final proofing, pre-heat your oven to a high temperature (around 450°F - 475°F) and set it to convection or fan mode.

8. Slashing (Scoring):

- Just before baking, slash the top of each baguette with a sharp knife or razor blade to create diagonal lines. This allows the baguettes to expand and develop the signature crust.

9. Baking:

- Carefully place the sheet pan with the baguettes in the high-heat oven.

- Bake the baguettes for about 15-20 minutes, until they've browned and developed a crispy crust. For best results, use a baking stone if available.

10. Cooling:

- Remove the baguettes from the oven and let them cool on a wire rack.

Enjoy your freshly baked baguettes! Remember, practice and precision in technique will help you achieve the perfect crispy crust and light, fluffy interior of traditional French baguettes.