s feature a chewy interior riddled with holes, and a crisp, deep-gold crust. While it’s a challenge to make “real” baguettes at home, this version is probably as close to an artisan bakery version as you’re going to find. And hey, all you vegans out there: this is probably my favorite vegan recipe. It’s beautiful in the utter simplicity of its ingredients.
Step-by-step photos illustrating how to make this recipe are available at Bakers’ Banter, our King Arthur blog.
Our guarantee: These baguettes, right out of the oven, will have a crunchy crust; later, the crust will become chewy. They’ll be a deep golden brown, about 16″ long, and 1 3/4″ to 2 1/2″ in diameter.
Ingredients View by: Volume Weight
Starter
* 1/2 cup cool water
* 1/16 teaspoon active dry yeast or instant yeast
* 1 cup King Arthur Unbleached Bread Flour
Dough
* 1 teaspoon active dry yeast or instant yeast
* 1 cup to 1 1/4 cups lukewarm water*
* all of the starter
* 3 1/2 cups King Arthur Unbleached Bread Flour
* 1 1/2 teaspoons salt
* *Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
Starter
* 4 ounces cool water
* 1/16 teaspoon active dry yeast or instant yeast
* 4 1/4 ounces King Arthur Unbleached Bread Flour
Dough
* 1 teaspoon active dry yeast or instant yeast
* 8 to 10 ounces lukewarm water*
* all of the starter
* 14 3/4 ounces King Arthur Unbleached Bread Flour
* 1 1/2 teaspoons salt
* *Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
Directions
1) Make the starter by mixing the yeast with the water (no need to do this if you’re using instant yeast), then mixing in the flour to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. The starter should have risen and become bubbly. If it hasn’t, your yeast may not be working. Dissolve 1/4 teaspoon of yeast in 1 tablespoon lukewarm water with a pinch of sugar, and wait 15 minutes. If nothing happens, replace your yeast, and begin the starter process again.
2) If you’re using active dry yeast, mix it with the water, then combine with the starter, flour, and salt. If you’re using instant yeast, there’s no need to combine it with the water first. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you’ve made a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. Knead for about 5 minutes on speed 2 of a stand mixer
3) Place the dough in a lightly greased medium-size bowl, cover the bowl, and let the dough rise for 3 hours, gently deflating it and turning it over after 1 hour, and then again after 2 hours.
4) Turn the dough out onto a lightly greased work surface. Divide it into three equal pieces.
5) Shape each piece into a rough, slightly flattened oval, cover with greased plastic wrap, and let them rest for 15 minutes.
6) Working with one piece of dough at a time, fold the dough in half lengthwise, and seal the edges with the heel of your hand. Flatten it slightly, and fold and seal again.
7) With the seam-side down, cup your fingers and gently roll the dough into a 15″ log. Place the logs seam-side down onto a lightly greased or parchment-lined sheet pan or pans.*
8) Cover them with a cover or lightly greased plastic wrap, and allow the loaves to rise till they’ve become very puffy, about 1 1/2 hours.
9) Towards the end of the rising time, preheat your oven to 450°F; if you’re using a baking stone, place it on the lowest rack.
10) Using a very sharp knife held at about a 45° angle, make three 8″ vertical slashes in each baguette. Spritz the bag