How to Make Classic French Bugette Recipe
Equipment
1 large mixing bowl
1 large wooden/polycarbonate mixing spoon
Measuring cups and spoons
1 baguette pan (3–4 channels)
Plastic wrap or kitchen towels
Ingredients
1 tablespoon (9 grams) active dry yeast (or scant tablespoon
instant yeast)
½–1 tablespoon sugar (6–12 grams)
2–2½ cups warm water (105–110°F)
6 cups (596 grams) of unbleached flour (or may use all
unbleached all-purpose)
1 tablespoon salt (15 grams)
Oil/butter for coating bowl and greasing pans as needed
Direction
1. If you are using active dry yeast, sprinkle the yeast on
warm water then sprinkle with sugar. Dissolve yeast and wait until foamy. If you’re using instant yeast, you can skip this
step and add the yeast to the flour.
2. Add the yeast/water, and all but ¼ cup of flour, together
in the large bowl. Mix together with your hands or with the
spoons until the dough is combined and shaggy. Turn the
dough out onto your work surface, cover it with the bowl, and
allow the dough to rest for 5 minutes.
3. After the rest, remove the bowl from the dough and knead
until the gluten window is present. The dough should be moist,
but no longer sticky. Clean the bowl, and then add the oil.
Shape the dough into a ball. Place smooth side down into the
bowl, spin three times, and flip. The smooth, oiled side will be
up.
4. Cover the bowl with plastic wrap and place it in a
comfortably warm, room-temperature spot. Allow the dough
to rise for at least 3 hours. Every half hour, lift one side of the
dough and turn it onto the rest of the dough, and replace the
wrap. Don’t overhandle or “punch” the dough. The
movement should be gentle. This will help distribute the
carbon dioxide produced by the yeast throughout the bread.
5. When your dough has completed the first rise, carefully
ease it from the bowl onto your work surface.
6. Divide dough into equal portions. For the first shaping,
push or press the dough with your fingers into a square about
4×4 inches. Starting at the top, fold the dough into thirds as if
you are folding a letter. Turn the dough seam side down and
cover. Repeat with the other portions of dough. Allow the
dough to rest for 15 minutes.
7. Shape into baguettes. Using the same technique, create a
rectangle 4×6 inches. Starting on the long side, fold the dough
towards you about two-thirds of the way and seal it with the
heel of your hand. Turn the dough so the top is now the
bottom and repeat, folding down two-thirds and
sealing. In the crease, you created with the fold, place your
thumbs so the tips touch and your fingers are on the top of the
dough. Gently push your thumbs into the dough to “snug up”
the dough. This will help prevent any open spaces in the
finished baguette. Roll the top of the dough toward your
one-half roll, then seal. Roll a bit more, and seal. Complete
the roll and seal. Roll the small log-shaped baguette onto the
seam.
8. Cover and rest for 10 minutes. Uncover the dough. Give
yourself plenty of room. Using palms and fingers, roll from
the center out, gently rolling the dough to the length of your
pan. Lift the dough and set in the pan. When you’ve finished
all the baguettes, cover them and allow them to rise for 1 to 1¼ hours.
9. While your bread is rising, preheat your oven to 450°F.
10. When the rise is complete, make 4- to 5¼-inch diagonal
slashes across the top of the bread. This will help the bread
expand and not burst out the sides in unexpected places. Try
to start each slash just before the previous one ends. This will
prevent bursts on the top.
11. Mist the loaves with water just before placing them in the oven.
Place in 450 ºF ovens, then immediately reduce the oven
temperature to 425°F.
12. Bake for 8 to 10 minutes, reduce oven to 375–400°F and
finish baking for approximately 15 to 20 minutes more. The
bread should be medium to deep golden brown. Turn off the
oven, remove the bread from the pans, and place the bread
back in the oven directly on the oven rack. After 5 minutes,
open the oven door slightly, a few inches. Allow the baguettes
to cool in the oven. This will help set the crust.