Baguette

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    11hrs 50mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    496
based on 31 ratings

This recipe uses a pâte fermentée – a dough made ahead of time and allowed to ferment; this is added to fresh dough to boost flavour.

recipe updated Feb 2, 2023

Ingredients

  • All purpose flour icon
    All purpose flour
    420 g
  • Salt icon
    Salt
    1 ½ teaspoons
  • Quick-rise yeast icon
    Quick-rise yeast
    1 teaspoon
  • Water icon
    Water
    340 g
  • Bread flour icon
    Bread flour
    140 g

Tools

  • kCook icon Oven
  • kCook icon Kenwood Chef
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Lightly floured surface
  • kCook icon Baking tray - large
  • kCook icon Cooling rack

Step preview

  1. Attach Spiral Dough Tool
  2. Add all purpose flour, salt, quick-rise yeast and water to the Kenwood Bowl
  3. Knead with splashguard fitted - 10 min, Speed 2
  4. Remove the bowl from the machine
  5. Cover with kitchen towel
  6. Prove overnight
  7. Add all purpose flour, bread flour, salt, quick-rise yeast and water to the Kenwood Bowl
  8. Knead with splashguard fitted - 10 min, Speed 1
  9. Remove the bowl from the machine
  10. Cover with kitchen towel
  11. Prove until doubled in size - 2 hr
  12. Transfer dough to lightly floured surface carefully
  13. Divide into 2 equal pieces
  14. Gently pull the edges into the centre
  15. Roll the dough over and lightly press into an oval shape
  16. Repeat with the other dough piece
  17. Cover with kitchen towel
  18. Let rest - 10 min
  19. Take one of the dough pieces and place upside down on the lightly floured work surface
  20. Flatten the dough carefully with your wrist
  21. Roll the far edge of dough back towards you
  22. Turn the dough 180 degrees and repeat with the opposite side
  23. Turn the dough 180 degrees – pinch and press along the long edge
  24. Turn the dough 180 degrees – repeat with the opposite side
  25. Gently roll the dough to make the dough longer until you have a baguette shape
  26. Transfer shaped dough to baking tray
  27. Cover the baking tray with a damp kitchen towel
  28. Prove until doubled in size - 30 min
  29. Pre-heat oven - 200°C
  30. Place a small oven proof container filled with boiling water on to the bottom of the oven
  31. Remove the tea towel form the baking tray and spray the dough with salted water
  32. Cut four diagonal cuts with a razor blade or very sharp knife
  33. Bake then reduce heat - 20 min, 200°C
  34. Bake - 10 min, 180°C
  35. Remove from oven
  36. Remove the bread from the tray and gently tap the bottom of the loaf
  37. Transfer bread to cooling rack and let cool
  38. Serve
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