Homemade Baguette

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Crunchy on the outside, soft inside. We love it.



You need time to prepare, but it´s worth it!!

I prepare the poolish in the evening and we have the baguette for brunch the next day.



Homemade Baguettes
Outside crunchy, inside soft.

 That´s a baguette with taste!

Gericht: Bread
Länder & Regionen: France
Portionen: 3 Baguettes
  • 500 g flour
  • 2 tsp salt
  • 20 g fresh yeast
  • 280 ml lukewarm water
To brush
  • 1 small egg yolk
  • 1 Tbls milk
  1. 250g flour and 1 tsp salt in a bowl.

  2. Disolve 10g of fresh yeast in 280ml lukewarm water. Mix well together.

  3. Cover up and leave to rise at room temperature for 8 to 10 hours.
  1. Mix the remaining 250g flour and 1 tsp salt with 10g fresh yeast (disolved in 1 Tbls water) to the poolish.

  2. Knead thoroughly. If sticky add a bit of flour. The consistence of the dough should be a little bit stiff and elastic (not sticky).

  3. Cover and leave to rise for an hour.

  4. Cut in 3 equal amounts and form to a ball.

  5. Cover again and let to rest for 15 minutes.
  6. Using a rolling pin, roll out to a rectangle form.

  7. Roll up tightly and place on a baking tray. Cover.

  8. Leave to rise for 1 to 2 hours. (until twice the size)
  9. Mix egg yolk and milk, brush the baguette.

  10. Cut in slightly and bake in preheated oven at 230° C for 20 minutes.

  11. Spray water in the oven, while placing in the baking tray. That causes steam, which make the baguette more chrunchy.

Enjoy baking!


Maggi & Family


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