Baguette Pan Baguettes

star rating (27) rate this recipe »
dairy free
Recipe photo
Baking time:
Yield: 3 baguettes

Recipe photo

The first goal of every budding artisan bread-baker is a crusty, flavorful baguette. Let this recipe be the starting point on a journey that may last for quite a long time — the "perfect" baguette is a goal pursued by even experienced bakers. Just remember — the pleasure is in the journey, not the destination! This recipe will yield excellent flavor and texture every time you experiment.

Baguette Pan Baguettes

star rating (27) rate this recipe »
dairy free
Baking time:
Yield: 3 baguettes
Published: 01/01/2010

Ingredients

Poolish (Starter)

Dough

Tips from our bakers

  • If desired, you may create more steam in the oven by spraying water into it twice during the first 5 minutes of baking. This extra moisture will help to create a crackly-crisp crust.

Directions

Poolish

Combine the flour, water and yeast; mix until well-blended. Let the poolish rise, covered, at cool room temperature for 12 to 24 hours. It should dome slightly on top, and look aerated and bubbly. Try to catch it before it starts to fall, as it will be at its optimum flavor and vigor when it's at its highest point.

Mixer method: Place the flour, yeast and salt in the bowl of your mixer. Pour some of the water around the edges of the poolish in its container to loosen it. Pour the poolish and water onto the flour. Using the flat beater paddle, mix the dough on low speed for 3 minutes, adding more flour or water if necessary to bring the dough together. The dough should look a little sticky, but should clean the sides of the bowl. Switch to the dough hook, knead for 4 minutes, cleaning the dough from the hook at the 2-minute mark.

Bread machine method: Place the flour, yeast and salt in the bucket of your bread machine. Pour some of the water around the edges of the poolish in its container to loosen it. Pour the poolish and water onto the flour. Program the machine for dough and press Start. Check the dough after about 10 minutes of kneading; add more flour or water if needed to create a sticky dough.

To mix by hand: In a large bowl, combine the dough ingredients with the poolish. Stir until the dough begins to come together. Oil your hands and use a dough scraper to knead the dough right in the bowl - this will help knead the dough without adding too much flour.

1) Transfer the dough to a lightly oiled bowl (or oil your mixer bowl, and leave it in there). Cover the bowl, and let the dough rise for 2 hours, folding it over after the first hour (or more frequently, if the dough is very slack or wet; this folding helps strengthen the gluten).

2) Divide the dough into three pieces and gently pre-form it into rough logs. Let it rest for 20 minutes, and then shape it into baguettes. Proof the baguettes, covered, on your baguette pan until they're puffy looking, 30 to 40 minutes.

3) Preheat your oven (and your baking stone, if you have one) to 500°F. Just before putting the loaves into the oven, slash the tops several times. Hold your knife at a 45° angle to the dough's surface, and slice quickly and decisively, about 1/2-inch deep. Spritz the loaves with water, place them in the oven, and reduce the oven temperature to 475°F. Bake the loaves for 18 to 24 minutes. Remove the loaves from the oven when they're a deep, golden brown, and transfer them to a rack to cool.

Reviews

1 23  All  
  • 01/02/2015
  • Dtownchic from KAF Community
  • I was surprised at just how easy this is to make. This is the first time I have made baguettes and the only mistake was to not recheck the recipe when I baked it. I thought I should bake for 19 minutes but it should have gone the full 24. Still, it is excellent and quite good!
  • star rating 11/04/2014
  • Scot from Bangor, Maine
  • This is the first bread I ever made that I was satisfied with. A good thing about this recipe is that is has very few ingredients. I use active dry yeast instead of instant yeast. I just proof it prior to using it (with sugar). It takes me 40 minutes to proof the pinch of yeast.
  • star rating 10/20/2014
  • Chrisite from Riverside, Calif.
  • I've made this recipe dozens of times. Always, incidentally, with the KA bread flour. I live in inland Southern California, a very dry climate. To get the poolish to aerate, I use more than a cup of water, sometimes as much as 1 1/4 cups. I like the results best when I can leave it close to the 24 hour mark. I use the machine mixer and find I must use considerably more water than the recipe calls for here, too. It depends on the weather, as little as 1 cup, as much as 1 1/4. Because of a logistical difficulty, I recently tried a seven hour rise in a cool place. It worked fine.
  • star rating 03/30/2014
  • Rev_Skip from KAF Community
  • I make my baguettes exactly according to this recipe and they come out perfect. The only thing that needs perfecting is my loaf shaping technique. I get a nicer result rolling and lengthening the loaf rather than using the heel-of-the-hand method. Strengthening the gluten by folding over during the rise = good idea. Letting the dough (not the poolish, the dough) rise overnight in the fridge develops flavor (perhaps) but is mainly a convenience. Use SAF instant yeast.
  • star rating 12/14/2013
  • Rev_Skip from KAF Community
  • I have made baguettes many times with this recipe and my KA baguette pan. The bread comes out perfectly! After much practice I have finally become reasonably skilled at shaping the baguettes without fussing too much. I find that folding over at the halfway point of the rise is an important step.
  • star rating 01/09/2013
  • Elaineartist from Spokane Valley, WA
  • I had great luck with this recipe and loved the bread! I totally made it by hand last time, but in the interest of time, I'm using the bread machine today. One question-on the bread machine method, do you only let it run the 10 minutes or do you just check it then for the right amount of water/flour and then let it finish running all the way through the dough cycle? That really isn't made clear in the instructions as it just instructs to check it after 10 minutes or so and then on down the recipe it says to put it in a lightly oiled bowl, etc. I hope you see this and I get an answer! Thanks!
    You should be able to lift up the lid and check for consistency while it is mixing/kneading. ~Amy
  • star rating 01/07/2013
  • treemanjake from KAF Community
  • My baguettes just came out of the oven and they are delicious. Crispy on the outside, soft and chewy on the inside - just as I hoped. I just got the baguette pan for Christmas and it was my first attempt at making baguettes. The recipe was pretty easy. My only issue is that they ended up a horrible grayish-brownish color when they came out of the oven. Not sure what I did and I almost didn't eat them - but I'm glad that I did! I'm sure I did something wrong but I don't know what happened. I will definitely try this one again!
    It sounds like you forgot the salt in your bread. This will definitely prevent most of the browning to occur and would explain the final, grey coloration.-Jon
  • star rating 07/30/2012
  • Jim in Rochester from KAF Community
  • After about a dozen batches of the Classic Baguettes (... and Stuffed Baguettes, although I haven't stuffed any yet) recipe, I think I've got that one about as good as I'm going to get it. (I have my own standards, by the way: I could care less what they like in Paris or anywhere else.) That meant reducing the water by a lot (about 20% less than the minimum given) and baking in a hotter oven (500° all the way, for about 20 minutes). I baked all but one of those batches in a baguette pan, which makes the process so much easier I wouldn't bother doing it any other way. Now I'm trying this recipe (I hadn't even seen it until a few days ago, or I might have started with it instead). The idea of more starter and higher baking temp were appealing, but I wasn't sure about the AP flour and the considerably shorter rise time while using the same amount of yeast. I just ate some, and it's okay but nowhere near as good as the Classic Baguettes and Stuffed Baguettes recipe. The extra prep time and the bread flour make a very much tastier and better-textured loaf, and the larger amount of starter in this recipe added nothing that I could taste. The bread from this recipe reminds me of supermarket-baked artisan-like French bread: light, soft inside, moderately crisp outside, with relatively little flavor ? good, but not spectacularly good. Without butter, it wouldn't be interesting at all. Compared to this recipe, the Classic Baguettes recipe is spectacular, with a rich, nutty flavor and wonderful chewy crunch. I usually butter it, but it's great all by itself. (By the way, this recipe also calls for much too much water: I had to add almost an extra cup of flour to get it to hold together well enough for the mixer to knead it, and it was still a very soft, sticky dough. I wouldn't have thought the climate in western New York was that radically different from eastern Vermont right next door, but both of the KAF baguette recipes I've tried so far call for a LOT more water than I need here.)
  • star rating 02/22/2012
  • W24x192 from Virginia
  • I've made this recipe three times, each time using fed sour dough starter in the place of the poolish. The fed starter is 94% hydrated, the poolish is 92%, so they are basically identical aside from the taste (and I've already got the starter hanging around waiting for something to do). I've also made it with the Sir Galahad flour (which a local store happens to sell). Even with the tweaks, the breads have turned out very well, bursting open as they bake and developing a crumb with a good mix of open & fine texture. Also, the videos elsewhere on the site that show shaping baguettes helped quite a bit. Normally, I've just pulled until I got close to the shape I wanted, but that results in skinny midspans and fat ends. Thanks for the recipe.
1 23  All  
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