What to do

1. In a large bowl, add all ingredients. Using a wooden spoon, mix until everything comes together (it’ll look like a shaggy dough). Cover the mixture and let the dough rest for 30 minutes.

2. After 30 minutes, perform the “stretch and fold”. At the top of the dough (12 o’clock) , lift the bottom up and fold it down to 6 o’clock. Turn your bowl 45 degrees and repeat this process. Turn again 45 degrees, repeat. Turn one more time, repeat. Cover and rest for another 30 minutes.

3. After 30 minutes, we will repeat this process. Cover and then rest for 30 more minutes. Repeat this process then cover tightly and chill in the fridge overnight (*see note below about stretch & folds).

4. Remove dough from the fridge and place on a lightly floured surface. Using a sharp knife or pastry cutter, divide the dough into 3 parts. As best as you can, shape the dough into rectangles (see IG video). Then cover the dough and let the dough rest for about 45 minutes. (* at this stage moving forward, it’s important to not over work the dough. You will notice beautiful air bubbles in your dough, and while we do have to shape it, we want to try hard not to squash those air bubbles.)

5. Place a tea towel on a baking sheet and sprinkle generously with rice flour. (*Note: I love using rice flour in bread recipes because it assists in a crispier crust, without causing gumminess or textural changes. It also helps us transfer the baguettes with more ease and no stickage. Don’t be afraid to use a lot of it!)

6. After resting, (on a lightly floured surface) you’ll want to stretch and pull out all sides of each rectangle. Then from top to bottom pinch each rectangle into the shape of a long log. Seam side down on the counter, roll each piece of dough to about 13-14 inches long. I like to pinch the ends of each baguette (for sharp edges).

7. Place each baguette on the flour lined tea towel. Space out each baguette by pulling up the tea towel and creating a barrier. Cover the baguettes and let them rest for about 45-50 minutes. While proofing, place a pizza stone in the oven and preheat to 500 degrees. I place a (cast iron or 9×13 pan) pan of water (about 4 inches of water) at the bottom of the oven as well (this helps create steam which gives the bread amazing texture).

8. After the final proof, place baguettes seam side down on a pizza peel lined with parchment paper. Dust the baguettes with rice flour. Using a sharp razor or knife slash each baguette 3 times. Carefully slide the parchment paper off the peel and into the oven. The water should be boiling now. Bake at 500 degrees for 5 minutes, then turn the heat down to 475 for about 20 min. Rotate bread after 10 minutes at 475. Check the bread for doneness, bread should be golden brown and hard to touch (205 internal degrees F). Remove bread and let it set for AT LEAST 45 minutes before slicing (*see note below).

FAQ’s

Helpful tips

Here are some important Pro tips by Maude

• I HIGHLY recommend using a kitchen scale for this recipe. Scales are very cheap and make a huge difference when it comes to baking bread. Measurements need to be exact. You can purchase one here!
• When you reach the stretch and fold phase of this recipe- try to stick to 30 minute intervals. You do not want your dough to sit at room temperature for too long (this can cause too much proofing) and we do not want that. This whole process should take about 90 minutes and into the fridge the dough should go! And try not to leave the dough in the fridge for more than 24 hours.
• Cutting into your baguettes too soon after baking, can cause the inside crumb to become gummy and undesirable. I would wait at least 45 minutes if you can help. I promise the end result will be worth it!

If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!

View this post on Instagram

A post shared by Rachel (aka Maude) (@eatatmaudes)