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Airy Baguette

This recipe for Airy Baguette yields a crusty Italian-style ciabatta bread with open crumb. With a few stretches and folds and an overnight rise in the fridge you can enjoy artisan bread at home.
Course Appetizer, Side Dish, Snack
Cuisine Italian
Prep Time 1 hour
Cook Time 22 minutes
Resting Time 3 days
Total Time 3 days 1 hour 22 minutes
Servings 12
Calories 186kcal
Author Michelle

Equipment

  • baguette pan
  • spray bottle
  • dough scraper
  • very large bowl or container

Ingredients

  • 1 ¼ teaspoon active dry yeast or instant yeast
  • 450 ml filtered water room temperature
  • 5 g sea salt
  • 567 g (20 oz) bread flour all-purpose flour
  • 15 ml olive oil

Instructions

On day 1:

  • In a very large bowl or container, combine the bread flour, water, yeast, and salt and give it a mix with a spatula until a dough comes together. 
  • Cover the dough and let it rest for 5 minutes.
  • Add in the olive oil and mix it in to incorporate. Cover and rest for another 10 minutes.
  • Using a sturdy spatula, stretch and fold the dough (take the top of the dough and fold it over to the bottom [North to South], and the rotate the bowl 90 degrees and repeat, until it's been folded over 4 times). Cover and let it rest for another 10 minutes.
  • Repeat this stretch and fold process every 10 minutes for another 3 times.
    In total, the dough should be stretched and folded 4 times.
  • Lightly grease the dough (and bowl), cover and place into the fridge for 1-3 days.

On the day you're ready to bake the bread:

  • Remove the dough from the fridge 2-3 hour prior to baking to let the dough come up to room temperature. The dough should have lots of air bubbles in it now.
  • Lightly grease your work surface.
  • Tip the dough onto the work surface, being careful not to pop any air bubbles. 
  • Use a dough scraper to divide the dough into 3 or 4 pieces, depending on how large you want the baguettes.

If you don't have a baguette pan:

  • Carefully stretch and twist each piece of dough and place onto a parchment lined baking sheet.
  • Cover the baking sheet with a tea towel and let it rest for 1 hour in a warm location.

With baguette pan:

  • Gather each piece of dough and form into a round ball. Create surface tension by gently rolling it until it's smooth, letting it rest seam-side up.
  • Cover and let it rest for 15 minutes.
  • Flatten the dough into a oblong shape and fold the top half down to the bottom edge and seal.
  • Fold the bottom half up to the top edge and seal.
    Now fold the dough again, taking the top half down to the centre and seal.
    Repeat with the bottom half, folding it up to the centre, and gently roll to smooth out the baguette.
  • Place the shaped baguette onto a well of the baguette pan.
  • Cover with a tea towel and let it rest for about 1 hour, in a warm location.
  • Preheat oven to 500°F/260°C.
  • Place the baguettes into the oven and quickly spray them with water.
  • Close the door and bake for 10 minutes at 500°F/260°C.
  • Reduce the oven to 450°F/232°C and bake for another 12-15 minutes, until golden in colour. (If your oven runs hot, place a piece of aluminum foil over top to prevent the baguettes from turning too dark).
  • Remove from oven and enjoy.

Nutrition

Calories: 186kcal | Carbohydrates: 35g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 165mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg