Baking a Baguette With Dry Yeast – That’s How it Works

Baking a baguette with dry yeast: you need it

If you don’t have fresh yeast at home, you can use dry yeast. Our quantities result in two baguettes.

• You need a total of 500 g of flour. Use 350 g flour type 1050 and 150 g flour type 550.
• Also, measure out 300ml of lukewarm water.
• A packet of dry yeast and a tablespoon of sugar and salt is also added to the dough.

How to bake crispy baguette bread

Baking a baguette does not require great baking skills.

• Dissolve the dry yeast in lukewarm water.
• Mix the flour, sugar, and salt in a bowl and add the yeast water.
• Now knead the dough with a dough hook until smooth. If it’s too stiff, add more water by the spoonful. The dough is then allowed to rise, covered, in a warm place for half an hour.
• Using your hands, roll out the dough into a square on a floured work surface. Fold all four sides in towards the center and let the dough rise again, covered, for half an hour.
• After the time has elapsed, divide the dough into two equal parts and form baguettes out of them. Now the bread is allowed to rise for another 30 minutes so that they are nice and fluffy on the inside later.
• Place the baguettes on a baking sheet lined with parchment paper and score them diagonally. Tip: fold the parchment paper to create wells in which to place the loaves. This is how they stay in shape. Brush the loaves with water for a crispy crust.
• Bake the baguettes in an oven preheated to 230 degrees for about 30 minutes. Place a heat-resistant container with a little water in the oven to prevent the loaves from drying out.
• Tip: Keep an eye on the loaves so they don’t get too dark.