Classic Vegan Baguette
This recipe yields a traditional French baguette with a crisp crust and airy interior, made entirely from plant-based ingredients. Perfect as a side dish for any meal or for making sandwiches. The process involves several resting periods to develop flavor and texture.
An original recipe by Forkin
- Total time
- 3 hr 50 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 588 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 300 gall-purpose flour
- 230 mlwarm water
- 1 tspinstant yeast
- 1 tspfine sea salt
for dusting
- 2 tbsprice flour
Equipment
baking stone · large bowl · wire rack · baking sheet · parchment paper · wooden spoon · kitchen towel · oven
The method
Step by step
- 1
In a large bowl, combine the all-purpose flour, instant yeast, and fine sea salt.
About 1 min
- 2
Gradually add the warm water to the dry ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.
About 2 min
Cook’s note: The dough will be quite sticky at this stage.
- 3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic.
About 10 min
Cook’s note: Avoid adding too much extra flour during kneading; a sticky dough makes a better baguette.
- 4
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
About 2 hr
Cook’s note: A warm oven (turned off) with the light on can create a good rising environment.
- 5
Gently punch down the risen dough to release the air.
About 1 min
- 6
Divide the dough into two equal pieces.
About 1 min
- 7
Shape each piece into a baguette by gently flattening it into a rectangle, then folding the long sides towards the center and sealing the seam. Roll it out to about 30-35 cm in length.
About 5 min
Cook’s note: Try to create tension on the surface of the dough for a crisper crust.
- 8
Place the shaped baguettes on a floured couche or a baking sheet lined with parchment paper, leaving space between them. Cover loosely with a damp cloth.
About 1 min
Cook’s note: A couche (heavy linen cloth) helps maintain the baguette shape during the final rise.
- 9
Let the baguettes proof for another 45-60 minutes, or until they have visibly plumped up.
About 1 hr
- 10
Preheat your oven to 230°C (450°F) with a baking stone or heavy baking sheet inside. Place a pan of hot water on the bottom rack to create steam.
About 20 min
Cook’s note: Steam is crucial for a crispy crust and good oven spring.
- 11
Carefully transfer the proofed baguettes to the hot baking stone or sheet. Score the top of each baguette with 3-4 diagonal cuts using a sharp knife or lame.
About 1 min
Cook’s note: Make quick, confident cuts at a 30-degree angle.
- 12
Bake for 20-25 minutes, or until the crust is deeply golden brown and sounds hollow when tapped.
About 25 min
Cook’s note: Rotate the baguettes halfway through baking for even browning.
- 13
Remove from the oven and let cool completely on a wire rack before slicing and serving.
About 20 min
Cook’s note: Cooling is essential for the internal structure to set.
Per serving
Nutrition
- Calories
- 587.5kcal
- Protein
- 16.2g
- Carbs
- 122.6g
- Fat
- 1.8g
- Fibre
- 4.7g
- Sugar
- 0.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover baguette at room temperature in a paper bag to maintain its crispness.
Reheat in a preheated oven at 180°C (350°F) for 5-7 minutes until crisp.