Classic Vegan Baguette

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large bowl, combine the all-purpose flour, instant yeast, and fine sea salt.

   Ongeveer 1 min

2. 2

   Gradually add the warm water to the dry ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.

   Ongeveer 2 min

   Tip van de kok: The dough will be quite sticky at this stage.

3. 3

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic.

   Ongeveer 10 min

   Tip van de kok: Avoid adding too much extra flour during kneading; a sticky dough makes a better baguette.

4. 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.

   Ongeveer 2 uur

   Tip van de kok: A warm oven (turned off) with the light on can create a good rising environment.

5. 5

   Gently punch down the risen dough to release the air.

   Ongeveer 1 min

6. 6

   Divide the dough into two equal pieces.

   Ongeveer 1 min

7. 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.

   Ongeveer 5 min

   Tip van de kok: Try to create tension on the surface of the dough for a crisper crust.

8. 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.

   Ongeveer 1 min

   Tip van de kok: A couche (heavy linen cloth) helps maintain the baguette shape during the final rise.

9. 9

   Let the baguettes proof for another 45-60 minutes, or until they have visibly plumped up.

   Ongeveer 1 uur

10. 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.

    Ongeveer 20 min

    Tip van de kok: Steam is crucial for a crispy crust and good oven spring.

11. 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.

    Ongeveer 1 min

    Tip van de kok: Make quick, confident cuts at a 30-degree angle.

12. 12

    Bake for 20-25 minutes, or until the crust is deeply golden brown and sounds hollow when tapped.

    Ongeveer 25 min

    Tip van de kok: Rotate the baguettes halfway through baking for even browning.

13. 13

    Remove from the oven and let cool completely on a wire rack before slicing and serving.

    Ongeveer 20 min

    Tip van de kok: Cooling is essential for the internal structure to set.