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Paul
Prep
20m
Cook
20m
Total
40m
Paul
Prep
20m
Cook
20m
Total
40m
Ingredients
Method
Nutrition
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Step 1
Mix all ingredients for the dough until well combined. Cover and let it rest at room temperature for 15 minutes. Do one set of stretch fold to strengthen the dough and let it rest for another 15 minutes.
450 g Bread flour
50 g Whole wheat flour
375 g Water
30 g Olive oil
12 g Fresh yeast
9 g Salt
1 tbsp Rosemary
Step 2
Mix in the olives, then cover and place in the fridge. Let it ferment overnight or up to 36 hours.
250 g Olives
Step 3
Preheat a baking tray (or pizza stone/steel) to 250°C.
Step 4
Divide the dough into 6 pieces. Gently shape each piece and twist to create some tension. (You can shape them however you like or even just cut the dough into pieces using a dough scraper.) Place on a sheet of baking paper and let them rest for 15 minutes.
Step 5
Carefully transfer to the preheated baking tray and bake for 15-20 minutes until deep golden brown. Adding steam in the first 8-10 minutes will help to make them more crisp and shiny, but it also works without any steam.
Step 6
No need to let these cool down, you can eat them right away.
For
6
M
I
450
g
Bread flour, 11-13% protein is best
50
g
Whole wheat flour
375
g
Water
30
g
Olive oil
12
g
Fresh yeast, or 4 g active dry yeast
9
g
Salt
1
tbsp
Rosemary, finely chopped
250
g
Olives, or sun-dried tomatoes
Per Serving
Calories
399.5kcal
Fat
11.9g
Carbs
58.7g
Protein
10.9g
Fibre
3.8g
Instead of traditional heavy kneading, we use a few sets of quick stretchs and folds to build the gluten structure. With wet hands, simply grab the edge of the dough, pull it gently upward, and fold it over the center, repeating this for all four quadrants of the bowl.
⠀
To easily add steam to your home oven, just place an empty tray on the bottom rack of your oven while preheating, and pour a cup of boiling water into it right after you slide the baguettes in. Adding steam in the first 8-10 minutes will help to make them more crisp and shiny, but it also works without any steam. Bake without convection.
Don't worry about making these look like perfect, traditional French baguettes. The simple twist method gives them a gorgeous, rustic look and creates a wonderful contrast of crunchy ridges and soft interiors.
⠀
It's possible to freeze the baguettes, by pre-baking them for about 10 minutes until risen, but not too dark.
Bake from frozen at 210°C until deeply browned, for fresh baguettes whenever you like.
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Christiane S
2 months ago
I used the steaming method of adding boiling water to pan mentioned in the notes and it worked beautifully! Nice golden color and crunch 👍🏼
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Paul Köber
2 months ago
Those look like some proper crusty baguettes! I'm glad the method worked so well for you 🤗
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M
Michal G
2 months ago
These were excellent!
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