Easy Baguette (Stangenbrot) Bread
A simple recipe produces Stangenbrot, the German version of a French baguette, ready for dinner.
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Instructions
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Combine warm water, yeast, salt, and enough flour in a large bowl to form a shaggy mass, then let it rehydrate for 20-30 minutes.
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Using a stand mixer with a dough hook, mix the dough on low speed for 8-10 minutes, or knead by hand for 10-12 minutes, until smooth and slightly sticky.
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Place the dough in a lightly oiled, covered bowl and let it rise at room temperature for 45 minutes, or until its height has increased by 25-50%.
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On a lightly floured surface, pat the dough into a rectangle, then perform two letter folds, turning the dough a quarter turn between each set of folds.
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Return the dough to the covered bowl and let it rise for at least 45 minutes, or until 1.5 times its original size.
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On a floured surface, divide the dough into three 10-ounce (285g) pieces.
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For each piece, pat into a rectangle, fold the long edge, seal, fold again, and seal the seam.
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Roll each piece into a 15-inch baguette shape, ensuring seams are sealed.
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Place baguettes on a parchment-lined cookie sheet, spacing them with pinched parchment, dust with flour, cover, and let rise for 30-40 minutes, or until 50% larger.
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Preheat the oven to 450 F (230 C) with a pan on the bottom rack and a bread stone (if using) on the top; heat 2 cups of water.
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Score the risen baguettes with a lame or razor blade.
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Transfer baguettes to the hot baking stone or directly onto the lined cookie sheet on the top rack.
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Pour hot water into the pan on the bottom rack.
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Bake for 15-25 minutes until golden brown, turning halfway and removing parchment if necessary.
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Cool on a wire rack.