This recipe for twisted baguettes is quite similar to our recipe for one of the best baguettes from France that we already shared with you 2 months ago.
The big difference this time is that you don’t have to shape the baguettes the classic way, which needs some practice. Instead you will just have to twist them. This saves some time, but the taste is going to be as good as in the other recipe.
Furthermore these baguettes are going to be about 30% bigger 😉
Things to know before you start
|Steps||Work time||Waiting time|
|Bulk Fermentation, Stretch & Fold||~15 minutes||49 hours|
|Bake||~5 minutes||25 minutes|
Even these twsited baguettes need about 51 hours before you can finally eat them, waiting that long is really worth it. The long bulk fermentation of 48 hours is needed to develop an incredible taste.
Compared to our one of the best baguettes from France recipe this one is simple.
You won’t have to shape the baguettes and proof in a bakers couche. Instead you will just need to twist them and proof on parchment paper.
Nothing special is needed, but a rectangular non-reactive container can come in handy for the bulk fermentation phase. Besides that you can have a look in our should have baking tools overview for some baking helpers.
|385 g||All-purpose flour|
|95 g||First clear flour|
|3 g||Yeast – Fresh|
|320 g||Water – Luke warm|
- Mix all of the mentioned ingredients together in a stand mixer for 2 minutes on speed one and 6 minutes on speed two
- The dough should be elastic and smooth
- It is also perfectly fine to mix all ingredients by hand for about 15 minutes
2. Bulk Fermentation, Stretch & Fold
- Cover the dough and let it rest for a total of 60 minutes at 24°C (75,2°F)
- During that time stretch & fold the dough every 20 minutes (3 times in total)
- Afterwards put the dough in a rectangular non-reactive container (other non-reactive containers are also fine)
- Store sealed in the fridge at 4-6°C (39,2-42,8°F) for 48 hours
- Place the dough on a floured surface by flipping the container with the dough upside down
- Divide into 3 even pieces
- Grab both ends and twist them 2 to 3 times with the left hand in one direction and with the right hand in the other direction
- If you want to, you can gently shape the ends to cones
- Cover a pizza peel with parchment paper
- Gently put the baguettes on the pizza peel
- Add some flour on top of the doughs
- Cover them with a clean kitchen towel
- Let them proof for 30 minutes at 24°C (74,2°F)
- Take your bread lame and score four times (about 2 cm deep) in an angle of 35 to 40 degrees diagonally from left to right
- The cuts should overlap at about 30% prior to the previous cut
- Checkout the following short video on how you should score the baguettes from another recipe of us:
- Preheat oven for ~45 minutes on 250°C (482°F) with the upper and lower heat function
- Put all three baguettes in the oven at the same time, create steam and bake for 25 minutes
- After 10 minutes lower the temperature to 220°C (428°F), let the steam out by opening the oven door for ~45 seconds and close it again
- Let your twisted baguettes cool for about 15 minutes on some kind of grid
The crust of these twisted baguettes gives a loud crunch when you bite into it.
The crumb is so fluffy with big and irregular pores. They are perfect for being filled with marmalade!
This baguette has such a good and strong taste. This is due to the long fermentation time that lets the dough develop it’s full power and flavour. As you know, good things always take their time!
Goes good with
We had these baguettes as an addition for a birthday barbecue.
All the guests loved them and combined them with different dips, butter and salt or cheese. Some of them even combined the twisted baguettes with ketchup and it still tasted fantastic! Just go ahead and try it out for yourself – there are no limits!