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    Twisted Baguettes - Just 4 Ingredients

    Twisted Baguettes - Just 4 Ingredients

    Crispy, airy, absolutely perfect with a beautiful twisted shape
    Crispy, airy, absolutely perfect! If you love crispy crust, this is for you. One bite and you'll be hooked on these stunning twisted baguettes made with just 4 simple ingredients. The twisting technique creates extra surface area for maximum crispiness, while the airy interior stays soft and tender. This therapeutic shaping process is as fun as the results are delicious!

    How to Make Twisted Baguettes

    Follow along with this visual guide to see the complete twisted baguette-making process

    You can follow along with the video above to see exactly how to twist these beautiful baguettes. Watch the therapeutic shaping process and learn the small cutting technique that helps relieve pressure during baking.

    Ingredients

    • 220 ml Water(1 cup)
    • 3 g Fresh yeast(¾ tsp, or 2g dry yeast (½ tsp))
    • 320 g Bread flour(2½ cups)
    • 6 g Salt(1 tsp)

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a bowl, combine water (220ml) with fresh yeast (3g) or dry yeast (2g). Mix well. Add bread flour (320g) and salt (6g). Mix until there's no more dry flour - just mix, no need to knead. Cover and let rest for 30 minutes.
      Timer Available:First Rest (30:00)
    2. 2
      First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold them to the center. Lift the dough and slap it back - I call this technique "lift and slap". Cover and let rest for 30 minutes.
      Timer Available:Second Rest (30:00)
    3. 3
      Second stretch and fold: Repeat the steps from before - stretch and fold the 4 sides. The dough is now much more elastic. Lift and slap. Now the dough is ready for the final rise. Let rise until it doubles in size - it usually takes about 2 hours.
      Timer Available:Main Rise (2:00:00)
    4. 4
      Divide and pre-shape: Sprinkle flour on your work surface and fold the dough so it's easier to cut. Bubbles are always a good sign - so airy! Divide into 3 equal parts. Flatten each piece very gently. Roll each dough piece to pre-shape the baguette and seal the seam by pinching it. Brush off excess flour.
    5. 5
      First proof: Dust a towel with a little flour and place the baguettes on it. Crease the towel to create barriers between them. Cover with another towel and let rise for 30 minutes. The process is so therapeutic!
      Timer Available:Final Rise (30:00)
    6. 6
      Twist and shape: Lightly sprinkle flour over the baguettes and smooth it with your hand - they're so nice to the touch! Gently twist each baguette and place on the baking tray. Use parchment folds as dividers. You can stretch the baguette a little if it's shorter.
    7. 7
      Score and prepare: Make small cuts on the surface - you can use a sharp blade or knife. The cuts will help relieve pressure during baking. Sprinkle a little water around the bread.
    8. 8
      Bake: Cover with another tray of the same size and bake at 430°F (220°C) for 20 minutes. Remove the top tray and bake for 10 more minutes, or until you're happy with the color.
      430°F (220°C)
      Timer Available:Baking Time (30:00)
    9. 9
      Cool and serve: They sing as small cracks form on the crust - the best sound in the world! Hollow taps mean it's perfectly baked. As crispy as it gets! The crust is flaky and the aroma is amazing. Slice to reveal the soft crumb inside. Perfect with butter!
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    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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