Classic Baguettes with Radish Butter

What could be better than a fresh loaf of French bread? Crispy on the outside and tender on the inside, they’re perfect for sopping up sauces and broths and are irresistible when slathered with dips or butters. To ensure the bread bakes evenly, we recommend using a kitchen scale when dividing the dough into portions.

Ingredients:

For the baguettes:

  • 4 cups (480 g) all-purpose flour, plus more for dusting
  • 1 1/2 cups (360 g) plus 1 Tbs. cool water
  • 2 tsp. (12 g) kosher salt
  • 1 tsp. active dry yeast
  • 1 cup (250 ml) boiling water


For the radish butter:

  • 16 Tbs. (2 sticks) (8 oz./250 g) salted butter, at room temperature
  • 4 radishes, thinly sliced, plus 1 small whole radish for garnish
  • Flake salt

Directions:

To make the baguettes, stir together the flour, water, kosher salt and yeast in a bowl until combined. Cover and let rest for 15 minutes.

Stretch and fold the edges of the dough into the center, then turn the dough over in the bowl and stretch and fold the edges into the center again. Turn the dough over and stretch and fold the dough once more, then let rest at room temperature for 30 minutes. Cover and refrigerate for 12 hours or up to 16 hours.

Gently punch the dough down and turn it out on lightly floured surface. Divide the dough into 3 equal portions and gently shape each portion into logs or rounds. Dust lightly with flour, cover and let rest at room temperature for 45 to 60 minutes.

Working with one portion at a time, flatten the dough into a rectangle about 6 to 7 inches (15 to 18 cm) in length. With the longer edge facing you, fold the rectangle like a letter so that the edges meet at the center. Pinch the seams closed. Repeat this process with the remaining dough portions. Gently roll and stretch each log to about 14 to 15 inches (35 to 38 cm) in length, tapering towards the ends.

Transfer the baguettes seam side down to a baguette pan and lightly dust the tops with flour. Cover and let rest at room temperature until rounded and puffy, 30 to 60 minutes. The dough should spring back slowly when poked.

While the dough proofs, position a cast-iron skillet on the lowest rack of an oven and preheat to 450°F (230°C).

Using a bread lame or sharp knife, make 3 shallow slashes across the top of each loaf spaced about 2 1/2 inches (6 cm) apart.

Place the baguette pan in the oven, pour the water into the skillet and quickly shut the oven door. Bake until the loaves are golden brown, 24 to 25 minutes.

Turn off the oven and, leaving the door slightly ajar, let the baguettes cool in the oven for 1 to 2 hours.

While the baguettes cool, make the radish butter: In a small bowl, using an electric mixer, beat the butter until light and fluffy, about 2 minutes. Transfer the butter to a small serving plate and form into a mound using a small icing spatula. Gently insert the radish slices halfway into the butter mound, arranging them in concentric circles to form a flower shape. Garnish the top of the butter mound with the whole radish and a sprinkling of flake salt.

Serve the bread warm or at room temperature with the radish butter alongside. Makes 3 baguettes; serves 6.

Williams Sonoma Test Kitchen