Description
Golden crust, airy interior, and an irresistible aroma—this classic French baguette recipe is a must-try! It’s surprisingly simple and delivers bakery-quality results right in your own kitchen.
Ingredients
- Bread flour: 500 g (3 1/3 cups)
- Warm water (100°F/38°C): 350 ml (1 1/2 cups)
- Active dry yeast: 1 tsp (or instant yeast: 3/4 tsp)
- Salt: 2 tsp
Instructions
- Prepare the dough:
In a large bowl, mix the flour, salt, and yeast. Gradually add warm water while stirring until the dough forms a rough, sticky ball. Turn the dough onto a clean surface and knead for 8-10 minutes until smooth and elastic. - First rise:
Lightly oil a bowl, place the dough inside, and cover with plastic wrap or a damp towel. Let it rise for 1–1.5 hours until doubled in size. - Shape the baguettes:
Punch down the dough and divide it into three equal pieces. On a floured surface, roll each piece into a long, thin baguette shape (approximately 12 inches long). - Second rise:
Place the shaped dough on a floured baking sheet or in a proofing basket. Cover with a damp towel and let it rise for 30–60 minutes until puffed. - Score the dough:
Preheat your oven to 475°F (245°C) with a baking stone inside (or use a heavy baking sheet). Use a sharp knife to make diagonal slashes across the tops of the baguettes. - Bake with steam:
Transfer the baguettes to the hot stone. Add steam to the oven by placing a pan of hot water on the bottom shelf or misting the dough with water. Bake for 20–25 minutes, or until golden brown and crisp. - Cool and serve:
Let the baguettes cool on a wire rack for at least 15 minutes before slicing. Enjoy fresh or with your favorite spreads!
Notes
- Hydration is Key:
The dough should be slightly sticky but manageable. Avoid adding too much flour during kneading or shaping, as it can make the bread dense and affect the crust’s crispiness. - Steam Makes the Crust:
Creating steam in the oven is essential for a golden, crunchy crust. Use a pan of hot water, a spray bottle, or both to keep the humidity high during the first 10 minutes of baking. - Patience During Rising:
Allowing the dough to rise fully during both fermentation and proofing is crucial for the light, airy crumb and signature chew of a true baguette. Rushing this step can result in dense bread.
- Prep Time: 20 min
- Cook Time: 25 min