Description
Learn how to make classic crusty French baguettes at home with a simple list of ingredients and straightforward baking techniques. This recipe yields golden, crusty loaves with a tender crumb, perfect for sandwiches or enjoying with butter.
Ingredients
Scale
For the Dough
- 4 cups bread flour
- 1 1/2 teaspoons salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water (110°F)
- 1 teaspoon sugar
Instructions
- Activate Yeast: In a small bowl, combine warm water, sugar, and yeast. Stir and let sit for 5–10 minutes until foamy, indicating the yeast is active and ready to use.
- Mix Dry Ingredients: In a large mixing bowl, combine the bread flour and salt thoroughly.
- Form Dough: Gradually add the yeast mixture into the flour mixture, stirring until a shaggy dough forms.
- Knead Dough: Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic, developing gluten for structure.
- First Rise: Place the dough in a greased bowl, cover with a cloth or plastic wrap, and let it rise in a warm spot for 1 hour or until doubled in size.
- Divide and Shape: Punch down the risen dough and divide it into 2–3 equal pieces. Flatten each piece into a rectangle, fold lengthwise, and roll to form classic long baguette shapes.
- Second Rise: Arrange the shaped loaves on a parchment-lined baking sheet or baguette pan. Cover loosely and let rise for 30–40 minutes until puffed.
- Prepare Oven and Steam: Preheat the oven to 450°F (230°C). Score the tops of the baguettes with a sharp knife to allow expansion. Place a pan of hot water on the lower oven rack to create steam, essential for a crisp crust.
- Bake: Bake the baguettes on the middle rack for 20–25 minutes until the crust is golden brown and crusty.
- Cool: Remove the baguettes from the oven and cool on a wire rack before slicing to preserve the texture.
Notes
- For extra crispiness, mist the loaves with water just before baking.
- Bread flour provides the best structure, but all-purpose flour can also be used if necessary.
- These baguettes are best enjoyed the day they’re baked; reheat leftovers in the oven to restore their crust.
