The classic French baguette is a timeless symbol of French culinary tradition—crispy on the outside, tender and airy on the inside. While it may seem daunting to recreate this bakery staple at home, the process is surprisingly approachable with a bit of patience and attention to detail.
This article will guide you through every step of baking an authentic baguette using just a handful of ingredients and traditional techniques. From achieving the perfect crust to nurturing the slow fermentation that builds flavor, this recipe is designed for both novice and seasoned bakers who want to master the quintessential French bread.
Ingredients:
- 500 grams (4 cups) all-purpose or bread flour
- 360 ml (1½ cups + 1 tbsp) lukewarm water (about 25°C or 77°F)
- 2 teaspoons salt
- 1½ teaspoons active dry yeast or 10 grams fresh yeast
- Extra flour for dusting
Instructions:
- Activate the Yeast
In a small bowl, dissolve the active dry yeast in a few tablespoons of the lukewarm water. Allow it to sit for 5–10 minutes until frothy. If using fresh yeast, crumble it directly into the flour in the next step. - Combine the Ingredients
In a large mixing bowl, combine the flour and salt. Pour in the activated yeast mixture and the remaining water. Mix with a wooden spoon or your hands until a shaggy dough forms. The dough will be sticky, which is normal. - Knead the Dough
Transfer the dough to a lightly floured surface. Knead for 8–10 minutes by hand or 5–6 minutes using a stand mixer with a dough hook, until it becomes smooth, elastic, and slightly tacky but no longer sticks excessively to your hands. - First Rise
Place the kneaded dough into a lightly oiled bowl and cover with a damp kitchen towel or plastic wrap. Let it rise at room temperature for 60–90 minutes, or until it has doubled in size. - Punch Down and Pre-Shape
Gently deflate the dough and transfer it to a clean surface. Divide it into three equal portions. Lightly shape each portion into a loose log and let them rest for 15 minutes covered with a cloth to relax the gluten. - Shape the Baguettes
Roll each log into a long, thin baguette shape, about 14–16 inches in length. Try to keep the thickness even and the ends slightly tapered. Avoid over-handling to retain air pockets. - Second Rise
Place the shaped loaves on a floured parchment paper or a floured linen cloth (couche). Cover lightly with a kitchen towel and let them rise again for 45–60 minutes, until puffy but not over-proofed. - Preheat the Oven and Prepare for Steam
About 30 minutes before baking, preheat your oven to 475°F (245°C). Place a baking stone or inverted baking sheet inside, along with a metal pan on the bottom rack for steam. - Score the Baguettes
Using a razor blade or a sharp knife, make 3 to 5 diagonal slashes on top of each loaf. This allows controlled expansion during baking. - Bake with Steam
Carefully transfer the loaves to the hot baking surface. Immediately pour a cup of hot water into the metal pan to create steam and quickly close the oven door. Bake for 20–25 minutes, or until the crust is deep golden brown and the baguettes sound hollow when tapped on the bottom. - Cool Before Serving
Transfer the baked baguettes to a wire rack and allow them to cool completely. This ensures the interior finishes cooking and develops its full flavor.