Description
Crisp French “Baguette” delights home bakers with its simple, authentic charm. Crusty golden exterior and pillowy interior invite warm bread lovers to savor a classic Paris bakery experience.
Ingredients
Scale
Main Ingredients:
- 3 1/2 cups (450g) all-purpose flour
- 1 1/4 cups (300ml) warm water
Leavening and Seasoning Ingredients:
- 2 1/4 teaspoons instant yeast (1 packet)
- 1 1/2 teaspoons salt
- 2 teaspoons sugar
Instructions
- Blend the foundational dry components – flour, salt, sugar, and yeast – in a spacious mixing vessel, creating a harmonious base for the bread.
- Incrementally introduce warm water to the dry mixture, stirring until a cohesive, slightly tacky dough materializes.
- Transfer the nascent dough onto a lightly dusted work surface, then engage in rhythmic kneading for 8-10 minutes, developing gluten strands and achieving a silky, resilient texture.
- Nestle the transformed dough into a lightly oiled receptacle, drape with a moisture-laden cloth, and allow it to rest in a nurturing, tepid environment until it expands to double its original volume.
- Partition the voluminous dough into two or three uniform segments, meticulously elongating each into a slender, classic baguette silhouette while sealing the seams with delicate precision.
- Position the sculpted loaves on a parchment-lined baking surface, loosely shielding them with translucent film, and permit a secondary fermentation period.
- Ignite the oven to a scorching 450°F (230°C), preparing for the final transformation.
- Employ a razor-sharp implement to choreograph delicate, diagonal incisions along the loaves’ dorsal surface, creating characteristic scoring patterns.
- Slide the prepared baguettes into the heated oven, optionally introducing a shallow water vessel to enhance moisture and crust development.
- Monitor the baking process, removing the golden, crisp baguettes once they achieve a lustrous, bronzed exterior – approximately 20-25 minutes.
- Extract the freshly baked bread, transferring to a wire cooling platform to stabilize and set before slicing and serving.
Notes
- Always use fresh, active dry yeast to ensure proper rising and soft, airy texture inside the baguette.
- Warm water should be around 110°F (43°C) to activate yeast without killing it, which helps develop perfect dough consistency.
- Kneading develops gluten, so stretch and fold the dough thoroughly to create that classic chewy baguette structure.
- Scoring the dough allows steam to escape and creates beautiful, professional-looking crust patterns during baking.
- For gluten-free option, substitute regular flour with a blend of gluten-free flour and xanthan gum to maintain similar texture.
- Humidity and room temperature significantly impact dough rising, so choose a warm, draft-free spot for best results.
- Brush baguettes with egg wash before baking for a shiny, golden-brown exterior that looks bakery-professional.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snacks, Breakfast, Lunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 240
- Sugar: 1.5 g
- Sodium: 190 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 0 mg