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Homemade Baguette Recipe

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★★★★★

4.8 from 544 reviews

This homemade baguette recipe guides you through the process of creating classic, crusty French bread with a tender crumb. Using simple ingredients like flour, yeast, salt, and water, the dough is kneaded, allowed to rise slowly with an optional overnight cold fermentation for enhanced flavor, shaped into traditional baguette forms, and baked to golden perfection with steam to develop a crisp crust.

Ingredients

Scale

Dry Ingredients

  • 3 1/2 cups (420g) all-purpose flour
  • 1 1/4 teaspoons salt
  • 1 teaspoon sugar

Yeast Mixture

  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 1/2 cups (360ml) warm water (about 110°F / 43°C)

For Baking

  • Cornmeal or flour for dusting

Instructions

  1. Mix Dry Ingredients and Activate Yeast: In a large bowl, combine the flour, salt, and sugar. In a separate small bowl, dissolve the yeast in warm water (about 110°F / 43°C) and let it sit for 5–10 minutes until it becomes foamy, indicating the yeast is active.
  2. Combine Ingredients to Form Dough: Pour the yeast mixture into the dry ingredients and stir until a shaggy dough forms.
  3. Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook at medium speed for 6–8 minutes.
  4. First Rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and let it rise at room temperature until doubled in size, approximately 1 to 1.5 hours.
  5. Optional Cold Fermentation: For richer flavor and improved texture, transfer the risen dough to the refrigerator and let it rest overnight (8–12 hours). This step can be skipped if short on time.
  6. Bring Dough to Room Temperature: Remove the dough from the fridge and let it warm for about 30 minutes.
  7. Shape the Baguettes: On a floured surface, gently turn out the dough and divide it into two or three equal portions. Shape each piece into a rectangle, fold the long sides inward like a letter, pinch the seam shut, and roll into a long rope about 12–14 inches long, tapering the ends slightly.
  8. Second Rise: Place the shaped loaves on a parchment-lined baking sheet dusted with cornmeal or flour. Cover with a clean towel and let rise for 45–60 minutes until puffy.
  9. Preheat Oven and Prepare for Steam: Preheat the oven to 475°F (245°C). Place a cast iron skillet or metal baking dish on the bottom rack to heat as a steam source.
  10. Score the Dough: Using a sharp knife or lame, make 3–4 diagonal slashes on each baguette to allow proper expansion during baking.
  11. Create Steam and Bake: Just before baking, pour about 1 cup of hot water into the preheated skillet to generate steam, then quickly close the oven door. Bake the baguettes for 20–25 minutes until golden brown and crusty, and they sound hollow when tapped on the bottom.
  12. Cool Before Slicing: Remove the bread from the oven and cool on a wire rack to set the crust before slicing, if you can resist eating it warm.

Notes

  • Cold fermentation (overnight rest in the fridge) enhances the bread’s flavor and texture but is optional.
  • Using a sharp blade or lame to score the dough helps create the classic baguette appearance and promotes proper oven spring.
  • Steam during baking is critical for a crisp crust; ensure the skillet or baking dish is preheated before adding water.
  • The dough is quite sticky initially; flour surfaces lightly to prevent sticking during kneading and shaping.
  • For best results, use bread or all-purpose flour with moderate protein content.

Keywords: homemade baguette, French bread, crusty bread recipe, yeast bread, classic baguette

Find it online: https://deliciousdishspot.com/homemade-baguette-recipe/