French Baguette Easy Step by Step

 

Category: Ultimate Essentials / Special Occasions

Tagline: Crispy crust, airy interior – authentic French bakery at home!

Prep Time: 20 minutes + 2 hours rising | Cook Time: 25 minutes | Makes: 3 baguettes

Ingredients:

For the Dough:

• 4 cups (500g) bread flour or all-purpose flour
• 1¾ cups (420ml) warm water (105-110°F/40-43°C)
• 2 teaspoons instant yeast
• 2 teaspoons salt
• 1 teaspoon sugar
• 1 tablespoon olive oil (optional, for softer texture)

For Baking:

• Cornmeal or semolina for dusting
• Water spray bottle for creating steam
• Extra flour for dusting

Instructions:

Making the Dough:

1. Activate yeast: In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
2. Mix dough: Add flour and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
3. Knead: Turn dough onto a lightly floured surface. Knead for 8-10 minutes until smooth, elastic, and slightly tacky (not sticky). Alternatively, use a stand mixer with dough hook for 6-7 minutes on medium speed.
4. First rise: Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or damp towel. Let rise in a warm place for 1-1.5 hours until doubled in size.

Shaping the Baguettes:

5. Divide dough: Punch down dough and turn onto lightly floured surface. Divide into 3 equal pieces (about 300g each).
6. Pre-shape: Gently flatten each piece into a rectangle. Fold in thirds like a letter, then let rest for 10 minutes covered with a towel.
7. Shape baguettes: Take one piece and flatten into a 8×6-inch rectangle. Fold the top third down and press the seam. Fold the bottom third up and press the seam. Seal the seam by pinching with your fingers.
8. Roll and elongate: With both hands, roll the dough back and forth, applying gentle pressure, stretching it to about 12-15 inches long. Taper the ends.
9. Second rise: Place shaped baguettes seam-side down on a floured baking sheet or baguette pan. Cover loosely with a towel. Let rise for 30-45 minutes until puffy.

Baking:

10. Preheat oven: Place a shallow pan on the bottom oven rack. Preheat oven to 475°F (245°C) for at least 30 minutes.
11. Score the baguettes: Using a very sharp knife or bread lame, make 3-4 diagonal slashes (about ¼ inch deep) across the top of each baguette at a 45-degree angle.
12. Create steam: Just before placing baguettes in oven, pour 1 cup of hot water into the preheated pan on the bottom rack (this creates steam for a crispy crust). Alternatively, spray the oven walls with water.
13. Bake: Immediately place baguettes on the middle rack. Bake for 20-25 minutes until deep golden brown and they sound hollow when tapped on the bottom.
14. Cool: Transfer to a wire rack. Let cool for at least 15 minutes before slicing (the bread is still cooking inside!).

Chef’s Tips:

• Water temperature matters: Too hot kills yeast, too cold won’t activate it
• Don’t skip the steam: This is crucial for that signature crispy crust
• Scoring technique: Use quick, confident strokes with a sharp blade
• Fresh is best: Baguettes are best eaten within 24 hours
• Storage: Wrap in paper bag at room temperature for up to 2 days, or freeze

Troubleshooting:

• Dense bread: Dough didn’t rise enough or too much flour was added
• Pale crust: Oven wasn’t hot enough or insufficient steam
• Flat baguettes: Over-proofed during second rise

Variations:

• Herb baguettes: Add 2 tablespoons fresh rosemary or thyme to dough
• Garlic baguettes: Brush with garlic butter after baking
• Seeded baguettes: Brush with water and sprinkle with sesame or poppy seeds before baking
• Whole wheat: Replace 1 cup bread flour with whole wheat flour

Nutritional Info (per ¼ baguette):

Calories: 130 | Protein: 4g | Carbs: 27g | Fat: 0.5g | Fiber: 1g