Description
A Classic French Baguette is the epitome of French baking—crusty on the outside, soft and airy on the inside. With a golden, crispy crust and a light, chewy texture, this baguette is perfect for sandwiches, dipping in soups, or enjoying with butter and jam. Making your own baguette at home is easier than you think and will fill your kitchen with the irresistible aroma of freshly baked bread.
Ingredients
Scale
- 3 1/2 cups all-purpose flour (plus extra for dusting)
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/4 cups warm water (about 110°F)
- 1 tablespoon olive oil (optional, for a softer crust)
- 1 tablespoon cornmeal (optional, for dusting)
Instructions
- Activate the Yeast:
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes, or until the mixture becomes frothy. If it doesn’t foam, your yeast might be expired or the water might be too hot or too cold. - Mix the Dough:
In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture. Stir until the dough begins to come together. - Knead the Dough:
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until it is smooth and elastic. Add a little more flour as needed to keep it from sticking, but be careful not to add too much—this dough should be slightly sticky. - First Rise:
Place the dough in a lightly oiled bowl (or you can grease the bowl with olive oil), cover with a clean kitchen towel, and let rise for 1 to 1 1/2 hours, or until the dough has doubled in size. - Shape the Baguette:
Punch down the dough and divide it into two equal portions. Roll each portion into a long, thin loaf, about 14 inches in length, tapering the ends slightly. Place the loaves on a baking sheet dusted with cornmeal or parchment paper. - Second Rise:
Cover the loaves with a towel and let them rise for another 30 minutes, or until they’ve puffed up. - Preheat the Oven:
Preheat your oven to 475°F (245°C). Place a small pan of water in the oven (on the lower rack) to create steam, which helps to form the crispy crust. - Score the Dough:
Use a sharp knife or razor blade to make several diagonal slashes on the top of each loaf. This helps the baguette expand as it bakes and gives it that signature look. - Bake the Baguettes:
Bake for 20-25 minutes, or until the loaves are golden brown and produce a hollow sound when tapped on the bottom. You can also use a thermometer—aim for an internal temperature of about 200°F (93°C). - Cool and Serve:
Remove the baguettes from the oven and let them cool on a wire rack before slicing. Enjoy the bread warm, or at room temperature, with your favorite toppings.
Notes
- For an even crispier crust, you can mist the dough with water before placing it in the oven, or spray the oven with water every 5 minutes during the first 10 minutes of baking.
- You can store the baguettes at room temperature for 2-3 days. If they get too hard, you can reheat them in the oven with a splash of water to bring back some moisture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread, French
- Method: Baking
- Cuisine: French