Ah yes 🥖 — the classic baguette, that long, thin French bread with a crisp crust and soft, airy interior. Here’s a simple, authentic approach to making one at home:
Classic French Baguette
Ingredients (makes 1–2 baguettes)
- 3½ cups all-purpose or bread flour
- 1½ tsp salt
- 1 tsp sugar
- 2 tsp instant yeast
- 1¼ cups warm water (110°F / 43°C)
- Optional: cornmeal or flour for dusting
Instructions
1. Make the Dough
- In a large bowl, mix flour, salt, sugar, and yeast.
- Gradually add warm water and mix until a sticky dough forms.
- Knead for 8–10 minutes until smooth and elastic (or use a stand mixer).
2. First Rise
- Cover dough with a damp towel and let rise 1–2 hours, until doubled in size.
3. Shape Baguettes
- Punch down dough and divide into 1–2 portions.
- Roll each into a long, thin loaf (~12–14 inches).
- Place on a baking sheet lined with parchment or dusted with flour/cornmeal.
4. Second Rise
- Cover lightly and let rise 30–45 minutes, until slightly puffy.
5. Preheat Oven & Prepare for Baking
- Preheat oven 450°F (230°C).
- Optional: place a shallow pan of water in the oven to create steam for a crisp crust.
- Make 3–4 diagonal slashes on top of each loaf with a sharp knife.
6. Bake
- Bake 20–25 minutes, until golden brown and crusty.
- Tap the bottom of the loaf; it should sound hollow.
7. Cool & Serve
- Let cool on a wire rack for at least 20 minutes before slicing.
- Perfect for sandwiches, dipping in soups, or spreading with butter.
Pro Tips
- Steam = crispy crust: water in the oven or spritzing with a spray bottle during the first 10 minutes helps.
- Flour lightly to prevent sticking but don’t overdo — it can block proper browning.
- Freshness: Baguettes are best the day they’re baked. To refresh, sprinkle with water and warm in the oven 5–7 min.
I can also give a no-knead baguette recipe, a garlic & herb baguette twist, or a quick one-hour baguette if you want a faster version.
Do you want me to do that?
