Description
This Homemade Baguette Recipe teaches you how to create classic French-style baguettes with a crispy crust and tender crumb right in your kitchen. Using a simple mix of flour, yeast, salt, and water, the dough undergoes a slow fermentation process for enhanced flavor and texture. The baguettes are shaped traditionally, scored for proper expansion, and baked with steam to achieve the perfect crust. Ideal for sandwich making or serving alongside soups and cheeses, these comforting baguettes will elevate your baking skills.
Ingredients
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 Dusting
- Cornmeal or flour (for dusting)
Instructions
- Mix Dry Ingredients: In a large bowl, stir together the all-purpose flour, salt, and sugar until well combined to prepare the dry mixture for your dough.
- Activate Yeast: In a separate small bowl, dissolve the active dry yeast in warm water (around 110°F/43°C). Let it sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Form Dough: Pour the yeast mixture into the dry ingredients and stir until a shaggy dough forms. Then, transfer the dough to a lightly floured surface.
- Knead Dough: Knead the dough by hand for about 8–10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment on medium speed for 6–8 minutes.
- First Rise: Shape the dough into a ball, place it in a lightly greased bowl, and cover with plastic wrap. Let it rise at room temperature until doubled in size, approximately 1 to 1.5 hours.
- Cold Fermentation: For enhanced flavor and texture, transfer the risen dough to the refrigerator and let it rest overnight (8–12 hours). This slow fermentation deepens the flavor and improves dough handling. If pressed for time, you may skip this step but expect less complex flavor.
- Shape Loaves: Remove the dough from the fridge and allow it to come to room temperature for 30 minutes. Gently place it on a floured surface and divide it into two or three equal pieces based on desired baguette size.
- Form Baguettes: Shape each piece into a rectangle. Fold the long sides inward like a letter, pinch the seam closed, then gently roll into a long rope approximately 12–14 inches long. Slightly taper the ends for a traditional baguette shape.
- 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.
- Prepare Oven and Steam: Preheat your oven to 475°F (245°C). Place a cast iron skillet or metal baking dish on the bottom rack to heat up; this will be used to create steam during baking.
- Score Baguettes: Using a sharp knife or bread lame, make 3–4 diagonal slashes on each baguette. This allows proper expansion during baking.
- Bake with Steam: Right before placing the loaves in the oven, pour about 1 cup of hot water into the preheated skillet to generate steam. Quickly close the oven door to trap the steam and bake the baguettes for 20–25 minutes until golden brown and crusty.
- Cool: Remove the baguettes from the oven and let them cool on a wire rack. They should sound hollow when tapped on the bottom, indicating they are fully baked. Cool completely before slicing to enjoy the best texture.
Notes
- Cold fermentation overnight significantly improves the flavor and texture but can be skipped if short on time.
- Using a stand mixer with a dough hook can reduce kneading time and effort.
- Creating steam in the oven is crucial for developing the traditional crispy crust of the baguette.
- Ensure water for yeast activation is not too hot to prevent killing the yeast; aim for about 110°F (43°C).
- Place the baguette loaves on a parchment-lined sheet dusted with cornmeal or flour to prevent sticking and add texture to the crust bottom.
- Allow baguettes to cool fully before slicing to avoid gummy texture inside.
