If you’ve ever wanted to bake a classic French baguette but felt intimidated by the process, this is the recipe for you. With just a few simple ingredients and a little patience, you’ll have a golden, crusty loaf that rivals those from a bakery. Let’s dive into this foolproof method and bring a little piece of Paris to your kitchen.
Why You’ll Love This Recipe?
Making a baguette at home might seem like a daunting task, but this recipe breaks it down into simple, manageable steps. You’ll love how crispy the crust turns out, with a soft and airy interior that’s perfect for sandwiches or just enjoying with some butter. Plus, there’s something so satisfying about pulling a freshly baked baguette out of your oven!
Ingredients
Here’s a sneak peek at what you’ll need to get started:
- All-purpose flour
- Active dry yeast
- Water
- Salt
You’ll find the full list of ingredients and precise measurements below in the recipe card.
Directions
- Activate the yeast by combining it with warm water and a pinch of sugar. Let it sit until frothy.
- Mix the flour and salt in a large bowl. Gradually add the yeast mixture, stirring until the dough forms.
- Knead the dough on a floured surface until smooth and elastic, about 8-10 minutes.
- Let the dough rise in a greased bowl, covered, until doubled in size.
- Punch down the dough, divide it into portions, and shape each into a baguette. Place them on a baking sheet or in a baguette pan.
- Let the baguettes rise again, then score the tops with a sharp knife.
- Bake in a preheated oven with a tray of water for steam, which creates that signature crust.
Expert Tips and Tricks
- Steam is key! Adding a tray of water in the oven helps create the crusty exterior that makes baguettes special.
- Use a kitchen scale for precise measurements. This makes a big difference in bread baking.
- Practice scoring your dough—it takes a little finesse but gives the bread that classic look.
Recipe Variations and Possible Substitutions
- If you don’t have a baguette pan, a regular baking sheet works just fine.
- Whole wheat flour can be substituted for a portion of the all-purpose flour for a nuttier flavor.
- Add herbs like rosemary or thyme to the dough for a fragrant twist.
Serving and Pairing Suggestions
A baguette is incredibly versatile. Serve it warm with a smear of butter or a drizzle of olive oil and balsamic vinegar. It’s perfect for making sandwiches, sopping up soups, or alongside a charcuterie board with cheeses and cured meats. For breakfast, toast a slice and top it with jam or avocado.
Storage and Reheating Tips
To store, wrap the baguette in a clean kitchen towel and keep it at room temperature for up to two days. For longer storage, freeze it in an airtight bag for up to a month. To reheat, sprinkle it lightly with water and pop it in the oven at 350°F for about 10 minutes to refresh the crust.
FAQs
1. Can I make baguette dough ahead of time?
Yes, you can prepare the dough and let it rise overnight in the fridge. This slow fermentation enhances the flavor.
2. What’s the best way to get the right crust?
Steam is your best friend! A tray of water in the oven or spraying the baguette with water during baking will give you that signature crunch.
3. Can I use instant yeast instead of active dry yeast?
Absolutely. You can skip the activation step and mix it directly with the dry ingredients.
4. Why did my baguette turn out dense?
Dense bread often comes from under-kneading or not allowing enough time for the dough to rise. Make sure you knead it well and give it enough time to proof.
Conclusion
Baking baguettes at home is easier than you think, and the results are so rewarding. Whether it’s for a fancy dinner or a casual snack, a freshly baked baguette elevates any meal. So, roll up your sleeves, preheat that oven, and get ready to impress your taste buds—and maybe a few lucky guests too!
Print
Baguette (The Easiest Recipe)
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes (including rising time)
- Yield: 2–3 baguettes 1x
- Category: Bread
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This classic French baguette recipe is simple, requiring just a few basic ingredients and straightforward techniques to create a crispy crust and soft, airy interior. Perfect for sandwiches, serving alongside soups, or enjoying with butter and jam.
Ingredients
- 3 1/2 cups (450g) all-purpose flour
- 1 1/2 tsp salt
- 2 tsp sugar
- 2 1/4 tsp instant yeast (1 packet)
- 1 1/4 cups (300ml) warm water
Instructions
- Mix the Dough: In a large bowl, combine flour, salt, sugar, and yeast. Gradually add warm water, mixing until a sticky dough forms.
- Knead: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Shape the Baguettes: Divide the dough into two or three equal portions. Shape each into a long baguette shape, pinching the seams closed.
- Second Rise: Place the shaped baguettes on a parchment-lined baking sheet or a baguette pan. Cover loosely with plastic wrap and let rise for another 30-45 minutes.
- Score the Dough: Preheat the oven to 450°F (230°C). Make shallow diagonal slashes along the top of each baguette using a sharp knife or razor blade.
- Bake: Bake for 20-25 minutes, or until the crust is golden brown and crisp. For a crispier crust, place a shallow pan of water in the oven while baking.
- Cool: Remove from the oven and cool on a wire rack before slicing and serving.
Notes
- For added flavor, let the dough rest overnight in the refrigerator before shaping.
- To ensure a soft interior, avoid adding too much flour while kneading.
Nutrition
- Serving Size: 1 slice (of 10 per baguette)
- Calories: 110
- Sugar: 1g
- Sodium: 210mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg