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
Units
Scale
- 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