If you have ever tried a classic French baguette, you know how delicious and satisfying it can be. The crispy crust, soft and chewy texture, and wonderful aroma of freshly baked bread are truly irresistible. Making your own baguette at home is not only rewarding but also surprisingly easy, especially with this recommended recipe.
The key to a perfect baguette lies in the dough. For this recipe, we will be using rapid-rise yeast. Rapid-rise yeast is great for beginners as it requires less time for resting and proofing. To ensure the best possible taste and texture, it is recommended to use kosher salt instead of regular table salt. This will enhance the flavor without overpowering it.
Before you begin, make sure to have all your ingredients at room temperature. This will help the yeast activate properly and create a strong dough that will rise beautifully. The dough will start out as a shaggy mass, but do not worry, it will come together as you knead it.
Once your dough has risen for the first time, it’s time to shape it into baguettes. To achieve an authentic French baguette shape, gently flatten the dough and fold it in thirds, then roll it tightly into a long log. Transfer the baguettes onto a floured linen couche for their final resting time. The couche helps the baguettes retain their shape and prevents sticking.
While the baguettes are resting, preheat your oven and place a baking stone or baking sheet in it. The key to a crispy crust is a hot oven and steam. To create steam, pour boiling water into a pan placed at the bottom of the oven. Be careful not to get burned. The steam will give your baguettes that characteristic crust.
Quick Easy French Baguettes Baking Baguettes for Beginners
If you’ve always wanted to try your hand at making homemade French baguettes, but were intimidated by the process, fear not! This quick and easy recipe is perfect for beginners, and will have you baking delicious, crusty baguettes in no time.
This recipe utilizes a quick-rise dough, which means you won’t need to wait hours for the dough to rise. Instead, you can have fresh baguettes on your table in just a fraction of the time.
To start, gather your ingredients. You’ll need:
- 500 grams of bread flour
- 10 grams of active dry yeast
- 10 grams of kosher salt
- 375 milliliters of warm water
In a large mixing bowl, combine the flour, yeast, and salt. Give it a quick stir to evenly distribute the yeast and salt throughout the flour.
Next, add the warm water to the bowl. The water should be at a temperature between 105-110°F (40-43°C) – too hot and it will kill the yeast, too cool and the yeast won’t activate.
Using a wooden spoon or your hands, mix the ingredients until a sticky dough forms.
Dust your work surface with flour and turn the dough out onto it. Knead the dough for about 10 minutes, until it becomes smooth and elastic.
Shape the dough into a ball and place it back in the mixing bowl. Cover the bowl with a clean kitchen towel and let the dough rest for 10 minutes.
While the dough is resting, prepare your baguette pans. Line them with parchment paper and dust them lightly with flour.
After the dough has rested, turn it out onto your work surface again. Divide the dough into three equal pieces and shape each piece into a long, thin baguette. The length can vary depending on the size of your pans, but aim for around 15 inches (38 cm).
Place each baguette onto a prepared pan, leaving some space between each one to allow for expansion.
Cover the pans with a clean kitchen towel and let the baguettes rise for about 30 minutes.
While the baguettes are rising, preheat your oven to 475°F (245°C). Place a shallow pan of water on the bottom rack of your oven – this will help create a moist environment for the baguettes and give them a crusty exterior.
When the baguettes have finished rising, use a sharp knife or razor blade to score the tops. Make diagonal cuts along the length of each baguette, about half an inch deep.
Transfer the pans to the preheated oven and bake for about 20 minutes, or until the baguettes are golden brown and sound hollow when tapped on the bottom.
Remove the baguettes from the oven and let them cool on a wire rack. It’s best to enjoy them immediately, while they’re still warm and fresh.
And there you have it – quick and easy French baguettes that are perfect for beginners. With just a few simple steps, you can recreate the crusty, delicious baguettes that are a staple in French cuisine.
Notes: The recipe’s recommended amount of yeast is 10 grams, but if you prefer a more rapid rise, you can use 5 grams of quick-rise or rapid-rise yeast instead. Additionally, if you don’t have baguette pans, you can also shape the dough into smaller rolls or use a baking sheet. Just be sure to adjust the baking time accordingly.
From the intangible heritage of traditional French kitchens to the convenience of modern products and folding techniques, baguettes are a beloved symbol of French cuisine. Give it a try in your own kitchen and enjoy the satisfaction of creating these delicious breads yourself!
Ingredients
- 500 grams of bread flour
- 10 grams of active dry yeast
- 10 grams of kosher salt
- 380 grams of water, at room temperature
For the poolish:
- 100 grams of bread flour
- 100 grams of water, at room temperature
- 1/8 teaspoon of active dry yeast
Notes:
- This recipe makes two French baguettes.
- If using instant yeast, reduce the amount to 8 grams.
- Make sure your yeast is fresh and active.
Optional equipment and ingredients:
- Baking steel or pizza stone
- Pizza peel or another flat surface for transferring the baguettes
- Parchment paper
- Couche (a linen cloth) for proofing the baguettes
- Slashing tool or sharp knife for making slashes on the dough
Instructions:
- In a mixing bowl, combine the poolish ingredients and let it sit for at least 15 minutes.
- In another bowl, combine the bread flour and salt. Mix well.
- Once the poolish is ready, pour it into the flour mixture.
- Using a dough hook attachment on a stand mixer, mix on low speed until the dough comes together, about 2 minutes.
- Increase the mixer speed to medium and knead the dough for about 4 minutes, or until it becomes smooth and elastic.
- If kneading by hand, transfer the dough onto a lightly floured surface and knead for about 7-8 minutes.
- Shape the dough into a round ball and place it in a lightly oiled bowl.
- Cover the bowl with plastic wrap or a kitchen towel and let the dough rest for 1 hour, or until it has doubled in size.
- Divide the dough into two equal parts and shape each into a baguette.
- Place the baguettes onto a floured couche or a piece of parchment paper, seam side down. Cover and let them rest for another 30 minutes.
- Preheat your oven to 475°F (245°C) with a baking steel or pizza stone positioned in the middle.
- Transfer the baguettes onto a pizza peel or another flat surface.
- Make quick slashes on the top of the baguettes using a slashing tool or a sharp knife.
- Open the oven and carefully slide the baguettes onto the hot baking steel or pizza stone.
- Bake for about 20-25 minutes, or until the baguettes are golden brown with a crisp crust.
- Remove from the oven and let the baguettes cool on a wire rack before serving.
Note: French baguettes are best when enjoyed immediately after they’re made. If you have leftover baguettes, store them in a dark, cool place in a paper bag to maintain their crust. They can also be stored in the freezer for later use.
Recipe Tips
Here are some tips to help you make the best french baguette:
| – | Use a quick-rise or rapid-rise yeast for faster fermentation. |
| – | Make sure to measure the ingredients precisely to ensure the right dough consistency. |
| – | When shaping the baguette, lightly dust your hands and work surface with flour to prevent sticking. |
| – | If the dough is too sticky, add a little more flour to achieve the desired texture. |
| – | Rest the dough for at least 1-2 hours to allow it to rise and develop flavor. |
| – | Divide the dough into four equal pieces and shape them into long baguettes. |
| – | After shaping, transfer the baguettes onto a parchment-lined baking sheet or a baguette couche. |
| – | Before baking, make diagonal cuts on the surface of the baguettes using a sharp knife or a bread lame. |
| – | For a crusty and fluffy texture, place a pan of hot water in the oven during baking to create steam. |
| – | Bake the baguettes at a high temperature, preferably 450°F (230°C), for about 20-25 minutes, or until golden brown. |
| – | Let the baguettes cool on a wire rack before slicing or serving. |
| – | Store the baguettes in a paper bag or a bread box to maintain their crispy crust. |
| – | Enjoy the baguettes fresh, as they are best consumed within a day or two. |
French Baguette Ingredients
When making an authentic French baguette, it is important to use the right ingredients. Here is a list of key ingredients you will need:
- 500 grams of all-purpose flour
- 10 grams of kosher salt
- 5 grams of quick-rise yeast1
- 375 milliliters of water
These ingredients will help create the perfect texture and crusty exterior that French baguettes are known for. It is best to use a scale to measure the ingredients accurately.
Quick-rise yeast is recommended for this recipe because it helps speed up the rising process. However, if you prefer a longer fermentation time, you can use traditional yeast. Just be sure to adjust the rising times accordingly.
Once you have gathered the ingredients, you can begin the process of making your French baguette!
1. In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast. Then, gradually pour in the water while mixing with your hand or a wooden spoon. Mix until the dough comes together and forms a shaggy texture.
2. Transfer the dough onto a lightly floured surface and knead it for about 10 minutes. The dough should be smooth and elastic. If it sticks to your hands or the surface, you can sprinkle a little bit more flour, but be careful not to add too much.
3. Shape the dough into a ball and place it back into the bowl. Cover the bowl with plastic wrap and let the dough rest for 1 hour or until it doubles in size.
4. Once the dough has rested, remove it from the bowl and transfer it to a lightly floured surface. Gently deflate the dough by pressing it down with your hand. Then, shape the dough into a rectangle, making sure to press out any air bubbles.
5. Starting from one edge, fold the dough towards the middle. Then, fold the other edge in the same way. Roll the dough towards you, creating tension on the surface. This will help shape the baguette.
6. Using your hands or a bench scraper, divide the dough into two equal portions. Shape each portion into a baguette by rolling it between your hands and gradually elongating it. The size should be about 40-50 centimeters in length.
7. Place each baguette onto a baking sheet or baguette pans lined with a couche or a clean kitchen towel. Make sure to position them with the seam side down and leave enough space between them to allow for expansion.
8. Cover the baguettes with plastic wrap or a damp cloth and let them rest for another 30 minutes to 1 hour.
9. Preheat your oven to 450°F (230°C). If you have a baking stone or a skillet, place it on the bottom rack. This will help create a dark, crispy crust.
10. Just before baking, make diagonal slashes on the top of each baguette using a sharp knife or a bread lame. This will allow the steam to escape and create an attractive shape.
11. Transfer the baguettes to the preheated oven and immediately pour a cup of water onto the skillet or baking stone to create steam. This will give the baguettes their characteristic crispy crust.
12. Bake the baguettes for 20-25 minutes, or until they are golden brown. To check if they are done, tap the bottom of the baguette – it should sound hollow. If not ready, leave them in the oven for a few more minutes.
13. Once baked, remove the baguettes from the oven and let them cool on a wire rack for at least 10 minutes before serving. Don’t slice them immediately, as this will affect the crumb texture.
Following this recipe and using the right ingredients will help you create delicious, homemade French baguettes that rival the ones you can buy from a bakery.
Enjoy your baking adventure!
1 Quick-rise yeast, also known as instant yeast or bread machine yeast, can be found in most grocery stores.
French Baguettes Ingredients
To make delicious French baguettes, you will need the following ingredients:
Poolish:
- 1/2 teaspoon active dry yeast
- 1/2 cup warm water
- 1 cup bread flour
Dough:
- 2 cups bread flour
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- 3/4 cup warm water
Additional Ingredients:
- Cornmeal or semolina, for dusting
Recommended Tools:
- Bread couche or linen kitchen towel
- Baker’s lame or sharp knife for slashing
- Baking stone or inverted baking sheet
- Large skillet for creating steam
Note: The listed ingredients are for making four French baguettes.
It’s really important to use strong bread flour rather than all-purpose flour. The protein content in bread flour helps create a chewy texture and gives the baguettes their characteristic crumb structure.
Poolish:
Start by making the poolish, which is a pre-ferment that adds flavor and helps the dough rise. In a medium bowl, dissolve 1/2 teaspoon of active dry yeast in 1/2 cup of warm water. Stir in 1 cup of bread flour until well combined. Cover the bowl with plastic wrap and let it rest at room temperature for around 2 hours or until it becomes bubbly and doubled in size.
Dough:
In a large mixing bowl or the bowl of a stand mixer, combine 2 cups of bread flour, 1 teaspoon of active dry yeast, and 1 teaspoon of salt. Make a well in the center and pour in 3/4 cup of warm water. Mix the ingredients until a shaggy dough forms.
If using a mixer, knead the dough on low speed for about 5 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. Add more flour if necessary, but be careful not to add too much, as it could make the baguettes dense.
Resting and Folding:
Lightly flour a clean work surface and place the dough on it. Cover it with a kitchen towel or plastic wrap and let it rest for 15 minutes. This resting period allows the gluten to relax, making it easier to shape the dough.
After the resting period, fold the dough by pulling one side and stretching it towards the center. Repeat this process with the other three sides. Flip the dough over and shape it into a round ball.
First Rise:
Place the dough back into the bowl and cover it with a kitchen towel or plastic wrap. Let it rise at room temperature for about 1 hour or until it has doubled in size.
Shaping the Baguettes:
Lightly flour a work surface and gently turn the dough out onto it. Divide the dough into four equal portions. Take one portion and using your fingertips, flatten it into a rectangle. Fold the top and bottom edges towards the center, slightly overlapping. Starting from one side, roll the dough tightly into a cylinder, sealing it with the seam at the bottom.
Repeat this process with the other three portions of dough. Place the shaped baguettes onto a floured couche or linen kitchen towel, making sure to leave enough space between them. The couche helps support the baguettes while they rise and prevents them from flattening out.
Second Rise:
Cover the baguettes with a kitchen towel and let them rise for 45 minutes to 1 hour, or until they have increased in size by about 50%.
Baking:
Preheat the oven to 450°F (230°C) and place a baking stone or inverted baking sheet on the middle rack.
Using a baker’s lame or a sharp knife, make diagonal slashes on the tops of the baguettes. These slashes help the baguettes to expand and create the characteristic crust.
Transfer the risen baguettes onto the preheated baking stone or sheet, dusted with cornmeal or semolina. If possible, position a large skillet on the bottom rack of the oven.
Bake the baguettes for about 20-25 minutes or until they are golden brown and sound hollow when tapped on the bottom. If you want a crispier crust, you can spray a little water in the oven to create steam.
Once baked, remove the baguettes from the oven and allow them to cool on a wire rack. Resist the temptation to slice into them right away, as they need some time to set and develop their full flavor.
Now you have your homemade French baguettes ready to be enjoyed with butter, cheese, or any other topping you like!
Sources:
This recipe is adapted from various sources, including King Arthur Baking Company and The Spruce Eats.
Classic French Baguette
If you love French bread, there’s nothing like a fresh-baked baguette. Making your own baguette can be an enjoyable and rewarding experience. Follow these instructions to create a classic French baguette that is sure to impress.
Ingredients:
- 500 grams of bread flour
- 10 grams of instant yeast
- 10 grams of kosher salt
- 400 milliliters of warm water
Instructions:
- In a large bowl, combine the bread flour, instant yeast, and kosher salt. Mix until well combined.
- Add the warm water and mix until a shaggy dough forms.
- Transfer the dough onto a lightly floured work surface and knead for about 5 minutes, until the dough becomes smooth and elastic. You can also use a mixer with a dough hook attachment for this step.
- Place the dough in a lightly oiled bowl and cover with plastic wrap. Let it rise for about 1-2 hours, or until it has doubled in size.
- Punch down the dough and divide it into four equal pieces.
- Take one piece of dough and use your hands to shape it into a rectangle. Fold the bottom third of the dough up and press it down with your fingers to create a pleat. Repeat this process with the top third of the dough, sealing the edges together.
- Rotate the dough by 90 degrees and repeat the folding process two more times. This will help create the distinct baguette shape.
- Turn the dough over so that the seam side is facing down. Gently roll the dough back and forth to lengthen it into a baguette shape. The baguette should be about 16-18 inches long.
- Place the shaped baguettes onto a lightly floured or parchment-lined baking sheet. Cover them with plastic wrap and let them rise for about 30-60 minutes, or until they have doubled in size.
- Preheat your oven to 450°F (230°C) and place a shallow pan, such as a cast iron skillet, on the bottom rack.
- Using a sharp knife or a baker’s lame, make three quick slashes on the top of each baguette at a 45-degree angle.
- Place the baguettes in the oven and carefully pour about 1 cup of hot water into the skillet on the bottom rack. This will create steam and help give the baguettes a crispy crust.
- Bake the baguettes for about 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Remove the baguettes from the oven and let them cool on a wire rack. It’s best to eat them immediately for optimal texture and flavor.
Enjoy your homemade classic French baguette!
Ingredients
To make French baguette, you will need the following ingredients:
- 4 cups (500 grams) bread flour
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 2 cups warm water
Notes:
- You can use either instant yeast or active dry yeast for this recipe. If using active dry yeast, you may need to activate it first by dissolving it in warm water before adding it to the dough.
- For a classic French baguette, it’s best to use bread flour as it has a higher protein content, which helps create a strong and chewy texture.
Instructions:
- In a large bowl, combine the bread flour, instant yeast, and salt. Mix well to evenly distribute the yeast and salt.
- Add warm water to the dry ingredients and mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for about 10 minutes, or until the dough is smooth and elastic.
- Shape the dough into a ball and place it back into the bowl. Cover the bowl with a clean kitchen towel to let the dough rise. Let it rise for about 1 to 2 hours, or until it has doubled in size.
- After the rise, divide the dough into two equal portions. Shape each portion into a baguette by rolling the dough into a long skinny log.
- Place the shaped baguettes onto a baking sheet or baguette pan, seam-side down. Let them rest for about 30 minutes to an hour to rise again.
- While the baguettes are rising, preheat your oven to 450°F (230°C) and place a roasting pan on the bottom rack. This will create steam during baking and help achieve a crispy crust.
- Just before baking, score the tops of the baguettes with a sharp knife or blade. Make quick, diagonal slashes along the surface.
- Bake the baguettes in the preheated oven for about 20 to 25 minutes, or until they are golden brown and crusty.
- Remove the baguettes from the oven and let them cool on a wire rack. For the best results, resist the temptation to eat them immediately. Allowing the baguettes to cool completely will help the insides to set and the crust to stay crispy.
Once the baguettes have cooled, you can wrap them in plastic or store them in a bread box to keep them fresh. Enjoy your homemade French baguettes!
Instructions
To make French baguettes, you will need the following ingredients:
- 500 milliliters warm water
- 10 grams yeast
- 1 tablespoon salt
- 800 grams bread flour
Here are the step-by-step instructions:
- In a large mixing bowl, dissolve the yeast in warm water.
- Add the salt and flour to the bowl and mix until a sticky dough forms.
- Turn the dough onto a floured surface and knead for about 5 minutes, or until smooth and elastic.
- Shape the dough into a ball and place it back in the mixing bowl. Cover with a clean kitchen towel and let it rest for 1 hour, or until the dough doubles in size.
- After resting, gently punch down the dough and divide it into three equal pieces.
- Take one piece of dough and press it out into a rough rectangle on a lightly floured surface.
- Fold the two long sides of the dough towards the center, overlapping slightly.
- Starting from one end, roll the dough tightly into a cylinder shape, creating a seam along the length of the baguette.
- Seal the seam by pinching the edges together, and taper the ends of the baguette.
- Repeat steps 6-9 with the other two pieces of dough.
- Place the baguettes onto a lightly greased or parchment-lined baking sheet. Cover with a clean kitchen towel and let them rest for 30 minutes.
- Preheat the oven to 220°C (430°F).
- Using a sharp knife or razor blade, make three slashes diagonally on the top of each baguette.
- Bake the baguettes in the preheated oven for 20-25 minutes, or until they are golden brown and crusty.
- Remove the baguettes from the oven and let them cool on a wire rack before serving.
These instructions are suitable for beginners and will yield fluffy, crusty French baguettes. It is recommended to use bread flour for the best results. The quick-rise yeast can be substituted with active dry yeast, but the rising time may be longer. Note that the dough is quite sticky, so it’s important to dust your hands and work surface with flour as needed. Enjoy your homemade French baguettes!
Notes
- It is important to use a bread flour with a high protein content to achieve a fluffy and chewy French baguette.
- Resting the dough is crucial to allow gluten development and create a light and airy crumb. Make sure to cover the dough with a damp cloth or plastic wrap to prevent it from drying out.
- If you don’t have a mixer, you can also work the dough by hand. It may take a bit longer, but the result will be the same.
- The dough may seem shaggy at first, but trust the process and work it until it becomes smooth and elastic.
- For quick-rise yeast products, such as rapid-rise yeast, the rising times may be shorter than for active dry yeast. Follow the instructions on the yeast package for best results.
- When shaping the baguette, make sure to create a tight surface tension by pulling the dough against itself. This will help it hold its shape during baking.
- If you don’t have a couche, you can use a roasting pan or a baking sheet lined with kitchen towels to support the baguette while it rises.
- For a more classic baguette shape, you can make pleats on the sides of the dough before rolling it up.
- It is best to bake the baguette on a preheated baking stone or baking steel to achieve a crispy crust. If you don’t have one, you can use a baking sheet lined with parchment paper.
- After baking, allow the baguette to cool completely before slicing. This will help the crumb set and prevent it from becoming gummy.
- If you want a glossy crust, you can brush the baguette with water before baking. This will create steam and help develop a dark and shiny exterior.
- If you have leftover baguette, you can freeze it for later use. Wrap it tightly in plastic wrap or place it in a freezer bag to prevent freezer burn.
- To revive frozen baguette, preheat your oven to 350°F (175°C) and bake the bread for about 10 minutes. This will bring back its freshness and crispness.
- French baguettes are traditionally made with just flour, water, yeast, and salt. They are also kosher and suitable for vegetarians.
- For best results, measure your ingredients by weight using a kitchen scale. This will ensure accuracy and consistent results.
Recommended Products
If you want to make an authentic French baguette, there are a few recommended products and tools that will help you achieve the best results:
Instant yeast: It’s best to use instant yeast for quick-rise doughs like baguette. It works very well for this type of bread.
Bread flour: Bread flour contains more protein than all-purpose flour, which helps give the baguette its characteristic chewy texture.
Kosher salt: Kosher salt is the best option for bread making because it dissolves quickly and evenly and doesn’t contain any additives. You’ll need a small amount to enhance the flavor of the dough.
Baking stone or steel: A baking stone or steel will help you achieve a crisp and evenly baked baguette. It also helps absorb heat and distribute it evenly throughout the bread.
Pizza cutter or sharp knife with slashes: Before baking, you need to make slashes on the top of the baguette. A pizza cutter or a sharp knife works well for this purpose. The slashes allow the dough to expand and create the characteristic crumb structure.
Sourdough starter: If you want to make a sourdough baguette, you’ll need a sourdough starter. This adds an extra tangy flavor to the bread and gives it a darker crumb.
Roasting pan and water: To create a steamy environment inside the oven, you’ll need a roasting pan filled with hot water. The steam helps the baguette develop a thin, crispy crust.
Wrap or tea towel: After baking, it’s important to let the baguette rest and cool down. To prevent the crust from becoming too soft, gently wrap the baguette in a tea towel or place it on a cooling rack.
Notes: These recommended products and tools are not mandatory, but they will enhance your baguette-making experience and help you achieve an authentic result. Remember that the most important ingredients you’ll need are time, patience, and passion for baking!
