Homemade Classic French Baguette

A Classic French Baguette is a staple in French cuisine, known for its crispy golden crust and soft, chewy interior. With simple ingredients and a bit of patience, you can achieve bakery-quality baguettes right from your kitchen. This recipe walks you through each step, from kneading the dough to creating the perfect crispy crust using a steam bath technique. It’s the ideal bread for sandwiches, bruschetta, or simply enjoying with butter.

Why This Is The Best Recipe

This recipe stays true to the traditional French technique, yielding baguettes with a perfectly crisp crust and tender crumb. The steam bath method ensures a professional-quality crust, while the slow rise allows the dough to develop depth of flavor. The ingredients are simple, making this an accessible recipe for bakers of all skill levels. The result is a light, airy baguette that will make you feel like you’re in a Parisian bakery.

Ingredients

• 500g (4 cups) bread flour: Bread flour has a higher protein content, creating a chewier texture and a sturdy crust.
• 10g (2 tsp) salt: Balances the flavor and controls yeast activity.
• 10g (2 tsp) sugar: Activates the yeast and adds a slight sweetness to balance the salt.
• 7g (1 packet) instant yeast: Makes the dough rise quickly and gives the bread its light texture.
• 350ml (1 1/2 cups) warm water (about 40°C or 105°F): Warm water activates the yeast, helping it rise effectively.

How to make this recipe

1. Prepare the yeast mixture:
   • In a small bowl, mix the instant yeast and sugar. Add the warm water (about 40°C or 105°F) and stir to dissolve. Add one tablespoon of the flour and mix. Let the mixture sit for 5-10 minutes until it becomes frothy and activated.
2. Make the dough:
   • In a separate large mixing bowl, combine the flour and salt. Make a well in the center of the flour and pour in the yeast mixture. Add the remaining warm water and mix with a wooden spoon or your hand until a rough dough forms.
3. Knead the dough:
   • Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth, elastic, and slightly sticky. If the dough is too sticky, you can add a little more flour, but avoid adding too much to maintain a light texture.
4. First rise:
   • Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap. Let the dough rise in a warm place for 1-2 hours, or until it has doubled in size.
5. Shape the baguettes:
   • After the first rise, gently deflate the dough and turn it onto a floured surface. Divide the dough into two equal pieces. Working with one piece at a time, shape the dough into a rectangle. Fold the long edges toward the center, then roll the dough into a log, pinching the seams closed. Roll the log back and forth to elongate it to about 30-35 cm (12-14 inches) long.
6. Second rise:
   • Place the shaped baguettes on a baking tray. Cover them loosely with a cloth and let them rise for 45 minutes to 1 hour until they have puffed up slightly.
7. Preheat the oven:
   • Preheat your oven to 250°C (480°F). Place a shallow pan on the bottom rack of the oven to create steam during baking.
8. Create the steam bath:
   • Just before baking, pour 1 cup of boiling water into the shallow pan. This steam will help form a crispy, crackly crust on the baguettes.
9. Slash and bake:
   • Using a sharp knife or razor blade, make 3-4 diagonal slashes on the top of each baguette. This allows the bread to expand properly while baking. Bake the baguettes for 10 minutes, then carefully remove the steam bath pan from the oven. Continue baking for another 10-15 minutes, or until the crust is golden brown and the baguettes sound hollow when tapped on the bottom.
10. Cool the baguettes:
    • Transfer the baked baguettes to a wire rack to cool completely. Let them cool for at least 1 hour before slicing to allow the crumb to set.

Expert Tips

• Knead thoroughly: Proper kneading is essential for developing the gluten in the dough, which gives the baguettes their structure and chewiness.
• Don’t rush the rise: Allowing the dough to rise slowly develops a better flavor and texture. For a more complex flavor, you can let the dough rise overnight in the fridge for a cold ferment.
• Steam is key: The steam bath is crucial for achieving that iconic crispy crust. Make sure to remove the water bath after 10 minutes of baking to ensure the bread bakes evenly.
• Use a baking stone if available: If you have a baking stone, preheat it in the oven and bake the baguettes directly on it for an even crispier crust.

These Classic French Baguettes are perfect for sandwiches, soups, or as a side for any meal. With the right technique, you can recreate the authentic taste of France in your own kitchen!