Step 1: Activate the Yeast
- Dissolve the yeast: In a small bowl, mix the warm water with the sugar and yeast. Let it sit for about 5-10 minutes until the mixture becomes frothy and bubbly, indicating that the yeast is active.
Step 2: Make the Dough
- Mix the dry ingredients: In a large mixing bowl, combine the flour and salt.
- Add the yeast mixture: Gradually pour the yeast mixture into the flour mixture while stirring with a wooden spoon or spatula. Mix until a sticky dough forms.
- Knead the dough: Transfer the dough onto a lightly floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, sprinkle a little more flour, but avoid adding too much to keep the dough light.
Step 3: Let the Dough Rise
- First rise: Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm place for 1 to 1 1/2 hours, or until it has doubled in size.
Step 4: Shape the Baguettes
- Deflate and divide: Punch down the dough to release the air. Turn it out onto a floured surface and divide it into 2-3 equal portions, depending on the size of the baguettes you want.
- Shape the dough: Roll each portion into a long, thin baguette shape, about 12-14 inches long. Try to keep the dough even and smooth.
- Second rise: Transfer the shaped baguettes onto a parchment-lined baking sheet sprinkled with cornmeal. Cover them loosely with a towel and let them rise again for about 30-45 minutes, until slightly puffed.
Step 5: Prepare for Baking
- Preheat the oven: While the baguettes are rising, preheat your oven to 450°F (230°C). Place a shallow pan of water on the lower rack of the oven to create steam, which helps develop the crust.
- Score the loaves: Using a sharp knife or razor blade, make 3-4 diagonal slashes on the top of each baguette. This allows steam to escape and helps the bread expand during baking.
Step 6: Bake the Baguettes
- Bake the baguettes: Place the baking sheet with the baguettes on the middle rack of the oven. Bake for 20-25 minutes, or until the baguettes are golden brown and crispy. The internal temperature should reach 190°F (88°C).
- Cool on a wire rack: Once the baguettes are done, remove them from the oven and let them cool on a wire rack for at least 10 minutes before slicing.
Tips for Success:
- Steam for crust: Adding steam during the first few minutes of baking helps create the signature crispy crust of a baguette. If you don’t have a shallow pan, you can spritz the inside of the oven with water using a spray bottle just before baking.
- Use a bread lame or sharp knife: Scoring the dough correctly is important for both appearance and the bread’s texture. A bread lame or razor blade works best for clean, sharp cuts.
- Room temperature ingredients: Make sure your yeast, water, and other ingredients are at the correct temperatures to ensure proper yeast activation and dough rising.
Storage:
- Fresh Baguettes: The baguettes are best eaten fresh on the day they are baked. However, you can store them at room temperature for 1-2 days by wrapping them in a kitchen towel.
- Freezing: To freeze baguettes, let them cool completely, then wrap tightly in plastic wrap and aluminum foil. They can be frozen for up to 3 months. Reheat in the oven for a few minutes to bring back the crispy crust.
Why This Recipe Works:
The simple ingredient list and method of making the dough allows the natural flavor of the wheat to shine, while the steam-baking process creates the classic crisp crust and soft interior of a perfect baguette. The active dry yeast gives the bread a light rise, making it fluffy without being dense, and the extra time for the dough to rise enhances the flavor.
Enjoy Your Freshly Baked Baguettes:
Pair these classic baguettes with your favorite cheeses, meats, or use them to make sandwiches. They are also perfect for dipping in soups, or as an accompaniment to a nice meal. A fresh slice with a smear of butter is all you need to enjoy the taste of France right from your own kitchen. Bon appétit!