Step 1: Make the Dough
- Activate the Yeast
In a small bowl, mix the yeast with a few tablespoons of lukewarm water (taken from the 350 ml). Let it sit for about 5 minutes until it becomes foamy. - Mix Flour and Salt
In a large mixing bowl, combine the flour and salt. Make sure to distribute the salt evenly through the flour. - Combine Ingredients
Pour the activated yeast and the rest of the water into the flour mixture. Mix with a wooden spoon until a rough dough forms. - Knead the Dough
Knead the dough by hand for about 10-12 minutes or with a stand mixer on medium speed for 5-7 minutes. The dough should be smooth, elastic, and slightly sticky.
Step 2: First Rise (Bulk Fermentation)
- Cover and Rest
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise for 1-1.5 hours at room temperature, or until it doubles in size.
Step 3: Shaping the Baguettes
- Divide the Dough
Turn the dough out onto a floured surface and gently deflate it. Divide it into 3 equal pieces (about 250 grams each). - Shape into Baguettes
Flatten each piece slightly and fold it into a rectangle, pressing out any large air bubbles. Roll the dough into a log shape, pressing the seam to seal, then roll it out into a long baguette shape (about 12-15 inches). - Rest and Shape
Place the shaped baguettes seam-side down on a floured surface or a lightly floured baguette pan. Cover them with a lightly damp towel or plastic wrap and let them rest for 30 minutes.
Step 4: Final Proofing
- Prepare the Oven
Preheat your oven to 475°F (245°C). Place an oven-safe dish with water on the bottom rack to create steam, which will help develop a crisp crust. - Score the Baguettes
Uncover the baguettes and, using a sharp knife or a bread lame, make three or four diagonal cuts along the top of each baguette. This helps the bread expand and bake evenly.
Step 5: Bake the Baguettes
- Bake
Place the baguettes on a baking sheet lined with parchment paper or directly on the baguette pan. Bake for 20-25 minutes or until they turn a deep golden brown and sound hollow when tapped. - Steam for a Crisp Crust
For extra steam, mist the oven with water just before and after placing the baguettes in. The steam helps create the signature crusty exterior.
Step 6: Cool and Serve
- Cool on a Rack
Once baked, remove the baguettes from the oven and place them on a wire rack to cool completely before slicing. - Serve Fresh
Enjoy your fresh baguettes with butter, cheese, or as part of a delicious sandwich. Baguettes are best enjoyed the same day, as they tend to lose their texture overnight.
Tips for Perfect French Baguettes
- Steam in the Oven: This is essential for a crispy crust. If you don’t have an oven-safe dish, spritz the oven with water using a spray bottle.
- Stretch and Fold Technique: For extra structure, you can stretch and fold the dough every 30 minutes during the first rise.
- Long Fermentation: For enhanced flavor, let the dough rise slowly in the refrigerator overnight.
Conclusion
This Classic French Baguette recipe brings a taste of Paris to your kitchen, with a crunchy crust and soft, airy interior. Once you master this recipe, you’ll find it’s a wonderfully versatile bread for soups, salads, or simply with a pat of butter. Enjoy baking and savor the flavors of homemade baguettes!