ORIGINAL BAGUETTE BREAD

Step 1: Prepare the Dough

1. Activate the Yeast: In a small bowl, combine lukewarm water and yeast. Let it sit for about 5–10 minutes until it’s foamy (if using active dry yeast). If using instant yeast, you can skip this step.
2. Mix the Ingredients: In a large mixing bowl, combine the flour and salt. Pour in the water with yeast and mix until it forms a rough dough.
3. Knead the Dough: Turn the dough onto a floured surface and knead for 10–15 minutes, or until it becomes smooth and elastic. Alternatively, you can knead it using a stand mixer with a dough hook on medium speed for 8–10 minutes.

Step 2: First Rise (Bulk Fermentation)

1. Let It Rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1–2 hours, or until it doubles in size.

Step 3: Shaping the Baguettes

1. Divide the Dough: Once the dough has risen, punch it down to release air. Turn it onto a lightly floured surface and divide it into 3 equal parts for three baguettes.
2. Shape Each Baguette: Take one piece of dough and flatten it slightly into a rectangle. Fold the top third down toward the center and press it down with your fingers. Fold the bottom third up, pressing it down as you go, creating a cylinder. Then, gently roll the dough with your palms, working from the center to the ends, until you achieve the desired baguette length (about 12–15 inches).
3. Place the Shaped Baguettes on a Baking Sheet: Place each baguette on a parchment-lined baking sheet, spaced apart, or on a floured couche (a baker’s cloth) to help hold their shape.

Step 4: Second Rise (Proofing)

1. Let It Proof: Cover the baguettes with a cloth and let them rise for 45–60 minutes. They should be slightly puffed but not doubled in size.

Step 5: Preheat and Prepare for Baking

1. Preheat the Oven: Preheat your oven to 475°F (245°C). Place a baking stone or heavy baking sheet on the center rack to heat, and place a shallow pan on the bottom rack.
2. Score the Baguettes: Using a sharp knife or baker’s lame, make 3–4 diagonal slashes across the top of each baguette to help control how they expand in the oven.

Step 6: Bake the Baguettes

1. Add Steam for a Crispy Crust: Transfer the baguettes onto the hot baking stone or baking sheet. Pour 1 cup of hot water into the shallow pan at the bottom of the oven to create steam. Close the oven door quickly to trap the steam inside.
2. Bake: Bake for 20–25 minutes, or until the baguettes are golden brown and have a hollow sound when tapped on the bottom.
3. Cool on a Wire Rack: Once baked, transfer the baguettes to a wire rack to cool slightly before slicing.

Tips for the Perfect Baguette

• Use Bread Flour: Bread flour has a higher protein content than all-purpose flour, which helps create a chewier, stretchier dough.
• Steam is Essential: The steam at the beginning of baking is key to creating a crispy crust.
• Don’t Over-Handle the Dough: Be gentle when shaping the baguettes to keep the air bubbles intact, creating a light and airy texture.

Serving and Storage

Enjoy your baguettes fresh from the oven with butter, cheese, or as the perfect accompaniment to soups and stews. To store, wrap the baguettes in a paper bag for 1–2 days, or freeze for up to a month.

Final Thoughts

Making an authentic French baguette requires some patience, but the result is worth every minute. Whether enjoyed with a simple spread of butter or as part of a gourmet sandwich, this homemade baguette recipe brings a touch of France to your kitchen.