Step 1: Activate the Yeast (If Using Active Dry Yeast)
- In a small bowl, combine the lukewarm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until frothy.
- Skip this step if using instant yeast; simply add it to the flour in the next step.
Step 2: Mix the Dough
- In a large mixing bowl, combine the flour and salt.
- Add the yeast mixture (or water and instant yeast) to the dry ingredients. Mix until a shaggy dough forms.
- Knead the dough by hand for 10-12 minutes, or use a stand mixer with a dough hook for 6-8 minutes, until the dough is smooth and elastic.
Step 3: First Rise (Bulk Fermentation)
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap.
- Let the dough rise in a warm place for 1 to 1 ½ hours, or until it has doubled in size.
Step 4: Shape the Baguettes
- Gently punch down the dough and divide it into three equal portions.
- Shape each portion into a rough rectangle. Fold the long sides inward, then roll tightly into a log, pinching the seam to seal.
- Roll the dough logs into long, thin baguette shapes, about 14-16 inches in length.
Step 5: Second Rise
- Place the shaped baguettes on a parchment-lined baking sheet or baguette pan. Leave space between them to expand.
- Cover loosely with a kitchen towel and let rise for 30-45 minutes, or until puffy.
Step 6: Preheat the Oven
- Preheat your oven to 475°F (245°C). Place a shallow pan of water on the bottom rack to create steam, which helps develop a crispy crust.
Step 7: Score and Bake
- Using a sharp knife or bread lame, make 3-4 diagonal slashes on each baguette. This allows the bread to expand evenly in the oven.
- Bake the baguettes for 20-25 minutes, or until they are golden brown and sound hollow when tapped.
- For extra crispiness, spray the baguettes with water during the first 5 minutes of baking.
Step 8: Cool and Serve
- Transfer the baguettes to a wire rack and let cool for at least 15 minutes before slicing.
Serving Suggestions
- Serve with butter, jam, or cheese for a simple snack.
- Use for sandwiches, crostini, or bruschetta.
- Pair with soups, stews, or a charcuterie board.
Tips for Success
- Hydration: Ensure the water is lukewarm, as water that’s too hot can kill the yeast.
- Steam: The pan of water in the oven is crucial for a crispy crust. Don’t skip this step!
- Patience: Allowing the dough to rise properly is key to achieving a light, airy interior.
Why This Recipe Work
By focusing on simple ingredients and traditional techniques, this recipe delivers a baguette with authentic flavor and texture. It’s approachable for home bakers and yields stunning results.
Enjoy the satisfaction of crafting your own fresh French baguette, warm from the oven!