French Baguette Recipe

ByFrancis Mead

The process of making a classic French baguette at home is so rewarding. All it takes is a few simple steps, and you’re left with a loaf of bread that’s not only full of flavor but also somehow manages to be crunchy and light at the same time.

Whether you’re looking for a simple recipe or a more complex one that requires something along the lines of an “artisan bakery experience,” there’s bound to be something out there for you. What I like most about this recipe is how the warm water—holding a temperature of about 110°F that’s just right—activates the yeast, kicking off the fermentation magic.

It’s not just that the dough rises beautifully, but this process also enhances the nutritional value of the bread. As fermentation occurs, it breaks down the proteins in the flour to a point where they don’t form gluten in anything like the way they would without yeast and time.

Enhancing the nutritional value of the bread is another reason to love this recipe. Salt strengthens the dough and, along with the sugar, helps achieve a balanced flavor profile.

The recipe combines around 400 grams of flour with what seems like a modest amount of salt and sugar. The dough, once formed, equilibrates for a half-hour before being baked into a light-yet-substantial baguette that enervates any meal.

I adore the simple, near-instant, reward-per-bite crispy perfection that results from my oven every time.

Ingredients photo for French Baguette Recipe

Ingredients

Ingredients photo for French Baguette Recipe

The baguette’s backbone is all-purpose flour, which yields carbohydrates and structure.

Salt: boosts taste, controls yeast, and makes bread dough strong.

Sugar: provides nourishment for yeast to kick off fermentation and contributes a trace of sweetness.

Yeast, in its active dry form, does the leavening of the bread.

That means it gives the bread the rise it needs and produces all the lightness and air pockets you want in a loaf of bread (or a hunk of chewy-crusty bread, if that’s more your style).

Water that is warm: provides moisture to the components, stirs the ingredients into action, and assists in the creation of the dough.

Ingredient Quantities

  • 3 1/4 cups (400g) all-purpose flour

  • 1 1/2 teaspoons salt

  • 1 teaspoon sugar

  • 1 teaspoon active dry yeast

  • 1 1/4 cups (300ml) warm water (about 110°F/45°C)

Instructions

1. In a warm bowl, combine the sugar and yeast with water, then let the mixture sit for about 5-10 minutes until it froths.

2. In an extensive mixing basin, blend the all-purpose flour with the salt.

3. Put the yeast mixture into the flour mixture and stir until a rough dough starts to form.

4. On a surface that is only lightly floured, knead the dough for about 10 minutes, until it has become smooth and elastic.

5. Put the dough in a bowl that has been lightly greased. Cover the dough with a damp cloth and allow to rise in a warm location for about 1 to
1.5 hours, or until it has doubled in size.

6. Gently punch down the dough to remove extra air, then divide it into two equal parts.

7. Portion the dough, then shape each piece into a long baguette. To do this, flatten the dough, fold it over itself, then roll it into a log.

8. Set the formed baguettes on a parchment-lined baking sheet, cover them, and allow them to proof for a final 30 to 45 minutes.

9. Set your oven to 450°F (230°C) to preheat, and then set a shallow pan of water on the bottom rack to create steam.

10. With a razor-sharp knife, make diagonal slashes on the tops of all the baguettes, and then bake them for 20 to 25 minutes, until they are nicely browned and sound hollow when you give one a tap. Let them cool on a wire rack before you slice into one and slather it with good French butter.

Equipment Needed

1. Warm bowl
2. Extensive mixing basin
3. Measuring cups and spoons
4. Wooden spoon or dough whisk
5. Clean surface or pastry mat
6. Light floured surface (for kneading)
7. Damp cloth or plastic wrap
8. Baking sheet
9. Parchment paper
10. Sharp knife or razor blade
11. Wire rack
12. Shallow pan (for steam in the oven)
13. Oven

FAQ

  • What is the best flour for making baguettes?For a classic baguette texture, with the balance of chewiness and softness that characterizes the best baguettes, all-purpose flour is a fine choice.

  • How warm should the water be?To ensure that the yeast activates properly without being killed, the water needs to have a temperature of about 110°F (45°C).

  • Can I use instant yeast instead of active dry yeast?Certainly! You can use instant yeast in this recipe. Use the same amount, but mix it directly with the flour and other dry ingredients.

  • Why do I need sugar in the baguette?The yeast activates more quickly with the sugar, which helps the dough rise better, and the yeast flavor is somehow, slightly, better.

  • How long should I let the dough rise?Let the dough rise until it is twice as large, usually taking 1 to 2 hours, but keep an eye on the room temperature, as it can greatly affect rising time.

  • How can I achieve a crispy crust?Steam can be introduced into the oven by placing a pan of water on the bottom of the oven or by spritzing the oven interior just before the bread is placed inside to bake.

  • Can I prepare the dough in advance?Certainly! You can chill the dough after the first rise for as long as 24 hours. This not only makes your baking schedule more accommodating but may also enhance the flavor of your bread.

Substitutions and Variations

Bread flour can be used instead of all-purpose flour for a denser, chewier product.
Sea salt can be used as a substitute for table salt, lending a different flavor and texture to dishes.
Honey can be used instead of sugar to create a change in sweetness and flavor that is more subtle than using the many other flavor falls-back.
Instant yeast may be used to substitute for active dry yeast; measure the same amount, but note that it may reduce rising times slightly.
Milk can be used in place of warm water for a milder taste and a softer crumb in the finished product, if you so desire.