French Baguette Recipe

5 from 1 vote

This classic bread, with its golden crust and soft, airy interior, is a staple in French households and a beloved treat worldwide.

Course Breakfast

Cuisine French

Keyword French Baguette

Prep Time 2

Cook Time 20

Total Time 2 30

Servings people

Calories 881kcal

Flour: High-quality bread flour is essential for achieving the perfect texture and flavor. Look for flour with a high protein content to ensure proper gluten development.
Water: Hydration is a crucial factor in dough development. Use filtered water at room temperature for the best results.
Yeast: Active dry yeast or instant yeast can be used in this recipe. Make sure to check the expiration date to ensure the yeast is fresh and active.
Salt: Salt not only enhances the flavor but also helps regulate yeast activity and strengthens the gluten structure.

Transfer the dough to a lightly floured surface.
Using the heel of your hand, push the dough away from you, then fold it back over itself.
Repeat this push-fold motion for 10-15 minutes until the dough becomes smooth and elastic.

Place the dough in a greased bowl and cover it with a clean kitchen towel or plastic wrap.
Allow the dough to rise in a warm, draft-free area for about 1-2 hours or until it doubles in size.

Gently deflate the risen dough and transfer it to a lightly floured surface.
Divide the dough into three equal portions.
Shape each portion into a rectangle, then fold it into a cylinder shape, sealing the seam.

Place the shaped baguettes on a parchment-lined baking sheet or a baguette pan.
Cover them with a kitchen towel and let them rise for another 45-60 minutes, or until they have doubled in size.

Preheat your oven to 475°F (245°C) and place a baking stone or an inverted baking sheet on the middle rack.
Carefully transfer the risen baguettes onto the preheated baking stone or sheet.
Score the tops of the baguettes with a sharp knife or a razor blade to allow for expansion.
Bake for 20-25 minutes or until the baguettes are golden brown and sound hollow when tapped on the bottom.

Remove the baguettes from the oven and let them cool on a wire rack.
Allow the baguettes to cool completely before slicing and enjoying them with your favorite toppings or fillings.

Tips and Tricks for Baking Perfect French Baguettes

Use a baking stone or an inverted baking sheet to create a hot surface that mimics the intense heat of a professional bread oven, resulting in a crispier crust.
To create steam in the oven and achieve a crispy crust, place a shallow pan filled with water on the bottom rack while preheating.
For a more open crumb structure, use the "stretch and fold" technique during the first rise. This involves gently stretching the dough and folding it onto itself several times at intervals of 30 minutes.
Experiment with different flours, such as whole wheat or rye, to add depth of flavor and texture to your baguettes.
Invest in a good quality baguette pan or a couche (a linen cloth used to support the baguettes during the final rise) for optimal shape and texture.