Classic French Baguette
This baguette recipe is designed to be approachable, even if you’ve never attempted baking bread before. With clear, step-by-step instructions and helpful tips, you’ll soon enjoy the delightful crunch of a perfectly baked baguette.
Equipment
- Large mixing bowl
- Dough Scraper or Spatula
- Work Surface or Countertop
- Kitchen Towel or Plastic Wrap
- Baking Stone or Inverted Baking Sheet
- Sharp Knife or Lame
- Spray Bottle with Water
Ingredients
Baguette Dough
- 500 g all-purpose or bread flour about 4 cups
- 350 ml lukewarm water about 1½ cups
- 10 g salt 2 teaspoons
- 5 g active dry yeast 1 teaspoon
- 1 tsp sugar optional, to help activate the yeast
Instructions
- Combine lukewarm water, sugar, and yeast in a small bowl. Stir and let sit for 5–10 minutes until frothy.
- In a large mixing bowl, add flour and salt. Pour in the activated yeast mixture and mix until a rough dough forms.
- Transfer to a lightly floured surface and knead for about 10 minutes until smooth and elastic.
- Place dough in the bowl, cover with a towel or plastic wrap, and let rise for 1 to 1½ hours until doubled in size.
- Gently deflate dough, divide into two portions, and shape into baguettes by rolling into logs.
- Place shaped baguettes on a floured surface or lined tray. Cover and let proof for 30–45 minutes.
- Preheat oven to 475°F (245°C) with baking stone or tray inside. Score baguettes with a sharp knife or lame.
- Transfer baguettes onto preheated stone or tray. Spray oven walls with water to create steam. Bake for 20–25 minutes until golden brown.
- Remove from oven and let cool on a rack for 10–15 minutes before slicing and enjoying.
Notes
Make sure not to skip the steam it’s what gives the baguette its classic crust. Also, don’t rush the cooling step, it helps finish the baking process inside.