French Baguette Recipe

If you have ever dreamed of biting into a crusty, golden loaf with a tender, airy interior, then this French Baguette Recipe is your new best friend in the kitchen. It’s a classic that embodies everything we love about homemade bread: simplicity, tradition, and unbeatable flavor. From the crisp crackle of the crust to the subtle sweetness in the crumb, this recipe brings the heart of French baking right to your countertop, turning even a novice baker into a bread champion.

Ingredients You’ll Need

This French baguette recipe calls for just a handful of straightforward ingredients that work together magically to create that iconic crust and airy texture. Each component plays a vital role to ensure your baguette is picture-perfect and delicious.

• Bread flour (3 cups / 360 grams): Provides the perfect protein content for that classic chewy and elastic bread texture.
• Instant yeast (1½ teaspoons / 4 grams): Ensures your dough rises beautifully with minimal effort and a reliable result every time.
• Kosher salt (1¼ teaspoons / 4 grams): Enhances flavor without overpowering the delicate balance of your baguette’s taste.
• Honey (1 tablespoon / 22 grams): Adds subtle sweetness and aids in browning to develop that irresistible golden crust.
• Warm water (1 cup / 227 grams at ~110°F): Activates the yeast and helps combine the ingredients into a cohesive dough.

How to Make French Baguette Recipe

Step 1: Combine the Ingredients

Start by mixing your bread flour, instant yeast, kosher salt, honey, and warm water in a large bowl. Stir until a shaggy dough forms — this mixture is the foundation of your baguette’s wonderful texture.

Step 2: Knead Until Smooth and Elastic

Turn the dough out onto a lightly floured surface and knead for about 10 minutes by hand, or use a stand mixer fitted with a dough hook on low speed. Kneading develops the gluten, giving your baguette its signature chewy crumb and sturdy structure.

Step 3: First Rise

Place the dough in a lightly oiled container, cover it with a damp cloth, and let it rise in a warm spot. This first proofing should take around 1 to 1½ hours, until the dough has doubled in size and feels airy to the touch.

Step 4: Shape into Loaves

Gently deflate the dough and divide it into two equal pieces. Roll each piece into a long, thin baguette shape about 14 inches long—this shaping step is key to that iconic French silhouette.

Step 5: Second Rise with Proper Shaping

Place the shaped loaves on a floured baker’s linen or kitchen towel with folds between them. These folds keep the baguettes from spreading out too much as they rise again for about one hour until puffy and nearly doubled.

Step 6: Preheat Your Oven and Prepare for Baking

Preheat your oven to 475°F, placing a baking stone or steel inside if you have one. If not, an inverted baking sheet or pizza pan works fine. Don’t forget to put an empty cast iron pan on the bottom rack to create steam during baking.

Step 7: Score the Dough

Transfer your loaves onto parchment on a baking peel or the back of a baking sheet. Use a sharp knife or lame to make 4-6 diagonal cuts along the tops — these slashes let steam escape, helping your baguettes rise beautifully while baking.

Step 8: Bake with Steam

Slide the parchment and loaves onto the hot baking stone and pour a cup of water into the cast iron pan below to create steam. Close the oven quickly and bake for 15 minutes. Steam traps moisture in the oven which contributes to the crispy crust.

Step 9: Finish Baking to Golden Perfection

Remove the pan with water, rotate the baguettes for even baking, lower the temperature to 450°F, and bake for another 10-15 minutes. Your loaves should turn a deep golden brown, signaling that classic French baguette crust is ready to be enjoyed.

Step 10: Cool Before Slicing

Let your baguettes rest on a wire rack so they cool evenly and the crumb sets perfectly before slicing. This is the moment to admire your hard work before enjoying the fruits of your labor.

How to Serve French Baguette Recipe

Garnishes

A fresh baguette pairs wonderfully with a light spread of quality butter, a drizzle of good olive oil, or a sprinkle of flaky sea salt. Herbal butters or garlic-infused oils can add a fragrant, savory twist that makes every bite heavenly.

Side Dishes

French baguettes are classic companions to soups like tomato bisque or French onion, and delicious alongside cheese boards filled with brie, camembert, or tangy blue cheese. They also make excellent bases for sandwiches or bruschetta toppings.

Creative Ways to Present

Try slicing your baguette and lightly toasting the pieces to create crostini topped with fresh tomatoes, basil, and mozzarella. Or hollow out a baguette and fill it with your favorite sandwich ingredients for an impressive picnic or party platter.

Make Ahead and Storage

Storing Leftovers

To keep your fresh-baked baguette from going stale too quickly, store it in a paper bag at room temperature. Avoid plastic bags that trap moisture and can make the crust soggy.

Freezing

If you want to enjoy your French baguette recipe later, wrap the cooled baguette tightly in plastic wrap and then foil before freezing. This method locks in freshness for up to three months without compromising texture.

Reheating

To revive your baguette’s crust, sprinkle lightly with water and warm it in a 350°F oven for 5-10 minutes. This step refreshes the texture and flavor, making it taste almost as good as fresh-baked.

FAQs

Can I use all-purpose flour instead of bread flour?

While you can use all-purpose flour in a pinch, bread flour’s higher protein content is essential for developing the strong gluten network that gives baguettes their chewy texture and structure, so bread flour is recommended for best results.

Why do I need to add water during baking?

Adding water creates steam in the oven, which keeps the dough surface moist during the initial baking phase. This helps develop a crisp, crackling crust while allowing the inside to remain soft and airy.

How long can I let the dough rise?

The dough should ideally double in size during both rises, which usually takes about 1 to 1½ hours, but slow, longer rises in a cooler environment can also develop better flavor and texture.

Can I make baguettes without a baking stone or steel?

Absolutely! An inverted baking sheet or pizza pan will work to provide a hot surface for baking, though a stone or steel is preferable for optimal heat retention and crust development.

What is the best way to slice a baguette?

Use a serrated bread knife and a gentle sawing motion to avoid crushing the loaf. Slicing just before serving helps keep the bread fresh and maintains that delightful crust crunch.

Final Thoughts

This French Baguette Recipe is a delightful journey into classic baking that anyone can master with a bit of patience and love. Sharing a warm homemade baguette with friends or family is pure joy, and the satisfaction of pulling fresh loaves from your own oven is truly unmatched. So grab your flour and yeast, and dive into creating a little slice of France at home!

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