French Bread Baguette
Experience the timeless art of French baking with this authentic French Bread Baguette recipe, perfect for recreating bakery-style loaves at home. Featuring simple pantry staples like all-purpose flour, yeast, and salt, this recipe combines the magic of slow fermentation and steam baking to craft baguettes with irresistibly crusty exteriors and tender, airy interiors. Whether you’re serving them warm with butter, as the foundation for a gourmet sandwich, or alongside a steaming bowl of soup, these golden-brown baguettes elevate any meal. With straightforward techniques like kneading, shaping, and slashing, this recipe is accessible for beginners yet satisfying for seasoned bakers. Ideal for anyone searching for homemade bread recipes or craving the taste of authentic French cuisine, these baguettes deliver bakery-level results every time.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 milliliters Water
- 10 grams Salt
- 7 grams Active dry yeast
- 5 grams Sugar
Instructions
In a small bowl, dissolve the sugar and active dry yeast in 100 milliliters of lukewarm water. Let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine the all-purpose flour and salt. Stir to evenly distribute the salt.
Pour the yeast mixture into the flour mixture, followed by the remaining 250 milliliters of water. Mix until a rough dough forms.
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp kitchen towel or plastic wrap and let it rise for approximately 1.5 hours or until it doubles in size.
Punch down the dough and divide it into three equal portions. Shape each portion into a rough oval, then roll into baguette shapes approximately 12-14 inches long.
Place the baguettes on a parchment-lined baking sheet or on a baguette pan if you have one. Cover again with a damp towel and let them rise for another 45 minutes until puffy.
Preheat your oven to 250°C (480°F). Place a baking dish with water on the bottom rack of the oven to create steam for a crispy crust.
Use a sharp knife or razor blade to make three to four diagonal slashes on the surface of each baguette.
Bake the baguettes for 20-25 minutes, or until golden brown and crusty. The baguettes should sound hollow when tapped on the bottom.
Remove the baguettes from the oven and let them cool on a wire rack before slicing or serving.
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.2 g | 7% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3956 mg | 172% | |
| Total Carbohydrate | 389.2 g | 142% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 6.1 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 677 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
