Description
Bring the charm of a Parisian bakery into your kitchen with this authentic French baguette recipe. With a crisp, golden crust and a soft, chewy interior, this recipe is perfect for beginners and seasoned bakers alike. The secret lies in simple ingredients and careful technique—slow fermentation, proper shaping, and baking with steam. Whether for sandwiches, soups, or a charcuterie board, this baguette will be the star of your table.
Ingredients
- 3 1/2 cups (420g) bread flour or all-purpose flour
- 1 1/2 cups (360ml) lukewarm water
- 2 tsp active dry yeast
- 1 1/2 tsp salt
- Optional: 1 tsp sugar or honey
Instructions
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Activate yeast with lukewarm water and sugar, let it foam.
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Mix flour and salt, combine with yeast mixture and remaining water to form a shaggy dough.
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Let rise for 1 hour at room temp, then refrigerate overnight for slow fermentation.
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Shape into baguettes, ensuring tight rolls and sealed seams.
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Proof for 1 hour until puffy.
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Preheat oven with stone and steam tray at 475°F.
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Score baguettes, bake with steam for 25-30 minutes until golden brown.
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Cool on wire rack before slicing.
Notes
For extra crispiness, spritz the baguettes with water before baking. Don’t skip the overnight cold fermentation—it develops a rich, complex flavor.
Nutrition
- Serving Size: 1/4 baguette
- Calories: 160