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bread recipe baguette

bread recipe baguette

This classic French baguette recipe yields a crispy crust with a soft and airy interior. Perfect for sandwiches, toasting, or enjoying with a meal, making this bread from scratch is a satisfying and rewarding experience.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 3 hours
Course Bread
Cuisine French
Servings 4 People
Calories 160 kcal

Equipment

  • 1 large mixing bowl
  • 1 kitchen scale optional for precise measuring
  • 1 wooden spoon or spatula
  • 1 clean kitchen towel
  • 1 baking sheet or pizza stone
  • 1 parchment paper optional
  • 1 sharp knife or bread lame
  • 1 misting spray bottle optional
  • 1 oven

Ingredients
  

  • 500 g all-purpose flour
  • 350 ml water room temperature
  • 10 g salt
  • 5 g instant yeast

Instructions
 

  • In a large mixing bowl, combine the flour and instant yeast.
  • Gradually add the water, mixing with a wooden spoon or spatula until a rough dough forms.
  • Add the salt and mix until well incorporated. The dough should be sticky and shaggy.
  • Cover the bowl with a clean kitchen towel and let it rest for 30 minutes (autolyse).
  • After resting, perform a stretch and fold. Pull one side of the dough up and fold it over, then rotate the bowl and repeat for all four sides. Cover and let it rise for 1 hour.
  • After the first rise, perform the stretch and fold technique again. Cover and let rise for another hour.
  • Lightly flour your work surface and gently turn out the dough. Divide it into two equal portions.
  • Pre-shape each portion into a round loaf and let them rest for 15 minutes under the kitchen towel.
  • To shape the baguettes, stretch each round into a rectangle, then roll tightly from one end to the other to form a log. Pinch the seams to seal.
  • Place the shaped baguettes seam-side down on a floured towel or a baking sheet lined with parchment paper. Cover and let rise for 1-2 hours until doubled in size.
  • Preheat your oven to 220°C (428°F) with a baking stone or sheet inside. If using a misting bottle, fill it with water for steam.
  • Once the baguettes have risen, carefully transfer them to the preheated baking surface. Use a sharp knife to make several diagonal slashes on the tops.
  • If using the misting bottle, spray the inside of the oven with water just before closing the door.
  • Bake the baguettes for 20-25 minutes until golden brown and crusty.
  • Remove from the oven and let them cool on a wire rack before slicing.

Notes

For best results, allow the dough to rise in a warm, draft-free area.
Experiment with adding different flavors by incorporating herbs or spices into the dough before the first rise.
Storing the baguette at room temperature for 24 hours will maintain its crust, but for longer storage, wrap it tightly and freeze.