Baguette Recipe
This recipe walks you through every single step, from mixing the dough to getting that signature crackly crust everyone loves. With just a handful of simple ingredients, you can create bread that rivals what you would find in a French boulangerie.
Equipment
- Large mixing bowl
- Stand mixer with dough hook attachment - Optional but helpful
- Digital kitchen scale
- Baking stone or heavy baking sheet
- Bread lame or sharp razor blade
- Linen proofing couche or clean kitchen towels
- Spray bottle filled with water
- Wire cooling rack
- Metal baking pan or cast iron skillet - For creating steam
Ingredients
- 4 cups bread flour - 500g, plus extra for dusting
- 1.5 cups warm water - 360ml, about 110°F (43°C)
- 2.25 teaspoons active dry yeast - 1 packet
- 2 teaspoons fine sea salt - 12g
- 1 teaspoon granulated sugar - 4g
- cornmeal or semolina flour - For dusting the baking sheet
Instructions
- Combine warm water and sugar in a bowl until sugar dissolves. Sprinkle yeast over top and let sit for 5-10 minutes until foamy and fragrant.
- Whisk together bread flour and salt in a large bowl. Add activated yeast mixture and stir with a wooden spoon until a rough, shaggy dough forms with no dry flour remaining.
- Turn dough out onto a lightly floured surface and knead by hand for 8-10 minutes, or use a stand mixer with dough hook on medium speed for 6-8 minutes, until smooth, elastic, and slightly tacky.
- Shape kneaded dough into a smooth ball, place in a lightly oiled bowl, and turn to coat. Cover and let rise in a warm spot for 1.5-2 hours until doubled in size.
- Gently turn risen dough out onto a floured work surface. Divide into 2 or 3 equal pieces. Pat each piece into a rectangle, fold like a letter, then roll and stretch into a 14-16 inch log with tapered ends.
- Place shaped loaves seam side down on a parchment-lined baking sheet dusted with cornmeal, leaving space between each. Cover loosely and let rise for 45-60 minutes until noticeably puffy.
- About 20 minutes before baking, place an empty metal pan on the bottom rack and preheat oven to 475°F along with your baking stone if using. Uncover proofed loaves and score with a bread lame, making 3-4 diagonal slashes about 1/4 inch deep.
- Lightly mist the tops of loaves with water. Quickly slide into the oven and pour about 1 cup of hot water or toss a handful of ice cubes into the preheated pan to create steam. Bake for 22-28 minutes until deep golden brown and hollow-sounding when tapped.
- Transfer baked baguettes to a wire cooling rack and let cool for at least 20-30 minutes before slicing to allow the interior crumb to set properly.
Notes
- Weigh your flour and water with a kitchen scale for the most consistent results every time.
- Do not skip the steam step, since it is key to achieving a crisp, shiny crust.
- Score the dough quickly and confidently in one smooth motion to avoid deflating it.
- If your kitchen is cold, let the dough rise in the oven with just the light on for gentle warmth.
- Resist the urge to add too much flour during kneading. A slightly tacky dough leads to a more open crumb.
- Tap the bottom of the loaf to check for doneness. It should sound hollow, not dense.
- For deeper flavor, refrigerate the covered dough overnight for 8-12 hours after the first hour at room temperature. Let it sit at room temperature for 30 minutes before shaping.
- Store baguettes at room temperature in a paper bag or wrapped loosely in a clean kitchen towel for up to 1 day. Avoid plastic bags, which trap moisture and soften the crust.
- To freeze, wrap cooled baguettes tightly in foil, then place in a freezer-safe bag for up to 3 months. Thaw at room temperature for 1-2 hours before reheating.
- Refresh day-old or thawed baguettes by wrapping in foil and warming in a 350°F oven for 10-15 minutes. Unwrap for the last 2-3 minutes for a crisper crust.