French Baguette
Master the art of the classic French baguette with a crisp, golden crust and a light, airy interior.
Ingredients
- •3 1/2 cups bread flour (approx. 500g)
- •1 1/2 cups warm water (350ml)
- •2 teaspoons instant yeast
- •1 1/2 teaspoons kosher salt
Instructions
- 1
In a large bowl, whisk together the flour, yeast, and salt.
- 2
Add the warm water and mix with a wooden spoon or your hands until a shaggy dough forms.
- 3
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- 5
Punch the dough down, divide into 4 equal pieces, and shape each into a long, thin cylinder.
- 6
Place the loaves on a parchment-lined baking sheet, cover, and let rise for another 30 minutes.
- 7
Preheat your oven to 450°F (230°C) and place a shallow pan of water on the bottom rack to create steam.
- 8
Using a sharp knife, make 3-4 diagonal slashes across the top of each loaf.
- 9
Bake for 20-25 minutes until the crust is deep golden brown and the loaves sound hollow when tapped on the bottom.
💡 Chef tips
- For a crunchier crust, spray the inside of the oven with a little water using a spray bottle right after putting the loaves in.
- If you have time, let the dough undergo a 'cold ferment' in the refrigerator overnight to develop a deeper, more complex flavor.
- Store cooled baguettes in a paper bag to maintain the crust; plastic bags will make the crust soft.
✅ How it should turn out
The finished baguette should have a deep golden-brown, crackly crust with a soft, airy, and chewy interior that smells freshly toasted and yeasty.