French Baguette
Master the art of the classic French baguette with a shatteringly crisp crust and an airy, chewy interior.
Ingredients
- •3 1/2 cups (500g) bread flour
- •1 1/2 cups (350ml) warm water
- •2 teaspoons (7g) instant yeast
- •1 1/2 teaspoons (9g) fine sea salt
Instructions
- 1
In a large bowl, whisk together the flour, yeast, and salt. Add the warm water and mix until a shaggy dough forms.
- 2
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- 3
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
- 4
Punch the dough down, divide into 4 equal pieces, and shape each into a tight cylinder. Roll them out into 12-inch long logs.
- 5
Place the logs on a parchment-lined baking sheet or a baguette pan. Cover and let rise for another 30-45 minutes.
- 6
Preheat your oven to 450°F (230°C) and place a shallow pan of water on the bottom rack to create steam.
- 7
Using a sharp knife or razor, make 3-4 diagonal slashes across the top of each baguette.
- 8
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 professional-grade crust, spray the inside of the oven with water once more right after putting the loaves in to boost steam.
- If you have time, let the dough undergo a 'cold ferment' in the refrigerator for 12-24 hours to develop a much deeper, complex flavor.
- Store cooled baguettes in a paper bag at room temperature; avoid plastic bags, which will soften the crust.
✅ How it should turn out
The finished baguette should have a dark, golden-brown crust that crackles when squeezed, revealing a light, airy, and slightly chewy crumb with a toasted, nutty aroma.