French Baguette
Master the art of the classic French baguette with a crisp, golden-brown crust and a light, airy interior.
Ingredients
- •3 1/2 cups bread flour (500g)
- •1 1/2 cups warm water (350ml)
- •2 teaspoons instant yeast (7g)
- •2 teaspoons kosher salt (10g)
Instructions
- 1
In a large bowl, whisk together the flour, yeast, and salt.
- 2
Add the warm water and mix with a wooden spoon until a shaggy dough forms.
- 3
Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- 4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1.5 hours 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 proof for another 30 minutes.
- 7
Preheat your oven to 425°F (220°C) and place a shallow pan of water on the bottom rack to create steam.
- 8
Score the top of each loaf with 3-4 diagonal slashes using a sharp knife.
- 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 professional-grade crust, use a spray bottle to mist the oven walls with water during the first 5 minutes of baking.
- If you have time, let the dough undergo a 'cold ferment' in the refrigerator overnight to develop a deeper, more complex sourdough-like flavor.
- Store the baguettes in a paper bag at room temperature for up to 2 days, or freeze them wrapped tightly in foil for up to one month.
✅ How it should turn out
The finished baguette should have a shatteringly crisp, mahogany-colored crust and a soft, chewy, airy crumb with a mild, yeasty aroma.