Baguette Bread Recipe

Ingredients

• 600 g all-purpose flour

• 340 ml room-temperature water

• 30 ml oil (olive oil recommended)

• 7 g active dry yeast (or instant yeast)

• 5 g salt

Note: High-quality flour makes a big difference. Bread flour gives a chewier, more traditional baguette, while all-purpose flour creates a lighter texture.

Step 1: Mix the Dough

Add the flour and water to a large mixing bowl. Stir until just combined—the dough will look rough and slightly sticky. This initial mix helps the flour absorb the water fully, which improves gluten formation.

Then add the oil, yeast, and salt. Mix again until the ingredients come together into a rough dough. Use a wooden spoon or your hands, whichever you prefer.

Step 2: Knead the Dough

Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes using a push-and-pull motion. The dough should become smooth, elastic, and spring back when lightly pressed with a finger.

Tip: Using a stand mixer? Knead with a dough hook on medium-low speed for 5–6 minutes.

Step 3: First Rise (Bulk Fermentation)

Place the dough in a lightly oiled bowl. Cover it with a damp cloth or plastic wrap and let it rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.

During this rise, the yeast ferments the dough, creating air pockets that give baguettes their signature airy crumb.

Step 4: Divide and Shape

Once the dough has risen, punch it down to release the gas. Transfer it to a lightly floured surface and divide it into 2 or 3 equal portions, depending on your preferred baguette size.

To shape each baguette:

1. Flatten the dough into a rectangle.

2. Fold it into thirds like a letter.

3. Roll it into a log about 12–14 inches long.

4. Gently taper the ends for a classic baguette shape.

Place each shaped loaf on a baking tray lined with parchment paper or on a floured couche (linen bread cloth). Be sure to leave enough space between them for the final rise.

Step 5: Final Proof

Cover the shaped baguettes loosely with a cloth and let them rise for 30–45 minutes. This shorter second rise allows the loaves to relax and expand before baking.

Step 6: Preheat the Oven and Score the Bread

Preheat your oven to 220°C (428°F). If you have one, heat a baking stone or an upside-down sheet pan inside the oven. Prepare a small tray to hold water—this will create steam during baking.

Using a razor blade or sharp knife, score the tops of the baguettes at a slight angle with 3–4 diagonal slashes. These cuts guide the bread’s expansion and give it an artisan appearance.

Step 7: Bake with Steam

Place the baguettes in the oven. Pour a cup of hot water into the steam tray and immediately close the door to trap the steam. This helps create a shiny, crisp crust.

Bake for 20–25 minutes, or until the crust is deep golden brown and the loaves sound hollow when tapped on the bottom.

Step 8: Cool and Serve

Transfer the baguettes to a wire rack and let them cool for at least 20 minutes before slicing. This cooling period is essential—cutting too soon will compress the crumb.

Storage Tips

• Baguettes are best enjoyed fresh but will keep in a paper bag or bread box for 1–2 days.

• To refresh the crust, lightly mist the baguette with water and warm it in a 180°C oven for 5–7 minutes.

• For long-term storage, wrap well and freeze for up to 2 months. Thaw at room temperature, then reheat.

Final Thoughts

Homemade baguettes may look challenging, but with patience and practice, you’ll produce beautiful rustic loaves with crisp crusts and soft interiors. This recipe is an excellent starting point—feel free to experiment with seeds, herbs, or whole grains to make it your own.