Classic French Baguette: A Step-by-Step Recipe Guide

Ingredients

  • 1 tsp active dry yeast
  • 1 tbsp sugar
  • 1 1/2 cups warm water (110 degrees F)
  • 3 1/2 cups bread flour
  • 2 tsp salt

Steps and instructions

  1. In a small bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine the yeast mixture with the flour and salt; stir until combined.
  3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
  4. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  5. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves seam side down on a baking sheet lined with parchment paper. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
  6. Preheat the oven to 375 degrees F (190 degrees C).
  7. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Tools for making

  • Mixing Bowl - A large bowl to mix the dough ingredients.
  • Baking Sheet - A flat sheet used for placing the baguette loaves in the oven.
  • Parchment Paper - Used to line the baking sheet, preventing the dough from sticking.
  • Damp Cloth - A cloth that is slightly wet to cover the dough and prevent it from drying out while rising.
  • Flour - Used to dust the work surface and prevent dough from sticking.
  • Bread Knife - A serrated knife used for scoring the top of the baguettes before baking.
  • Oven - A kitchen appliance used for baking the baguettes at the specified temperature.

Recipe variations

  • Whole wheat flour instead of bread flour for a healthier option
  • Adding herbs such as rosemary or thyme to the dough for added flavor
  • Mixing in grated cheese, such as Parmesan or cheddar, to the dough for a cheesy twist
  • Including olives, sun-dried tomatoes, or caramelized onions for a savory variation
  • Brushing the crust with an egg wash for a shiny finish
  • Adding a sprinkle of sesame seeds or poppy seeds on top of the loaf for added texture
  • Making mini-sized baguettes for individual servings
  • Using a combination of different flours, such as rye flour or spelt flour, for a unique taste
  • Creating a stuffed baguette by incorporating fillings such as ham and cheese, or roasted vegetables
  • Making a gluten-free version using a gluten-free bread flour mix

Recipe overview

This recipe provides you with the essentials to make a classic, delicious French baguette. This simple, homemade bread is crispy on the outside and soft on the inside, perfect for sandwiches, garlic bread, or simply served with butter or olive oil. Expect a bit of time and patience with this recipe as the yeast does its work, but the end result is well worth it. The process is straightforward and not overly complex, making it a great choice for beginners who want to try their hand at baking bread. The smell of the baking baguette will fill your kitchen with a wonderful aroma that will make the wait even more worthwhile. This baguette is best enjoyed fresh out of the oven. Enjoy the process and the delightful results!

Common questions

  1. How long does it take for the dough to rise? The dough needs to rise in a warm place until doubled in volume, which usually takes about 1 hour.
  2. How do I know when the dough is ready to bake? The dough is ready to bake when it has doubled in volume during the second rise, which takes about 40 minutes. You can also check by lightly pressing the dough with your finger - if it springs back slowly, it is ready.
  3. What temperature should I preheat the oven to? Preheat the oven to 375 degrees F (190 degrees C) for this recipe.
  4. How long do I bake the baguettes for? Bake the baguettes at 375 degrees F (190 degrees C) for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Serving dishes and utensils

Origin stories

The humble baguette, a symbol of French culinary sophistication, was not always as we know it today. Its long, slender form only came into existence in the 20th century, precipitated by a law that forbade bakers from working before 4 a.m., thus leaving insufficient time to prepare the more traditional, rounded loaves. In this way, necessity became the mother of invention, resulting in the now iconic shape which allowed for quicker baking. Not only does the baguette's distinctive form serve a functional purpose, but it also bears a poetic narrative - a testament to the ingenuity of bakers in response to the rhythm of life, and a true embodiment of the French spirit.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.