French Baguette
The perfect baguette needs to be crispy on the outside and soft on the inside and should be freshly baked. The shape of a baguette allows a maximum amount of dough to be exposed directly to the heat during the baking process, producing the thick and delicious crust. If you are craving a fresh and tasty baguette, just follow the recipe below. You need a little bit of patience, as it takes time to allow the yeast to do its magic, but you will not be disappointed, and your guests will love it!
Ingredients French Baguette
1/4 cup lukewarm water
1 + 1/2 tsp active dry yeast
2 cups bread flour
2 tsp sea salt
1 cup cool water
Additional flour for dusting
Instructions French Baguette
Measure the 1/4 cup of lukewarm water in a small bowl and sprinkle the 1 + 1/2 tsp active dry yeast on top. Stir with a spoon and set aside until the yeast becomes foamy. Measure the 2 cups of bread flour and the 2 tsp of sea salt into a large bowl and stir to combine. Make a well in the center of the flour mixture and stir in the dissolved yeast. Slowly add the 1 cup of cool water (a little at a time) and stir until a shaggy dough forms. Cover the bowl with plastic wrap and let the dough rest on the kitchen counter for about 30 minutes.
After the 30-minute rest, perform the first stretch and fold. Wet your hands to prevent sticking. Gently lift one side of the dough, stretch it upwards, and fold it over itself. Rotate the bowl 90 degrees and repeat the stretch and fold process. Perform this a total of 4 times, ensuring each side gets streched and folded. Cover the bowl with plastic wrap and let the dough rest for 45 minutes. Repeat the stretch and fold process 2 more times, every 45 minutes. Each time, gently lift, stretch, and fold the dough, then cover and let rest. After the final stretch and fold, let the dough rest covered in the fridge until it has significantly expanded and bubbles are visible on the surface, about 4 hours.
After the 4 hours rest in the fridge, gently transfer the dough to a lightly floured work surface and divide the dough into two equal portions. Shape each portion into a long loaf and place the loaves on a lightly greased baking sheet or on a perforated baguette pan. Allow the loaves to rise again until doubled in size, about 1 hour.
Preheat the oven to 500°F and place a cup of water on the bottom of the oven. Just before baking, slash the tops of the loaves with a sharp knife or razor blade. Place the loaves in the oven, quickly close the oven door, and reduce the oven temperature to 450°F.
Bake the baguettes until crusty and golden brown, around 30 to 35 minutes. Let the baguettes cool on a wire rack before serving.
Enjoy your homemade, crunchy, and fresh baguette!
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