Description
A simple recipe for homemade baguettes that yields perfect, crusty loaves.
Ingredients
Scale
- 3 1/2 cups (420g) all-purpose flour
- 1 1/4 teaspoons salt
- 1 teaspoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups (360ml) warm water (about 110°F / 43°C)
Instructions
- In a large bowl, stir together the flour, salt, and sugar. In a separate small bowl, dissolve the yeast in the warm water and let it sit for 5–10 minutes until foamy.
- Pour the yeast mixture into the dry ingredients and stir until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6–8 minutes.
- Shape the dough into a ball, place it in a lightly greased bowl, and cover with plastic wrap. Let it rise at room temperature until doubled in size — about 1 to 1.5 hours.
- For the best flavor and texture, transfer the risen dough to the fridge and let it rest overnight (8–12 hours).
- Remove the dough from the fridge and let it come to room temperature for about 30 minutes. Gently turn it out onto a floured surface and divide it into two or three equal pieces.
- Shape each piece into a rectangle, then fold the long sides in toward the center like a letter. Pinch the seam closed and gently roll the dough into a long rope, about 12–14 inches long.
- Place the shaped loaves on a parchment-lined baking sheet dusted with cornmeal or flour. Cover with a clean towel and let them rise for another 45–60 minutes until puffy.
- Preheat your oven to 475°F (245°C). Place a cast iron skillet or metal baking dish on the bottom rack to heat up.
- Using a sharp knife or lame, make 3–4 diagonal slashes on each baguette.
- Right before baking, pour about 1 cup of hot water into the preheated skillet to create steam. Quickly close the oven door to trap it.
- Bake the baguettes for 20–25 minutes until golden brown and crusty. Let them cool on a wire rack before slicing.
Notes
- Cold fermentation deepens the flavor and makes the dough easier to work with.
- If short on time, you can skip the overnight resting step for a quicker process.
- Prep Time: 1 hour and 30 minutes (plus overnight resting)
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 baguette
- Calories: 200
- Sugar: 1g
- Sodium: 150mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg