French Baguette - How to Make Baguettes at Home - Traditional French Bread Recipe

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients, while all-purpose flour is often less expensive.

Place 100 grams of strong white bread flour and 5 grams of yeast in a mixing bowl and stir to combine.

Pour in the warm water and mix well until everything is tightly combined.

Cover the bowl with cling wrap and allow to stand for 60 minutes.

After 60 minutes, the yeast will have developed extensively and you'll have a bubbling mess.

Add the remaining flour, yeast, and salt and mix until a dough starts to come together.

Use your hands to work the dough in the bowl until all loose flour is incorporated into the dough ball.

Turn the dough out onto a lightly floured work surface and knead for 5 minutes until smooth and elastic, sprinkling flour as needed if it becomes too sticky.

Roll the dough into a smooth ball and return it to the bowl, sprinkling flour over the top.

Cover the bowl with cling wrap and allow to rise for 30 to 40 minutes until doubled in size.

After rising, dump the dough onto the work surface and cut into two pieces, working gently to keep air in the dough.

Roll each half into a long loaf and transfer to a baking sheet, sprinkling lightly with flour.

Cover the loaves loosely with a damp kitchen towel and allow to rise for another 60 minutes.

After 60 minutes, remove the towel and sift a light layer of flour over the loaves.

Using a sharp thin blade knife, slash the surface of the loaves every 20 millimeters at an angle.

Bake the baguettes in a preheated oven at 220 degrees Celsius for 20 minutes.

Remove the loaves from the oven and transfer to a wire rack to cool.

Cooking Techniques

Equipment Needed

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Dietary

Allergens