Easy French Baguette Recipe | Bake Bakery-Style Bread at Home

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

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

In a bowl of a stand mixer or a large bowl, mix 1 and 1/2 cups of warm water and 2 and 1/4 teaspoons of dry active yeast.

Once the yeast is soft, add 4 cups of flour and mix with a dough hook or by hand.

Knead the dough for about 4 minutes (6 minutes if kneading by hand) until smooth and elastic, cleaning the sides of the bowl.

Cover the bowl and let it rest for 20 minutes (this step is called an ottoise).

After resting, sprinkle 1 and 1/2 teaspoons of salt on top and knead it into the dough for another 3 minutes until smooth and glossy.

Cover and let the dough rise in a warm place for 1 hour or until doubled in bulk.

Tip the dough onto a lightly floured surface and split it into 2 or 3 sections depending on desired baguette size.

Form each section into a rectangle and fold it in thirds, then cover and let it rest for another 15 minutes.

On the floured surface, gently press and roll each portion into a long log about 12 inches long.

Prepare a piece of parchment paper longer than the baguettes, fold it in thirds lengthwise, dust it with flour, and place the dough in the center.

Tie a piece of twine on each end to form the parchment paper into a half cylinder to hold the dough's shape as it rises.

Set aside to rise until doubled, about 45 minutes to 1 hour, depending on kitchen temperature.

Preheat the oven to 450° F (230° C) using the fan or convection mode.

Just before baking, cut slashes in the top of the loaves with a sharp blade.

Pour about 1 cup of ice cubes into the bottom of the oven to create steam and shut the door.

Bake the loaves for 8 minutes, then remove them from the oven if using parchment paper, untie both ends, and fold down the paper.

Return the loaves to the oven and bake for another 6 to 8 minutes or until golden and sounds hollow when tapped.

(Optional) Mix 1/4 teaspoon of salt with 1/4 cup of warm water and brush it onto the loaves after baking for a slightly salty crust.

Once the baguettes are cool enough to handle, they are ready to slice and serve.

Cooking Techniques

Equipment Needed

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Allergens