Making a traditional French baguette at home can be a rewarding experience. Here’s a stepbystep guide to help you create those delicious, crusty loaves.
Ingredients:
500 g (4 cups) bread flour (high protein content)
350 ml (1.5 cups) water (lukewarm, about 2527°C or 7781°F)
10 g (2 tsp) salt
2 g (0.5 tsp) instant yeast (or active dry yeast)
Equipment:
Mixing bowl
Dough scraper
Kitchen scale (optional, but recommended for precision)
Baking stone or steel (optional)
Bread peel (or a flat baking sheet)
Kitchen towel or plastic wrap
A sharp knife or bread lame
A spray bottle (for water)
Instructions:
Step 1: Making the Dough
1. Mix the Ingredients:
In a large mixing bowl, combine the flour and salt, mixing them well.
In a separate bowl, dissolve the yeast in the lukewarm water.
Gradually add the yeast mixture to the flour while stirring with a wooden spoon or your hands until a rough dough forms.
2. Knead the Dough:
Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic. (Alternatively, you can use the stretch and fold method, which involves pulling one side of the dough and folding it over itself, repeating every 30 minutes for about two hours.)
Step 2: First Rise (Fermentation)
3. Bulk Fermentation:
Place the kneaded dough into a lightly greased bowl, cover it with a kitchen towel or plastic wrap, and allow it to rise at room temperature for about 12 hours until it has doubled in size.
Step 3: Shaping
4. Divide the Dough:
Once the dough has risen, gently deflate it and turn it out onto a lightly floured surface. Divide the dough into 2 or 3 equal portions (about 350500 g each for standard baguette sizes).
5. Preshape:
Shape each portion into a loose ball and let them rest for about 2030 minutes, covered with a damp cloth.
6. Final Shape:
Take a ball of dough and flatten it slightly. Fold the top down to the center and then the bottom up, followed by the sides, to form a tight loaf. Roll it out gently to the desired baguette length (about 3040 cm or 1216 inches). Repeat for the remaining dough.
Step 4: Second Rise (Proofing)
7. Proofing the Shaped Baguettes:
Place the shaped baguettes seamside up on a floured banneton or a floured kitchen towellined sheet. Cover them with a damp towel to keep moisture in.
Let them proof for about 3060 minutes until they have puffed up.
Step 5: Preheat the Oven
8. Preheat:
About 30 minutes before baking, preheat your oven to 250°C (482°F). If you’re using a baking stone or steel, place it in the oven to heat up as well.
Step 6: Scoring and Baking
9. Score the Baguettes:
Carefully flip the baguettes onto a baking sheet or bread peel. Use a sharp knife or blade to score the top of each loaf with diagonal cuts (about 34 cuts).
10. Bake:
If you’re using a baking stone, slide the baguettes onto the stone. If not, place the baking sheet in the oven.
Create steam in the oven by spritzing water with a spray bottle on the walls of the oven or by placing a pan of water on the bottom rack. This helps achieve a crusty exterior.
Bake for about 2025 minutes, or until golden brown and crusty.
Step 7: Cooling
11. Cool the Baguettes:
Remove the baguettes from the oven and allow them to cool on a wire rack for at least 30 minutes before slicing. This resting period enhances the flavor and texture.
Enjoy!
Slice your fresh baguette and enjoy it with butter, cheese, or as a side for your favorite dishes. Bon appétit!