Description
Classic Crusty French Baguettes are traditional artisanal bread known for their golden, crispy crust and soft, airy interior. Made with simple ingredients and baked with steam for that perfect crust, these baguettes bring authentic French bakery flavors to your kitchen.
Ingredients
Scale
Dry Ingredients
- 3 1/2 cups (420g) bread flour
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 2 1/4 teaspoons active dry yeast
Wet Ingredients
- 1 1/4 cups (295ml) warm water (110°F/43°C)
For Baking
- Extra flour for dusting
- Cornmeal for dusting baking sheet
Instructions
- Activate Yeast: In a large bowl, combine warm water and yeast. Let sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Make Dough: Stir in sugar and salt, then gradually add the bread flour, mixing until a sticky dough forms.
- Knead Dough: Turn the dough out onto a floured surface and knead for 8–10 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a lightly greased bowl, cover it with a damp towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Shape Baguettes: Punch down the risen dough and divide it into two equal portions. Shape each into a long baguette approximately 14 inches long.
- Second Rise: Place the shaped baguettes on a baking sheet sprinkled with cornmeal. Cover loosely and let rise again for 30–45 minutes.
- Preheat Oven & Add Steam: Preheat your oven to 450°F (230°C) and place a shallow pan of hot water on the bottom rack to generate steam, which helps create a crusty exterior.
- Score Baguettes: Using a sharp knife, make 3–4 diagonal slashes across the top of each baguette to allow expansion during baking.
- Bake: Bake the baguettes for 20–25 minutes or until they turn golden brown and develop a crusty texture.
- Cool: Remove the baguettes and cool them on a wire rack before slicing to let the crumb set properly.
Notes
- For an extra crispy crust, mist the loaves with water just before placing them in the oven and again once during baking.
- Using a baking stone instead of a baking sheet can help achieve a more traditional, artisan texture and crust.
