Imagine the aroma of warm, crusty bread wafting from your oven, filling your home with the promise of something truly special. These re-envisioned French baguettes are not only a classic symbol of artisan baking but also remarkably achievable with a bit of patience and care. Crisp on the outside and tender on the inside, each loaf carries the timeless beauty of French boulangeries right into your own kitchen. This is your chance to master a recipe that transforms simple ingredients into a culinary treasure, connecting you to centuries of bread-making tradition.
Nothing quite compares to the irresistible scent of freshly baked bread, and these French baguettes will have you savoring a homemade loaf in no time. A gentle crunch of the crust gives way to a soft, airy crumb that pairs perfectly with everything—from creamy butter to savory cheese, or simply enjoyed on its own. With every slice, you’ll discover the delight that comes from making authentic bread by hand.
Ingredients For french baguettes
- 2 tsp active dry yeast (about 6 g)
- 1 c lukewarm water, between 105-110°F (about 240 ml, between 40-43°C)
- 1/2 Tbsp honey (about 8 ml)
- 2 1/2 c bread flour (about 300 g)
- 1 tsp ground Himalayan sea salt (about 5 g)
- Olive oil for coating the bowl (a small amount as needed)
- Unbleached all-purpose flour as needed for the work surface (use in small amounts as required)
- Egg wash (1 egg yolk mixed with 1/2 Tbsp water [~8 ml])
- Cornmeal for dusting (as needed if not using a baguette pan)
Instructions
- In the bowl of a stand mixer, combine the yeast, lukewarm water, and honey. Stir to blend and let the mixture rest for about 10 minutes until the yeast becomes active.
- During cooler months, preheat the oven to 350°F (about 177°C) for 2 minutes, then turn it off. This creates a warm environment for the dough to rise.
- In a separate large bowl, whisk together the bread flour and salt until thoroughly mixed.
- Once the yeast is active, add the dry ingredients to the yeast mixture. Using the dough hook attachment, mix on speed 2 for about 2 minutes, then increase to speed 3 until the dough forms a ball around the hook. If the dough seems too dry, add about 1/2 Tbsp (7.5 ml) water. The dough is ready when it bounces back slightly when gently pressed.
- Remove the dough from the mixer and pull it under itself to form a smooth ball. Place it into a lightly oiled bowl, turning it so it’s coated in oil. Cover with a clean dish towel and let it rise in the warm, draft-free spot (like the oven) for about 45 minutes or until it has doubled in size.
- After rising, remove the bowl from the oven and punch down the dough to deflate it. Transfer the dough to a lightly floured surface and fold it under to form a ball again. Using a bench scraper, divide it into 2 pieces and form each piece into a small ball by folding the edges under.
- Working with one ball at a time, gently press it into a rectangular shape about 3 x 6 inches (about 7.5 x 15 centimeters).
- Fold it like a letter: bring one third of the long side over, then fold the opposite side over that. If the dough resists, let it rest a few minutes before trying again.
- Place the shaped dough onto a baguette pan or a cornmeal-dusted baking sheet. Cover and let rise again in the warm spot for about 45 minutes or until almost doubled.
- When the second rise is nearly complete, remove the dough from the oven. Place a pan of water on the bottom rack to create steam. Preheat the oven to 450°F (about 232°C). With a sharp knife held at a 45° angle, slash each loaf 4 times.
- Brush with egg wash. Bake for 15 to 20 minutes or until the crust is golden.
- Remove the baguettes from the oven and transfer them to a wire rack to cool, ensuring they maintain a crisp crust rather than turning soggy.
As you slice into these fresh baguettes, listen to the gentle crackle of the crust and marvel at the soft, delicate interior. You’ve turned simple pantry staples into a culinary masterpiece that elevates any meal, from a quiet breakfast with jam to a shared feast with friends. This journey from mixing bowl to fragrant loaf reminds us that the art of bread-making is a nourishing, time-honored tradition—one that now has a cherished place in your kitchen. Enjoy every crumb!
