Baguette — French Bread
Experience the unparalleled joy of baking your own authentic French baguette. The crisp, crackling crust and airy, flavorful crumb will transport you to a Parisian bakery.
Baguette — French Bread
Experience the unparalleled joy of baking your own authentic French baguette. The crisp, crackling crust and airy, flavorful crumb will transport you to a Parisian bakery.
Key move
Achieve proper steam injection in the oven for a perfectly crisp crust.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
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The Setup
- Large Bowl
- Baking Sheet
- Parchment Paper
- Wire Rack
- Broiler Pan
The Mise en Place
4Your prep station before cooking begins
The Dry Mix (0/4)
Baguettes are not rising properly.
Ensure the yeast is fresh and the water is lukewarm. The room temperature may also be too cold.
Crust is not crispy.
Ensure proper steam injection in the oven. The oven temperature may also be too low.
Chef's Notes
For a crispier crust, mist the oven walls with water during the first 10 minutes of baking.
Score the dough just before baking using a very sharp knife or lame for maximum oven spring.
Serve warm with butter, or use for sandwiches, bruschetta, or with soups and stews.
Watch the Technique
Video source: YouTube
The Method
MIX
In a large bowl, combine lukewarm water (2½ cups) and active dry yeast (2¼ tsp). Let stand for 5 minutes until foamy.
Yeast mixture is foamy
ADD
Add bread flour (4½ cups) and salt (2¼ tsp) to the yeast mixture. Mix until a shaggy dough forms.
A shaggy dough forms
KNEAD
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Dough is smooth and elastic
PLACE
Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1.5-2 hours, or until doubled in size.
Dough has doubled in size
PUNCH
Punch down the dough to release the air. Turn it out onto a lightly floured surface.
Dough is punched down
DIVIDE
Divide the dough into 8 equal pieces. Shape each piece into a baguette, about 15 inches long.
Dough is divided and shaped into baguettes
PLACE
Place the shaped baguettes on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for 30-45 minutes.
Baguettes have risen
PREHEAT
Preheat oven to 450°F (232°C). Place a broiler pan on the bottom rack of the oven.
Oven is preheated and broiler pan is in place
SCORE
Using a sharp knife or lame, make 3-4 diagonal slashes on the top of each baguette.
Baguettes are scored
ADD
Time-sensitiveCarefully pour 1 cup of hot water (2½ cups) into the broiler pan to create steam.
Steam is created in the broiler pan
BAKE
Bake for 20-25 minutes, or until golden brown and the crust is crisp.
Crust is golden brown and crisp
COOL
Transfer the baguettes to a wire rack to cool completely before slicing and serving.
Baguettes are cooled
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