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Classic Crusty French Baguettes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 86 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 2 baguettes
  • Category: Bread
  • Method: Baking
  • Cuisine: French
  • Diet: Vegan

Description

This Classic Crusty French Baguettes recipe guides you to make authentic, golden brown, and crusty baguettes at home. With a beautifully chewy interior and a crisp crust, these traditional French loaves are perfect for sandwiches, soups, or simply enjoyed with butter. The recipe includes tips for achieving the perfect steam during baking to create that iconic crust and suggests an optional overnight fermentation to enhance flavor and texture.

Ingredients

For the Dough

  • 3 1/2 cups bread flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 1/4 cups warm water (110°F)

For Baking

  • Additional flour for dusting
  • Cornmeal for dusting baking surface
  • 1 cup hot water (for creating steam in the oven)

Instructions

  1. Activate the yeast: In a large mixing bowl, combine the warm water and sugar. Sprinkle the yeast evenly over the surface and let it sit for 5 to 10 minutes until foamy, indicating the yeast is active.
  2. Make the dough: Add the bread flour and salt to the yeast mixture. Stir until a rough dough forms, then transfer it to a floured surface for kneading.
  3. Knead the dough: Knead the dough for 8 to 10 minutes until it becomes smooth and elastic, which helps develop gluten for structure and chewiness.
  4. First rise: Place the dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot for 1 to 1 1/2 hours, or until it has doubled in size.
  5. Shape the baguettes: Punch down the dough to release air. Divide it into two equal portions. Roll each section into a rectangle, then tightly roll it lengthwise into a baguette shape, pinching the seams to seal.
  6. Second rise: Place the shaped baguettes on a parchment-lined baking sheet dusted generously with cornmeal. Cover loosely and let rise for another 30 to 45 minutes until slightly puffed.
  7. Preheat oven and prepare for steam: Preheat your oven to 450°F (232°C). Place a metal baking dish on the bottom rack to preheat as well, which will be used for creating steam.
  8. Score the baguettes: Just before baking, use a sharp knife or lame to make diagonal slashes on the tops of the baguettes. This allows the bread to expand evenly while baking.
  9. Bake with steam: Pour 1 cup of hot water into the preheated metal baking dish on the bottom of the oven to create steam. Quickly place the baguettes on the middle rack and close the oven door to trap the steam.
  10. Baking time: Bake for 20 to 25 minutes, or until the baguettes are golden brown and crusty.
  11. Cool: Remove the baguettes and let them cool completely on a wire rack before slicing, to allow the interior to set properly.

Notes

  • For an extra crunchy crust, mist the baguettes with water during the first 5 minutes of baking using a spray bottle.
  • Resting the shaped dough in the refrigerator overnight allows the flavors to develop more deeply and improves texture.
  • If you store leftover baguettes, reheat them in the oven to refresh the crust before serving.

Find it online: https://slsrecipes.com/classic-crusty-french-baguettes-recipe/