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- Dish type
- French bread
An easy recipe for making French baguette which is delicious and soft on the inside whilst crusty and hard on the outside. The baguette can be frozen if it lasts that long.
4 people made this
- 1 tablespoon dried active yeast
- 475ml hand hot water
- 800g plain flour
- 1 tablespoon salt
- milk for brushing
MethodPrep:20min ›Cook:30min ›Extra time:2hr30min rising › Ready in:3hr20min
- In a jug, mix the yeast with the water and leave to stand for 15 minutes.
- Add the flour and salt to a large bowl. Add the yeast mixture to the dried ingredients and mix together to form a dough.
- Knead for 5 minutes then place in the bowl and cover.
- Leave to rise in a warm place for 2 to 3 hours.
- Remove from the bowl and knead again before shaping into two long baguettes/bread rolls.
- Leave to prove for a further 30 minutes.
- Preheat oven to 200 C / Gas 6.
- Brush the tops of the baguettes/rolls with milk and bake till golden brown, 30 to 35 minutes.
See it on my blog
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How to Make French Baguette
This classic French baguette recipe breaks down the step-by-step process to achieve artisan homemade baguettes! This recipe produces authentic French baguettes with a crusty outside and a fluffy, chewy inside. Pin it for Later »
This recipe was developed in partnership with Red Star Yeast. Thank you for being supportive of me working with brands I use and love. For more recipes, yeast baking tips, and coupons visit RedStarYeast.com and check out their social media pages for more yeast bread inspiration! Facebook | Twitter | Instagram | Pinterest | Google +
Homemade French Baguettes
This recipe for Homemade French Baguettes requires a few steps to get the perfect pockets of air in the bread but nothing beats homemade bread and the way it makes your house smell. By following these step-by-step directions, you can successfully make great baguettes at home.
The one thing you must do if you want to make homemade French baguettes is plan ahead. While there are only a few ingredients and they are not hard to make, there is a lot of down time waiting for the dough to rise in different stages. Just start a full day ahead of when you’d like to eat the baguettes and enjoy the process. Start by making a poolish. A poolish is what we call a pre-ferment – a starter dough that is made ahead of time and it is key to giving your bread great flavor. Other examples of a pre-fermented doughs are sourdough, levain or biga. The nice thing about using a poolish as a starter for baguettes is that it is made once, takes just 12 hours and is used in its entirety when you make the baguette dough – you don’t have to keep and feed it like you do with a sourdough starter. It’s as simple as stirring three ingredients together – flour, water and yeast.
After 12 to 18 hours at room temperature, your poolish will look like the image below – slightly increased in volume and bubbly.
Add water to the poolish to loosen it and then add the flour, more yeast and some salt. The dough will be relatively wet, but the good news is that you don’t really have to knead baguette dough. We want there to be nice airy bubbles in our baguettes and by simply stretching and folding the dough over on itself is enough to engage the elastic quality of the gluten and then you just have to let the yeast do its job of reproducing and flavoring the dough.
Once your dough has gone through a couple of rises, start to shape the dough into roughly the right shape – a rectangle. Portion the dough into 3 or 4 pieces and flatten them into rectangles. Then, with the long side of the rectangle facing you, fold the dough into a third of its width as you would fold a letter – fold the top third of the rectangle down and fold the bottom third of the rectangle up. It should now look roughly like a log. Let it rest and rise again.
You’ll do this one more time before gently rolling the logs out into a baguette length. It should now rise one last time in a baguette pan or on a baker’s couche – a durable French linen cloth used to keep the doughs rising upwards instead of sideways.
Now it’s time to bake the homemade French baguettes. The key to the crust of a baguette is steam. Professional bakers use stem ovens to get the best crust, but you can create a similar environment at home. Pre-heat your oven with a cast iron pan in the bottom of the oven for at least 30 minutes. Boil the kettle and when you’re ready, put the baguettes into the oven and pour boiling water into the cast iron pan. Use long oven mitts to do this and be aware that there will be a lot of steam. Close the oven door as soon as you can and let the baguettes cook in the steamy environment for just 15 to 20 minutes. It’s the steam that will create that nice crispy crust on the outside of the baguette.
The three baguettes above have a different appearance because two of them were dusted with flour before being transferred to the oven. If you like that rustic look, a simple quick dust with flour is all you need.
So you can see it is a long-is process (lots of unattended time), but there are a couple of ways you can shorten the path to freshly baked bread. You could make the dough, let it rise twice, portion it into 3 or 4 and then freeze the dough for another time. Freeze each portion in an air-tight bag and then defrost the dough on the counter and pick up the recipe where you left off once it has fully thawed. I find it even more convenient to freeze freshly baked baguette as soon as they’ve cooled down. Then, it’s a quick re-heat in the oven at 400ºF for 8 minutes or so and you’re set to go with a fresh loaf. Just grab a bread knife!
Recipe Step-by-Step Quick Notes:
- Make poolish and let sit, covered, room temperature for 12 to 18 hours
- Add water to poolish, then flour, yeast and salt. Mix together, turning the dough over on itself several times.
- Rest 10 minutes.
- Stretch and fold the dough and put in an oiled bowl, covered with a lid or plastic wrap.
- Rest 45 minutes
- Stretch and fold the dough. Return to the oiled bowl, covered with a lid or plastic wrap.
- Rest 45 minutes.
- Divide the dough into 3 or 4 portions. Flatten each portion, fold and shape each into a log. Cover.
- Rest 30 minutes.
- Fold and shape each log into a baguette. Rest either on a baguette pan or baker’s couche, covered.
- Pre-heat the oven to 475ºF with an empty cast iron pan inside for at least 30 minutes while baguettes are resting.
- Bring water to a boil on stovetop.
- Score the baguettes. Send to the oven. Pour boiling water into cast iron pan.
- Bake at 475ºF, 20 – 25 minutes.
Homemade French Baguettes
- Prep Time: 35 m
- Cook Time: 25 m
- Resting Time: 2 h
- Total Time: 3 h
- 1¼ cups water
- 3½ cups all-purpose flour
- 1½ teaspoon active dry yeast
- 2 teaspoons salt
Start about 24 hours before you want to enjoy your freshly baked baguettes. Make the poolish by combining 1 cup of flour with ½ cup of water and ⅛ teaspoon of active dry yeast. Stir the ingredients together in a bowl and cover with a lid or plastic wrap. Let the polish sit at room temperature or in a slightly warm area for 12 to 18 hours.
After 12 to 18 hours, the poolish will have grown in volume slightly, have lots of bubbles on the top and be very wet. Add 1¼ cups of water to the poolish and mix together. Then, stir in the flour, yeast and salt. Combine well until a dough comes together and turn the dough over on itself several times. There is no need to knead the dough. Let the dough sit for 10 minutes.
Stretch the dough and fold it over on itself several times. Transfer the dough to an oiled bowl, cover with a lid or plastic wrap and leave it in a warm-ish place for 45 minutes.
Stretch and fold the dough over on itself several times again, return it to the bowl, cover with a lid or plastic wrap and leave it a warm-ish place for another 45 minutes.
Divide the dough into three or four portions (4 for shorter baguettes and 3 for longer baguettes). Flatten each portion into a rectangle and fold the dough like a letter, folding the top third of the dough down to the center and folding the bottom third of the dough up over the top third. Each portion of dough should now look like a little log.
Flatten and fold each dough log again, sealing the edges down firmly and roll each log into a baguette shape gently. Now you need to let the baguettes rest one last time in their baguette shape. You can let them rest on a lightly floured baguette pan or on a linen couche. Cover with a clean kitchen towel while the baguettes rise.
When you are ready to bake, the baguettes should just slightly hold a fingerprint in the dough when pressed. Slash the baguette with a baker’s lame or very sharp knife and transfer the bread to the oven. If you are using a baguette pan, simply transfer the pan to the oven. If you are using a couche, use a peel to transfer the baguettes to a baking stone or baking steel. As soon as the bread loaves are in the oven, pour the boiling water into the empty cast iron pan in the oven and immediately close the door.
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Working with 1 portion of dough at a time, keeping remaining dough covered, fold dough in half lengthwise to form a tight, narrow log. Gently press edges with lightly floured fingertips to seal.
Using your palms, roll the dough on a lightly floured work surface until it's about 16 inches long, rolling more firmly at the ends to create a tapered effect.
Place loaves, seam side down, on a generously floured linen towel or a parchment-lined baking sheet. Fold towel between the loaves to prevent sticking. Cover loosely with oiled plastic wrap, and let rise at cool room temperature until loaves have almost doubled and a floured finger pressed into side leaves a slight indentation, 40 to 50 minutes.
Place a skillet on oven rack adjusted to lowest position and a baking stone on middle oven rack. Preheat oven to 500 degrees. If using a linen towel, gently turn baguettes onto a parchment-lined baking sheet. Before baking, use a lame or razor blade to make 3 slashes on top of each baguette. Pour 1/2 cup hot water into skillet in oven. Slide bread and parchment onto baking stone.
Immediately reduce oven to 450 degrees. Bake until baguettes are deep golden brown, sound hollow when bottoms are thumped, and interiors register 205 degrees on an instant-read thermometer, 25 to 30 minutes. Let cool on wire racks. Baguettes are best the day you make them, but they can be wrapped in parchment and then foil, and stored at room temperature overnight (or frozen for up to 1 month thaw at room temperature before serving.)
- 2 (.25 ounce) packages active dry yeast
- ½ cup warm water (110 degrees F)
- 2 cups water
- 6 cups bread flour
- 1 tablespoon salt
- 1 tablespoon white sugar
- 5 tablespoons vegetable oil
- 2 tablespoons cornmeal
- 1 egg white, beaten
- 1 tablespoon sesame seeds
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with 2 cups water, 3 cups flour, salt, sugar and vegetable oil stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Divide dough half. Roll each half into a 9 x 12 rectangle and roll up jelly roll style, starting at long edge. Seal edges and place seam side down on a large baking sheet that has been sprinkled with cornmeal.
Use a sharp knife to slash each loaf diagonally 3 times. Brush with beaten egg white and sprinkle with sesame seeds. Cover and allow to rise 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- 250g/9oz strong white flour, plus extra for dusting
- 5g/¼oz salt
- 5g/¼oz fast action dried yeast
- 30ml/1fl oz olive oil, plus extra for oiling
- 180ml/6fl oz water
Place the flour, salt, yeast, olive oil and most of the water in a food mixer with a dough hook attached, taking care not to let the yeast touch the salt until you begin mixing.
Start mixing on a slow speed, gradually adding the rest of the water until you have a smooth dough. This should take about five minutes.
Tip the dough into an oiled bowl, cover and leave the dough to prove for two hours.
Tip the dough out onto an oiled surface. Dust your hands in a little flour and divide the dough in two.
Knock back the dough and stretch and fold, and then roll the dough into a baguette shape.
Place on a baguette tray or a large baking tray, cover and leave to prove until it has doubled in size.
Heat a roasting dish in the bottom of the oven and pour in some water to create some steam (this will help form the crust). Preheat the oven to 220C/425F/Gas 7 in a non-fan oven.
Just before baking, slash the top of each baguette three times.
Bake the baguettes for 30 minutes. Then drop the temperature to 200C/400G/Gas 6 and cook for 10 minutes. The baked baguettes should be golden-brown and have a slight sheen to them.
Try these baguettes with flavoured butters: either slice and spread the bread with the flavoured butter, wrap in foil and bake for 20 minutes at 180C/350F/Gas 4 or slice the bread, melt the flavoured butter in a frying pan with a splash of olive oil and fry the bread until crisp. Try watercress and horseradish butter (125g/4½oz softened butter, 1 heaped tsp fresh grated horseradish, 1 tbsp finely chopped watercress leaves and pinch salt mixed together) or lime, chilli and coriander butter (125g/4½oz softened butter, 1 tsp dried crushed chillies, zest of 1 large lime and1 tbsp finely chopped coriander leaves mixed together).
Nicoise French Baguette Recipe
“This sandwich makes us feel as if we’re in Nice, France,” suggests Sasha Muniak, founder of Mangia. We close our eyes, and we’re walking down a sidewalk there, munching on this sunny, glorious combination. It makes a wonderful lunch and is perfect for summer entertaining. To enjoy your own party, follow our suggestions at the end of the recipe for making some of the components in advance.
1 tuna steak, 1 pound (1 ½ inch thick)
1 tablespoon extra-virgin olive oil
1 tablespoon freshly ground black pepper
½ cup pitted kalamata olives
1 can (14 ounces) artichoke hearts packed in brine
1 cup loosely packed basil leaves
2 anchovy fillets packed in oil
½ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon freshly ground black pepper
- Preheat the broiler
- Brush the tuna on both sides with the olive oil and season with the salt and pepper. Place on a baking sheet and roast as close to the heat as possible for 2 minutes. Turn the roast for another 2 minutes. The tuna will be cooked medium-rare at this point. Remove and reserve at room temperature.
- Place the eggs in cold water to cover by 1 inch. Cover the pan and bring the water to a boil over low heat. Turn off the heat and let the eggs cool to room temperature in the water.
- Cook the potato in simmering salted water to cover until soft when pricked with a fork, about 15 minutes. Remove from the heat, cut in half lengthwise, and, cut side down, thinly slice. Reserve.
- Prepare the remaining ingredients: Peel, trim, and thinly slice the onion break it into rings and reserve. Coarsely chop the olives. Trim, seed, and cut the red pepper into julienne strips. Wash the lettuce, pat dry, and cut cold water drain again and squeeze as much water as you can out of them. Wash the basil leaves and pat dry.
- Peel the hard-boiled eggs and thinly sliced. Thinly slice the tuna.
- Make the dressing: In a small bowl or mortar, mash the anchovies. Add the garlic and mix well. Stir the olive oil. Add the vinegar, thyme, black pepper, and salt, and whisk until creamy.
- In a bowl, combine the tuna, lettuce, artichokes, onion, potato, pepper strips, olives, and basil leaves. Add the dressing and toss gently.
- To make sandwiches, first make sure that the baguettes are nice and crisp. (If they are limp preheat the ocean to 350 degrees F and re-crisp the baguettes for 5 minutes before cutting them.) Cut each baguette into 3 pieces. Cut each portion horizontally through the center without cutting all the way through. Press the halves, cut side down, on the counter to open them. Place a generous amount of tuna salad in the middle of each hinged sandwich. Arrange 2 or 3 slices of hard-boiled egg on top of the salad. Partially close the sandwich and cut in half.
Prepping in advance: You can hard-boil the eggs 1 day in advance of using. Let them cool in the water as directed in step 3 then peel them and place in an airtight container in the refrigerator overnight.
The dressing can also be made 1 day in advance cover the bowl tightly and refrigerate it.
The olives, peppers, artichoke hearts, and romaine can all be prepared the night before using them. Place each in a separate bowl, cover tightly, and refrigerate.
Boil the potatoes 1 hour before using, and hold at room temperature.
The tuna can be roasted up to 1 hour in advance of using hold at room temperature. That said, we urge you to assemble these sandwiches as close to serving time as possible. Otherwise, you will be forced to refrigerate the roasted tuna. Refrigeration will alter its texture and flavor, and not for the better.
Easy, Authentic French Baguette at Home
There are many baguettes recipes available, but most are complicated and can't produce consistent results. So we set out to create a dead simple, foolproof recipe while achieving our focus on consistency, taste and flavor. Our goal is to have beautiful golden brown, crispy crust on the outside, with a good balance of chewy and soft on the inside. And most important of all, it must be extremely flavorful. Give our recipe a try and let us know what you think!
No special ingredients, no poolish, no special skills. just basic ingredients, basic tools and some patience!
IMPORTANT - HOW TO USE THIS RECIPE
This recipe is intended for bakers of any level. It is geared toward people who love baguettes regardless where their baking skills may be. First, please read through the entire recipe once, word by word. Watch supported videos at the end if you need. Then proceed.
Please do not make any changes to the recipe on the first time you try do exactly as instructed to achieve best results.
FAQs - answers to your questions
- Wow, this recipe is so different from the rest of the internet, will it work?
Trust us, we're pros and we engineered this recipe for you. And we've simplified and tested this recipe over 100 times to make sure home bakers at any levels can follow. Please do not combine this recipe with another one you found elsewhere.
- Which yeast do you use?
Specifically, we tested this recipe repeatedly using "RED STAR Active Dry Yeast" brand sold at Costco, which should be readily available to most.
- Why does your recipe have such a long wait time?
You can't rush a good dough. Your bread will be much more flavorful and much tastier than those quick recipes. In fact, it will be tastier than most bread found in bakeries in the U.S. If you would like to eat baguettes in the morning, then get the dough ready the day before. Otherwise, get the dough ready in the morning and have it ready in the late afternoon or evening.
- Why do I need a digital scale?
Weighing is much more accurate than measuring with spoons and cups. This is key to producing consistent, reliable results.
- What if I don't have diastatic malt?
This is not required. It just helps your baguettes to have a bit better (darker) color.
- Very large bowl or 5 Qt KitchenAid Stand Mixer
- Bread lame, preferably Saint Germain Bread Lame
- Large rectangular pizza baking stone or perforated baguette pan
- Proofing couche
- Cooling rack
- Kneading board or a flat surface
- Dough scraper
- Small pan to hold water for steaming
- Spray bottle filled with clean water
- Digital kitchen scale
- Servings:3 baguettes
- Preparation time:15M
- Baking Time:20M
- Total Time:8H 30M
- 20.25 oz all-purpose flour (weight)
- 12 oz water (room temperature, by weight)
- 1.5 tsp salt
- 1 tsp active dry yeast
- 2 tsp diastatic malt (optional, for beautiful color)
STEP 1 - Mix Dry Ingredients
Add flour, salt, yeast, and diastatic malt to the large bowl (or stand mixer bowl, if using). Mix well with a whisk. (See video below if desired).
STEP 2 - Knead the Dough
Option A - If using stand mixer (preferred): With dough hook attached, turn machine on LOW ("speed STIR") and slowly add in water, mix till combined, about 1 minute. Then increase to "speed 2" and continue mixing for about 10 minutes. Stop, take dough out onto kneading surface and knead by hand for an additional 1 minute. (Hand kneading can be done directly in the bowl if done skillfully, otherwise take dough out to a kneading board).
(See video below if desired).
Option B - If no stand mixer available, using hands only: Make a well in middle of the flour, add water into the well, use a spatula to blend in the flour until combined and start kneading by hand. The dough should be soft and a bit wet. Continue kneading by hand by for a total of 5 minutes. This is not difficult. If you don't have a stand mixer, it is totally fine to use this option and the result will be the same.
(See video below if desired).
STEP 3 - Proofing the Dough
Place dough in the big bowl, cover the entire bowl air-tight inside a plastic bag (a clean, new trash bag would work), and allow to rest for 8 to 10 hours at room temperature, but not longer. Don't shorten the wait either. it's worth it! It's the secret why your bread would taste so much better than most.
STEP 4 - Shape the Baguette (8 to 10 hours later)
On a kneading board, dust lightly with some flour, cut the dough into three equal parts using dough scraper and shape the baguette.
One piece at a time, pat down the dough to 3.5" x 6” rectangle, then:
a. Along the longer side, fold the upper third part of the rectangular dough toward the bottom third. Press down the folded section with your palm to flatten.
b. Along the longer side, fold the bottom third toward the top, press down with your palm to flatten.
c. Along the longer side, fold the dough in half and seal the edges with your fingers.
d. Roll the dough back and forth starting from the center towards the end until it is about 17 inches long.
e. Place the baguette shaped dough on the proofing couche (preferred, for better quality) or kneading surface (if couche not available) seam side up with ample space between them. (See video below if desired).
Cover with plastic bag and let it rest for another 30 mins when it doubles in size.
If using a baking stone: While waiting, place baking stone on SECOND LOWEST rack, and heat up the oven to 500 degrees.
NOTE: It is important to immediately heat the oven with baking stone inside while waiting for the dough to rise, as it takes time for the stone to reach necessary temperature.
STEP 5 - Score the Dough
Turn the dough over, seam side down, hold the lame at 30 degrees angle and make three quick slashes on the dough.
STEP 6 - Get Shaped Dough into Oven and LOWER the temperature
Add 1/2 cup of water into the small rectangular pan (or rimmed baking sheet) and place on LOWEST rack (below baking stone, if using).
Option A: Bake with a pizza baking stone
Slide out the rack holding the baking the stone, work quickly, one at a time, using baguette transfer peel to move the 3 shaped dough directly onto the baking stone (scored side up), spray water all over the dough, close oven, and immediately lower temperature to 425F. Bake for ABOUT 20 minutes until golden brown. (Set timer to 18 minutes and monitor while door remained closed).
Option B: Bake using a perforated baguette pan
Use a baguette transfer peel to move the 3 shaped dough directly onto the perforated baguette pan (scored side up ), spray water all over the dough, then place the pan onto SECOND LOWEST rack (a rack above the pan with water). Bake for ABOUT 20 minutes until golden brown. (Set timer to 18 minutes and monitor while door remained closed).
- The purpose of the rectangular pan is just to hold water for steaming.
- Be careful NOT to spill water onto your glass oven door in this step. It will crack.
STEP 7 - Getting Baguettes Out of Oven onto Cooling Rack
Turn off oven, keep over door crack open at about 2 inch and wait for 3-4 minutes, then open door completely and transfer baguettes to cool off on a wired cooling rack. This wait helps to improve the crust on the baguettes.
Keyword Kamut Bread, Kamut French Baguettes
- 1 1/2 cups warm 105-115 degrees water, divided
- 1 1/2 tablespoons 2 packets active dry yeast
- 2 teaspoons sugar divided
- 2 ½ cups White Kamut Flour
- 2 teaspoons French gray salt
- Melted butter for brushing on loaves (optional)
In a large mixing bowl or the bowl of heavy-duty mixer or food processor, blend the flour, salt, the remaining 1 teaspoon of sugar, and the yeast mixture. Gradually add water, up to the remaining 1 cup, and mix until the dough forms a smooth ball that is not too sticky to handle. (If the dough ends up too sticky, add a little more Kamut flour.) Turn the dough onto a floured surface and knead briefly, until the dough is smooth and elastic.
This recipe has appeared on the back of our bags of Organic French-Style Flour for years, and we figured it was about time to feature it here on our Web site. Organic French-Style Flour is our preferred flour for making authentic French-style baguettes, so we encourage you to splurge on this unique product.
- 3 cups (369g) Organic French-Style Flour or King Arthur Unbleached All-Purpose Flour
- 1 to 1 1/4 cups (227g to 283g) lukewarm water
- 2 teaspoons instant yeast
- 1 1/2 teaspoons (9g) salt
Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, stir together the flour, 1 cup of water (227g), yeast, and salt until thoroughly combined, adding additional water if necessary to make a soft dough. Cover the bowl and let the dough rest for 30 minutes.
Knead the dough — by hand, mixer, or bread machine — until smooth. Transfer it to a lightly greased bowl, cover, and let rise until doubled in bulk, about 1 1/2 hours.
Fold the dough over onto itself several times. Return it to the bowl, cover, and let rise until doubled in bulk again, about 1 1/2 hours.
Transfer the dough to a lightly greased work surface and divide it into three pieces.
All about classic baguettes
Stretch the dough pieces into 15" to 18" long loaves, and place them on a lightly greased or parchment-lined baking sheet or into a lightly greased baguette pan. Cover the loaves and let them rise for about 1 hour.
Slash the loaves diagonally, and generously spray them with warm water.
Bake the baguettes for 20 to 25 minutes, or until they're a deep golden brown. Remove them from the oven, slip them off the pan, and return them to the oven rack. Turn the oven off, and crack the door open about 1". Allow the baguettes to cool fully in the oven.