Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade Baguette Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 8 reviews

  • Author: Eliza
  • Total Time: 1 hour 45 minutes (without cold fermentation), up to 12 hours 45 minutes (with overnight fermentation)
  • Yield: 3 medium baguettes (3 servings)

Description

This Homemade Baguette Recipe guides you through making classic French baguettes from scratch using simple ingredients like flour, yeast, salt, and water. The dough undergoes a two-step rise including an optional overnight cold fermentation to develop a deeper flavor and a crisp crust. Perfect for sandwich making or enjoying fresh with butter.

Ingredients

Dough Ingredients

  • 3 1/2 cups (420g) all-purpose flour
  • 1 1/4 teaspoons salt
  • 1 teaspoon sugar
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 1/2 cups (360ml) warm water (about 110°F / 43°C)

Additional

  • Cornmeal or flour for dusting

Instructions

  1. Mix Dry Ingredients and Activate Yeast: In a large bowl, combine the all-purpose flour, salt, and sugar. In a separate small bowl, dissolve the active dry yeast in the warm water and let it sit for 5 to 10 minutes until the mixture becomes foamy.
  2. Combine Ingredients: Pour the yeast mixture into the dry ingredients and stir until a shaggy dough forms.
  3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook on medium speed for 6 to 8 minutes.
  4. First Rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover it with plastic wrap and let it rise at room temperature until it doubles in size, approximately 1 to 1.5 hours.
  5. Optional Cold Fermentation: For enhanced flavor and texture, transfer the risen dough to the refrigerator and let it rest overnight for 8 to 12 hours. This step is optional but recommended.
  6. Prepare Dough for Shaping: Remove the dough from the refrigerator and let it come to room temperature for about 30 minutes. Gently turn it out onto a floured surface and divide it into two or three equal pieces, depending on your preferred baguette size.
  7. Shape the Dough: Shape each piece into a rectangle, then fold the long sides inward toward the center like a letter. Pinch the seams to seal. (Note: Original instructions cut off here; typically after this, the dough is rolled into a baguette shape.)
  8. Final Rise and Bake (Inferred): Allow the shaped baguettes to rest and rise again until nearly doubled, then dust with cornmeal or flour, slash the tops with a sharp knife, and bake in a preheated oven at 450°F (230°C) for about 20 to 25 minutes until golden brown and crusty.

Notes

  • Cold fermentation overnight greatly improves flavor and texture but can be skipped if short on time.
  • Use a kitchen scale for precise flour measurement for best results.
  • The final shaping and baking instructions were inferred based on standard baguette methods due to partial original steps.
  • Allow dough to come to room temperature before shaping to make it easier to handle.
  • Slash the surface of the dough before baking to allow oven spring and prevent tearing.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: French

Find it online: https://recipekind.com/homemade-baguette-recipe/