Baguette Recipe
The baguette, as we know it today, is a relatively modern creation in the long history of bread. Originating in France, the baguette became popular in the early 20th century.
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper
- Sharp knife or bread lame
- Clean kitchen towel
- Cooling rack
Ingredients
- 4 cups (500g) all-purpose flour
- 1 ½ cups (350ml) warm water
- 2 ¼ teaspoons (7g) active dry yeast
- 2 teaspoons (10g) salt
- 1 teaspoon (5g) sugar
Instructions
- In a large mixing bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy. This step ensures your yeast is active.
- Add the flour and salt to the yeast mixture. Stir with a wooden spoon until the dough starts to come together. The dough will be sticky.
- Transfer the dough to a floured surface. Knead it for about 10 minutes until smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Once the dough has risen, punch it down to release the air. Divide the dough into two equal parts. Shape each portion into a long, thin loaf, about 12-14 inches in length. Place the shaped dough onto a parchment-lined baking sheet.
- Cover the shaped baguettes with the kitchen towel and let them rise again for 30-45 minutes.
- While the dough is rising, preheat your oven to 450°F (230°C). Place an empty baking dish on the bottom rack of the oven.
- Once the dough has risen, use a sharp knife or bread lame to make 3-4 diagonal slashes on the top of each baguette. This helps the bread expand while baking.
- Place the baking sheet with the baguettes on the middle rack of the oven. Carefully pour a cup of water into the empty baking dish on the bottom rack. The steam will create a crisp crust. Bake for 25-30 minutes, or until the baguettes are golden brown.
- Once baked, transfer the baguettes to a cooling rack. Let them cool completely before slicing. Enjoy your homemade baguette with butter, cheese, or your favorite spreads.