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Baguette

This artisan baguette recipe combines traditional techniques with simple ingredients to create a crispy crust and airy interior, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 6 hours
Servings: 2 baguettes
Course: Baking, Bread
Cuisine: French
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups bread flour High protein content is ideal for structural integrity.
  • 1 teaspoon active dry yeast Or instant yeast for convenience.
  • 1 teaspoon salt Sea salt adds nuanced flavor; avoid table salt.
  • 1.5 cups warm water Between 100°F to 110°F for optimal yeast activation.
  • 1 cup bread flour For dusting (keep that counter nice and floured!).
  • 1 large ice cube To create steam—essential for that crust.

Method
 

Mixing
  1. In a large bowl, combine the 3 cups of bread flour, 1 teaspoon of salt, and 1 teaspoon of yeast. Gently mix these dry ingredients together.
  2. Pour in 1.5 cups of warm water. Stir using a spatula or wooden spoon until you have a sticky dough. Don’t worry about getting it perfectly smooth; a shaggy texture is fine!
Resting
  1. Cover the bowl with a clean kitchen towel or plastic wrap and let it rest at room temperature for at least 5 hours, or overnight if you’re prepping for the next day.
Baking Preparation
  1. When ready to bake, preheat your oven to 450°F (230°C), placing a baking stone or an inverted baking sheet inside to heat.
  2. Flour your counter generously. Gently pour the dough onto the floured surface and sprinkle a bit more flour on top to avoid stickiness. Shape it into a log by stretching and folding without deflating too much.
  3. Transfer your shaped dough to a parchment-lined baking sheet. Cover it with a towel and let it rise for another 30-45 minutes.
  4. Just before baking, toss a large ice cube into the oven to create steam, which is crucial for the perfect crust.
Baking
  1. Bake your baguettes for 40-45 minutes until golden brown and crusty. The internal temperature should reach around 200°F (93°C).
  2. Once out of the oven, let the baguettes cool on a wire rack for at least 30 minutes before slicing.

Notes

Baguettes are best enjoyed fresh. Store any leftovers in a paper bag for one day, then transfer to a resealable bag in the freezer for up to a month. For variations, consider adding herbs or cheese to the dough.