Classic French Baguettes
These Classic French Baguettes bring the authentic taste of a Parisian bakery right to your kitchen! These traditional long loaves, crafted with a classic lean dough, boast a wonderfully crispy crust that gives way to a light, airy, and delightfully fluffy interior.
Servings: 6 servings
Calories: 307kcal
Ingredients
- 1 envelop Active Yeast 7 grams
- 1 teaspoon Sugar 5 grams (optional)
- 1½ cup Water 350 ml at 105 - 110℉
- 4 cups Bread Flour 500 grams
- 2 teaspoon Salt 10 grams
Instructions
- Mix the instant yeast and sugar (or omit the sugar and use 1 teaspoon of the flour) in a small mixing bowl. Add the warm water and stir to dissolve. Let it sit for 5–10 minutes until it becomes frothy.1 envelop Active Yeast, 1 teaspoon Sugar, 1½ cup Water
- In a another mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and the remaining warm water. Mix with a wooden spoon or your hand until a rough dough forms.4 cups Bread Flour, 2 teaspoon Salt
- Transfer the dough to a lightly floured surface. Knead for about 10 minutes until the dough becomes smooth, elastic, and slightly sticky. If it’s too sticky, add a little more flour.
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap. Let it rise in a warm place for 1-2 hours, or until doubled in size.
- After the first rise, gently deflate the dough and turn it out onto a floured surface. Divide the dough into two equal pieces.
- Working with one piece at a time, shape the dough into a rectangle. Fold the long edges into the center, then roll the dough into a log, pinching the seams closed. Roll it back and forth to elongate the dough to about 30-35 cm (12-14 inches) long.
- Place the shaped dough on a baking tray. Cover the dough loosely with a cloth and let it rise for 45 minutes to 1 hour.
- Preheat your oven to 450°F and add a shallow pan on the bottom rack. If you have a baking stone, add it to the center rack.
- Just before baking, pour 1 cup of boiling hot water into the shallow pan at the bottom of the oven. This is called a water bath and it will create steam, which helps form a crispy crust.
- Using a sharp knife, lame`, or a razor blade, make 3-4 diagonal slashes on the top of each baguette. This helps control the expansion of the bread as it bakes.
- Place the baguettes directly on the baking sheet. Bake for 20-25 minutes until the crust is golden brown and the baguettes sound hollow when tapped on the bottom.
- Transfer the baked baguettes to a wire rack to cool completely before slicing.
Notes
- Bread flour has a higher protein content, which develops more gluten, resulting in a chewier interior and crispier crust.
- Don't skip the steam. Creating steam in the oven is crucial for achieving a crackly crust.
- Scoring allows the bread to expand evenly during baking.
Nutrition
Calories: 307kcal | Carbohydrates: 62g | Protein: 10g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 780mg | Potassium: 95mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 0.003mg | Calcium: 15mg | Iron: 1mg
