Baguette - French Bread
The baguette is one of the most recognizable baked goods in French cuisine, becoming widespread on the streets of Paris in the 19th century. This elegant, long loaf of bread, with its crispy crust and light, airy interior, is perfect for breakfast, sandwiches, or alongside a bowl of hot soup. The key to preparation is proper proofing and steam in the oven, which ensures the perfect texture. This homemade baguette recipe is simple and guaranteed to be better than store-bought!
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, whisk together the flour and salt. Create a well in the center, pour in the lukewarm water, and sprinkle the yeast over it. Let it stand for 10 minutes to allow the yeast to activate.
2
Start combining the dough, first with a wooden spoon, then once it comes together, knead it by hand for 10-15 minutes until it is smooth and elastic.
3
Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.
4
Once the dough has risen, gently remove it from the bowl and divide it into three equal portions. Shape each portion into a long baguette and place them on a baking sheet lined with parchment paper.
5
Cover with a kitchen towel and let rise again for 30-40 minutes.
6
Preheat the oven to 430°F (220°C). Using a sharp knife, make 3-4 diagonal slashes on the top of each baguette. Spritz the tops with water to create a crispier crust.
7
Bake the baguettes for 20-25 minutes, or until golden brown. You can place a small water-filled dish on the bottom of the oven to create steam for an even crispier crust.
8
Remove from the oven and let cool on a wire rack. Serve fresh or use for sandwiches!
