The classic French baguette, a staple of French tradition and cuisine, has a rich history that dates again to the early 20th century. Its unique long shape and crisp crust emerged in Paris around the 1920s, stimulated via the preference for a convenient bread that could be effortlessly carried and eaten on the go. The baguette is made from easy ingredients: flour, water, salt, and yeast, yet its artisanal production strategies were honed over generations, emphasizing the significance of fermentation and baking. Today, the baguette is recognized globally, symbolizing French culinary history and craftsmanship

Ingredients

• 500g (4 cups) bread flour
• 350ml (1.5 cups) water (room temperature)
• 10g (2 teaspoons) salt
• 2g (1/2 teaspoon) instant yeast

Equipment

• Large mixing bowl
• Dough scraper
• Baking sheet or pizza stone
• Parchment paper (optional)
• Sharp knife or razor blade (for scoring)
• Clean kitchen towel or plastic wrap

Preparation & Cooking Time:

Total Time: Approximately 3 hours (includes resting and rising)
Mixing and Kneading: 15-20 minutes
First Rise: 1-1.5 hours
Shaping and Second Rise: 1 hour
Baking Time: 20-25 minutes
Servings: Makes 2-3 baguettes, serving about 6-8 people (depending on portion size).

Cooking Method and Steps:

This classic French baguette recipe brings the genuine taste of France to your kitchen. With a simple mixture of bread flour, water, salt, and yeast, you’ll create a crusty outside and a soft, airy interior. Perfect for taking part in fresh or as a base for delicious sandwiches. You can make Baguettes by following these Easy Steps.

Step 1. Mixing the Dough

• In a large mixing bowl, combine the bread flour and immediate yeast.
• Add the water, mixing together with your hands or a dough scraper until a shaggy dough forms.
• Sprinkle salt over the dough and knead briefly until nicely incorporated. You can use the “stretch and fold” method for approximately 5-10 minutes or till the dough is clean and elastic.

Step 2. Bulk Fermentation

• Cover the bowl with a smooth kitchen towel or plastic wrap.
• Let the dough rise at room temperature (preferably around 21-24°C or 70-75°F) for about 1-2 hours or until it has doubled in size.

Step 3. Folding

After the first rise, gently deflate the dough and perform a chain of folds: stretch one side of the dough and fold it over to the middle. Rotate the bowl 90 degrees and repeat till all facets have been folded. Cover and let it relax for another 30-60 minutes.

Step 4. Shaping

Turn the dough out onto a gently floured surface. Divide it into 2-3 equal pieces (relying on the scale of baguettes you need).
Gently shape every piece into a rectangle, then fold the top edge down to the center and roll tightly, sealing the seam. Taper the ends by lightly rolling them.

Step 5. Proofing

Place the shaped baguettes seam-facet up on a floured couche (or on parchment paper if you don’t have a couche). Cover them with a moist kitchen towel.
Let them proof for about 30-45 minutes until they have puffed up.

Step 6. Preheating the Oven

About half-hour before baking, preheat your oven to 240°C (465°F). If you are using of a pizza stone, place it in the oven while it preheats.

Step 7. Scoring

Once the baguettes are prepared to bake, carefully turn them over onto a baking sheet or a peel if using a pizza stone.
Use a pointy knife or razor blade to score the tops of the baguettes in some diagonal slashes (this facilitates them to make bigger even as baking).

Step 8. Baking

If you want a crusty baguette, Place a shallow pan of water at the bottom of the oven to create steam.
Bake the baguettes for 20-25 mins or till golden brown and they sound hollow when tapped on the bottom.

Step 9. Cooling

Remove the baguettes from the oven and let them cool on a wire rack for at least 30 minutes before slicing.

Tips

• Hydration: Adjust the water slightly in case your dough feels too dry or too moist; humidity can affect the consistency.
• Flavour: For a greater complex taste, consider adding a small amount of advancement (like a poolish) to the dough.
• Storage: Store leftover baguettes in a paper bag to hold the crust crispy