Make Bakery Level French Baguette at Home

Homemade Artisan French Baguettes

Ingredients
• 375 g bread flour
• 260 g warm water
• 8 g salt
• 3 g active dry yeast
• 5 g sugar (1 tsp)

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Instructions

1. Bloom the Yeast

In a bowl, mix warm water, yeast, and sugar.
Let sit 5–10 minutes until foamy.

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2. Mix the Dough

Add bread flour and salt.
Mix until a rough dough forms.

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3. Knead

Knead 6–8 minutes (mixer) or 8–10 minutes (by hand)
until smooth, elastic, and slightly tacky.

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4. First Rise

Let rise at room temperature 1–1.5 hours, until doubled.

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5. Divide & Shape

Divide into 3 equal pieces.
Using your hands, gently roll and flatten each piece into a rectangle.
Bring the long edges together and pinch to seal.
Roll lightly to form baguettes.

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6. Second Rise

Let rise 30–45 minutes, until slightly puffy.

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7. Score & Bake

Preheat oven to 230°C.
Score the tops with diagonal slashes.
Bake 20–25 minutes until golden brown and crisp.

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