Ingredients
Flour: 500g (High-protein bread flour is recommended)
Water: 350ml (Lukewarm)
Yeast: 7g (1 packet of dry yeast or 20g of fresh yeast)
Salt: 10g (Approximately 1.5 teaspoons)
Instructions
1. Preparing the Dough
In a bowl, mix the lukewarm water and yeast, letting it sit for 5 minutes to activate. Add the flour and salt. Knead for about 8–10 minutes until you have a soft, slightly sticky dough. Place the dough in a greased bowl, cover it, and let it rise in a warm place until it has doubled in size (about 1–1.5 hours).
2. Shaping
Gently deflate the risen dough and divide it into 3 equal pieces. Flatten each piece slightly into a rectangle, then roll it lengthwise to form the baguette shape. Taper the ends to complete the classic look.
3. Second Proofing
Place the shaped baguettes on a floured baking tray or a dedicated baguette pan. Cover them with a cloth and let them rise for another 45 minutes.
4. Preparing for Baking
Preheat your oven to 230°C (445°F). Place an empty tray at the bottom of the oven (to create steam during baking). Using a sharp knife or razor, make deep diagonal slashes across the tops of the baguettes (this allows them to expand beautifully).
5. Baking
Before sliding the baguettes into the oven, pour a cup of hot water into the empty tray at the bottom to create a burst of steam. Bake the baguettes for about 20–25 minutes, or until they are golden brown and crispy.
Pro Tips
The Steam Factor: The steam during the first 10 minutes of baking is essential for creating that iconic crispy crust, so don’t skip this step.
Cooling: After taking them out of the oven, let the baguettes rest on a wire rack for at least 20 minutes. If you cut into them too early, the inside may stay doughy.
Flavor Boost: For a more professional result, you can let the dough undergo a long, cold fermentation in the refrigerator overnight; this significantly deepens the flavor.