🥖 Traditional French Baguette Recipe
Yield: 2 baguettes
Prep time: 20 min
Rise time: 2½–3 hours
Bake time: 20–25 min
🧂 Ingredients:
3¼ cups (410 g) bread flour (or all-purpose flour)
1¼ cups (300 ml) warm water (about 100°F / 38°C)
1½ tsp salt
2 tsp sugar
2¼ tsp instant or active dry yeast (1 packet)
📝 Instructions:
1. Activate yeast
Mix warm water, sugar, and yeast in a bowl.
Let it sit for 10 minutes until foamy.
2. Make the dough
In a large bowl, add flour and salt.
Pour in the yeast mixture and mix until a sticky dough forms.
Knead for 8–10 minutes (by hand or mixer) until smooth and elastic.
Cover and let rise for 1–1½ hours, or until doubled.
3. Shape the baguettes
Punch down the dough and divide into 2 equal pieces.
Flatten each into a rectangle, then roll tightly into a long log (about 14–16 inches long).
Pinch the seam closed and place seam-side down on parchment paper or a floured towel.
4. Second rise
Cover loosely and let rest for 45–60 minutes until puffy.
5. Score the tops
Preheat oven to 450°F (230°C).
Just before baking, use a sharp knife or razor to make 3–4 diagonal slashes on top of each baguette.
(Optional: spray or brush lightly with water for a crisp crust.)
6. Bake with steam
Place an oven-safe dish of hot water on the bottom rack to create steam.
Bake the baguettes for 20–25 minutes until golden brown and crisp.
7. Cool
Let cool on a wire rack for at least 15 minutes before slicing.
💡 Tips for Perfect Baguettes:
Use bread flour for the best chewy texture.
Steam = crispy crust. You can also spray water into the oven twice during the first 10 minutes.
For extra flavor, let the dough rest overnight in the fridge before shaping (cold fermentation).