How to Make Perfect Homemade Baguettes
Baguettes are a quintessential French bread, known for their crispy crust, airy interior, and long, slender shape. Whether you’re serving them as a side for a hearty meal or enjoying them with butter and jam for breakfast, a freshly baked baguette brings a touch of European elegance to any table. Making homemade baguettes might sound intimidating, but with a few simple ingredients and a little patience, you can create this classic bread right in your own kitchen.
The beauty of homemade baguettes lies in their simplicity. The dough requires only a few basic ingredients—flour, water, salt, and yeast—yet the result is incredibly flavorful and satisfying. While making baguettes does require a few steps, including kneading, rising, and baking, it’s well worth the effort. The process involves allowing the dough to ferment, which gives it depth of flavor and that signature chewy texture. The result is a baguette with a crisp, golden-brown crust and a soft, airy crumb inside.
In this step-by-step guide, you’ll learn how to make homemade baguettes that rival those from your local bakery. With just a bit of time and attention, you’ll be able to enjoy the scent of freshly baked baguettes wafting through your kitchen. Get ready to impress your family and friends with this delicious, homemade treat!
Equipment
- 3 cups all-purpose flour
- 1 1/2 cups warm water
- 2 teaspoons salt
- 2 teaspoons sugar
- 1 packet active dry yeast (2 1/4 teaspoons)
- Cornmeal or flour for dusting
Ingredients
- 3 cups all-purpose flour
- 1 1/2 cups warm water
- 2 teaspoons salt
- 2 teaspoons sugar
- 1 packet active dry yeast 2 1/4 teaspoons
- Cornmeal or flour for dusting
Instructions
- Step 1: Activate the Yeast
- In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top and stir gently. Let the mixture sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is active.
- Step 2: Mix the Dough
- In a large mixing bowl, combine the flour and salt. Add the yeast mixture and stir until the dough begins to come together. If using a stand mixer, fit it with a dough hook and knead on low speed for about 8-10 minutes until the dough is smooth and elastic. Alternatively, you can knead the dough by hand on a floured surface.
- Step 3: First Rise
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp towel or plastic wrap and let it rise in a warm place for about 1-1.5 hours, or until the dough has doubled in size.
- Step 4: Shape the Baguettes
- Once the dough has risen, punch it down to release the air. Divide the dough into two equal portions. Roll each portion into a long, thin loaf, about 14-16 inches in length. Place the shaped baguettes on a baking sheet lined with parchment paper, dusted with cornmeal or flour.
- Step 5: Second Rise
- Cover the baguettes loosely with a towel and let them rise for another 30-45 minutes, or until slightly puffed up.
- Step 6: Preheat the Oven
- Preheat your oven to 475°F (245°C). Place an empty pan at the bottom of the oven to create steam for the crust.
- Step 7: Score and Bake
- Just before baking, use a sharp knife or razor blade to make several diagonal slashes on the top of each baguette. Place the baguettes in the oven, and immediately pour a cup of hot water into the preheated pan to create steam. Bake for 20-25 minutes, or until the baguettes are golden brown and sound hollow when tapped on the bottom.
Notes
To enhance this homemade baguette recipe, try these simple tips:
Use High-Quality Flour: Opt for bread flour instead of all-purpose flour to achieve a chewier, more flavorful texture.
Add a Preferment: Consider making a poolish or biga (a type of starter) to boost flavor and improve the baguette's texture.
Steam for a Crispier Crust: Add steam to your oven during the first few minutes of baking (by adding water to a pan at the bottom) for a golden, crispy crust.
Add a Preferment: Consider making a poolish or biga (a type of starter) to boost flavor and improve the baguette's texture.
Steam for a Crispier Crust: Add steam to your oven during the first few minutes of baking (by adding water to a pan at the bottom) for a golden, crispy crust.