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Classic French Baguette
Traditional dish · French
The quintessential French baguette, characterized by its crisp, golden crust, airy, open crumb, and slightly chewy interior. Perfect for enjoying with butter, cheese, or as a side to any meal.
Ingredients
- Bread flour (high protein)500g
- Water350ml
- Instant yeast7g
- Salt10g
Steps
- 1
In a large bowl, combine flour, yeast, and salt. Gradually add water and mix until a shaggy dough forms.
- 2
Knead the dough on a lightly floured surface for 10-15 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
- 3
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1.5-2 hours, or until doubled in size.
- 4
Gently punch down the dough and divide it into 3-4 equal portions. Shape each portion into a long, thin baguette.
- 5
Place the shaped baguettes on a baking sheet lined with parchment paper or a floured couche. Cover and let them proof for another 30-45 minutes.
- 6
Preheat your oven to 230°C (450°F) with a baking stone or heavy baking sheet inside. Create steam by placing a pan of water on the oven floor.
- 7
Score the top of each baguette with a sharp knife or lame. Carefully transfer the baguettes to the preheated oven.
- 8
Bake for 20-25 minutes, or until the crust is deep golden brown and the internal temperature reaches 96-99°C (205-210°F).
- 9
Let cool completely on a wire rack before slicing.
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