Baguette Bread Recipe 🥖

Baguette Bread Recipe 🥖

Ingredients

• 3 cups (375 g) bread flour
• 1½ cups (360 ml) lukewarm water
• 1½ teaspoons salt
• 1 teaspoon instant yeast
• 1 teaspoon sugar or honey
• 1 tablespoon olive oil (optional)

Instructions

1. Make the Dough
   In a large bowl, mix the lukewarm water, yeast, and sugar. Let it sit for about 5 minutes. Add the bread flour and salt. Mix until a rough, sticky dough forms.
2. Knead the Dough
   Knead the dough for about 8–10 minutes by hand, or 5–6 minutes in a stand mixer. The dough should become smooth and elastic but still slightly sticky.
3. First Rise
   Place the dough in a lightly oiled bowl. Cover it and let it rise in a warm place for about 1–1½ hours, or until nearly doubled in size.
4. Shape the Baguettes
   Place the dough on a lightly floured surface and divide it into 2 or 3 equal pieces. Gently flatten each piece into a rectangle. Fold the long sides toward the center, then roll it tightly into a long baguette shape. Aim for about 12–14 inches long.
5. Second Rise
   Place the shaped baguettes on parchment paper or a floured baguette tray. Cover loosely and let them rest for 30–45 minutes.
6. Score the Bread
   Preheat your oven to 450°F (230°C). Just before baking, use a very sharp knife or bread lame to make 3–4 diagonal cuts across the top of each baguette.
7. Create Steam
   Place a metal baking pan on the bottom rack while the oven preheats. When you’re ready to bake, carefully pour about ½ cup of hot water into the pan. The steam helps create a crisp, golden crust.
8. Bake
   Bake the baguettes for 20–25 minutes, or until deeply golden brown and crisp. For an extra-crispy crust, leave them in the oven for another 2–3 minutes.
9. Cool
   Remove the baguettes and place them on a wire rack. Let them cool for at least 20–30 minutes before slicing.

Tips for the Best Baguette

• Use bread flour for the best texture and chew.
• Don’t add too much extra flour while kneading. A slightly sticky dough makes a lighter baguette.
• Steam is important because it helps the crust become thin and crisp.
• For more flavor, refrigerate the dough overnight after the first rise and shape it the next day.
• Don’t slice the bread while it’s very hot, or the inside may become gummy.

Serving Ideas

Fresh baguette is great with butter, garlic butter, olive oil, cheese, soup, or sandwiches. You can also slice it thinly and toast it for bruschetta or use day-old baguette to make croutons and French toast.

Prep Time: 20 minutes
Rise Time: 2–2½ hours
Bake Time: 20–25 minutes
Total Time: About 3 hours
Yield: 2–3 baguettes