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Perfect French Baguettes Recipe

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4.2 from 80 reviews

  • Author: Ava
  • Total Time: 2 hours 20 minutes
  • Yield: 3 baguettes

Description

This recipe guides you through making perfect French baguettes with a crispy golden crust and soft, elastic interior. Using bread flour, instant dry yeast, kosher salt, and water, the dough is kneaded, shaped, then proofed in a warm environment before being baked in a hot oven. The process includes thorough mixing with a stand mixer, several rising periods, shaping techniques to form uniform baguettes, and scoring to ensure a characteristic baguette texture and appearance.

Ingredients

For the Dough

  • 3 ¾ cups bread flour
  • 2 tsp kosher salt
  • 2 ½ tsp (about 1 ¼ packets) instant dry yeast
  • 1 ¼ cups water (warm)

Instructions

  1. Mix Dry Ingredients: Combine the bread flour and kosher salt in the bowl of a stand mixer fitted with the dough hook attachment.
  2. Activate Yeast: Pour the instant dry yeast into the warm water and gently stir with a finger. Let it stand for 3 minutes to activate.
  3. Add Yeast Mixture to Dry Ingredients: Pour the yeast-water mixture into the stand mixer bowl, scraping any yeast sticking to the sides with your finger.
  4. Initial Mixing: Turn the mixer on medium-low (speed 4) and mix for 2 minutes until ingredients start coming together.
  5. Develop Dough: Scrape down the sides of the bowl with a plastic scraper. Increase mixer speed to medium (speed 6) and mix for 4 minutes. The mixer may be loud and move; monitor it closely.
  6. Elasticity Check: Turn off the mixer. Pinch off a small piece of dough about the size of a gumball. Roll it into a ball, flatten it, and gently stretch the edges. If it tears easily, mix the dough again on speed 6 for 1-2 more minutes.
  7. Dough Readiness: Repeat the stretch test. The dough should be smooth, elastic, and slightly translucent with visible gluten strands.
  8. First Rise: Turn the dough onto a floured wooden surface, cover tightly with plastic wrap to minimize air exposure, then drape a kitchen towel over it to retain warmth. Let it rise undisturbed until doubled in size, about 30 minutes.
  9. Readiness Test: Lightly flour your knuckle and press into the dough once the plastic wrap is lifted. If the dough holds the indentation and slowly springs back, it is ready.
  10. Deflate Dough: Punch down the dough by folding and pressing it onto the work surface to remove air bubbles.
  11. Knead Briefly: Knead the dough about 1 minute by folding it over itself and pressing out air along the edges.
  12. Portion Dough: Use a kitchen scale and sharp knife to divide the dough into three equal portions, about 9 ounces each.
  13. Round Dough Balls: Place heels of hands in a ‘V’ shape, press the ball of dough into the surface and push forward, repeating 10-15 times until each ball is smooth, round, and elastic.
  14. Rest Dough Balls: Cover the formed dough balls loosely with plastic wrap and rest for 15 minutes.
  15. Shape the Baguettes: Flatten a dough ball into a circle, press out air bubbles around edges, then fold the bottom edge into the center and roll to form a dough log.
  16. Seal the Seam: Roll the dough log over and pinch the seam along its length to seal it completely.
  17. Roll to Length: Roll the dough outward from the center until it forms a uniform baguette approximately 14-16 inches long with the seam on the bottom.
  18. Place on Pan: Put the shaped baguette seam-side down onto a baguette pan. Repeat for all three dough balls.
  19. Second Rise (Proof): Proof the baguettes in a warm, humid environment. If lacking a proof box, place a cup of very hot water in the back of the microwave, then place the baguette pan inside and close the door. Let rise for 35-50 minutes until doubled in size and puffed.
  20. Preheat Oven: Preheat your oven to 425°F (220°C) with a rack positioned in the center.
  21. Score the Baguettes: Remove baguettes from the microwave. Using a razor blade or sharp paring knife, score five deep diagonal slices along each baguette, about 1/4-1/2 inch deep.
  22. Spray with Water: Liberally spray each baguette with water using a food-grade spray bottle to create steam during baking.
  23. Bake: Place baguettes in the oven and bake for about 20 minutes until golden brown and the internal temperature reaches at least 180°F (82°C).
  24. Cool and Rest: Remove from oven and allow baguettes to rest on a wire rack for 5-10 minutes before slicing or serving.
  25. Storage Tips: Best eaten fresh within 4-6 hours. Store at room temperature in an airtight container for up to 3 days after full cooling. Avoid plastic bags while warm to prevent sogginess; store in paper bags to maintain crust crispness.

Notes

  • Use a stand mixer with a dough hook for easier kneading and dough development.
  • Ensure water used for yeast activation is warm (about 105°F-110°F) to optimize yeast activity.
  • Keep the dough covered tightly during rising to prevent drying.
  • The gumball test helps verify proper gluten development and dough elasticity.
  • Proofing in a microwave with a hot water cup creates a warm, humid environment ideal for rising.
  • Scoring deeply allows the baguette to expand properly in the oven and develop characteristic slashes.
  • Spraying water helps mimic steam injection to achieve a crisp crust.
  • Allow baguettes to cool completely before storing to maintain texture and prevent moisture buildup.
  • Shaping technique is essential for even baking and authentic baguette shape.
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: French

Find it online: https://quickandsweetrecipes.com/perfect-french-baguettes-recipe/