Who doesn’t love a French baguette? Crusty on the outside and soft on the inside
This bread is perfect to accompany any meal, any dish. Dip in your soup, eat it with butter but be sure you will love it. Want to learn how to make French baguette? Join me in the bistro kitchen!
You may not think to bake your own bread but try this French baguette recipe and I’m sure you will reconsider this thought.
It is a combination of regular bread and no-knead bread. You need to give the dough time to rise. The more the dough rises the bigger the air pockets in this bread become.
Bread with lots of air holes is considered light and tasty opposed to thick and dense bread. This French bread baguette is a great example of tasty soft bread with a crusty crust.
The best thing about this recipe is you only need a handful of ingredients that you have in your kitchen cabinet.
French baguette ingredients
To make this homemade baguette recipe you have to get the following ingredients:
- Bread flour
- Active dry yeast
- Warm water
- Cool water
How to make French baguette
Start with the warm water and put it in a small bowl. Add the yeast and set aside for 5 minutes. Then take a big bowl for the bread flour.
Stir in the salt before you make a well in the flour to add the yeast mixture. Then take a wooden spoon and stir the yeast mixture through the flour.
Add the cool water in a slow stream while stirring resulting in a crumbly dough. Now cover the bowl with a piece of plastic foil and let it rest for half an hour.
Take the dough out of the bowl and put it on a floured board. Then press the dough into a rectangle and fold it into thirds. Turn 90 degrees and repeat.
Spray cooking spray or oil int a large bowl. Return the dough into this bowl and cover again with plastic.
Put the boil in a warm place and let it rise 1-2 hours or until doubled in size. Divide the dough in half and shape into a baguette with pointed ends.
Take a kitchen towel and sprinkle with flour. Take the two baguettes and place on the floured towel. Cover with plastic so you can have a final rise for 30 minutes.
Now it is time to preheat the oven to 480℉ with a bowl of warm water at the bottom of the oven. This to get enough moisture inside the oven that will take care of the crusty outside.
Take the baguette dough and put it on it on a baking sheet lined with baking paper. Cut 3 slashes in the dough with a sharp knife.
Sprinkle the baguette dough with flour before you put it in the oven for 30-35 minutes.
Take the bread out of the oven. Tap the bread and when it gives a hollow sound the bread is done.
How long does a baguette last?
Baguette is best eaten fresh. It goes stale very fast and will be hard. So let the bread cool thoroughly and put it in foil or a breadbox.
You can keep it like that for 2 days.
Can you freeze a baguette?
Yes, you can. You can place it in the freezer using a baguette paper bag or wrapped in foil. You can keep this bread in the freezer for months.
How can I soften hard baguette?
Do not through away a hard baguette because you can revive it and still eat it. Now all you have to do is take the following steps:
- Take your stale baguette and it under running water. Make sure the bread is wet
- Then wrap the wet baguette in aluminum foil
- Place the baguette in a cold oven
- Heat the oven to 300℉ with the bread inside
- When the oven reached the right temperature unwrap the baguette and bake for 4-5 minutes
Serve your bread with
In France and the Mediterranean, you eat bread with every meal. But you can also eat it as a meal or just as a side dish.
So serve this bread with:
I love this French baquette recipe. I hope you will as well!
- 225 g bread flour
- ¾ teaspoon active dry yeast
- 25 ml of warm water
- 140 ml cool water
- 1 teaspoon kosher salt
- additional flour, for dusting
Put warm water in a small bowl and add the yeast. Set aside for 5 minutes
Put the bread flour in a large bowl and stir in the salt. Make a well in the center of the flour and pour the yeast mixture in the well
Pour the cool water in a steady stream in the flour while stirring resulting in a crumbly dough. Cover the bowl with plastic foil and rest half an hour
Put the dough on a floured board and press it into a rectangle. Fold in thirds, turn 90 degrees and repeat
Spray cooking spray or oil into a bowl and add the dough. Cover with foil again and rest for 1-2 hours until doubled in size
Divide the dough in half and roll into a baguette with pointed ends
Take a kitchen towel and dust with flour. Transfer the baguette dough on the towel and cover it with the foil. Rise of another 30 minutes
Now preheat the oven to 480℉ with a bowl with warm water at the bottom of the oven
Place the dough on a baking sheet lined with baking paper. Place 3 slashed in the dough with a sharp knife
Bake the breads for 25-30 minutes, or until crusty and brown. Tap for a hollow sound then the bread is done
Ready to serve
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 411 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 1064mg Carbohydrates: 82g Net Carbohydrates: 0g Fiber: 3g Sugar: 0g Sugar Alcohols: 0g Protein: 14g