Homemade Classic French Baguettes Try This Easy Recipe
Breads · David Scott Allen · Provencal Recipes · TasteLet’s be honest; no one can make French Baguettes without the perfect French flour, the correct French yeast, or a wood-fired oven. But I still want to bake something at home with the right texture and that distinctive crinkling sound when gently squeezed. Sure, we can buy decent bread where we live, but I still enjoy making my own. I like the process, and there is nothing like the aroma of baking bread wafting through the house. Continue reading here for the original Cocoa & Lavender post.
French Baguette Recipe
The aroma of baking bread wafting through the house will invoke memories of the bakeries throughout Provence.
Equipment
- loaf pan, non-stick (12x6.5in) (to hold water in the oven)
Ingredients
- 13 oz white flour
- 3 oz whole wheat flour
- 1 3/4 tsp yeast instant/rapid rise
- 2 tsp kosher salt (I use Morton's; adjust accordingly for your brand)
- 13 oz water
Instructions
- Place both types of flour, yeast, and salt in a large bowl. Whisk to blend.
- Weigh water in a 2-cup, microwave-safe measuring cup. Microwave (1100 watts) on high for 1 minute. The temperature should be approximately 110°F. If it’s too hot, wait a few minutes until it cools.
- While stirring the flour, add the water to the flour mixture until a shaggy dough forms. Ensure you get all the flour off the side of the bowl and all the little bits at the bottom are incorporated. Tightly cover the bowl and let it rest in a warm, draft-free place for 30 minutes. (I turn on the oven for 30 seconds to warm it slightly, then let the bread rise in there.)
- Transfer the dough to a well-floured board — it will be very sticky. You may need to dust the dough with more flour, depending on its stickiness. Flour your hands and press the dough into a 7-inch x 10-inch rectangle. Using a dough scraper, fold the rectangle in thirds as you would a business letter. Turn it 90° and, once again, press it into a 7-inch x 10-inch rectangle, and fold it into thirds again. Repeat a third time, then form the dough into a ball and place top-side down into a well-oiled bowl. Flip the dough so that the oiled top is now facing up. Cover tightly again and let rise in a warm, draft-free place a second time for 1 to 1 ½ hours until more than doubled in size.
- Divide the dough into two equal portions on a well-floured board, and roll each piece with a floured rolling pin into a 15-inch-long flat rectangle; flip the dough, then roll the dough into a baguette shape.
- Line a baking sheet with parchment and dust lightly with flour. Transfer the loaves to the parchment, seam side down, and cover with a tea towel. Let sit in a warm place until doubled in size, approximately 30 minutes.
- Place one oven rack at the lowest level and another shelf in the middle level of the oven. While the dough rises, place a bread pan filled with 2 inches of water on the lower rack, then preheat the oven to 400°F.
- Using a razor blade or sharp knife, make three angled slices in each loaf. Bake the loaves for 35 minutes until golden brown and sounding hollow when tapped on the bottom. Let cool on a rack — at least a little—before tearing off a piece and slathering it with butter.
- Makes two (2) loaves.
Notes
- For a crisper crust, brush the top of each loaf with egg white before scoring and baking.
- I’ve successfully made a half recipe for a single loaf.
Tried this recipe?Let us know how it was!
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