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4.50 from 2 votes

French Baguette

This French Baguette is super easy and is going to change your life! It has a perfect crusty outside and tender soft inside, perfect for your bread cravings.
Prep Time20 minutes
Cook Time15 minutes
proofing time2 hours 30 minutes
Total Time3 hours 5 minutes
Course: Bread
Keyword: french baguette, french baguette recipe
Servings: 2 loaves
Author: Alyssa Rivers

Ingredients

  • 1 ⅔ cups warm water
  • 2 ½ teaspoons active dry yeast, 1 packet
  • 2 tablespoons honey
  • 3-4 cups all purpose flour
  • 2 teaspoons salt

Instructions

Make the Dough

  • In the bowl of a stand mixer, whisk together 1 ⅔ cups warm water, 2 ½ teaspoons active dry yeast,and 2 tablespoons honey. Cover with a towel until the mixture is bubbly and foamy on top.
  • Add in 3-4 cups all purpose flour and 2 teaspoons salt. Mix on medium low speed using a dough hook until the dough starts to come together.
  • Once the flour is all absorbed, if the dough is really wet, add in more flour ¼ cup at a time. The dough should be tacky but not too wet. Don’t add too much flour.
  • When the dough is the right consistency, knead it by either keeping it mixing on medium speed in the mixer for 5 full minutes, or take it out of the bowl and knead it by hand on a lightly floured surface.

Rise the Dough

  • When the dough has been thoroughly kneaded, place it in a lightly oiled bowl. Cover and let it double in size, about 1 hour.
  • Remove the dough from the bowl and pound out the air, fold it over on itself a few times. Place it back in the oiled bowl and cover.
  • Let it rise again for another hour, until it’s doubled in size again. Dump the dough out onto a lightly floured surface and pound the air out.

Shape and Final Rise

  • Divide the dough into two pieces, shape them into loose logs, cover and let them rest for 30 minutes.
  • Once the baguettes have rested, roll each one into a cylinder about 18 inches long, roll the ends into slight points and place on a parchment lined pan seam side down. Use two pans so they can fit diagonally.
  • Cover the baguettes and let them rise until almost double in size. While baguettes are proofing, prepare the oven.
  • Preheat the oven to 425 degrees fahrenheit, set one oven rack at the bottom of the oven and one in the middle. Place a small metal pan in the bottom rack of the oven. This will be for creating steam.

Bake

  • Once the baguettes are ready, score the baguettes with a very sharp knife or razor with 4-5 slits up the body of the baguette.
  • Place the pans with the baguettes into the oven and toss a couple ice cubes onto the hot pan at the bottom of the oven. Shut the oven quickly to trap the steam. Bake for 15 minutes.
  • After 15 minutes, if the baguettes need more color, remove them from the pan, place them directly on the oven rack and bake for another 3-5 minutes until the baguettes are a rich golden brown color.
  • Remove from the oven and let cool before slicing!

Notes

Originally Posted on July 10, 2021
Updated August 6, 2024

Nutrition

Calories: 759kcal | Carbohydrates: 162g | Protein: 21g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 2.342mg | Potassium: 249mg | Fiber: 6g | Sugar: 18g | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 9mg

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