Ingredients:
3 ½ cups (440g) bread flour (or all-purpose flour)
1 ½ teaspoons salt
1 teaspoon active dry yeast (or instant yeast)
1 ¼ cups (300ml) warm water
Instructions:
1. Prepare the Dough
1. In a small bowl, dissolve yeast in warm water and let it sit for 5–10 minutes until foamy.
2. In a large mixing bowl, combine flour and salt. Slowly add the yeast mixture and stir until a rough dough forms.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
4. Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise in a warm place for 60–90 minutes or until doubled in size.
2. Shape the Baguettes
5. Punch down the dough and divide it into two equal portions.
6. Roll each portion into a rectangle, then fold it tightly lengthwise into a log shape. Pinch the seam and gently roll to about 14 inches long.
7. Place the shaped dough on a parchment-lined baking sheet, seam side down. Cover loosely and let it rise again for 30–45 minutes.
3. Bake the Baguettes
8. Preheat oven to 475°F (245°C). Place an empty pan on the bottom rack for steam.
9. Score the tops of the baguettes with a sharp knife.
10. Pour about ½ cup hot water into the empty pan (this creates steam for a crispy crust).
11. Bake for 20–25 minutes, until golden brown.
12. Cool on a wire rack before slicing.
Enjoy your fresh, homemade Frenc
h baguette! Want any tips on variations or serving ideas?
Ingredients:
3 ½ cups (440g) bread flour (or all-purpose flour)
1 ½ teaspoons salt
1 teaspoon active dry yeast (or instant yeast)
1 ¼ cups (300ml) warm water
Instructions:
1. Prepare the Dough
1. In a small bowl, dissolve yeast in warm water and let it sit for 5–10 minutes until foamy.
2. In a large mixing bowl, combine flour and salt. Slowly add the yeast mixture and stir until a rough dough forms.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
4. Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise in a warm place for 60–90 minutes or until doubled in size.
2. Shape the Baguettes
5. Punch down the dough and divide it into two equal portions.
6. Roll each portion into a rectangle, then fold it tightly lengthwise into a log shape. Pinch the seam and gently roll to about 14 inches long.
7. Place the shaped dough on a parchment-lined baking sheet, seam side down. Cover loosely and let it rise again for 30–45 minutes.
3. Bake the Baguettes
8. Preheat oven to 475°F (245°C). Place an empty pan on the bottom rack for steam.
9. Score the tops of the baguettes with a sharp knife.
10. Pour about ½ cup hot water into the empty pan (this creates steam for a crispy crust).
11. Bake for 20–25 minutes, until golden brown.
12. Cool on a wire rack before slicing.
Enjoy your fresh, homemade French baguette! Want any tips on variations or serving ideas?
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