Classic Crunchy French Baguette
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
About 2 hours 40 minutes (including rise time)
Servings
2 baguettes
Yield
2 baguettes
Calories
Approximately 200 calories per 2-inch slice.
Embark on a culinary journey to the heart of France with our Classic Crunchy French Baguette recipe.
This timeless bread, characterized by its golden, crackling crust and soft, airy interior, promises to transport your senses to a quaint Parisian boulangerie.
Whether you’re a novice baker or a seasoned chef, this recipe offers a delightful challenge with a rewarding taste.
Perfect for an array of spreads, cheeses, or simply enjoyed on its own, this baguette will elevate your meals and impress your guests.
Ingredients
- 4 cups of bread flour (high-protein flour yields a better crust)
- 1 tablespoon of salt (for flavor enhancement)
- 1 tablespoon of instant yeast (for a reliable rise)
- 1 1/2 cups of warm water (110°F, to activate the yeast)
- Cornmeal for dusting (helps prevent sticking and adds texture)
Instructions
- In a large bowl, mix the flour and salt together.
- Dissolve the yeast in warm water and let it activate for about 10 minutes until it foams.
- Gradually add the yeast water to the flour mixture, stirring until a smooth dough forms.
- Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 2 hours, or until it doubles in size.
- Divide the risen dough into two portions and shape each into a baguette form.
- Place the shaped baguettes on a floured baking tray or in a couche (linen cloth) to maintain their shape, cover, and let rest for another hour.
- Preheat the oven to 464°F with a tray of water at the bottom to generate steam.
- Make diagonal slashes on the baguettes with a sharp blade and carefully place them in the oven.
- Bake for 25 minutes or until they are golden brown and crunchy.
- Let them cool on a rack before serving.
Tips & Tricks
- Steam: Place a pan of water on the bottom rack of the oven to create steam. This helps achieve a crispy crust.
- Scoring: Make diagonal slashes on the dough’s surface to control the bread’s expansion and improve the crust.
- Cooling: Let the baguettes cool on a wire rack to prevent the bottom from becoming soggy.
Mise en Place
Ingredients
Utensils
- Bread flour
- Salt
- Instant yeast
- Warm water
- Cornmeal
- Large mixing bowl
- Baking sheet
- Sharp knife
- Wire rack
- Measuring cups and spoon
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