Ingredients
For the Baguette Dough
- 3 cups (375 g) bread flour or all-purpose flour
- 1¼ cups (300 ml) lukewarm water
- 2 teaspoons instant yeast
- 1 teaspoon sugar
- 1½ teaspoons salt
✨ For the Crispy Crust
- A little flour for dusting
- Hot water for creating steam in the oven
🧐 A Closer Look at the Ingredients
Bread flour or all-purpose flour. Bread flour has a higher protein content, which builds more gluten and gives the baguettes a chewier texture and better structure. All-purpose flour also works and creates a slightly softer crumb. For the most accurate results, weigh the flour (375 g). If you measure by cups, spoon the flour into the cup and level it off rather than scooping, which packs in extra flour and makes the loaves dense.
Lukewarm water. Water that feels comfortably warm to the touch, around 100 to 110°F (38 to 43°C), wakes up the yeast without harming it. Water that is too hot can kill yeast, and water that is too cold will slow the rise.
Instant yeast. Instant yeast can be mixed directly into the dry ingredients. If you only have active dry yeast, use the same amount but dissolve it in the warm water with the sugar for 5 to 10 minutes, until foamy, before adding it to the flour.
Sugar. Just one teaspoon feeds the yeast and helps the crust brown. It is not enough to make the bread sweet.
Salt. Salt adds flavor, strengthens the dough, and controls yeast activity. Because the recipe adds the salt after the dough has started to come together, it is distributed evenly without interfering with the yeast at the start.
Flour for dusting. A light dusting on the work surface and the tops of the loaves prevents sticking and gives the baguettes a classic, rustic look.
Hot water for steam. Steam during the first part of baking keeps the surface of the dough moist so the loaves can expand fully before the crust sets. This is the secret to a thin, crisp, glossy crust.
Instructions
In a large mixing bowl, combine the flour, instant yeast, and sugar. Add the lukewarm water and mix with a wooden spoon until a rough dough forms. Add the salt and continue mixing until everything is incorporated. The dough should feel slightly sticky and soft. Do not worry if it looks messy at this stage. It will become smooth with kneading.
Transfer the dough to a lightly floured surface and knead for about 8 to 10 minutes, until smooth, elastic, and stretchy. To knead by hand, push the dough away from you with the heel of your hand, fold it back over itself, give it a quarter turn, and repeat. If the dough feels sticky, lightly flour your hands rather than adding large amounts of flour. Keeping the dough moist helps create a lighter, airier crumb.
Tip: To check whether the dough is ready, try the windowpane test. Pinch off a small piece and stretch it gently. If it forms a thin, translucent membrane without tearing, the gluten is well developed.
Place the dough in a lightly greased bowl and cover with a clean kitchen towel or plastic wrap. Let it rise in a warm place for 60 to 90 minutes, or until approximately doubled in size. A turned-off oven with the light on, or a spot near a sunny window, works well. In a cooler kitchen, the rise may take longer, so judge by size instead of the clock.
Gently transfer the risen dough to a lightly floured surface. Divide it into two equal portions. A kitchen scale makes this precise. Let the pieces rest, covered, for about 10 minutes. This makes shaping easier and helps the dough relax, so it does not spring back when you roll it out.
Flatten one portion into a rectangle. Fold the top third toward the center and press the seam gently. Fold the bottom third upward, then fold the dough in half lengthwise and pinch the seam closed. Roll the dough gently with your palms to form a long baguette, approximately 12 to 14 inches (30 to 35 cm) long, tapering the ends slightly. Work from the center of the loaf outward, using light pressure. Repeat with the second portion.
Tip: If the dough keeps springing back, cover it and let it rest for another 5 minutes, then continue rolling.
Place the baguettes seam-side down on parchment paper or a lightly floured baguette tray. If using a regular baking tray, arrange them with space between each loaf. Cover loosely and let them rise for 25 to 35 minutes, until slightly puffy. Meanwhile, preheat your oven to 450°F (230°C).
Dust the baguettes lightly with flour. Using a very sharp knife or bread lame, make 3 to 5 shallow diagonal cuts along the top of each loaf. Hold the blade at a shallow angle and cut quickly and confidently, about ¼ inch (½ cm) deep. These cuts allow the baguettes to expand during baking and create their traditional bakery-style appearance.
Place an empty metal baking tray on the lower oven rack while preheating. Put the baguettes in the oven, then carefully pour a small amount of hot water into the empty tray to create steam. Keep your hands and face away from the rising steam, and never pour water directly onto the oven floor or glass door. Bake with steam for the first 8 to 10 minutes. If safe for your oven, carefully remove the water tray, then continue baking until the crust turns deep golden brown.
Safety note: Steam can cause serious burns. Use oven mitts, pour slowly from a long-handled pitcher or kettle, and close the door promptly.
Bake for approximately 20 to 25 minutes total, depending on the size of the baguettes and your oven. The baguettes should have a crisp, golden-brown crust and sound hollow when tapped on the bottom. For an extra-crispy finish, leave them in the switched-off oven for another 3 to 5 minutes with the door slightly ajar, if permitted by your oven’s instructions.
Transfer the baguettes to a wire rack and let them cool for at least 20 to 30 minutes before slicing. Listen for the delicate crackling sound as the crust cools! Serve with butter, olive oil, cheese, or your favorite sandwich fillings. 🥖🤎