Making a traditional French baguette

Making a traditional French baguette at home requires time and patience, but the results are highly rewarding. Here’s a classic recipe for a crusty baguette:

Ingredients

• 3 1/2 cups (450 grams) all-purpose flour or bread flour
• 1 1/2 teaspoons (9 grams) salt
• 1 teaspoon (5 grams) active dry yeast
• 1 1/2 cups (350 ml) warm water (about 110°F/45°C)

Instructions

1. Prepare the Dough:

1. Mix Dry Ingredients: In a large bowl, combine the flour, salt, and yeast.
2. Add Water: Add the warm water to the dry ingredients and mix until a rough dough forms.
3. Knead: Knead the dough by hand on a lightly floured surface or in a stand mixer with a dough hook attachment for about 10 minutes, until it becomes smooth and elastic.

2. First Rise:

1. Rest the Dough: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free place for 1 to 2 hours, or until it has doubled in size.

3. Shape the Baguettes:

1. Divide the Dough: Gently deflate the dough and divide it into 2 or 3 equal pieces, depending on the size of the baguettes you want to make.
2. Shape the Dough: Shape each piece into a rough rectangle. Fold the long edges of the rectangle towards the center, pressing gently to seal, then roll the dough into a long cylinder. Pinch the seam closed and roll gently to form a baguette shape.
3. Final Shaping: Place the shaped dough on a floured couche (linen cloth) or parchment-lined baking sheet. Cover with a damp cloth and let rise for about 45 minutes to 1 hour, until puffy.

4. Prepare for Baking:

1. Preheat Oven: Preheat your oven to 475°F (245°C). Place a baking stone or an inverted baking sheet in the oven to heat up. Place a shallow pan of water on the bottom rack of the oven to create steam.
2. Score the Dough: Using a sharp knife or a bread lame, make 3-4 diagonal slashes on the top of each baguette.

5. Bake the Baguettes:

1. Transfer to Oven: Carefully transfer the baguettes onto the preheated baking stone or baking sheet. You can use a peel or the back of another baking sheet to help with the transfer.
2. Bake: Bake for 20-25 minutes, until the baguettes are golden brown and sound hollow when tapped on the bottom.
3. Cool: Remove from the oven and let the baguettes cool on a wire rack.

Tips:

• Steam: The steam created by the pan of water helps to develop a crispy crust. You can also mist the inside of the oven with water just before closing the door if you don’t have a steam pan.
• Shaping: Proper shaping and scoring help the baguettes expand properly in the oven.
• Practice: Making baguettes can take some practice, so don’t be discouraged if your first batch isn’t perfect. Each attempt will improve your technique.

Enjoy your homemade baguettes!