French Baguette Recipe: Authentic Crusty French Bread At Home
Learn how to make an authentic French baguette with this easy step-by-step recipe. Crisp crust, airy crumb, and simple ingredients for perfect homemade French bread.
Ingredients
- 1½ lb bread flour
- 2 teaspoon salt
- 1 tablespoon dry yeast 515 gram/½ ounce fresh yeast; or 1 tablespoon dry yeast; or 1½ teaspoons of fast action dried yeast. The type and quantity of yeast used are important! If you can't get fresh yeast, put all dry ingredients together, then add the water.
- 15 oz water lukewarm - very important, must not be cold
Instructions
Stage 1
- In a large bowl, sift the flour and salt together.
- If using fresh yeast, place the yeast in another small bowl and gradually add the water, mixing it well to dissolve it. (If using dried yeast, sprinkle it into the bowl with half of the flour and salt before adding the warm water.)
- Beat in half the flour gradually to form a batter.
- Cover with plastic film and leave at room temperature for about 3 hours or until it has tripled in size. It will be bubbly and expanded.
Stage 2
- Add the remainder of the flour, gradually beating it in with your hand.
- Now, put the dough onto a floured board and knead for about 10 minutes. Fold half the dough over the other half towards you, then push the dough with the heel of your hands away from you, and turn the dough ¼ turn. Repeat, for the full 10 minutes. You will feel the texture of the dough change and feel more elastic.
- Put the dough into a lightly oiled bowl, cover with cling film and leave again to rise for 1 hour.
- When doubled in size, knock back with your fist. (This removes the air from the dough.)
- Turn it out onto a lightly floured board and divide the dough into 3 pieces.
- Shape each piece of dough into a ball and then into a rectangle 6 x 3 ins/15 cm x 7.5 cm.
- Take the bottom third of the rectangle, length ways, and fold it up, then bring the top third down and press the layers together.
- Repeat this process about 3 times. Each loaf will now be an oblong.
- Gently stretch each piece of dough into a 13-14 ins / 33-35 cm long loaf.
- There are special trays called bannetons for resting the bread in before baking, which will help keep their shape. If you do not have any, then just follow these instructions for an easy remedy! It is what I use!
- Pleat, a floured dishcloth/tea cloth on a baking tray to make 3 moulds for your loaves!
- By placing them between the pleats of the dishcloth/tea cloth the loaves will keep their shape while rising.
- Cover with lightly oiled cling film and leave to rise for 1 hour.
Stage 3
- Meanwhile, preheat your oven to maximum, at least 450°F/230°C/Gas 8 Hot/Very Hot. Place the top oven rack at the top of the oven.
- Roll the loaves onto the baking tray, spaced apart.
- Slash the tops in several places with a sharp knife.
- The oven also needs steam to bake the baguettes correctly.
- Spray the inside of the oven with water and bake for 20 minutes or until golden brown.
- The oven should be sprayed with water twice more during the first 5 minutes of baking. A moist oven is important during baking, but do not spray the loaves.
- Place your freshly baked baguettes onto a wire rack to cool.
- As you will see, your French baguette recipe has been well worth the wait. Delicious!
- You can fill them with your favorite filling or a good slice of cheese and a glass of wine! Enjoy!
Notes
1.The type of yeast used is important as they require different treatment in the recipe, so I am repeating it here:
- If using fresh yeast, place the yeast in another small bowl and gradually add the water, mixing it well to dissolve it.
- If using dried yeast, sprinkle it into the bowl with half of the flour and salt before adding the warm water.
Nutrition
Calories: 823kcalCarbohydrates: 165gProtein: 28gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 0.4gSodium: 1563mgPotassium: 240mgFiber: 6gSugar: 1gVitamin A: 5IUVitamin C: 0.003mgCalcium: 40mgIron: 2mg
You Can Help LoveFrenchFood!By simply rating the recipe & leaving a comment! Thank You!
