Baguettes

Here's a classic French baguette recipe that's simple and yields bakery-quality results:

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Ingredients (Makes 2 Baguettes)

• 3 ½ cups (420g) bread flour (or all-purpose flour)
• 1 ½ tsp salt
• 1 tsp sugar
• 1 packet (2 ¼ tsp) active dry yeast (or instant yeast)
• 1 ¼ cups (300ml) warm water (110°F / 43°C)

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Instructions

1. Activate Yeast (if using active dry)

• In a small bowl, mix warm water, sugar, and yeast.
• Let sit 5–10 minutes until foamy.
  (Skip this step if using instant yeast—just mix it directly with flour.)

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2. Make the Dough

• In a large bowl, mix flour and salt.
• Add the yeast mixture and stir until a shaggy dough forms.
• Knead on a floured surface for 8–10 minutes (or 5 minutes in a stand mixer with a dough hook) until smooth and elastic.

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3. First Rise

• Place the dough in a lightly oiled bowl, cover, and let rise 1–2 hours or until doubled in size.

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4. Shape the Baguettes

• Punch down the dough and divide into 2 equal pieces.
• Roll each piece into a rectangle, then fold and roll tightly into a long baguette shape (about 12–14 inches).
• Place on a parchment-lined baking sheet or baguette pan.

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5. Second Rise

• Cover loosely and let rise 30–45 minutes until puffy.

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6. Prepare the Oven

• Preheat oven to 475°F (245°C).
• Place an empty pan on the bottom rack for steam.
• Just before baking, slash the tops of the baguettes with a sharp knife or razor blade (3–4 diagonal cuts).

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7. Bake

• Place baguettes in the oven, then pour 1 cup of hot water into the empty pan to create steam (for a crispy crust).
• Bake for 20–25 minutes until deep golden brown.

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Tips for Success

• For extra flavor, let the dough ferment in the fridge overnight after the first rise.
• Use bread flour if possible; it gives a chewier crumb.
• Steam is key for that classic crispy crust.

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