How to Make a French Baguette from Scratch: A Step-by-Step Guide
There’s nothing quite like the satisfaction of pulling a warm, golden-crusted French baguette out of the oven. Known for its crisp exterior and soft, airy interior, the baguette is a staple in French cuisine and a favorite among bread lovers worldwide. While it may seem daunting at first, making a baguette from scratch is simpler than you might think. With a few basic ingredients, some patience, and a bit of practice, you can create your own delicious baguettes at home. In this step-by-step guide, we’ll walk you through the process in plain English.
What You’ll Need: Ingredients
The beauty of a baguette lies in its simplicity. You only need four basic ingredients:
- Flour: Use all-purpose flour or bread flour for the best texture.
- Water: Room-temperature water works best.
- Yeast: Active dry yeast or instant yeast will help the dough rise.
- Salt: To enhance flavor.
For two baguettes, here’s the ingredient list:
– 3 ¾ cups (450 g) all-purpose or bread flour
– 1 ½ teaspoons salt
– 1 teaspoon active dry yeast
– 1 ½ cups (350 ml) water
Step 1: Mix the Dough
Start by combining your dry ingredients. In a large mixing bowl, add the flour, salt, and yeast. Mix them thoroughly. Make sure the salt and yeast don’t directly touch each other, as salt can weaken the yeast’s ability to work.
Next, slowly pour in the water while stirring with a wooden spoon or your hands. Mix until the dough comes together in a sticky, shaggy ball.
Step 2: Knead the Dough
Once the ingredients are combined, it’s time to knead the dough. Dust a clean countertop with flour to prevent sticking. Transfer the dough to the counter and begin kneading by pushing it away with the palm of your hand, folding it over, and turning it. Repeat this motion for about 8–10 minutes. The dough should become smooth, elastic, and slightly tacky, but not overly sticky.
If kneading by hand feels too challenging, you can use a stand mixer with a dough hook for 5–6 minutes.
Step 3: Let the Dough Rise
Place the kneaded dough in a clean bowl and cover it with a damp kitchen towel or plastic wrap. Let it rise for 1–2 hours, or until it doubles in size. The rise time can vary depending on the temperature of your kitchen. A warm, draft-free spot is best for optimal rising.
Step 4: Shape the Baguettes
After the dough has risen, gently punch it down to release excess air. Transfer it back to your floured countertop and divide it into two equal portions.
To shape each baguette, flatten a portion of dough into a rectangle. Fold the long sides toward the center, pressing lightly, and then roll it into a log. Pinch the seam to seal it, and gently roll the log to stretch it into a long baguette shape (around 12–14 inches).
Place your shaped baguettes on a parchment-lined baking sheet or a baguette pan if you have one. Make sure to space them apart.
Step 5: Second Rise
Cover your shaped baguettes with a kitchen towel and let them rise again for about 30–45 minutes. This second rise allows the dough to expand further and creates a lighter texture.
Step 6: Preheat the Oven
While the baguettes are rising, preheat your oven to 450°F (230°C). To achieve that signature crusty exterior, place a shallow baking pan filled with water on the bottom rack of your oven. The steam will help the crust form while baking.
Step 7: Score the Baguettes
Using a sharp knife or a bread lame (a special blade for scoring dough), make 3–4 diagonal slashes across the top of each baguette. These slashes are crucial for allowing the bread to expand while baking and for creating a beautiful design.
Step 8: Bake the Baguettes
Place the baguettes in the preheated oven on the middle rack. Bake for 20–25 minutes, or until the crust is a deep golden brown. Keep an eye on them to avoid overbaking.
For an extra-crispy crust, you can spray the baguettes with water using a spray bottle during the first few minutes of baking.
Step 9: Cool and Enjoy
Once your baguettes are done, remove them from the oven and transfer them to a wire rack to cool for a few minutes. Although it’s tempting to dig in right away, letting the baguettes cool slightly will allow the texture to fully set.
Slice your baguette, spread it with butter, or enjoy it plain alongside a bowl of soup or cheese. No matter how you eat it, the flavor will be incredible!
Tips for Success
- Practice makes perfect: Shaping baguettes can be tricky at first. Don’t worry if your first batch isn’t picture-perfect. They’ll taste great regardless!
- Use quality ingredients: Good flour and fresh yeast make a big difference in flavor and texture.
- Steam is key: Don’t skip the steam in the oven—it’s the secret to a crispy crust.
Making a French baguette from scratch may take a bit of time, but the process is fun and rewarding. With this simple guide, you can bring a taste of France into your own kitchen and impress your family and friends with your homemade masterpiece. Happy baking!
