The authentic French baguette with its golden, crispy crust and airy, open crumb structure. An unmissable classic that will delight your palate with the genuine taste of fresh homemade bread.
⏱️720 min
📊Medium
👥2 servings
🍽️Main
budget-friendlyfamilyfestive
Ingredients
500 gbread flour (type 55)
330 mllukewarm water
10 gfine sea salt
5 gdry baker's yeast
3 gsugar
50 gflour for the work surface
Instructions
1PREPARE YOUR INGREDIENTS: In a large mixing bowl, pour the bread flour and create a well in the center. First dissolve the dry yeast in lukewarm water (approximately 25°C) with the sugar and let it rest for 5 minutes to activate. This step is crucial as it ensures regular fermentation and good dough rising.
2HYDRATE THE DOUGH: Pour the water with the dissolved yeast into the flour well, then sprinkle the salt around the edges of the flour (never directly on the yeast). Begin mixing with your fingers using circular motions from the center outward to gradually incorporate the flour. Work until you obtain a rough, homogeneous dough with no visible lumps. This step takes approximately 3-4 minutes.
3KNEAD THE DOUGH: Transfer the dough onto a floured work surface and knead it vigorously for 10 to 12 minutes. Use the heel of your hand to push the dough forward, fold it back toward you, turn it a quarter turn and repeat. The dough should become smooth, elastic and slightly sticky. You'll know the kneading is sufficient when the dough no longer sticks to your fingers and is well developed.
4FIRST FERMENTATION: Place the dough in a lightly oiled bowl and cover with a damp cloth or plastic wrap. Let it rest at room temperature (approximately 22-24°C) for 4 to 5 hours, or until it has doubled in volume. To check if fermentation is complete, press lightly with a finger: if the indentation partially fills back in, it's ready. Complete fermentation guarantees a well-aerated crumb.
5SHAPE THE BAGUETTES: Transfer the dough onto a floured work surface and divide it into two equal portions. Gently degas each portion by pressing with your palms to release excess air. Stretch then fold the ends toward the center, pressing firmly, then roll tightly with a fluid rolling motion to form regular baguettes of 35-40 cm. Place the baguettes on a floured linen cloth, spacing them well apart.
6SECOND FERMENTATION: Cover the baguettes with the cloth and let them rest for 1 hour 30 minutes to 2 hours at room temperature until they increase by 50% in volume (not double, otherwise they will collapse). Meanwhile, preheat your oven to 450°C (or maximum setting) with a baking pan containing water on the bottom rack to create steam. Steam is essential for developing a crispy crust.
7SCORE AND BAKE: Carefully transfer the baguettes onto a baking sheet or lightly floured bread stone. Make deep diagonal cuts (approximately 1 cm deep) on top using a razor blade or very sharp knife. Bake at 450°C for 25 to 30 minutes until a beautiful golden and glossy crust forms. The baguettes should sound hollow when tapped with your fingers.
8FINAL COOLING: Remove the baguettes from the oven and let them cool on a wire rack for at least 30 minutes before enjoying. The crust should crackle slightly between your teeth and the crumb should be tender and airy with a regular open structure. Do not cut the baguettes while still hot as the interior would continue cooking and become dense.