Baguette Bread
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Baguette Bread
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This Baguette Bread recipe uses active dry yeast with lukewarm water, sugar, all-purpose flour, and salt to produce a soft dough that develops into a classic French-style loaf. After proofing, the dough is kneaded until smooth and elastic, which contributes to the bread’s chewy crumb and crisp crust. Cornmeal dusting prevents sticking during baking.
Description
The recipe activates yeast in warm water with sugar until foamy, then combines it with flour and salt to create a soft dough. Additional warm water is added gradually to reach the right consistency. Kneading is done either by hand or with a dough hook until smooth and elastic, essential for gluten development that gives baguettes their characteristic texture.
The dough is then set in a greased bowl, coated to prevent drying, and covered to rest and rise. This resting step allows fermentation which improves flavor and texture. Though the instructions cut off, typically the dough would be shaped into baguette forms after the first rise and baked to a golden crust.
All-purpose flour is used instead of bread flour to yield a lighter, airier crumb more typical of baguettes. The baking time is adjustable according to crust preference, with longer baking producing a darker, crispier crust and shorter baking resulting in a softer crust.
Detailed baking steps and shaping are implied but not fully provided.
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Ingredients
- 2 (0.25 ounce) dry active yeast about 1 ½ tablespoons total, packets
- 1 ¼ cups water about 100-110°F), divided, lukewarm
- 1 tablespoon sugar
- 3 ½ cups all-purpose flour plus more as needed
- 1 ½ teaspoons salt
- cornmeal for dusting
Instructions
- Combine the yeast, ½ cup of warm water, and the sugar in a small bowl. Let the mixture rest for 5-10 minutes to activate the yeast. It should look a little bit foamy.
- In the large bowl of a stand mixer, whisk together the flour and salt. Add the yeast mixture. Gradually (not all at once) add the remaining ¾ cup of warm water and mix (or stir by hand with a wooden spoon) until a soft dough comes together in a ball. You might not need all of the water. If the dough is too sticky, you can add a bit more flour. It shouldn’t be sticking to the sides of the bowl.
- Once the dough comes together in a ball, knead with a dough hook or by hand until smooth and elastic – about 4-6 minutes. If the dough is sticking to the bowl or to your hands, add extra flour (one tablespoon at a time).
- Transfer the dough to a greased bowl (I spray my bowl with a light coating of nonstick cooking spray). Turn to coat the dough with the grease on all sides.
- Cover the bowl and let the dough rest in a warm place until it's doubled in size, about 45 minutes.
- Punch the dough down to release the air. Cut the dough into two equal portions.
- Working with one piece at a time, flatten the dough slightly into a small rectangular shape. Fold one edge into the center, and seal the seam. Turn the dough around, and repeat on the other side. Repeat this process again, using your thumb and the heel of your hand to seal the seam as you go. With the seam side down, gently roll from the center outwards, lengthening the dough into a log that’s about 12-14 inches long. Taper each end of the log slightly to create the baguette's typical "pointy" end, if you like.
- Place the dough onto a cornmeal-dusted baking sheet or baguette pan. Cover with lightly greased plastic wrap; allow the loaves to rise until they're slightly puffy (but not doubled in bulk), about 25-45 minutes.
- Towards the end of the rising time, place a cast iron pan (or other non-glass oven-proof pan or bowl) on the lowest rack in the oven. Place another rack in the middle of the oven. Preheat the oven to 450°F. Bring 1 ½ cups of water to a boil.
- When your dough is puffy, remove the cover and use a baker's lame (a special curved blade), a razor blade, or a very sharp knife held at about a 45° angle, to make three to five long lengthwise slashes in each baguette.
- Transfer the dough to the middle rack of the 450°F oven, while at the same time carefully pouring the boiling water into the cast iron pan. Quickly shut the oven door. The steam from the water will help to create a crusty exterior on the bread. Bake for 15-20 minutes, or until the loaves are a deep golden brown. The bread should sound hollow when you tap it. Remove the bread from the oven and cool on a wire rack before slicing.
Notes
- Using all-purpose flour helps create an airier, less chewy baguette texture compared to bread flour.
- For a darker, crispier crust, bake the bread for 18-20 minutes; reduce baking time for a lighter crust.
- Activate the yeast properly by resting it in warm water with sugar until foamy before mixing.
- Add water gradually when mixing dough to achieve a soft ball that isn't sticky; add flour as needed.
- Knead until dough is smooth and elastic to develop gluten for proper texture.
- Grease the bowl well and turn the dough to coat to prevent drying during rising.
- Recipe was adapted slightly from Food Network and may require adjustments based on your oven and environment.
Nutrition Information
Show Details
Serving
1hunk (about 1/6 of a loaf)
Calories
140kcal
(7%)
Carbohydrates
29g
(10%)
Protein
4g
(8%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
292mg
(12%)
Potassium
50mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Calcium
5mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2loaves
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Serving | 1hunk (about 1/6 of a loaf) | |
| Calories | 140kcal | 7% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 292mg | 12% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 5mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5
10 reviews
Excellent
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