Easy Crusty French Baguette
User Reviews
4.9
Easy Crusty French Baguette
Description
The Easy Crusty French Baguette recipe combines basic bread ingredients with careful fermentation and shaping techniques. By activating the yeast in warm water and mixing it with flour and salt, the dough forms a loose, shaggy texture that is allowed to rest before being shaped into long, tapered loaves. The second rise close to baking time helps to develop lightness inside. Baking at 450°F produces a firm, golden crust while keeping the interior tender and chewy. Adding water to the oven during baking can create a moister atmosphere, encouraging a thinner, crisper crust if desired. The recipe allows for making either four smaller baguettes or two longer ones depending on preference.
These baguettes are versatile for sandwiches or as a side. Cooling them completely before storing helps retain texture, and if the crust softens, a brief warm-up in the oven revives crispness. The dough can be made ahead by fermenting in the refrigerator overnight, which enhances flavor and eases preparation on baking day.
Ingredients
- 1/4 cup water 50 g or 1.75 fl oz, warm
- 2 1/4 teaspoons active yeast 1 packet, 10 g
- 3 2/3 cups bread flour 1 lb or 454 g
- 1 3/4 teaspoons kosher salt 9 g
- 1 1/4 cups water 10 fl oz or 296 g
Instructions
- Add the 1/4 c warm water to a bowl and dissolve the yeast and let activate until bubbly, about 10 minutes. If using instant yeast, no need to wait the 10 minutes.
- In a medium sized bowl, measure out flour, add salt and stir and then add it to the yeast.
- Add water (a little at a time) to the dough and mix into a a shaggy dough. The dough shouldn't be sticky, so you may not need to add all of the water.
- Cover bowl with plastic wrap and let rest for 30 minutes.
- After 30 minutes, add dough to a lightly floured surface and gently knead a couple of times before putting in a lightly oiled bowl to rise. Cover with plastic again and let rise for 1 hr.
- Pre-heat oven to 450 degrees.
- Lightly flour surface. Divide dough in half. And then halve again to get 4 equal portions that are about 10 inches long. Shape doughs into long loaves with pointed ends. Cover with oiled plastic wrap or a dry linen towel and let rise again until almost doubled - about 30-45 minutes.
- Once doubled, gently transfer loaves to parchment lined baking sheets. Sprinkle with flour and then slash with a bread lame slashing tool.
- Spray loaves with water and then add to oven. Set time for 30 minutes. Let bake for 5 minutes (25 min mark) and then spray with water. After another 7 minutes (at 18 min mark) spray again with water.
- Bake for a total of 30 minutes or until baguettes are brown and crusty. Remove from oven and let cool. When the bottom is tapped, they should sound hallow.
- Enjoy!
Notes
- The dough can be prepared ahead of time and refrigerated overnight before shaping and baking.
- For a softer crust, place an oven-safe dish with water in the oven during baking to add steam.
- After baking, allow baguettes to cool completely before storage to maintain texture.
- If crust softens after storage, reheat briefly in the oven to restore crispness.
- You can choose to make either 2 longer or 4 shorter baguettes based on this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Baugettes
Amount Per Serving
Calories 869 kcal
% Daily Value*
| Calories | 869kcal | 43% |
| Carbohydrates | 179g | 60% |
| Protein | 29g | 58% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 2055mg | 86% |
| Potassium | 372mg | 8% |
| Fiber | 10g | 40% |
| Sugar | 1g | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
