French Baguette Recipe
User Reviews
5
French Baguette Recipe
Description
The French Baguette Recipe starts with a dough of all-purpose flour, water, salt, instant yeast, and honey. After mixing, a series of stretch and fold techniques over 1.5 hours develops gluten without heavy kneading. The dough is then refrigerated overnight, allowing fermentation to build complex flavor and improve texture.
Shaped into long tubes, the dough proofs again at room temperature before baking at a high temperature on a preheated stone with steam provided by a pan of hot water. This baking environment fosters a golden, crispy crust with characteristic cracks, while the interior remains soft and chewy. The recipe advises measuring ingredients by weight for consistent results.
Baking times and temperatures may require adjustment based on oven variability. Parchment paper can be used to transfer the baguettes but temperature ratings should be considered to avoid burning. Monitoring the bake closely is recommended, especially with new ovens or parchment brands.
Ingredients
- 500 g all-purpose flour about 3 1/2 cups, using 'scoop and swipe' method, King Arthur brand recommended
- 360 g water about 1 1/2 cups + 1 Tbsp
- 10 g salt about 2 tsp
- 3 g instant yeast about 1 tsp; also known as Quick Rise or Rapid Rise yeast
- 25 g honey about 1 Tbsp
Instructions
- Mix all ingredients in a bowl, cover and let rest for 15 minutes.
- Over a period of 1 1/2 hours, do 3 sets of stretch and folds, flipping the dough upside down after each set.
- Cover the bowl and place in refrigerator overnight for about 12-14 hours.
- Turn the dough on a lightly floured work surface. Divide into 3 equal parts and shape into rectangles. Cover and let rest for 45-60 minutes.
- Stretch each dough rectangle slightly and fold into a cylinder, sealing the seams. Using your hands, roll the cylinders gently stretching them to desired length, about 14-15 inches.
- Place on a lightly floured couche, seam side up. Cover and proof at a room temperature for about 30-60 minutes, or until the dough has sufficiently proofed.
- Starting preheating the oven to 500F, with a baking stone positioned in the upper half the oven and a bread pan filled with hot water on the bottom rack.
- Transfer the baguettes to a piece of parchment paper (see note 3), seam side down, and dust off excess flour. Using a bread lame, a sharp knife, or a razor blade, make 3 scores on each baguette. When scoring, use a swift and firm motion to ensure nice and clean cuts.
- Open the oven, taking caution not to get burned by steam, and slide the baguettes off onto the baking stone. Close the oven and reduce temperature to 475F. Bake for 15 minutes.
- Remove the water pan, rotate the baguettes, drop the temperature to 450F and continue baking for another 15 minutes or until deep golden brown.
Notes
- Use a kitchen scale to measure ingredients for accurate results.
- Adjust baking times according to your oven’s temperature and performance.
- Parchment paper is optional; check its heat tolerance before use.
- Watch baguettes closely during baking, especially when trying new parchment brands or ovens.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 326mg | 14% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Calcium | 7mg | 1% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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