Description
A simple baguette recipe that yields bakery-style loaves with a warm crust and soft crumb, perfect for sandwiches or toasts.
Ingredients
- 4 cups (about 480 g) all-purpose flour
- 1½ cups (360 g) warm water (100–110°F / 38–43°C)
- 2 teaspoons fine salt
- 1 packet instant yeast (≈2¼ teaspoons)
- 1 tablespoon olive oil (optional)
- 1–2 teaspoons sugar or honey (optional)
- Sesame or poppy seeds (optional, for topping)
Instructions
- In a large bowl, whisk the flour, salt, and instant yeast until evenly distributed.
- Add the warm water (and olive oil and sugar/honey if using), and stir until a shaggy dough forms.
- Optionally cover the bowl and let the dough rest for 15–20 minutes (autolyse).
- Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise for 1–1¼ hours until doubled in size.
- Gently deflate the dough, divide it into 2 or 3 pieces, and pre-shape into loose cylinders.
- Shape into baguettes, place seam-side down on a baking sheet, and proof for 30–45 minutes.
- Preheat oven to 475°F (246°C) and prepare for steam by placing a shallow pan on the oven floor.
- Score the loaves and pour hot water into the pan to create steam.
- Bake for 20–25 minutes until golden brown and internal temperature reaches 200–205°F (93–96°C).
- Cool on a wire rack for at least 30 minutes before slicing.
Notes
For added flavor, consider incorporating minced garlic or herbs into the dough, or try using whole wheat flour for a heartier texture.