French Baguette
Baguettes are a classic French bread with a crispy crust and a soft, airy interior. Freshly baked, they fill the house with an irresistible aroma. This recipe makes one perfect baguette, ideal for breakfast, lunch, or as a side to any meal.
Servings: 1 Baguette
Calories: 650kcal
Ingredients
- 2 cups bread flour sieved
- 1 teaspoon active dry yeast
- 0.75 teaspoon salt
- 0.5 cup warm water, 110ºF
- 0.5 tablespoon cornmeal
- 1 egg white, optional
- 1 tablespoon water
Instructions
- Mixing the Dough: In a large bowl, combine flour, yeast, and salt. Add the warm water and beat until well-blended. Shape the dough into a ball and knead it for about 8 to 10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, turn once, cover, and let it rise in a warm place until doubled, about 45 minutes.
- Shaping the Baguette: Punch down the dough, cover, and let it rest for 15 minutes. Roll the dough into a large rectangle, then roll it up from the long side. Moisten the edges and seal, tapering the ends.
- Second Rise: Place the baguette on a greased and floured baking sheet. Let it rise for 35 to 40 minutes until nearly doubled in size.
- Baking: Preheat the oven to 450ºF. Make 3 or 4 diagonal cuts on top of the dough using a sharp knife. Brush with an egg white-water mixture. Bake for 20 minutes, then brush with water and bake for another 10 to 15 minutes until golden brown. Let cool on a wire rack for at least 40 minutes before serving.
Baking tips for making the perfect French baguette:
- Cornmeal: Sprinkling cornmeal on the baking sheet helps prevent the dough from sticking, while also creating a crispier texture on the bottom of the baguette.
- Kneading: Proper kneading is essential for a soft, airy baguette. Knead the dough until it becomes smooth and elastic to ensure the desired texture.
- Second Rise: Ensure the dough rises fully during the second rise. This step contributes to the baguette’s light texture and should not be skipped.
- Oven Temperature: A properly preheated hot oven is key to getting a crispy, golden crust on your baguette. Make sure your oven is at 450ºF before baking.
- Steam for a Crispier Crust: To achieve an authentic, crispy crust, create steam in the oven by placing a pan of hot water on the lower rack during the first few minutes of baking. This will help develop the perfect golden-brown crust.
- Shape with Precision: When shaping the dough, ensure that the ends of the baguette are tapered. This will help the bread bake evenly and produce the signature baguette shape.
- Score the Dough: Scoring the dough with diagonal cuts not only enhances the appearance but also helps the bread expand properly as it bakes, giving you that beautiful, rustic look.
- Rest Before Slicing: After baking, let the baguette cool for at least 40 minutes before slicing. This allows the crumb to set properly and prevents it from being too doughy inside.
- Use Bread Flour: For the best texture, always use bread flour. It has a higher protein content than all-purpose flour, which helps develop gluten and gives your baguette its chewy, airy crumb.
These tips will help you bake a delicious, authentic baguette with a perfect texture and crust!
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