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.
Mixing the : 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 it for about 8 to 10 minutes until smooth and elastic.
First Rise: Place the dough in a greased bowl, turn once, , 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.
This recipe connects to Knife Skills & Basic Cuts — learn the technique step by step in the video lessons.
Watch your eggs closely near the end — a few extra seconds is the difference between silky and overcooked. If you'd like to go deeper, Knife Skills & Basic Cuts covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
