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Authentic French baguette recipe: the best crusty baguette

baguette bread in a basket - Delve into the realm of French baking, unlocking the secrets to crafting the perfect crusty baguette. The unmistakable aroma of freshly baked bread, the golden-brown crust that shatters with each bite, and the tender, airy crumb within — these are the hallmarks of an authentic French baguette. Join us in this journey, where flour, water, yeast, and a touch of magic come together to create a masterpiece that will transport you straight to a boulangerie in the heart of Paris. Get ready to roll up your sleeves, dust your kitchen with flour, and savor the satisfaction of baking your own crusty French baguette. Let's dive into the art and science of breadmaking, where simplicity meets sublime flavor.  This is a simple and delicious French baguette recipe with measurements in both cups and grams, along with easy instructions for baking in a regular oven and a bread machine:
Delve into the realm of French baking, unlocking the secrets to crafting the perfect crusty baguette. The unmistakable aroma of freshly baked bread, the golden-brown crust that shatters with each bite, and the tender, airy crumb within — these are the hallmarks of an authentic French baguette. Join us in this journey, where flour, water, yeast, and a touch of magic come together to create a masterpiece that will transport you straight to a boulangerie in the heart of Paris. Get ready to roll up your sleeves, dust your kitchen with flour, and savor the satisfaction of baking your own crusty French baguette. Let's dive into the art and science of breadmaking, where simplicity meets sublime flavor. 
This is a simple and delicious French baguette recipe with measurements in both cups and grams, along with easy instructions for baking in a regular oven and a bread machine:
Simone - Munchyesta.com
Prep Time 15 minutes
Cook Time 25 minutes
Serving Size 2 - 3 baguettes (medium sized)

Ingredients

Authentic French baguette recipe Ingredients:

  • 3 1/4 cups (390g) all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 1/4 cups (300ml) warm water (about 110°F or 43°C)
  • 1 teaspoon sugar
  • 2 1/4 teaspoons active dry yeast

Instructions

How to make French bread - Instructions for Regular Oven Baking:

  • In a small bowl, combine warm water and sugar. Stir until sugar dissolves. Sprinkle yeast over the water and let it sit for about 5 minutes until it becomes frothy.
  • In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture.
  • Mix the ingredients until a dough forms. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
  • Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size. The slow rise as you let the dough rest will give you the best crackly crust French bread.
  • Preheat your oven to 450°F (230°C). Punch down the risen dough and divide it into two equal portions.
  • Shape each portion into a baguette shape and place them on a lightly floured or parchment-lined baking sheet. Score the tops with a sharp knife.
  • Allow the baguettes to rise for an additional 15-20 minutes. Bake in the preheated hot oven for 20-25 minutes or until golden brown for a nice crispy crust. Cool on a wire rack before slicing.

How to make French bread recipe bread machine - Instructions for Bread Machine:

  • Place the warm water, sugar, and yeast in the bread machine pan. Allow it to sit for 5 minutes until the yeast becomes frothy.
  • Add the flour and salt to the pan. Select the dough cycle and start the machine.
  • Once the dough cycle is complete, remove the dough from the machine. Follow steps 4-7 from the regular oven instructions.
  • Enjoy your homemade crusty French baguettes, whether baked in the traditional oven or prepared effortlessly with a bread machine!

Notes

How to roll a baguette dough Instructions:

1. Prepare the Surface:
   - Lightly flour your work surface. This helps prevent the dough from sticking as you roll it.
2. Divide the Dough:
   - If you have one large piece of baguette dough, divide it into smaller portions. A typical baguette recipe often yields two or more baguettes.
3. Pre-Shape:
   - Take one portion of the dough and gently flatten it into a rectangle or oval shape. Be careful not to press too hard; you want to maintain the air bubbles created during the initial rise.
4. Fold and Seal:
   - Starting from one of the longer edges, fold the dough over itself, pressing gently to seal the seam. You can use the heel of your hand or fingertips for this.
5. Rolling Technique:
   - With your hands on either end of the dough, gently roll it back and forth. Apply even pressure, gradually lengthening the dough into a long rope-like shape. The motion should be gentle and controlled.
6. Taper the Ends:
   - As you roll, taper the ends of the baguette slightly. This helps create the traditional pointy tips.
7. Repeat:
   - If you have additional portions of dough, repeat the process for each one.
8. Final Shaping:
   - Once the desired length is reached (typically around 12-16 inches), place the rolled baguette onto a floured or parchment-lined surface.
9. Seam Side Down:
   - Ensure the seam side (where you sealed the fold) is facing down. This helps maintain the shape during the final rise.
10. Final Rise:
    - Allow the rolled baguette(s) to undergo the final rise. This often takes about 15-20 minutes, during which the dough will puff up.
Now your baguette is ready for baking. Remember to make a few diagonal slashes on the surface before baking to allow for expansion during baking and to achieve that classic baguette appearance. Enjoy your freshly baked baguettes!