Baguette Recipe

Activate the Yeast

In a small bowl, combine warm water (not exceeding 110°F or 43°C) and sugar. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.

Mix the Dough

In a large mixing bowl, combine the all-purpose flour and salt. Once the yeast mixture is frothy, add it to the flour mixture. Mix until a rough dough forms.

Knead the Dough

Transfer the dough onto a lightly floured surface. Knead the dough for about 10-15 minutes until it becomes smooth and elastic.

First Rise

Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.

Shape the Dough

Once the dough has risen, punch it down to release the air. Divide the dough into two equal pieces and shape each piece into a long baguette form. Pinch the seams to seal.

Second Rise

Place the shaped baguettes onto a baking sheet lined with parchment paper dusted with cornmeal or flour. Cover them with a damp cloth and let them rise for another 30-40 minutes.

Preheat the Oven

While the baguettes are rising, preheat your oven to 475°F (245°C). Place an empty baking tray on the bottom rack of the oven.

Score the Baguettes

Once the baguettes have risen, use a sharp knife or a lame to score the tops of the loaves with a few diagonal slashes. This helps the bread expand while baking.

Bake the Baguettes

Pour a cup of water into the empty baking tray in the oven to create steam. Immediately place the baguettes on the middle rack and bake for 20-25 minutes or until golden brown and crusty.

Cool and Serve

Remove the baguettes from the oven and let them cool on a wire rack before slicing. Serve fresh for sandwiches or enjoy with butter.