French Baguette Recipe
Make French Baguette Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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SOUPS, SALADS & BREAD
Method
SOUPS, SALADS & BREAD
- 1
Autolyse (optional but recommended)
In a large mixing bowl, combine 500 g bread flour with 350 ml water. Stir until no dry flour remains and a shaggy dough forms. Let rest for 20-40 minutes to hydrate the flour.
- 2
Add yeast and salt
Sprinkle 7 g instant dry yeast and 10 g fine sea salt over the dough. Mix until evenly incorporated. You can use a stand mixer with a dough hook on low speed for 4-6 minutes, or knead by hand.
- 3
Knead and develop gluten
Knead the dough until smooth and elastic, about 7-10 minutes by hand, or 5-6 minutes with a mixer. The dough should pass the windowpane test (stretch a small piece until it becomes translucent without tearing).
- 4
Bulk fermentation
Cover the dough and let it rise until about 1 to 1.5 times its original size, 60-90 minutes at room temperature. During the first 30 minutes, perform a gentle stretch-and-fold every 15 minutes to strengthen the dough.
- 5
Scale and shape
Gently deflate the dough and divide into two equal pieces. Shape each piece into a tight cylinder, then roll into a long baguette shape about 14-16 inches long. Place on parchment-lined baking sheets or a baguette pan.
- 6
Second proof
Cover the shaped dough and let proof for 40-60 minutes until nearly doubled in size and domed. Perform a gentle finger test: if the indentation springs back slowly, it's ready.
- 7
Bake with steam
Preheat oven to 230-240°C (450-475°F) with a steam source (tray of hot water or steam device) in place. Just before baking, slash the loaves with 3-4 diagonal cuts to allow expansion. Bake for 25-30 minutes until deeply golden and the crust is crisp.
- 8
Cool and serve
Remove loaves from the oven and transfer to a rack. Let cool for at least 20 minutes before slicing to allow the crumb to set.