Of all the books I own on French cuisine, Let’s Eat France is one of my favorites. First up, the book is huge. I don’t mean in terms of scope, which it is. But physically the book is enormous. Think the size of the tablet listing five of the ten commandments, and just as heavy. The book is 13+ inches (33cm) tall and clocks in…
Of all the books I own on French cuisine, Let’s Eat France is one of my favorites. First up, the book is huge. I don’t mean in terms of scope, which it is. But physically the book is enormous. Think the size of the tablet listing five of the ten commandments, and just as heavy. The book is 13+ inches (33cm) tall and clocks in at 5 1/2 pounds (2,5kg). Let’s Eat France certainly merits the heft; each page is crammed with interesting information, well laid out for reading, with plenty of places on the 431 pages for sidebars, anecdotes, photos, charts, asides, maps, and recipes.
You don’t often come across books on French foods that are this much fun. The French certainly have a jovial attitude about food, but usually in the written world, there’s more reverence than irreverence. There’s a lot of like about French food it’s fun to see someone like François-Régis Gaudry, and his friends who contributed material, have fun with the topic.
This crusty French baguette recipe is easier to make than you think! Here’s a video tutorial showing how to make this classic crusty bread. What’s better than a crunchy fresh French artisan baguette? (Almost nothing.) Well, here’s an easy baguette recipe you can make at home! It’s simple to make: there’s no special equipment required! And the only ingredient you need are all-purpose flour, yeast and salt. You will be absolutely amazed at the crunchy texture, tangy flavor, and beautiful long loaf. We have a long list of bread recipes (including our “famous” sourdough bread), but Alex and I agreed this one is our new favorite. The flavor is out of this world. Here’s what to do! How to make this baguette recipe: an overview! Here’s the basic outline of what you’re getting yourself into with this baguette recipe. The process spans 3 days! Day One takes 1 hour (just a few minutes of hands on time) and you’ll need about 3 hours on Day Three to shape and bake it. In between, you’ll rest the dough in the refrigerator for 2 days. This is the secret to the very best baguette flavor! Here’s an outline of what you’ll have to do: […]
This crusty French baguette recipe is easier to make than you think! Here’s a video tutorial showing how to make this classic crusty bread.
What’s better than a crunchy fresh French artisan baguette? (Almost nothing.) Well, here’s an easy baguette recipe you can make at home! It’s simple to make: there’s no special equipment required! And the only ingredient you need are all-purpose flour, yeast and salt. You will be absolutely amazed at the crunchy texture, tangy flavor, and beautiful long loaf. We have a long list of bread recipes (including our “famous” sourdough bread), but Alex and I agreed this one is our new favorite. The flavor is out of this world. Here’s what to do!
How to make this baguette recipe: an overview!
Here’s the basic outline of what you’re getting yourself into with this baguette recipe. The process spans 3 days! Day One takes 1 hour (just a few minutes of hands on time) and you’ll need about 3 hours on Day Three to shape and bake it. In between, you’ll rest the dough in the refrigerator for 2 days. This is the secret to the very best baguette flavor! Here’s an outline of what you’ll have to do:
Day 1
Mix the dough, proof 1 hour, refrigerate (15 minutes active)
Equipment list for making a baguette (nothing special needed!)
This baguette recipe requires no special equipment! Compared to other artisan bread recipes like our sourdough, artisan, or even no knead, it’s got the smallest list of required tools. There’s no Dutch oven and no proofing basket needed. Here’s what you need!
Another feature of this baguette recipe is that all you need is all-purpose flour! Our other bread recipes use flour blends like whole wheat and bread flour. Baguettes are surprisingly simple: requiring only all-puprose flour, salt and yeast.
This recipe makes 2 loaves: halve it if desired!
This baguette recipe makes 2 loaves of bread. If you don’t think you’ll eat two in a few days, here are some options:
Make half the recipe. It works just as well with half the quantities: you can follow the recipe to a T.
Freeze the second baguette. You can freeze the second baguette for several months, then reheat it from frozen. It comes out a little crustier but the flavor is just as good! See the “Storage” section below.
Think ahead! A 2 day rest is required.
We said it once, but we’ll say it again. This bread requires thinking ahead a few days. You’ll need to rest the bread dough for 2 days in the refrigerator. Why?
The 2 day rest makes a complex, tangy flavor. Resting the dough in the refrigerator is also called “fermenting”. As the dough ferments, it develops a naturally tangy and complex flavor. (We also suggest this with our best pizza dough.) You can truly taste the difference!
It doesn’t have to be exactly 48 hours. There is some wiggle room, so don’t worry if you do about 1.5 days instead of a full 2 days on the rest time.
How to shape a baguette (video!)
The part of making this baguette recipe that requires the most technique is folding and shaping the dough. It’s easiest to learn how to shape the dough by watching. So, we made you a video! Here’s Alex demonstrating how to shape a baguette. We highly recommend watching this video before you start!
How to score a baguette
See those beautiful lines on the top of the baguette? Those are called score lines. Scoring is slashing the top of the dough with a sharp knife to allow it to expand when baking. Here are some things to know about scoring the baguette (also watch the video above):
Use your sharpest knife, or a lame. You’ll want the knife to be ultra sharp. We purchased a lame for this, since we make lots of bread recipes. But a knife works just as well!
Make shallow, diagonal overlapping cuts. You want to cut just the surface — if it’s too deep it collapses, if it’s too shallow it bursts. Make the pattern look like the one in the video above, where the cuts overlap diagonally.
Storage & reheating info for this baguette recipe
This baguette recipe has no preservatives, so the storage is different from a bread you might buy from the store. Since this recipe makes two loaves, you can freeze the second one and eat it later! It comes out a little crustier than the day of baking, but it’s still fantastic and the flavor is perfectly preserved. Here’s what to do:
Room temperature storage (2 days): Once you’ve baked your French baguette, it is best eaten within 48 hours. Store it wrapped in a towel at room temperature.
Frozen (3 months): Let the baguette cool to room temperature, then wrap it in aluminum foil and place it in a plastic bag. Freeze for several months.
Reheating: Preheat the oven to 325 degrees Fahrenheit. Unwrap the baguette and add directly to the oven grate (from frozen!) and bake about 15 to 20 minutes until warmed through.
Ways to serve this baguette
There are so many ways to serve a baguette! Likely you already have ideas. Here are some of our favorites, including some ways to use stale bread:
On a cheese board. See above! Add a variety of cheeses, olives, nuts, and jam and you’ve got one incredible cheese board for entertaining.
With salted French butter. One of the very best taste treats: this baguette with salted French butter. Look for French or European-style butter at your local grocery.
Garlic toast. Another idea for Day 2, make it into this insanely garlicky Garlic Toast.
Breadcrumbs or croutons. If you get to the point where it’s pretty stale, make it into breadcrumbs or croutons! You can also use it for panzanella or bread soup.
Day 1: Make the dough (15 minutes active, 45 minutes inactive)
Mix the dough: Combine the flour, salt, and yeast in a bowl or the bowl of your stand mixer. Stir to combine. Add the water and stir until a raggy dough forms. Turn the dough out onto a floured surface.
Knead the dough: Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Resist the urge to add lots of flour. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
Proof 45 to 60 minutes: After the kneading is finished, form the dough into a ball and return to the bowl. Proof until doubled in size, about 45-60 minutes. Divide dough into two equal pieces. Gently shape each half into a boule (ball shape) by folding the dough under itself. Place each dough into a separate covered container, with room for the dough to double in size.
Refrigerate 2 days: Place containers in the refrigerator for 2 days to ferment (this is where all the flavor comes from!).
Proof 1 hour: When ready to bake, remove the dough from the refrigerator. Place dough onto lightly floured counter and pull ends under dough to form a boule shape (watch video for this and all following steps). Repeat with second dough. Cover with towel and rest 1 hour.
Fold the dough & rest 10 minutes: After an hour, flip the dough over and pull out the left and right ends. Fold the ends into the center of the dough and gently roll into a log. Pinch the seams on the sides. Be careful not to press too hard while rolling to avoid deflating the dough. Repeat with second dough. Cover with a towel and rest for 10 minutes.
Pre-shape the dough & rest 5 minutes: Sprinkle the doughs with flour. Flip the dough and pat it gently into a rectangle. Fold in half and use the heel of your hand to pinch the seam and form a log shape. Flip and repeat the process. Repeat with second dough. Cover with towel and rest 5 minutes.
Shape the dough & proof 45 minutes: Place a clean towel on a baking pan and dust it heavily with flour. Starting from the center of the dough, use your hands to roll the dough into a long baguette shape the almost the length of your pan. Make sure to roll your hands all the way past the ends of the dough to create the tapered point. Carefully transfer the dough to the floured towel and tuck it on both sides to provide support. Repeat with second dough. Cover with a towel and proof for 45 minutes.
Preheat the oven: Meanwhile, preheat the oven to 475 degrees Fahrenheit. Place a cast iron pan or your thickest baking sheet on the rack just below and off to the other side of oven. You’ll pour water into it later to create steam.
Score the bread: After proofing, carefully move each dough out of the towel and transfer it directly onto the pan. Ensure the dough is straightened and dust it lightly with flour. Use a sharp knife or lame to score each bread 4 times at a slight diagonal, just overlapping pattern.
Bake at 475 degrees: Place the tray in the oven and add steam: cover your hand with a towel and very carefully pour 1 cup of water onto the cast-iron pan or baking sheet, then immediately close the door. Bake 16 minutes and then reduce the oven temperature to 400 degrees.
Bake at 400 degrees: Open the oven door and fan it a few times to release moist air. Bake for 23 to 25 minutes until golden brown. Cool on a wire rack at least 20 minutes before serving.
Storage instructions: Store at room temperature wrapped in a towel for up to 2 days. To preserve the second loaf, you can freeze it: wrap in foil and place in a plastic bag. Store for several months in the freezer. To reheat, bake from frozen for 15 to 20 minutes at 325 degrees Fahrenheit.
Notes
*If you’d like only 1 loaf, cut the quantities in half. The recipe works just as well!
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