French baguettes, with their crispy crust and airy crumb, are a cornerstone of French baking. While achieving the perfect loaf takes practice, this guide simplifies the process into key steps.
Start with basic ingredients: 500g bread flour, 10g salt, 2g active dry yeast, and 325ml lukewarm water. Mix yeast and water, then combine with flour and salt to form a shaggy dough. Knead for 10–15 minutes until smooth and elastic—this develops gluten, crucial for the baguette’s texture.
Let the dough rise in a lightly oiled bowl, covered, for 1–2 hours until doubled. Punch it down, then divide into 3–4 portions. Shape each into a rectangle, fold lengthwise into a cylinder, and roll gently to seal. Place seam-side down on a floured couche or towel; cover and proof for 45 minutes.
Preheat oven to 240°C (475°F) with a baking stone or steel inside. Score the tops diagonally with a razor blade for classic “ears.” Transfer baguettes to the stone, spray with water, and bake for 20–25 minutes, misting again halfway through for a crackly crust.
Cool completely before slicing—the inside should have irregular holes and a chewy center. Master these steps, and you’ll savor a taste of France at home.
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