French sesame seed cakes

How to Make Classic French Baguettes: A Step-by-Step Guide

Mastering the French baguette, a symbol of culinary artistry, requires precision and patience. Follow this guide to achieve crusty, airy perfection at home.

Ingredients: 500g bread flour, 10g salt, 2g active dry yeast, 350ml lukewarm water.

Steps:

1. Mix & Knead: Combine flour, salt, and yeast in a bowl. Gradually add water, mixing until a shaggy dough forms. Knead on a floured surface for 10–15 minutes until smooth and elastic.

2. First Rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1–2 hours, or until doubled in size.

3. Shape & Proof: Gently deflate the dough, divide into 3–4 pieces, and shape into rectangles. Fold each into a cylinder, sealing the seam. Place seam-side up on a floured cloth, cover, and proof for 45 minutes.

4. Bake: Preheat oven to 240°C (475°F) with a baking stone or steel inside. Score the tops diagonally with a blade. Transfer baguettes to the stone, spray with water, and bake for 20–25 minutes until deeply golden and crisp.

Tips: For extra crunch, place a pan of water in the oven to create steam. Cool completely before slicing to enjoy the perfect crumb.

With practice, you’ll replicate the iconic taste and texture of a Parisian boulangerie!