Love French bread? Check out our Brioche bread and buns, Easy no-knead baguettes, and Best homemade butter croissants. On the other hand, if you are looking for Italian breads - check out my traditional Ciabatta Roll and flavorful and light Focaccia bread.
Why you’ll love this recipe?
Ingredients
Lukewarm water: Lukewarm water is best for the yeast to activate and the dough to rise. Cold water will make this process longer, and hot water will kill the yeast. Active dry yeast: I always use active dry yeast in my baking. Make sure you use a good quality one and wait to add flour until the yeast activates. Else all your effort is going to go to waste. Sugar: It is important to feed the yeast plus help the dough rise. If you like it sweeter, then you can add up to 4 tsp. Salt: Overall flavor. All-purpose flour: No fancy flour is needed. Regular flour works the best. Use any brand of your choice.
How to make French Baguettes?
Activate the yeast
In a large mixing bowl, add lukewarm water and sugar. Sprinkle yeast. Cover it and leave it undisturbed for 10 minutes. This should become foamy, which means the yeast is activated.
Making the baguette dough
Add salt and about 3 ½ cups of flour in increments; using your hands, mix the flour mixture till it comes together as a soft ball of dough. Then knead the dough for about 15 mins by hand or using a low-speed stand mixer with a dough hook attachment. The dough should be elastic and smooth, and soft to the touch. Transfer this to a greased bowl. Cover and let it rest in a warm space (microwave oven) until it is doubled in size. This should take about 1 hour.
Shaping baguette loaves
Transfer the risen dough from the bowl to a well-dusted working surface and lightly punch the dough to remove any air pockets. Divide the dough into 3 to 4 equal portions, and then roll it to form the shape of baguettes. Transfer the rolled baguettes to silicone-lined baking sheets or baking pan dusted with flour. Cover with a kitchen towel and let the rolls rest for about 30 minutes or until doubled in size.
Baking baguette bread
At this stage, place a cast iron skillet at the bottom rack of an oven and preheat it to 475 degrees F. After the rolls have doubled, use a sharp razor or knife to score desired patterns. Transfer these rolls to the middle rack in the oven. Fill the cast iron skillet or oven-safe bowl on the bottom shelf with about ½ cup of ice cubes or water. The steam generated allows the bread to develop a light and crispy crust. Bake the baguettes for about 25 to 30 mins or until it becomes golden brown on top. Transfer baguettes to a cooling rack and let them cool before slicing. Serve it along with a side of olive oil vinaigrette or soft butter. Enjoy!
Tips
For the bakery-style traditional baguette and to create the signature crispy crust creating steam in the oven is very important. To do this in an oven-safe bowl, add water or ice cubes and keep it in the bottom rack of the oven. You can also spritz the bread with a fine mist of water using a spray bottle during baking every 5-minute intervals. Please use lukewarm water to make the dough. Make baguettes that can fit into your baking pan.
How to eat a baguette
There are several ways you can serve and enjoy the baguette. Here are a few of ours
Cut them into slices and spread them with some butter or cream cheese, cheese, peanut butter, or any fruit jam(raspberry, strawberry) Use it to make your favorite subway-style French baguette sandwiches. Serve it as a side with soups like french onion, classic chicken soup, or salads like a creamy potato. You can also serve it as a side with roast dinner, stews, or creamy mushroom sauce to dip the bread in leftover sauce or gravy and enjoy. Make a crostini, bruschetta, or cheesy garlic bread with baguette slices.
Storage and Freezing instructions
The best way to store french baguettes is to wrap them in aluminum foil once it is cooled down completely and store it at room temperature for two days. Do not keep it in the refrigerator, as it will dry out and harden the bread. Bagueetes freezes well. You can freeze-wrapped baguette for up to 3 months. Thaw it completely and reheat it in the oven before serving.
More Bread Recipes to try
Recipe card
