authentic french bread baguette recipe

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The Best authentic french bread baguette recipe

I’m so excited to share with you my authentic French bread baguette recipe that has been a staple in our household for years. As a busy mom, I’m always on the lookout for recipes that are easy to make, delicious, and perfect for any occasion.

This recipe fits the bill perfectly. My kids love helping me in the kitchen, and they’re always eager to lend a hand when it’s time to make bread.

The process of mixing, kneading, and shaping the dough is not only therapeutic but also a great way to spend quality time with the family. Once the bread is baked, the aroma that fills our home is simply irresistible.

We always have a fresh baguette on hand for sandwiches, toast, or just as a snack. The smell of freshly baked bread is one of life’s simple pleasures that never gets old.

Whether you’re looking for a recipe to impress your friends or just a comforting classic for your family, this authentic French bread baguette recipe is sure to become a favorite. The process of making bread from scratch may seem intimidating, but trust me, it’s worth every minute of effort.

I’ve perfected this recipe over the years, and I’m happy to share it with you so you can enjoy the fruits of your labor too.

Authentic French Bread Baguette

Authentic French Bread Baguette

4.7 from 1776 votes

This recipe yields classic French baguettes with a crisp golden crust and soft airy crumb. The slow fermentation develops deep flavor and the steam baking creates the signature crackling exterior.

Prep Time3 hours 30 mins
Cook Time25 mins
Resting Time0 mins
Total Time3 hours 55 mins
Servings: 2 baguettesCuisine: InternationalCalories: 150 kcal per serving (1/6 baguette)

🥘Ingredients

For the Dough

3 cups (375g) bread flour
1 1/4 cups (300ml) lukewarm water (about 95°F)
1 1/2 teaspoons (5g) active dry yeast
1 1/2 teaspoons (9g) fine sea salt
1 teaspoon (4g) sugar

👨‍🍳Directions

1In a large mixing bowl, combine the lukewarm water and sugar, then sprinkle the yeast on top.
2Let stand for 5 to 10 minutes until the mixture becomes foamy and bubbly, indicating the yeast is active.
3Add the bread flour and salt to the yeast mixture, stirring with a wooden spoon until a shaggy dough forms.
4Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until smooth, elastic, and slightly tacky.
5Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature (about 70°F) for 2 hours until doubled in size.
6Gently deflate the dough and fold it over itself, then cover and let rise for another 1 hour.
7Turn the dough onto a lightly floured surface and divide it into two equal pieces.
8Shape each piece into a rectangle, then fold the long edges toward the center and roll tightly to form a 15-inch log, pinching the seam to seal.
9Place the shaped baguettes seam-side down on a floured baking sheet or baguette pan, cover with a floured towel, and let rise for 45 minutes at room temperature.
10The dough should feel puffy and hold a slight indentation when gently pressed.
11Preheat the oven to 475°F with a baking stone or inverted baking sheet on the middle rack.
12Place a shallow metal pan on the bottom rack to create steam.
13Just before baking, slash the top of each baguette diagonally with a sharp knife or lame, making 3 to 4 cuts about 1/4 inch deep.
14Spray the baguettes generously with water, then carefully slide them onto the hot baking stone.
15Quickly pour 1 cup of hot water into the steam pan and close the oven door to trap steam.
16Bake for 10 minutes, then reduce the temperature to 450°F and bake for 12 to 15 minutes more until the crust is deep golden brown and the baguettes sound hollow when tapped on the bottom.
17Transfer the baguettes to a wire rack and let cool completely for at least 30 minutes before slicing.
18The crust will continue to crisp as they cool, and the interior should be soft and airy.

🔧Equipment

Large mixing bowl
Wooden spoon or dough scraper
Plastic wrap or damp kitchen towel
Baking sheet or baguette pan
Sharp knife or lame
Spray bottle with water
Oven with baking stone or inverted baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 0.5g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 290mg🌾Total Carbs: 31g🥦Dietary Fiber: 1g🍬Sugars: 0.5g🥩Protein: 5g

📝Notes

For the best crust, ensure the oven is very hot and create steam by adding water to a hot pan. Use bread flour for higher gluten content, which gives the baguette its chewy texture. The dough can be refrigerated overnight after the first rise for more complex flavor; bring to room temperature before shaping.

Watch Video Of How Authentic French Bread Baguette Works

This authentic French bread baguette recipe has been a staple in our household for years, and I’m confident it will become one in yours too.

Whether you’re looking for a delicious addition to your family meals or want to impress your friends with an authentic French treat, this recipe delivers every time.

It’s perfect for any occasion – from everyday snacks to special gatherings – and its simplicity makes it accessible even to novice bakers.

❓ Frequently Asked Questions About French Bread Baguette

Q: What type of flour should I use for this recipe?

A: For an authentic French bread baguette, you’ll want to use high-protein flour, such as bread flour or all-purpose flour with a high protein content. This type of flour will give your bread the chewy texture and structure it needs to rise properly.

Q: How do I ensure my dough rises properly?

A: Make sure your yeast is fresh and active by proofing it before adding it to your dough mixture. Also, keep your dough in a warm place with minimal drafts, and let it rise until it’s doubled in size.

Q: Can I use this recipe to make other types of bread?

A: Yes, this recipe can be adapted to make other types of bread such as ciabatta or focaccia by adjusting the amount of yeast and the proofing time.

Q: Why does my dough keep collapsing?

A: This could be due to overworking the dough or not letting it proof long enough. Try reducing the amount of kneading time and giving your dough more time to rise before baking.

Q: Can I make this recipe ahead of time?

A: Yes, you can mix and knead the dough ahead of time but let it rest in the fridge overnight before shaping and baking it in the morning.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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