Baguette Recipe

5 from 3 votes

This easy-to-follow baguette recipe is perfect for novice or expert bakers and guarantees a deliciously chewy and authentic loaf!

Prep Time20

Cook Time24

Rest/Rise Time14 30

Total Time15 14

Course: Bread

Cuisine: American, French

Servings:

Author: Lil' Luna

Ingredients

for the starter:

½ cup lukewarm water
1/16 teaspoon active dry yeast, a good pinch works fine
1 cup flour

for the bread:

1½ teaspoons active dry yeast
1¼ cups lukewarm water
3½ cups flour
2 teaspoons salt

Instructions

To make the starter, add the water to a medium bowl and sprinkle the yeast over the top. When the yeast has dissolved, stir in the flour.
Cover and let sit at least twelve hours (leaving it overnight works great). When it has finished resting, it will be bubbly and should have risen noticeably.
To make the bread, add the starter to a large bowl or the bowl of a stand mixer. Add the yeast, water, flour, and salt, and stir to form a soft and slightly sticky dough. Knead for about five minutes, until smooth and pliable.
Place the dough in a greased bowl, cover, and let rise for 45 minutes. After 45 minutes, gently deflate the dough by folding the edges of the dough into the center, turn the dough ball over, and cover again. Let rise for 45 minutes.
Turn the dough out onto a light greased surface and divide into three equal sized balls. Cover and let rest for 15 minutes.
Working with one dough ball at a time, flatten the dough slightly with your hand, then fold it over on itself. Turn the dough around so that the seam is facing you, and fold it over again. Repeat the process one more time, then place seam side down. Roll out the dough using your hands to form a long cylinder.
Place on a greased or parchment-lined baking sheet, and repeat with the remaining dough. Cover and let rise 45 minutes.
Toward the end of the rise time, place a pan of water on the bottom shelf of the oven, and heat the oven to 450°F.
When the dough has finished rising, place the baking sheet on the shelf above the water and bake 24-28 minutes, or until golden brown. Remove and let cool on a cooling rack.

Video

Notes

Freezing baguette dough. Prepare the dough through the first rise. Shape it into thin rectangles and place it on a lined baking sheet. Cover with plastic wrap and freeze until solid. Once frozen, wrap each loaf with plastic and store in an airtight container in the freezer for up to 3 months.

Baking frozen dough. Place the desired number of loaves on a lined baking sheet. Spray one side of a piece of plastic wrap with cooking

Store a baked baguette. Wrap cooled baguettes loosely in a cotton or paper bag, or parchment paper. Plastic bags or airtight containers can trap moisture and make the crust soggy. Store at room temperature and consume within the first 1-2 days.

Freeze a baked baguette. Once cooled, tightly wrap the baguette in plastic wrap and again with aluminum foil. Freeze for up to 3 months. Thaw before using. You can reheat it in the oven at a low temperature.

Nutrition