French Baguette

french baguette homemade bread

I think bread has a bad rap. I mean yes, some people can’t eat it. I’m sad for those people. But who can resist a warm loaf of freshly baked bread? Not me! This recipe came from a book called French Women Don’t Get Fat. I’m not sure if that’s true or not but the Baguette recipe was worth the price of the book.

If you haven’t ever made bread you might be thinking there’s some skill involved or secret method. The truth is dough is pretty forgiving. And for the price of a few cups of flour and some yeast, it’s worth a try.

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Homemade Baguette

If you have a stand mixer, all the work is done for you. If not, just roll up your sleeves and give it a go!

If you don’t think you’re ready for bread making at this level, start with New York Times No Knead Bread which is super easy and doesn’t require any special skill or equipment.

This is the stand mixer I have. I love it. There are different models and less expensive options.

french baguette

Start by proofing the yeast in some warm water. What that means is the yeast will foam up to confirm it’s “alive.” If your water is too hot it may “kill” the yeast so the temperature should be around 110-115 degrees.

yeast

So what if it doesn’t foam up? That has happened to me with fresh yeast but I used it anyway and the bread turned out perfectly fine.

Combine the flour and salt in the bowl of a stand mixer. If you don’t have kosher salt, use a course salt like sea salt. If you only have table salt, use about half the amount. Then add the yeast mixture once it’s foamy, along with the rest of the warm water. Knead it with the dough hook on a low speed. I use #2. By hand you knead it for 5 – 10 minutes on a floured surface.

homemade baguette

If the dough is sticking to the bowl after kneading for a few minutes, it needs more flour. The recipe calls for 4-5 cups of flour which is quite a range. Start with just over 4 cups and add in small amounts until the dough starts staying together and not sticking to the bowl.

homemade baguette kitchenaid

The amount of flour can vary depending on factors such as humidity, how well it’s sifted and just plain randomness. Look for the dough to have a smooth surface, then it’s ready to rise.

baguette

Cover with a damp towel and let it rise until it’s doubled in size. This could take about an hour or up 2 hours. You want to keep the dough moist, otherwise it will form a crust on top and interfere with rising. If you leave the bowl in the oven with the light turned on, that’s the perfect place to let dough rise. Otherwise, make sure it’s not near any draft or cool air.

baguette

Once it’s doubled, punch the dough a few times to release air bubbles, then turn onto a clean counter dusted with flour.

Knead it a few times and cut into 4 equal pieces.

homemade baguette

Now you just have to roll the dough into snakes, just like when you were a kid. Remember play dough? It was practice for bread making.

Use a rolling, squeezing, stretching technique and don’t worry too much about what they look like. You want them to be long and thin. Place them on an oiled baking sheet and let them rise again until almost doubled.

homemade baguette

Once they have almost doubled in size, brush the loaves with an egg wash before baking to give the exterior a shiny golden finish. Give the loaves some slashes with a very sharp knife to ensure they rise evenly without splitting.

homemade baguette

You’ll need 2 baking sheets to make 4 baguettes. Put an old pie plate on the very bottom of the oven under the lowest rack and fill it with water before you preheat the oven. The steam created helps give the bread a golden crusty exterior with a chewy interior.

Bake on the bottom and middle rack starting with a hot oven, then turning the heat down after 15 minutes. Switch rack locations when you turn down the heat.

These freeze well so you can eat some and save a few for another time. Once they’re defrosted, pop them in the oven for 5 minutes and they taste like freshly baked all over again.

homemade baguettes

Homemade bread has none of the preservatives that store bought has so you’ll want to eat it all within a day or two. And it has far less salt too. So go ahead and enjoy some without guilt.

homemade baguettes

 

homemade baguette

Here’s the recipe:

French Baguette

Homemade French Baguettes - let your stand mixer with dough hook do the hard work
Course Bread
Cuisine French
Prep Time 15 minutes
Cook Time 25 minutes
Rising time 2 hours
Total Time 35 minutes
Servings 4 Baguettes

Ingredients

  • 1 tsp active dry yeast
  • 2 cups warm water
  • 4-5 cups unbleached all purpose white flour
  • 2 tsp kosher salt course salt
  • 1 egg, beaten mixed with 1 Tbsp cold water
  • olive oil for greasing baking sheet

Instructions

  • Dissolve yeast in a small bowl in 1/2 cup warm water. Stir and set aside until it foams, about 5-10 minutes.
  • Combine (most of) flour and salt in the bowl of a stand mixer with dough hook attachment. Add yeast mixture and remaining 1 1/2 cups warm water. Knead on speed #2 until the mixture is combines well and dough is no longer sticking to the bowl, adding more flour in small amounts as needed. Kneed until smooth.
  • Take bowl from mixer and cover with a damp towel. Let rise at room temperature for about an hour, until doubled in volume.
  • Punch down the dough and knead a few times on a floured surface. Cut into 4 equal pieces and roll into long thin loaves. Use a rolling, squeezing, pulling technique.
  • Transfer 2 loaves onto each of 2 lightly oiled baking sheets and let rise again until nearly doubled. 
  • Preheat oven to 450 degrees and ensure racks are on the lowest and middle location. Place a metal pie plate on the oven bottom under the lowest rack and add water.
  • Beat egg and add cold water. Brush over leaves. Using a very sharp knife, slice diagonal slits in the tops of loaves.
  • Bake for 15 minutes, then switch pans to opposite racks and reduce heat to 400. Bake another 5-10 minutes until loaves are golden brown.

6 thoughts on “French Baguette”

  1. Sounds really good but complicated! Only time I’ve made bread was with a bread maker – 25 years ago! I might give this a go! Thanks.

    1. I have to admit I’ve never liked bread from a bread maker. This is worth trying! If it’s a flop, let me know and I’ll make some for you!

  2. Sounds nice and easy! I have a new kitchen aid I’ve been breaking in.
    I’m going to reduce the recipe as I don’t want to make 4 loafs ( my freezer is full) AND I don’t have a metal pie tin, that’s so random…lol, do people just have these? ?‍♀️
    I think I’ll just put the water on the low rack and the bread in the middle. What do you think, I want to have bread tonight with the soup I’m making.
    Thank you

    1. I love my Kitchenaid! Yes I’ve made a half recipe before. And yes the water on the lower rack will be ok, just make sure the oven is preheated before you put the bread in so the top doesn’t get too brown.

  3. They look absolutely delicious, I can almost smell them from here. Thanks for sharing such beautiful recipe, agree it’s little hard but I would love to try after reading your recipe

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