French Baguette Recipe
A soft and fluffy French baguette recipe that's easy to make at home. Perfect for sandwiches, soups, and everyday meals.
Print Pin Servings: 3 baguettes
Calories: 260kcal
Cost: $4
Equipment
- 1 Digital kitchen scale For accurate ingredient measurement
- 1 Bench scraper Helps in handling and dividing dough
- 1 Baking sheet Standard for baking baguettes
- 1 Parchment paper Prevents sticking and ensures easy cleanup
- 1 Spray bottle (optional) For misting the oven to create steam
- 1 Bread lame or sharp knife Used for scoring the baguettes before baking
- 1 Wire rack Allows proper cooling of baked baguettes
Ingredients
- 4 cups all-purpose flour Can substitute 1 cup with bread flour
- 2 teaspoon active dry yeast Can use 1 ½ teaspoon instant yeast
- 1 ½ cups warm water 110°F Activates yeast
- 2 teaspoon salt Enhances flavor
- 1 tablespoon sugar Feeds yeast adds sweetness
- 2 tablespoon olive oil Makes the crumb softer
- 1 egg white For brushing adds shine
Instructions
- Mix warm water, sugar, and yeast. Let sit until foamy.
- Combine flour and salt in a separate bowl.
- Add olive oil to yeast mixture. Gradually mix in flour.
- Knead dough until smooth and elastic (8-10 minutes).
- Let dough rise in an oiled bowl until doubled (1 hour).
- Punch down dough, divide into 2-3 portions, and shape.
- Let shaped baguettes rise again for 30-45 minutes.
- Preheat oven to 425°F. Place an empty pan in oven for steam.
- Score baguettes, brush with egg wash.
- Pour hot water into the pan, bake for 20-25 minutes.
- Cool baguettes on a wire rack before slicing.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 120g | Calories: 260kcal | Carbohydrates: 50g | Protein: 7g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1.5g | Sodium: 390mg | Potassium: 80mg | Fiber: 2g | Sugar: 2g | Calcium: 10mg | Iron: 2mg