Description
French baguettes embody classic Parisian bakery magic with their crispy golden crust and tender inner crumb. Bakers carefully craft these slender bread masterpieces using simple ingredients and traditional techniques that connect generations of culinary passion.
Ingredients
Scale
Main Ingredients:
- 6 cups (750 grams) all-purpose flour
- 3 cups (710 milliliters) lukewarm water
Leavening Agent:
- 2 teaspoons (8 grams) yeast
Seasoning:
- 2 teaspoons (12 grams) salt
Instructions
- Prepare the foundational dough mixture the evening before by whisking dry ingredients together, then gradually incorporating water until a cohesive, sticky consistency develops. Encase the mixture with plastic wrap and allow it to ferment and develop complex flavors at room temperature for 12-20 hours.
- After the extended resting period, the dough will appear bubbly and highly hydrated. Liberally dust your work surface and hands with flour to prevent excessive sticking during manipulation.
- Gently transfer the fermented dough onto the floured surface, carefully stretching and folding to create elongated baguette shapes. Use a light touch to maintain the delicate air bubbles formed during fermentation. Arrange the shaped loaves on a generously floured baking sheet, ensuring ample spacing between each.
- Using a sharp blade or specialized scoring knife, create precise diagonal cuts across the loaf surface to enable controlled expansion during baking. Drape a clean kitchen towel over the shaped loaves and permit a secondary proofing in a warm, draft-free environment for approximately 1-2 hours.
- Position oven racks to create two distinct zones: lower rack for a water-filled pan and middle rack for bread placement. Preheat the oven to 450°F (230°C), simultaneously preparing a deep pan filled with hot water to generate steam and promote a crisp exterior.
- Carefully slide the baking sheet with proofed baguettes onto the middle rack. Position the water-filled pan on the lower rack to create moisture. After 10 minutes, remove the water pan to allow the crust to crisp and brown.
- Continue baking for an additional 30 minutes, monitoring the baguettes until they achieve a rich, golden-brown color and develop a crackling exterior. Once completed, transfer to a cooling rack to prevent moisture accumulation.
Notes
- Plan ahead by preparing the dough the night before, allowing a long fermentation time that develops rich, complex flavors in your baguettes.
- Handle the sticky, bubbly dough gently with flour-coated hands to prevent sticking and maintain the delicate air bubbles that create a light texture.
- Shape the baguettes carefully, using a sharp knife to score the top, which helps the bread expand and creates that classic artisan look.
- Create steam in the oven by placing a pan of hot water on the bottom rack, mimicking professional bakery techniques for achieving a crispy, golden crust.
- Bake until the baguettes turn a deep golden brown, ensuring a crackling exterior and soft, airy interior that’s true to authentic French bread.
- Allow the baguettes to cool slightly before slicing to maintain their perfect texture and prevent a gummy interior.
- Prep Time: 15 hours
- Cook Time: 40 minutes
- Category: Breakfast, Lunch, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 0 g
- Sodium: 500 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 74 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 0 mg