Homemade Baguette Bread

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🥖 Homemade Baguette Bread

Description

Homemade baguette bread is a classic French loaf with a crisp, golden crust and a soft, airy interior filled with irregular holes. Made with just a few simple ingredients, this bread relies on proper fermentation, steam, and shaping to achieve its signature texture and flavor. Perfect for sandwiches, garlic bread, soups, or simply enjoyed warm with butter.

📝 Ingredients

(Makes 2 medium baguettes)

  • 3 ½ cups (440 g) all-purpose or bread flour

  • 1 ¼ cups (300 ml) warm water (about 100–105°F / 38–40°C)

  • 2 tsp instant or active dry yeast

  • 2 tsp salt

  • 1 tsp sugar or honey (optional, helps yeast activation)

👩‍🍳 Instructions

1. Activate the Yeast

  • In a bowl, mix warm water, yeast, and sugar.

  • Let sit for 5–10 minutes until foamy (skip this step if using instant yeast and mix directly).

2. Make the Dough

  • Add flour and salt to the yeast mixture.

  • Mix until a shaggy dough forms.

  • Knead by hand for 8–10 minutes (or 5–6 minutes in a mixer) until smooth and elastic.

3. First Rise

  • Place dough in a lightly oiled bowl.

  • Cover and let rise in a warm place for 1–1½ hours, or until doubled in size.

4. Shape the Baguettes

  • Punch down dough and divide into 2 equal pieces.

  • Flatten each piece slightly, fold into a tight log, and roll gently into a long baguette shape (12–14 inches).

5. Second Rise

  • Place shaped dough on parchment paper or a floured cloth.

  • Cover loosely and let rise 30–45 minutes until puffy.

6. Prepare the Oven

  • Preheat oven to 475°F (245°C).

  • Place an empty metal pan on the bottom rack (for steam).

7. Score and Bake

  • Using a sharp blade, make 3–4 diagonal slashes on each loaf.

  • Pour 1 cup hot water into the empty pan to create steam.

  • Bake for 20–25 minutes, until deeply golden and crisp.

8. Cool

  • Transfer to a wire rack and cool for at least 15 minutes before slicing.

🍽 Servings

  • 2 baguettes

  • Approximately 8–10 slices per baguette

  • Serves 8–10 people

💡 Notes

  • Bread flour gives a chewier texture, but all-purpose flour works well.

  • Steam is essential for a crispy crust—don’t skip it.

  • Dough should be slightly sticky, not dry.

🔥 Tips for Perfect Baguettes

  • Use weighing scale for best accuracy.

  • Let dough ferment longer (up to overnight in the fridge) for deeper flavor.

  • Don’t over-handle the dough—gentle shaping preserves air pockets.

  • Cool completely to avoid a gummy interior.

🧮 Nutritional Information

(Per slice, approximate)

  • Calories: 150 kcal

  • Carbohydrates: 30 g

  • Protein: 5 g

  • Fat: 1 g

  • Fiber: 1 g

  • Sodium: 300 mg

(Values vary depending on flour and portion size)

🌿 Health Benefits

  • Provides energy from complex carbohydrates

  • Low in fat and sugar

  • Homemade version avoids preservatives

  • Can be made whole wheat for added fiber

  • Supports digestion when naturally fermented

❓ Q & A

Q: Can I make baguette without a mixer?
A: Yes! Hand kneading works perfectly and builds great gluten strength.

Q: Why is my baguette not crispy?
A: Lack of steam or underbaking is usually the cause.

Q: Can I freeze baguettes?
A: Yes. Freeze fully cooled bread for up to 2 months. Reheat in oven for best texture.

Q: Can I use whole wheat flour?
A: Yes, but replace only 30–50% of the flour to keep the bread light.

Q: How do I store baguettes?
A: Store at room temperature for 1 day, or freeze. Avoid the fridge—it dries bread out.

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