Easy Baguette
A simple and quick baguette recipe with a thin, crisp crust and an open, chewy crumb, perfect for any meal.
Ingredients
Main ingredients
- 4 cups all-purpose flour Can substitute up to half with bread flour for more chew, or use 10-20% whole wheat for nuttiness.
- 1.5 cups warm water Around 100-110°F / 38-43°C. Adjust if necessary.
- 2 teaspoons fine salt
- 1 packet instant yeast Approximately 2¼ teaspoons. If using active dry yeast, proof in warm water with sugar first.
Optional ingredients
- 1 tablespoon olive oil For a softer crust.
- 1-2 teaspoons sugar or honey For deeper browning.
- sesame or poppy seeds For topping.
Instructions
Mix the dough
- In a large bowl, whisk flour, salt, and instant yeast. Add warm water and stir with a wooden spoon until a shaggy dough forms.
Rest
- Let the mixed dough sit for 15-20 minutes. This relaxes the gluten and makes kneading easier.
Knead
- Turn the dough onto a lightly floured surface and knead for 6-8 minutes until smooth and slightly elastic.
First rise
- Place the dough in a lightly oiled bowl, cover, and let rise for 1-1¼ hours at room temperature, or until roughly doubled.
Shape
- Gently deflate the dough, divide into two or three pieces, pre-shape into loose cylinders, rest for 10-15 minutes, then roll each into a 14-16 inch baguette shape.
Final proof
- Place shaped loaves seam-side down on a parchment-lined baking sheet. Cover and proof for 30-45 minutes until puffy.
Preheat and prepare steam
- Preheat the oven to 475°F (245°C) with a baking stone or inverted sheet on the rack. Place a shallow pan on the bottom rack.
Score and bake
- Just before baking, score the loaves with a sharp blade. Slide them into the oven, pour hot water into the bottom pan to create steam, and bake for 20-25 minutes.
Cool
- Remove from the oven and cool on a wire rack for at least 30 minutes before slicing.
Notes
Store at room temperature up to 2 days in a paper bag. Freeze for longer storage. Refresh the crust by lightly spritzing with water before reheating.