Easy Baguette
This Easy Baguette recipe delivers a classic baguette taste with a crisp, golden crust and a soft, chewy interior using just four simple ingredients.
Ingredients
For the Base
- 4 cups all-purpose flour For a stronger chew, substitute part of the flour with bread flour.
- 1.5 cups warm water Ideal temperature is around 100–110°F (38–43°C).
- 2 teaspoons salt Reducing salt will lower sodium but may affect flavor.
- 1 packet instant yeast About 2 1/4 teaspoons; for active dry yeast, proof in warm water first.
Instructions
Preparation
- Combine the flour, salt, and instant yeast in a large bowl. Add the warm water and stir until a shaggy dough forms.
- Cover the bowl with a damp towel or plastic wrap and let the dough rest for 20–30 minutes.
- Perform gentle folds in the bowl: reach under the dough, lift and fold it over itself 4–6 times. Repeat this fold once more after another 20–30 minutes, then leave the dough to rise for 60–90 minutes until doubled.
- Turn the dough onto a floured surface. Divide into 2–3 portions and shape each into long, tapered loaves. Place on a floured baking sheet, cover, and let proof for 30–45 minutes.
Baking
- Preheat the oven to 450°F (230°C). Place a baking stone in the oven if using, or prepare a baking sheet.
- Score each loaf with a sharp knife, making 3–5 diagonal slashes.
- Pour about 1 cup of hot water into an empty pan on the bottom rack for steam just before closing the oven. Bake for 18–25 minutes until golden brown and hollow-sounding when tapped.
Notes
Let the baguette cool for 15–20 minutes before slicing. It can be made ahead by refrigerating the dough overnight. Store at room temperature for 1-2 days or freeze for longer storage.