French Baguette With Yeast
A classic French baguette is a long, thin loaf of bread with a crispy crust and a soft, chewy interior. It's made with a simple dough of flour, water, yeast, and salt, and is typically baked in a very hot oven. Baguettes are a staple of French cuisine and are often enjoyed with butter, cheese, or charcuterie.
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Ingredients
- 500 grams bread flour 4 cups
- 10 grams salt 2 teaspoons
- 10 grams sugar 2 teaspoons
- 7 grams instant yeast 1 packet
- 350 ml warm water divided, 1½ cups
Instructions
- Combine instant yeast, sugar, and a tablespoon of flour in a small bowl. Add warm water (about 40°C or 105°F) and stir to dissolve. You'll add about ¼ cup (60ml) of the warm water here to activate the yeast. The remaining water (290ml or 1 ¼ cups) will be added to the flour along with the activated yeast mixture. Let sit for 5-10 minutes, or until foamy.
- Whisk together all-purpose flour and salt in a large bowl.
- Make a well in the center of the dry ingredients. Pour in the activated yeast mixture and remaining warm water. Mix with a wooden spoon or your hands until a rough dough forms.
- Transfer the dough to a lightly floured surface. Knead for about 10 minutes, or until smooth, elastic, and slightly tacky. If too sticky, add a little more flour.
- Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
- Gently deflate the risen dough. Divide it into 2 equal pieces. Roll each piece into a rectangle, fold the long edges into the center, and roll it up tightly, pinching the seam closed. Roll the log back and forth to elongate it to about 30-35 cm (12-14 inches) long.
- Place the shaped baguettes on a baking sheet, seam side down. Cover loosely with a cloth and let rise for 45 minutes to 1 hour.
- Preheat your oven to 250°C (480°F) and place a shallow pan on the bottom rack.
- Just before baking, pour 1 cup of boiling hot water into the shallow pan. This creates steam, which helps form a crispy crust.
- Using a sharp serrated knife or a razor blade, make 3-4 diagonal slashes on the top of each baguette to control expansion.
- Place the baguettes directly on the baking sheet. Bake for 10 minutes, then remove the water pan. Continue baking for an additional 10-15 minutes, or until the crust is golden brown and the baguettes sound hollow when tapped.
- Transfer the baked baguettes to a wire rack to cool completely before slicing and serving.
Notes
- Add herbs: Mix some dried rosemary or thyme into the dough for an herbed baguette.
- Whole wheat option: Replace 1 cup of bread flour with whole wheat flour for a heartier version.
- Cheese topping: Sprinkle shredded Gruyère or Parmesan on top before baking for an indulgent twist.
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Nutrition
Calories: 933kcal | Carbohydrates: 188g | Protein: 31g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1953mg | Potassium: 284mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 0.01mg | Calcium: 45mg | Iron: 2mg
