This classic French baguette recipe breaks down the step-by-step process to make artisan homemade baguettes! With this recipe, you will create authentic French baguettes with a crusty outside and a fluffy, chewy inside.
In this recipe, the quantities are for three baguettes about 14″ (36 cm) in length.
500 g flour
340 ml of water
1 teaspoon of dry yeast
2 teaspoons salt
2 tablespoons of sesame seeds
In a large bowl, mix the warm water and the yeast. Leave them to rest for 2 minutes.
Add flour and salt. Mix with a spoon until all the flour is incorporated and the dough is soft. Cover the bowl with cling film and place it in the fridge until the next day for 12-14 hours. I usually prepare the dough in the evening.
The next day, take the dough out of the fridge and split it into three equal pieces. On a very lightly floured surface, press one piece of dough out into a rectangle and gently stretch the short ends out. Fold each short end into the centre. Repeat with the rest of two pieces of doughs.
Leave them rest for 30 minutes.
Press a little flour and seeds on the table surface. I like the aroma of freshly baked bread in combination with fried sesame seeds.
Take the first piece of dough and make a rectangle, after roll it. Make the same steps with the other pieces of dough. Leave them rest for another 30 minutes.
After 30 minutes when the dough has risen, take a sharp knife or a bread lame and score the baguettes’ top. The cuts should be vertical at a slight angle down the baguette about 1/4″ (0.5 cm) deep.
Preheat the oven for 15 minutes before baking as the oven must be hot.
Fill a small bowl with about 2 cups of ice cubes. I will tell you in a minute what we will do with them.
When the oven is preheated slide the baguettes into the oven. After the baguettes also slide in the bowl with ice cubes. The secret is that the ice cubes will make steam that will create a soft and crispy crust.
Slide the baguettes and the bowl with ice inside the oven quickly not to lose the heat.
Bake the baguettes for 20 – 25 minutes at 200-celsius degrees. The baguettes when are ready have a brown crust. Check them baguettes after they have baked 20 minutes and decide if you would like the colour. The more you bake them, they will get a darker colour of the crust.
When the baguettes are ready, take them out from the oven.
Allow the baguettes to cool down before slicing. The baguettes are best to be consumed on the same day.
Enjoy the French Baguette with a fresh salad or a soup.