A long, thin loaf of French bread that is commonly made from basic lean dough. It is distinguishable by its length and crisp crust.
Prep Time
2 hours (includes proofing)
Cook Time
25 minutes
Total Time
2 hours 25 minutes
Difficulty
Hard
Skills Required
Dough Shaping, Baking with Steam
Ingredients & Nutrition
180 kcal
Calories
6g
Protein
1g
Fat
36g
Carbs
1.5g
Fiber
0.5g
Sugar
440mg
Sodium
- 4 cups Bread Flour
- 2 tsp Active Dry Yeast
- 1 1/2 cups Warm Water
- 1 1/2 tsp Salt
Equipment Needed
- Stand Mixer
- Baking Stone or Sheet
- Oven
Let AI Suggest Variations
- Use a poolish (a type of pre-ferment) for a more complex flavor.
- Incorporate whole wheat flour for a heartier texture.
- Add seeds like sesame or poppy to the crust before baking.
- Make smaller, individual-sized baguettes.
Instructions:
1. In a stand mixer, combine yeast and warm water. Let stand for 5 minutes.
2. Add flour and salt, and knead with a dough hook for 5-7 minutes until smooth and elastic.
3. Place dough in an oiled bowl, cover, and let rise for 1-1.5 hours, or until doubled in size.
4. Divide the dough in half. Shape each half into a long, thin loaf.
5. Place on a floured surface, cover, and let rise for another 30-45 minutes.
6. Preheat oven to 450°F (230°C) with a baking stone inside if you have one. Place a pan of water on the bottom rack to create steam.
7. Score the top of the baguettes with a sharp knife.
8. Bake for 20-25 minutes, until golden brown and crusty.