Easy Homemade Baguettes
Easy Homemade Baguettes
Ingredients
For the Baguette Dough
- 3 1/2 cups bread flour
- 1 1/2 teaspoons instant yeast
- 1 tablespoon sea salt
- 1 tablespoon brown sugar, packed
- 1 1/2 cups warm water, 105-115°F
- 1 tablespoon olive oil
Instructions
- 1
In a large mixing bowl, combine the bread flour, instant yeast, sea salt, and brown sugar. Whisk together to ensure all dry ingredients are evenly distributed.
⏱️ 3 min - 2
Pour the warm water into the dry ingredients. Using a wooden spoon or a spatula, mix until a shaggy, sticky dough forms. There's no need for extensive kneading; just ensure all flour is incorporated.
⏱️ 5 min
- 3
Lightly grease a clean large bowl with the olive oil. Transfer the dough to the greased bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel.
⏱️ 2 min
- 4
Allow the dough to rise in a warm place for 1 1/2 to 2 hours, or until it has doubled in size. This is the first proof (bulk fermentation).
⏱️ 90 min
- 5
Gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 2 or 3 equal portions, depending on how many baguettes you want to make.
⏱️ 5 min - 6
Shape each portion into a baguette. To do this, gently flatten a piece of dough into a rectangle. Fold the top third down to the center, then the bottom third up over the top. Pinch the seam closed. Then, roll the dough back and forth with your palms, applying gentle pressure, to lengthen it into a baguette shape, about 12-15 inches long.
⏱️ 10 min
- 7
Carefully transfer the shaped baguettes to a baking sheet lined with parchment paper, leaving space between them. If you have a baguette pan, use that. Loosely cover the baguettes with plastic wrap or a damp towel.
⏱️ 2 min
- 8
Allow the baguettes to proof for a second time for 30-45 minutes, or until they look slightly puffy. While they are proofing, preheat your oven to 450°F. If using a Dutch oven, place it in the oven to preheat as well. If not, place a shallow oven-safe pan on the bottom rack for steam.
⏱️ 45 min•🌡️ 450
- 9
Just before baking, use a sharp knife or a bread lame to make 3-4 diagonal slashes across the top of each baguette. If using a Dutch oven, carefully transfer one baguette into the hot Dutch oven, cover, and bake for 10 minutes. Remove the lid and bake for another 10-15 minutes until golden brown.
⏱️ 25 min•🌡️ 450
- 10
If not using a Dutch oven, place the baguettes directly on the preheated baking sheet or baguette pan. Pour 1 cup of hot water into the shallow pan on the bottom rack to create steam. Bake for 20-25 minutes, or until golden brown and crusty. You may need to rotate the pan halfway through baking.
⏱️ 25 min•🌡️ 450
- 11
Remove the baguettes from the oven and transfer them to a wire rack to cool completely before slicing and serving. This allows the internal structure to set.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Homemade Baguettes
Ingredients
For the Baguette Dough
- 3 1/2 cups bread flour
- 1 1/2 teaspoons instant yeast
- 1 tablespoon sea salt
- 1 tablespoon brown sugar, packed
- 1 1/2 cups warm water, 105-115°F
- 1 tablespoon olive oil
Instructions
- 1
In a large mixing bowl, combine the bread flour, instant yeast, sea salt, and brown sugar. Whisk together to ensure all dry ingredients are evenly distributed.
⏱️ 3 min - 2
Pour the warm water into the dry ingredients. Using a wooden spoon or a spatula, mix until a shaggy, sticky dough forms. There's no need for extensive kneading; just ensure all flour is incorporated.
⏱️ 5 min - 3
Lightly grease a clean large bowl with the olive oil. Transfer the dough to the greased bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel.
⏱️ 2 min - 4
Allow the dough to rise in a warm place for 1 1/2 to 2 hours, or until it has doubled in size. This is the first proof (bulk fermentation).
⏱️ 90 min - 5
Gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 2 or 3 equal portions, depending on how many baguettes you want to make.
⏱️ 5 min - 6
Shape each portion into a baguette. To do this, gently flatten a piece of dough into a rectangle. Fold the top third down to the center, then the bottom third up over the top. Pinch the seam closed. Then, roll the dough back and forth with your palms, applying gentle pressure, to lengthen it into a baguette shape, about 12-15 inches long.
⏱️ 10 min - 7
Carefully transfer the shaped baguettes to a baking sheet lined with parchment paper, leaving space between them. If you have a baguette pan, use that. Loosely cover the baguettes with plastic wrap or a damp towel.
⏱️ 2 min - 8
Allow the baguettes to proof for a second time for 30-45 minutes, or until they look slightly puffy. While they are proofing, preheat your oven to 450°F. If using a Dutch oven, place it in the oven to preheat as well. If not, place a shallow oven-safe pan on the bottom rack for steam.
⏱️ 45 min•🌡️ 450 - 9
Just before baking, use a sharp knife or a bread lame to make 3-4 diagonal slashes across the top of each baguette. If using a Dutch oven, carefully transfer one baguette into the hot Dutch oven, cover, and bake for 10 minutes. Remove the lid and bake for another 10-15 minutes until golden brown.
⏱️ 25 min•🌡️ 450 - 10
If not using a Dutch oven, place the baguettes directly on the preheated baking sheet or baguette pan. Pour 1 cup of hot water into the shallow pan on the bottom rack to create steam. Bake for 20-25 minutes, or until golden brown and crusty. You may need to rotate the pan halfway through baking.
⏱️ 25 min•🌡️ 450 - 11
Remove the baguettes from the oven and transfer them to a wire rack to cool completely before slicing and serving. This allows the internal structure to set.
⏱️ 30 min