There’s nothing quite like the smell of freshly baked baguette bread wafting through the kitchen. With this Original Baguette Bread recipe, you can create your own bakery-style baguettes at home. The dough is simple, and the result is a crispy, golden-brown crust with a soft, airy interior. Whether you’re serving it with cheese, butter, or using it for sandwiches, these baguettes are sure to impress!
Why This Baguette Bread is So Special
This homemade baguette bread recipe brings the authentic French experience right into your kitchen. The crispy crust is achieved through a bit of water spraying during baking, which creates steam and helps the dough rise perfectly in the oven. The soft, chewy crumb inside balances the texture of the crust, making each bite satisfying. Plus, the process of kneading, resting, and shaping the dough is relaxing and fun!
Ingredients:
- 500g Common Wheat Flour: A high-quality, all-purpose flour works best for this recipe to ensure a chewy, airy texture.
- 330ml Water: Lukewarm water helps activate the yeast quickly.
- 5g Dry Baker’s Yeast (or 15g Fresh Yeast): The yeast is the key to making the dough rise and giving the bread its airy structure.
- 10g Salt: Enhances the flavor of the bread.
Step-by-Step Instructions:
Step 1: Prepare the Yeast Mixture
- Start by mixing the lukewarm water with the yeast in a bowl. The lukewarm temperature helps the yeast dissolve quickly. If you’re using fresh yeast, make sure to crumble it finely. Let the mixture sit for a few minutes until it becomes frothy.
Step 2: Mix the Dry Ingredients
- In another large bowl, combine the flour and salt. Stir them together to ensure the salt is evenly distributed. The salt helps to control the yeast activity and enhance the flavor of the bread.
Step 3: Knead the Dough
- Gradually add the yeast mixture to the flour and salt. Start mixing the ingredients together, then knead the dough for about 5-7 minutes. You’ll know the dough is ready when it becomes smooth, elastic, and doesn’t stick to your hands too much. At first, it might stick slightly, but as you knead, it will become more manageable.
Step 4: Let the Dough Rest
- Cover the dough with plastic wrap or a clean kitchen towel and let it rest in the fridge for an hour. This resting period helps the dough to ferment and develop more flavor.
Step 5: Shape the Baguettes
- After the dough has rested, divide it into four equal pieces. Roll each piece into an elongated shape to form the traditional baguette bars. Place them on a baking tray, ensuring that there is enough space between each one for them to expand while baking. Use a sharp knife or a baker’s lame to make two shallow cuts along the top of each baguette.
Step 6: Final Fermentation
- Let the formed baguettes ferment for 30 minutes to an hour. They should rise slightly during this time and take on the classic baguette shape. If the baguettes are too thick, gently stretch the dough with your hands and a little flour.
Step 7: Bake the Baguettes
- Preheat the oven to 180°C (350°F). Before placing the baguettes into the oven, lightly spray the tops with water to create steam. This will help form a crisp crust, similar to what you find in a bakery. If you don’t have a spray bottle, you can wet your fingertips and gently brush water over the bread.
- Place the baking tray in the oven and bake the baguettes for 15 minutes or until golden brown and crisp on the outside.
Step 8: Cool and Serve
- Once baked, remove the baguettes from the oven and let them cool for a few minutes. This will help the texture set before you slice into them.
Tips for Perfect Baguettes:
- Water Temperature: Make sure the water is lukewarm, not hot, to avoid killing the yeast.
- Proper Kneading: Kneading the dough well is essential to developing the right texture for the baguette. Aim for about 5-7 minutes of kneading.
- Let the Dough Rest: Don’t skip the resting period in the fridge—it helps the dough rise slowly and develop flavor.
- Steam in the Oven: The water spray in the oven is essential to get that crisp, bakery-style crust. If you don’t have a spray bottle, use a damp towel to brush the bread with water.
- Storing Baguettes: Fresh baguettes are best eaten the same day, but if you have leftovers, store them in a paper bag to maintain the crustiness. Avoid plastic, as it makes the bread soft.
Serving Suggestions:
- With Butter: A classic French way to enjoy your fresh baguette is with a generous spread of salted butter.
- For Sandwiches: Use your baguettes as the base for delicious sandwiches—try turkey, cheese, and veggies for a simple and tasty option.
- With Soups: A fresh baguette pairs perfectly with a bowl of soup, especially French onion soup or a hearty vegetable soup.
- As an Appetizer: Slice the baguette and serve it with olive oil, balsamic vinegar, or a fresh garlic dip.
Time Breakdown:
- Preparation Time: 10-15 minutes
- Resting Time: 1 hour (in the fridge)
- Baking Time: 15 minutes
- Total Time: About 1 hour 30 minutes
Nutritional Information (Approximate per serving):
- Calories: 150-180 kcal per slice
- Carbohydrates: 30g
- Fat: 2g
- Protein: 4g
- Sodium: 400mg
Conclusion
This Original Baguette Bread recipe is a fantastic way to bring the flavors of French baking to your home. With just a few simple ingredients and some patience, you’ll have a beautiful, homemade baguette with a crisp crust and soft, fluffy interior. Whether you’re serving it with a meal, turning it into a sandwich, or simply enjoying a slice with butter, this baguette bread will make you feel like you’re in a Parisian bakery. Enjoy! 🥖🍞