Baking French baguettes at home may seem daunting, but with a few simple techniques, you can create bakery-quality loaves with a thin, crispy crust and a light, airy crumb. This recipe focuses on creating sandwich-sized baguettes, perfect for crafting delicious and memorable meals. This recipe shares similarities with focaccia, but a key difference is the absence of olive oil, which impacts both texture and browning.
The shaping process is crucial for achieving the classic baguette form. After shaping, scoring the dough is essential. These slashes aren’t just decorative; they control the release of gases during baking, a phenomenon called oven spring. Without scoring, the gases could escape unevenly, leading to misshapen loaves.
Steam is another key element for creating a perfect baguette. It keeps the crust soft during baking, allowing for maximum oven spring and contributes to the shiny, golden-brown finish. By understanding the role of steam, scoring, and shaping, you can master the art of baguette baking.
This recipe uses a 75% hydration dough, which contributes to the desirable crispy crust and airy crumb. Start by proofing the yeast: combine 375 milliliters of 100-degree water, 5 grams of instant yeast, and a spoonful of flour in a bowl. Let it stand for 5-10 minutes until a foamy layer appears.
In a separate bowl, mix 500 grams of all-purpose or bread flour with 10 grams of salt. Once the yeast is proofed, add it to the flour mixture and mix vigorously until a sticky dough forms. Cover and let it rest for 15 minutes to allow the flour to hydrate.
Next, employ the stretch and fold technique. Dip your hands in water to prevent sticking, grab a corner of the dough, stretch it upwards, and fold it over to the opposite side. Rotate the bowl and repeat this process three more times. Turn the dough over, cover, and let it rest for 25-30 minutes. This completes one set of stretch and folds.
Repeat this stretching and folding process three more times, allowing 25-30 minutes of rest between each set. With each repetition, the dough will become more elastic and easier to stretch. This method is gentler than kneading and promotes a more open crumb.
After the final set of stretches and folds, perform the gluten window test. Stretch a small piece of dough; if it tears before becoming translucent, let it rest and perform another set of stretches and folds.
Once the dough passes the gluten window test, divide it into six equal pieces (approximately 145 grams each). Gently shape each piece into a rough rectangle about five inches wide, using minimal flour. Cover and let rest for 15 minutes.
Lightly coat your hands, the dough, and your work surface with baking spray. Shape each rectangle into a more even form. Fold the top edge to the center, pressing lightly. Fold the dough in half again, sealing the bottom seam. Then, roll the dough with your hands to create the tapered baguette shape.
Place the shaped baguettes on parchment paper, cover, and let them proof for 45-60 minutes, or until they have increased in size by about half. Preheat your oven to 450 degrees Fahrenheit (475 for non-convection ovens) with a pan of water on the bottom rack and a baking sheet on the middle rack.
With 15 minutes of proofing remaining, preheat your oven. Place a pan filled halfway with water on the bottom rack to create steam and a metal baking sheet on the middle rack to preheat. This will ensure the baguettes bake quickly and evenly.
Score each proofed baguette with a long, 45-degree angle slash using a lame or sharp knife. Slide the parchment paper with the baguettes onto the preheated baking sheet. Spritz the loaves with warm water.
Baguettes on a baking sheet.
Bake for 5 minutes, then spritz with water again. Continue baking for 12-15 minutes, or until golden brown and hollow-sounding when tapped.
Cool the baguettes completely on a wire rack before slicing and enjoying. The result should be a beautifully crisp crust and a light, airy interior, perfect for sandwiches or enjoying on its own.
Sliced baguette revealing the crumb.
The full recipe, including detailed instructions and measurements, can be found on my website (link below). These baguettes are sure to elevate any meal.
