French Baguettes are traditionally made fresh daily. I have developed what I believe is an easy version. It used five basic ingredients. Do not be alarmed if the dough is very sticky and wet. This is a high hydration dough and it is supposed to be this way.

Baguettes make great toasted garlic bread to be served with pasta. Another great idea is to them them into French bread pizzas by slicing the loaf in half, spreading sauce, cheese and topping and baking in an oven. Use day old bread for French toast, bread puddings, croutons or bread crumbs.

How To Make French Baguettes

Measure out the ingredients. Add the yeast and sugar to the water; stir to dissolve the yeast; set aside to proof 5 to 10minutes, Add the flour to the mixing bowl.

: Ingredients

: Add the sugar and yeast to the warm water. Mix, set aside to proof.

: Add flour to the mixing bowl.

Add the salt to the flour, stir to mix. Slowly add the yeast mixture to the flour. The dough will be very wet.

: Add the salt.

: Turn the mixer on to low speed to mix the salt and flour. Notice the yeast mixture is bubbly and foamy.

: Slowly add the yeast mixture to the flour. The mixture will end up very wet, this is okay.

Knead the dough got 4 to 5 minutes. At this point, the dough will be wet and sticky. Transfer to an oiled/greased bowl. Add additional oil on to to coat. Cover with plastic wrap and a towel. Place in a warm draft free place and allow the dough to double in size, about 45 to 90 minutes.

: Knead for 4 to 5 minutes. notice how wet the dough remains, this is okay.

: The dough is very sticky. Carefully transfer to an oiled/greased bowl.

: Coat the top of the dough with some oil and cover. Set aside in a warm, draft free place to double in size.

Once the dough has doubled in size, turn it out onto a floured work surface. Fold the dough over on top of itself until it forms a ball. If need be, use a bench scraper to help you out.

: The dough has doubled in size.

: Turn out onto a floured surface.

: Carefully fold over the dough several times to form into a ball. Use a bench scraper yo help you out if needed.

Divide the dough into 4 equal portions. This will make 4 baguettes about 17-inches (43 cm) long which will fit on a half sheet pan. Adjust the size to fit your pan. For form the baguette, take a piece of dough and spread it into a rectangle. Fold the top side to meet the bottom.

: Divide into 4 equal pieces to make baguettes about 17-inches (43cm) long. This is the size of a half sheet pan, adjust the length to fir you pan.

: Press the dough into a rectangle.

: Fold over the top to meet the far end.

Seal the seam together by pressing down with the heel of your hand or pressing together with your finger tips. Roll/shape into a baguette. Do not be concerned if the surface is not perfectly smooth, this is the character of a rustic artisan baguette. Repeat with remaining dough pieces. Prepare a baking pan by placing a piece of parchment paper and sprinkling it with flour. (If you have a perforated pan, you can eliminate the parchment paper.)

: Press the ends together to seal.

: Roll/shape into a baguette. Do not worry about getting a perfectly smooth surface. Rustic baguettes have imperfections. Repeat for remaining baguettes.

: Prepare baking pan. If you do not have a perforated baking sheet pan, a piece of parchment paper will work. Sprinkle the sheet/pan with sifted flour.

Transfer the baguettes to the prepared pan. Lightly sift some flour on top of the loaves. Add the characteristic slashes to the loaves using a serrated knife, paring knife or a baker’s lame.

: Carefully place baguettes on sheet pan leaving enough space for rising.

: Sprinkle the baguettes with sifted flour.

: Make the traditional slashes with a sharp knife, a paring knife, a baker’s lame or a serrated knife.

Cover the baguettes with a clean tea towel and allow to double in size, about 20 to 30 minutes. Meanwhile preheat the oven to 400ºF/205ºC. Once doubled, place in preheated oven and bake until golden brown, about 25-35 minutes.

: Cover and allow to ruse until doubled in size, about 30 minutes. Preheat the oven to 400ºF/205ºC.

: Bake 25-35 minutes until golden brown.

Finished loaves out of the oven. Baguettes are best stored in a breathable bag (paper bags are great). Enjoy.

Baguettes cooking. Enjoy!

French Baguettes Recipe

French Baguettes

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Prep time

2 hours

Cook time

30 mins

Total time

2 hours 30 mins

My simple version of a French Baguette is made with only 5 ingredients. Try it today.

Author: Joseph

Recipe type: Bread

Cuisine: Bread

Serves: 4 loaves

Ingredients

6.5 cups All-Purpose Flour (780g)
4 teaspoons salt (23g)
3 cups Warm Water (110-115ºF/43-46ºC) (710mls) (710g)
2 teaspoons granulated sugar (8g)
3 teaspoons active dry yeast (8 grams or 1 packet or 1 tablespoon)

Instructions

Measure out the ingredients.
Add the yeast and sugar to the water; stir to dissolve the yeast; set aside to proof 5 to 10minutes,
Add the flour and salt to the mixing bowl. Stir to mix.
With the mixer running on low speed, slowly add the yeast mixture. The dough will appear very wet. Continue to knead for 4 to 5 minutes.
At this point, the dough will be wet and sticky. Transfer to an oiled/greased bowl. Add additional oil on to to coat. Cover with plastic wrap and a towel. Place in a warm draft free place and allow the dough to double in size, about 45 to 90 minutes.
Once the dough has doubled in size, turn it out onto a floured work surface. Fold the dough over on top of itself until it forms a ball. If need be, use a bench scraper to help you out.
Divide the dough into 4 equal portions. This will make 4 baguettes about 17-inches (43 cm) long which will fit on a half sheet pan. Adjust the size to fit your pan.
To form the baguette, take a piece of dough and spread it into a rectangle. Fold the top side to meet the bottom. Seal the seam together by pressing down with the heel of your hand or pressing together with your finger tips. Roll/shape into a baguette. Do not be concerned if the surface is not perfectly smooth, this is the character of a rustic artisan baguette.
Repeat with remaining dough pieces.
Prepare a baking pan by placing a piece of parchment paper and sprinkling it with flour. (If you have a perforated pan, you can eliminate the parchment paper.)
Transfer the baguettes to the prepared pan. Lightly sift some flour on top of the loaves.
Add the characteristic slashes to the loaves using a serrated knife, paring knife or a baker’s lame.
Cover the baguettes with a clean tea towel and allow to double in size, about 20 to 30 minutes. Meanwhile preheat the oven to 400ºF/205ºC.
Once doubled, place in preheated oven and bake until golden brown, about 25-35 minutes.
Removed from oven and cool. Baguettes are best stored in a breathable bag (paper bags are great) and not a plastic bag.
Enjoy.