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Authentic French Baguettes (Surprisingly Simple 4-Ingredient Recipe!)

Authentic French Baguettes
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Crusty golden French baguettes with a light, airy interior and signature crisp crust. This traditional recipe follows classic French techniques for authentic results.

Ingredients

Scale
  • 500g (3 3/4 cups) bread flour (T55 French flour preferred)
  • 360ml (1 1/2 cups) cool water (about 65°F/18°C)
  • 10g (2 tsp) fine sea salt
  • 3g (1 tsp) instant yeast
  • Rice flour for dusting (optional)

Instructions

  1. Autolyse: Mix flour and water until just combined. Let rest 30 minutes.
  2. Add Yeast & Salt: Sprinkle yeast and salt over dough. Mix by hand for 5 minutes until smooth.
  3. Bulk Fermentation: Cover and let rise at room temperature for 3 hours, folding dough every 30 minutes (6 folds total).
  4. Pre-shape: Divide dough into 2 equal pieces. Shape into loose rounds and rest 30 minutes.
  5. Final Shaping: Gently stretch each piece into 15-inch logs. Place seam-side down on floured couche.
  6. Final Proof: Cover and proof at room temperature for 45-60 minutes until slightly puffy.
  7. Prepare Oven: Preheat to 475°F (245°C) with baking stone/steel and steam pan.
  8. Score: Transfer baguettes to peel. Make 5 diagonal slashes (about 30° angle) with lame.
  9. Bake: Add ice cubes to steam pan and bake 20-25 minutes until deep golden brown.
  10. Cool: Transfer to wire rack and cool completely before slicing (minimum 30 minutes).

Notes

  • For best results, use French T55 flour or unbleached bread flour
  • Proper steam is crucial for crust development
  • Dough should be sticky – avoid adding extra flour
  • Listen for the ‘singing’ crackling sound when cooling
  • Best eaten day of baking, but can be refreshed in 400°F oven for 5 minutes

Nutrition

Find it online: https://us.recipesfood.org/how-to-make-authentic-french-baguettes-at-home/

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