Classic Crusty French Baguettes
Two golden baguettes with a crisp crust and chewy inside, made from flour, water, yeast, and salt.
Ingredients
Main Ingredients
- 1 cup water room temperature
- ½ cup lukewarm water
- 2 tsp active dry yeast fresh for best results
- 3 ½ cup bread flour
- 2 tsp kosher salt
Instructions
Cooking
- Stir the yeast into the lukewarm water and let it sit for 5 minutes, until bubbly.
- Add the room temperature water, then mix in the flour and salt until combined.
- Knead the dough for about 10 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise for about 1 hour, until doubled in size.
- Divide the dough into two equal pieces and roll each into a long baguette.
- Place the baguettes on a baking sheet lined with parchment paper, cover with a kitchen towel, and let them rise for 30 minutes.
- Heat the oven to 450 degrees F with a pan on the bottom rack. Just before baking, pour hot water into the pan to make steam.
- Slash the top of each baguette with a sharp knife and bake for 20 to 25 minutes, until deep golden brown.
- Cool completely on a wire rack before slicing.
Notes
Nutrition is an estimate for 1 eighth of the dough (two loaves total). Prep time includes kneading, the 1 hour rise, and the 30 minute rest. A pan of hot water in the oven creates the steam that makes the crust crisp.