Classic French Baguette Recipes

CLASSIC FRENCH BAGUETTE

Steps:

• Make the Poolish: The night before making your baguettes or at least 6 hours before, make the poolish. In a large mixing bowl, combine the ingredients for the poolish. Cover the bowl with plastic wrap and let it stand at room temperature for at least 6 hours, but preferably 8-10 hours.
• Combine the Dough: Add the rest of the ingredients for the baguette dough into the bowl with the poolish. Stir until well combined. It will appear as if there is not enough liquid at first, but as you work it together it will become a sticky dough. You may need to use your hands to knead it slightly to hydrate all the flour. As soon as all of the flour is hydrated and you have a shaggy dough with no dry spots, cover the bowl with a piece of plastic wrap and let it set at room temperature for 30 minutes.
• Stretch and Fold: After the dough has rested for 30 minutes, you will do a series of three stretch and folds with the dough. With the dough still in the bowl, lightly dampen your hand (this will prevent the dough from sticking) and pull on one side of the dough and stretch it up and then fold it down over the top of the dough. Rotate the bowl 90 degrees and do the same with the next side. Do this again until you have stretched all four sides of the dough up and over on itself. Cover the bowl and let it rest for 30 more minutes. Stretch and fold the dough for the second round. Cover and let rest for 30 more minutes. Stretch and fold for the third round. Cover the dough and let it rest for 30 more minutes. This is a two-hour process from when the dough is mixed to when it is ready to be shaped. Four 30 minute resting periods with three stretch and folds in between.
• Prep the Oven & Other Equipment: During the final resting period, prep your pans and your oven. Position one oven rack in the very bottom position in the oven and another rack in the middle position. Place a cast-iron skillet or another heatproof skillet on the bottom rack and a baking stone, baking steel, or a sheet pan turned upside down on the middle rack. Preheat your oven to 500F (260C). You want your oven and pans to be heating for at least an hour before the bread goes into the oven. You will also need to set up a lightly floured lint-free towel or baker's couche to let your shaped dough rise on. Additionally, prepare a pizza peel or an unrimmed baking sheet with a piece of parchment paper.
• Pre-Shape & Rest the Dough: If you have a scale, weigh the dough and divide it in two equal pieces by cutting it (do not tear it). Each piece should be about 305 grams each. You can also eyeball this if you do not have a scale. On a very lightly floured surface, press one piece of dough out into a rectangle and gently stretch the short ends out. Fold each short end into the center and press down with your fingertips to seal. Fold each long end into the center and press with your fingertips to seal, creating a seam in the dough. Set the dough aside and repeat this process with the second piece. Cover the pieces of dough with plastic wrap and let them rest for 10 minutes.
• Shape into Baguettes: With the seam side up, press the first piece of dough into a thin rectangle. Starting at the top left edge, begin folding down the dough about 1/2" (1.5 cm) and sealing it with your fingertips, working your way across the top. Repeat this process, continuing to fold down on the dough and sealing to create a tight log. Once you have a thin, tight log, turn it seam-side down. Using both hands, roll the dough on the countertop, working it into a long thin snake shape. Try to keep the dough as even as possible and work it into about a 14" (36 cm) baguette. Move the piece of dough to your prepared towel or baker's couche. Push the towel or couche up on both sides of the baguette to create folds to hold the dough's shape. Repeat this process with the second piece of dough.
• Let the Dough Rise: Cover the pieces of dough with plastic wrap and let them rest for 45-60 minutes until doubled in size.
• Transfer the Dough & Score: Place a baguette board or a small cutting board right beside one of the baguettes. Gently pull up on the towel to flip the baguette over onto the board. Move the baguette over to the parchment-lined pizza peel or unrimmed baking sheet. Gently flip the baguette onto the parchment paper, so that the seam side is down. Repeat this to move the second baguette over. Using a very sharp knife or a bread lame, cut 4-5 slashes in the top of the baguettes. The slashes should go diagonally and at a slight angle, going about 1/4" (.5 cm) deep.
• Bake: Fill a small bowl with about 2 cups of ice cubes. You want to work quickly and carefully when transferring the baguettes. Open the oven and gently slide the whole piece of parchment paper with the baguettes onto the preheated baking stone or sheet pan. Quickly pour the ice cubes into the preheated skillet and immediately shut the oven door. Turn the oven temperature down to 475F (246 C). Bake for about 25-40 minutes. It is traditional for baguettes to have a very dark crust. Check them at 25 minutes and decide if you would like a darker crust. I bake mine for 40 minutes for a dark, almost charred, crust.
• Cool: Allow the baguettes to cool before slicing. This will completely develop their flavor. Baguettes are best when eaten on the same day. However, leftover baguette can be wrapped in foil and kept at room temperature for up to 2 days.

FRENCH BAGUETTE RECIPE

Steps:

• Mix all ingredients in a bowl, cover with a plastic wrap and let rest for 15 minutes.
• Over a period of 1 1/2 hours, do 3 sets of stretch and folds, flipping the dough upside down after each set.
• Cover the bowl with a plastic wrap and place in refrigerator overnight for about 12-14 hours.
• Turn the dough on a lightly floured work surface. Divide into 3 equal parts and shape into rectangles. Cover and let rest for 45-60 minutes.
• Starting preheating the oven to 500F, with a baking stone positioned in the upper half the oven and a bread pan filled with hot water on the bottom rack.
• Stretch each dough rectangle slightly and fold into a cylinder, sealing the seams. Using your hands, roll the cylinders gently stretching them to desired length, about 14-15 inches.
• Place on a lightly floured couche, seam side up. Cover and proof at a room temperature for about 30-60 minutes, or until the dough has sufficiently proofed.
• Transfer the baguettes to a piece of parchment paper, seam side down and dust off excess flour. Using a bread lame, a sharp knife or a razor blade, make 3 scores on each baguette. When scoring, use a swift and firm motion to ensure nice and clean cuts.
• Open the oven, taking caution not to get burned by steam, and slide the baguettes off onto the baking stone. Close the oven and reduce temperature to 475F. Bake for 15 minutes.
• Remove the water pan, rotate the baguettes, drop the temperature to 450F and continue baking for another 15 minutes or until deep golden brown.

CLASSIC BAGUETTE

Steps:

• Make and ferment the poolish: Combine the water and yeast in a medium bowl. Let stand 1 minute, then stir with a wooden spoon until yeast is dissolved. Add the flour and stir until the consistency of a thick batter. Continue stirring for about 100 strokes or until the strands of gluten come off the spoon when you press the back of the spoon against the bowl. Scrape down the sides of the bowl with a rubber spatula. Cover with a clean damp towel or plastic wrap and put in a moderately warm, draft-free place until it doubles in volume.
• Mix and knead the final dough: Measure the remaining ingredients. Measure and transfer 1 cup (9 ounces) of the poolish into a 6-quart bowl. (Discard remaining poolish) Add the water and yeast. Break the poolish up well with a wooden spoon and stir until it loosens and the mixture foams slightly. Add 1 cup of the flour and stir until well combined. Add the salt and only enough of the remaining flour to make a thick mass that is difficult to stir. Turn out onto a well-floured surface. Knead, adding more flour as needed, until the dough is soft and smooth, 15 to 17 minutes total. The dough is ready when a little dough pulled from the mass springs back quickly.
• Ferment the dough: Shape the dough into a ball and let it rest on a lightly floured surface while you scrape, clean, and lightly oil the large bowl. Place the dough in the bowl and turn once to coat with oil. Take the dough's temperature: the ideal is 78 degrees. Cover with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 degrees) draft-free place until doubled in volume, and a slight indentation remains after pressing a finger into the dough.
• Divide the dough and rest: Deflate the dough by pushing down in the center and pulling up on the sides. Transfer the dough to a lightly floured work surface and knead briefly. Cut into 4 equal pieces. Flatten each with the heel of your hand and shape into a tight ball. Cover with a clean damp towel or plastic wrap and put in a moderately warm draft-free place for 30 minutes.
• Shape the dough into loaves: Flatten each with the heel of your hand on an unfloured board. Shape each into a 14-inch loaf.
• Proof the loaves: Place the loaves seam side up in a well-floured couche. Cover with a clean damp towel or plastic wrap and put in a moderately warm draft-free place until increased in volume about 1 1/2 times, or until a slight indentation remains when the dough is pressed with a fingertip.
• Bake the loaves: 45 minutes to 1 hour before baking, preheat the oven and homemade hearth or baking stone on the center rack of the oven to 450 degrees. The oven rack must be in the center of the oven. Gently roll the loaf onto a lightly floured peel, seam side down. Score the loaf with a sharp razor blade or serrated knife making quick shallow cuts. Using the peel, slide the loaves onto the hearth. Quickly repeat with the next 2 loaves. Quickly spray the inner walls and floor of the oven with cold water until steam has filled the oven. Quickly close the door to trap the steam and bake 3 minutes. Spray again, closing the door quickly so that the steam doesn't escape. Bake until the loaves are a rich caramel color and the crusts are firm, 15 to 20 minutes.
• To test the loaves for doneness, remove from the pans and hold them upside down. Strike the bottom firmly with your finger. If the sound is hollow, the breads are done. If not, bake 5 minutes longer. Cool completely on a wire rack.

HOMEMADE FRENCH BAGUETTES

Steps:

• Combine the honey, yeast and 1/2 cup warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam, 5 minutes.
• Mix the flour and salt in a large mixing bowl with a dough hook and slowly add in the yeast mixture. Gradually add 1 cup warm water and mix until the dough comes together into a ball that is not too wet (you may not need all of the water). If the dough is sticky, add a little bit more flour. Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes. You can do the thumbprint test: press in the dough with your thumb and it should bounce back when it's ready.
• Form the dough into a ball, place it in a lightly-oiled bowl and cover with a dishcloth, so it doesn't dry out. Let rest in a warm environment until doubled in size, 25 to 30 minutes.
• Punch down the dough and divide it in half. Shape into 2 baguettes by making a flat rectangle out of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it's about 12 to 14 inches long and 2 inches wide. Fold and seal either end to round. Flip seam-side down and place on a sheet pan or baguette pan that has been dusted with cornmeal. Score the tops of the loaves, making deep diagonal slits 1/2-inch deep, cover with a dishcloth and let rise in a warm environment until they have doubled in size, 25 minutes.
• Preheat the oven to 450 degrees F and position your oven racks with one on the bottom and the other in the middle. Place an oven-safe (non-glass) bowl or pan on the bottom rack.
• When your bread has doubled for the second time, remove the towel and quickly and simultaneously, slide the sheet tray with the baguettes onto the middle rack while carefully throwing the ice cubes into the bowl on the bottom rack. The ice will create a burst of steam that will give you a nice crispy crust. Quickly shut the oven door so no steam escapes. Bake the baguettes until golden brown, 15 minutes.
• Cook's Note: If you have a glass window on your oven, place a towel over it when throwing the ice in, hot glass can shatter if ice touches it.
• Serving suggestions: ricotta cheese and acacia honey.

HOW TO MAKE FRENCH BAGUETTES

Steps:

• Place yeast into the bottom of a large mixing bowl and stir with water; mix in salt. Beat flour into yeast mixture with a wooden spoon until dough is thick and sticky and pulls flour from the side of the bowl, 5 to 10 minutes.
• Cover bowl with plastic wrap and let stand in a turned-off oven until doubled in size, 12 to 14 hours. Dough will be bubbly and very sticky.
• Place a silicone baking mat onto a baking sheet and dust generously with cornmeal.
• Use a floured spatula to scrape dough out onto a well-floured work surface and dust dough with flour. With well-floured hands, pat dough into a rectangle and cut into 4 equal-size pieces.
• Dust a piece of dough with flour and use your floured fingers to gently roll and stretch it out into a log about 10 inches long and 1 1/2 inches around. Gently transfer to prepared baking sheet. If desired, wipe off excess cornmeal with a damp paper towel. Repeat with another piece of dough. (Reserve remaining dough to bake later or prepare 2 baking sheets to bake all 4 at once). Dust loaves lightly with flour. Dust a large piece of plastic wrap with flour and drape plastic lightly over the baking sheet with floured side down.
• Let loaves rise, covered, until doubled, 1 to 1 1/2 hour.
• Move oven racks to the bottom and middle positions. Preheat oven to 500 degrees F (260 degrees C) or as high as your oven will go. Place an oven-safe baking dish full of water into bottom rack of the oven.
• Use a sharp kitchen shears to cut 4 or 5 angled slashes into the top of each loaf. Poke down the little sharp tips of dough left by the scissors. Spray loaves with water, using a spray bottle.
• Bake in the preheated oven until baguettes are browned, about 15 minutes, spraying loaves with water after 5 minutes and 10 minutes. Turn the pan around on the second spraying.
• Transfer baguettes to a cooling rack and let cool to room temperature before slicing with a serrated knife.

FRENCH BAGUETTES

Steps:

• Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.
• When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
• Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
• Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
• Bake for 20 to 25 minutes in the preheated oven, or until golden brown.

CLAUDINE MARQUET'S AUTHENTIC FRENCH BAGUETTES

Steps:

• Dissolve the yeast in 3/4 cup warm water.
• Place flour, salt, and wheat germ in the bowl of a food processor.
• Add the yeast and water mixture and pulse 5 times.
• Add the remaining water while turning the machine on and off.
• Process for 1 minute, until the dough comes off the sides of the bowl and forms a mass on the blade.
• Remove and knead by hand for 1 minute more.
• Place dough in a greased bowl, turn to coat, cover, and let rise 1 hour.
• Punch down and divide into 3 pieces.
• Shape each into a long narrow baguette and place on a baking sheet or in a baguette pan that has been sprinkled with cornmeal.
• Let rise 30 minutes, then slash before baking.
• Put a pan of hot water in the oven and preheat it to 400 degrees.
• Bake the bread for 30 minutes.
• Cool the loaves on a rack.
• These freeze well and can be reheated in a 375 degree oven for 5 minutes before serving.