French baguettes


French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the dough, which is also very different.
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Last modified on: October 24th 2017

For 6 baguettes, you will need:

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
41 min.4 hours 5 min.20 min.5 hours 6 min.
Keeping: For the crunchy, only a few hours, but can easily be froozen.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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Step by step recipe


Stage 1
French baguettes : Photo of step #1
In bread-making, the water temperature is always important. It's not a fixed value, but related to 3 other temperatures: 1) the temperature of your flour, 2) the room temperature in your kitchen, and 3) the basic temperature of this recipe, which is 56-60°C.

You can calculate the temperature of the water for this recipe in one click, using this small calculator.

Stage 2 - 7 min.
French baguettes : Photo of step #2
Put in the mixer bowl 1 kg plain white flour (French Type 65) and 550 ml water.

Knead for 5 minutes at minimum speed, to well mix water and flour.

Note: For the best way to knead, see: A few tips for effective kneading at home.

Stage 3 - 1 hour
French baguettes : Photo of step #3
Cover with a plastic sheet and let stay for 1 hour.

Stage 4 - 10 min.
French baguettes : Photo of step #4
After this time, add 18 g salt, 250 g leaven and 7 g yeast.

Knead for about 10 minutes, ideally dough should be at the end of kneading at 73°F (23°C), or better try the window-pane test.

Stage 5 - 1 hour 30 min.
French baguettes : Photo of step #5
Put the dough, roughly shape in ball, in a plastic container, covered with a plastic sheet, and let stay for 1h30.

Stage 6 - 3 min.
French baguettes : Photo of step #6
After this time, pour the dough on your working surface...

Stage 7 - 10 min.
French baguettes : Photo of step #7
...and scale pieces of 300 grams.

Note: if you plan to make half-size baguettes, you should scale 150g pieces instead.

Stage 8 - 15 min.
Shape pieces of dough in balls, like in this short video on the right.

Stage 9 - 15 min.
French baguettes : Photo of step #9
Let stay dough lumps on your working surface for 15 minutes, covered with a plastic sheet.

Stage 10 - 15 min.
From lumps, shape baguettes as shown in this video.

Stage 11
French baguettes : Photo of step #11
If you use baguettes moulds, put lumps directly in, cover with plastic sheets and let stay for 1 hour.

Stage 12 - 1 hour
French baguettes : Photo of step #12
If you don't have moulds, put lumps on floured linen, then cover with plastic sheets and let stay for 1 hour.

Stage 13 - 1 min.
French baguettes : Photo of step #13
Preheat your oven at 460°F (240°C), slash top of lumps...

Stage 14 - 20 min.
French baguettes : Photo of step #14
...and put in the oven for about 20 minutes.

Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..

Stage 15
French baguettes : Photo of step #15
You will really appreciate the very light crumb and the crunch of the crust...

Stage 16
French baguettes : Photo of step #16
...of good French baguettes.

Remarks

You can make baguettes as for other bread: plain or with different flours, or with added seeds, grains, etc.

If you want more information about making your own bread, you can look at this dedicated page.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Recipes that use this recipe: 1

Stuffed baguette
Stuffed baguette

Source

From Thomas marie.

More recipes?

This recipe uses (among others)
Plain white flour (French Type 65)Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Bacon rolls, New leavened bread, New hamburger buns, Olive and pesto bread, Mixed seed grissini, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Quince and apple compote, Butter cream, Spaghetti Bolognese, Eggs meurette, Nougat, ... All
LeavenLeaven: You can get more informations, or check-out other recipes which use it, for example: Franche-Comté sticks, Ocean bread, Jura bread, Sandwich bread, Peanut rolls, ... All
SaltSalt: You can get more informations, or check-out other recipes which use it, for example: Mixed seed grissini, Tomatoes Provençal, Baker's chicken and potato tart, Baker's tuna and mushroom tart, Eggs meurette, ... All

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