Recipes

Classic Baguette

France gave the world the baguette—possibly the simplest, tastiest bread of all.

France gave the world the baguette—possibly the simplest, tastiest bread of all. This long, slender loaf of white bread has a thin, crisp crust and chewy interior. It’s intended to be baked and eaten the same day. Despite limited ingredients, the right airy texture is a challenge to achieve, even for experienced bakers. But be encouraged! Beginners’ baguettes are relished as much as those from seasoned bakers.

Makes 2 servings

Ingredients

  • 5 ⅓ cups all-purpose flour, divided
  • 1 tbsp kosher salt
  • 1 package active dry yeast (2¼ teaspoons)
  • 2 cups warm water (120°F to 130°F)

Directions

  1. In a large bowl combine 5 cups flour, salt and yeast. Using a wooden spoon, stir in water just until dough is moistened. Allow dough to rest 5 minutes. Stir dough for an additional 2 minutes.
  2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape dough into a ball. Place in a lightly greased large mixing bowl; turn once to grease the surface of the dough. Cover and let rise until double (1 to 1½ hours).
  3. Line baking sheet with parchment paper; set aside. Turn dough out onto a lightly floured surface and divide into two equal portions. Form two baguette loaves and place on prepared baking sheet. Cover and let rise until nearly double (45 minutes to 1½ hours).
  4. Preheat oven to 450°F. Using a sharp knife, make three or four diagonal cuts ¼ inch deep across the top of each loaf. Place baking sheet with baguettes on center rack. Bake 25 to 30 minutes or until golden brown and bread sounds hollow when lightly tapped. Immediately remove bread from baking sheet. Cool on wire racks. Best served the same day.

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