Traditional French Baguette

Andy Anderson !

By
@ThePretentiousWichitaChef

If you plan to make an authentic French baguette then you need to know that there are rules you have to follow… There are only four ingredients needed for this recipe: flour, yeast, salt, and water. That’s it, nothing more. This is how we made them at The Cordon Bleu, and they still do, to this day.

It’s a very simple recipe to pull together, and produces an awesome baguette. And the smell of that fresh baking bread is enough to drive you crazy (it does me).

So, you ready… Let’s get into the kitchen.


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
3 Hr
Cook:
25 Min
Method:
Bake

Ingredients

PLAN/PURCHASE

4 c
flour, all purpose variety, plus additional flour for kneading
1 Tbsp
yeast, instant variety
2 tsp
salt, kosher variety
1 1/2 c
warm water, about 90f (32c)

Step-By-Step

Step 1 Direction Photo

1PREP/PREPARE

Step 2 Direction Photo

2Chef’s Note: I’ve never been a bread machine kind of baker. It’s not because they do not do a superb job at making bread; I just like be a part of the process. I think that kneading bread is one the most therapeutic things you can do.

Step 3 Direction Photo

3Gather your ingredients.

Step 4 Direction Photo

4Add the flour, yeast, and the salt to the bowl of a stand mixer.

Step 5 Direction Photo

5Whisk to combine.

Step 6 Direction Photo

6Add the bowl to a stand mixer, fitted with a dough hook, and turn on low speed.

Step 7 Direction Photo

7Slowly add the warm water.

Step 8 Direction Photo

8Allow the ingredients to mix for about 8 to 10 minutes.

Step 9 Direction Photo

9Remove bowl from the stand mixer, cover, and allow the mixture to rest for 2 to 3 hours.

Step 10 Direction Photo

10Chef’s Tip: Place the bowl in a non-drafty corner of your kitchen.

Step 11 Direction Photo

11Chef’s Note: The dough will still be very sticky.

Step 12 Direction Photo

12Remove from the bowl, and place on a lightly floured surface.

Step 13 Direction Photo

13Knead the dough, using additional flour until the dough is elastic.

Step 14 Direction Photo

14Chef’s Note: Depending on humidity, and other conditions, you could need 1/2 cup or more flour for this process.

Step 15 Direction Photo

15Shape 6 ounce portions of the dough into cylinders about 6 to 8 inches in length, and place on a baking sheet fitted with a piece of parchment paper, or into a bread baking rack.

Step 16 Direction Photo

16Place in a non-drafty place in your kitchen and allow the dough to rise until they triple in size, about 1 to 2 hours.

Step 17 Direction Photo

17Place a pie plate of water in the lower rack of your oven.

Step 18 Direction Photo

18Place another rack in the middle position, and preheat the oven to 420f (215c).

Step 19 Direction Photo

19Chef’s Tip: The steaming water will help to make the baguette nice and crispy.

Step 20 Direction Photo

20Use a sharp knife or a lame to slice diagonal cuts through the top of the dough.

Step 21 Direction Photo

21Place the baguettes into the preheated oven, and bake until they are golden, about 25 to 30 minutes.

Step 22 Direction Photo

22Allow the baguettes to rest for 15 minutes before cutting.

Step 23 Direction Photo

23PLATE/PRESENT

Step 24 Direction Photo

24Serve with a nice bowl or soup, or cut them open and fill them with your favorite sandwich goodies. Enjoy.

Step 25 Direction Photo

25Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: French