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french baguettes

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

There's nothing that tempts your taste buds like the smell of fresh baked bread and French Baguettes will have you enjoying homemade bread in no time.

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yield 2 loaves
prep time 5 Min
cook time 15 Min
method Bake

Ingredients For french baguettes

  • 2 tsp
    active dry yeast
  • 1 c
    lukewarm water (between 105-110ºf)
  • 1/2 Tbsp
    honey
  • 2 1/2 c
    bread flour
  • 1 tsp
    ground himalayan sea salt
  • olive oil, for bowl
  • unbleached all-purpose flour, as needed, for work surface
  • egg wash (1 egg yolk mixed with 1/2 tbsp. water)
  • cornmeal, for dusting (as needed if not using a baguette pan)

How To Make french baguettes

  • 1
    In the bowl of a stand mixer, combine yeast, water and honey’ stir and let sit for 10 minutes.
  • 2
    Meanwhile, especially during cold months, preheat oven to 350ºF for 2 minutes then shut off.
  • 3
    In a large mixing bowl, combine flour and salt; whisk until well combined, about 2 minutes.
  • 4
    When time is up and yeast is alive, add dry ingredients to it. With the dough hook attachment, process on speed 2 for 2 minutes. Increase to speed 3 and process until dough forms a ball around the hook. If it’s not sticky enough, add ½ tbsp. water. To find out if dough is done is when it bounces back when pressing down on it.
  • 5
    Remove dough and pull under to form a ball. Transfer to a lightly oiled bowl and swirl dough around to coat it. Cover with a clean dish towel and transfer to a warm, draft-free area such as the oven. Let rise for 45 minutes or until it doubles in size.
  • 6
    Later on, remove from oven and punch down to deflate the dough. Transfer to a lightly floured work surface and fold the dough under to form a ball. Using a bench scraper, divide the dough into 2 and then form 2 balls by folding under.
  • 7
    Taking one ball at a time gently spread to form a rectangular shape to about 3 X 6 inches. Fold it like an envelope by taking a 1/3 of the long side and fold it over then take the other side and fold it over (like an envelope). If dough is not supple, let the gluten relax for a few minutes before working with it again.
  • 8
    Place dough on a baguette pan, cover and transfer back to the oven for another rise of 45 minutes.
  • 9
    When proofing is done, remove from the oven and place a pan on the bottom rack; fill it with water. Preheat oven to 450ºF. Slash each dough 4 times at a 45º angle with a sharp knife. Brush with the egg wash. Transfer to the preheated oven and bake for 15 to 20 minutes or until golden brown.
  • 10
    Remove baguettes and transfer them to a wire rack to cool off and prevent from getting soggy.
  • 11
    To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=i4p7PcV1MSM
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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