Easy Recipe for Authentic Homemade French Baguettes

Master the art of crafting perfect French baguettes in your own kitchen. This recipe guides you through creating that iconic crisp crust and tender, flavorful interior that defines a great baguette. While it requires some patience and practice, the reward of fresh, homemade baguettes is well worth the effort.
Ingredients
- 56g (1/2 cup) sifted whole-wheat flour
- 465g (3 1/3 cups) high-protein all-purpose flour
- 11g (4 teaspoons) Diamond Crystal kosher salt
- 4g (1 teaspoon) instant yeast
- 1g (heaping 1/4 teaspoon) diastatic malt powder (optional)
- 375g (1 1/2 cups plus 1 tablespoon) water, 75°F (24°C)
Directions
- In a medium bowl, whisk together sifted whole wheat flour, all-purpose flour, salt, yeast, and diastatic malt (if using) for about 15 seconds until thoroughly combined.
- In another medium bowl, mix water with half of the flour mixture using a dough whisk or your hands for about 15 seconds until a thick batter forms. Add the remaining flour mixture and mix for another 15 seconds until a uniform dough forms with no dry flour remaining. Cover the bowl with a plate and let it rest at room temperature for 30 minutes.
- Using lightly-moistened fingertips, fold the dough over itself by gently lifting and folding the edge toward the center. Rotate the bowl slightly and repeat folding until the dough is taut, about 6 to 8 times total. Cover the bowl with a plate and let it rest at room temperature until the dough is puffy and expanded about 1 1/2 times from its original volume, which should take 1 to 2 hours.
- Transfer the dough to a lightly-oiled 13- by 9-inch cake pan, gently pressing it to fill the pan as much as possible. Cover the pan tightly with plastic wrap and refrigerate for 15 to 48 hours.
- Lightly flour a work surface and the top of the dough. Using a plastic dough scraper or stiff plastic spatula, release the dough from the sides of the pan if necessary, then gently transfer it onto the work surface without stretching it. Flour the top of the dough once more, then divide it into 4 equal rectangles (about 225g or 8 ounces each) using a bench scraper.
- Return two of the rectangles to the pan, separated by at least 1 inch. Cover the pan tightly and refrigerate until ready to bake the remaining two baguettes.
- Separate the remaining two rectangles by at least one inch and cover loosely. Let them rest at room temperature until the dough warms up to just cool to the touch (between 50° and 55°F), which should take 30 to 60 minutes.
- Prepare a couche by misting its back side lightly with water, centering it over a baking sheet, and dusting the exposed area liberally with flour using a fine-mesh sieve.
- Shape each piece of dough into a baguette by following a series of folding, rolling, and gentle stretching techniques. Place the shaped baguettes on the prepared couche, seam side up.
- Let the shaped baguettes rest at room temperature until they increase about 1-1/2 times in volume and the dough springs back slowly when poked gently with a fingertip. This should take 45 minutes to 1 hour 15 minutes.
- While the baguettes are proofing, preheat your oven to 500°F (260°C) with a baking stone on the middle rack.
- When ready to bake, carefully transfer the baguettes to a parchment-lined baking sheet. Score each baguette with a lame or sharp knife, making a single slash along the centerline.
- Create a steamy environment for baking by covering the baguettes with an inverted disposable aluminum roasting pan sealed with foil. Bake for 10 minutes.
- Remove the foil and roasting pan carefully, then continue baking the baguettes for another 8 to 12 minutes, rotating them halfway through, until they reach a deep golden-brown color.
- Transfer the baked baguettes to a wire rack and let them cool for at least 15 minutes before serving. Repeat the process with the remaining two baguettes when ready.
Notes
For best results, weigh the flours and water for this recipe. Sift whole wheat flour through a standard fine-mesh strainer to remove larger bran particles. If high-protein all-purpose flour is unavailable, use bread flour instead. Diastatic malt powder promotes browning in cold-fermented doughs and can be sourced from bakery supply stores online.
Make-Ahead and Storage
Baguettes are at their peak within 4 hours of baking. To store, wrap cooled baguettes in paper bags and consume within a day for the best texture and flavor.
Nutrition Facts
Servings: 12 to 15
Amount per serving | |
---|---|
Calories | 126 |
Total Fat | 0g |
Saturated Fat | 0g |
Cholesterol | 0mg |
Sodium | 286mg |
Total Carbohydrate | 26g |
Dietary Fiber | 1g |
Total Sugars | 0g |
Protein | 4g |
Embark on your baguette-making journey and experience the joy of creating these iconic French loaves at home. With practice, you’ll master the techniques and soon be enjoying freshly baked baguettes that rival those from the best Parisian bakeries. The process may seem challenging at first, but the satisfaction of slicing into your own perfectly crisp, golden baguette makes it all worthwhile. Happy baking!
Vegetarian,Mediterranean