Ingredients
3 cups all-purpose flour
1 cup warm water
2 teaspoons sugar
2 teaspoons yeast
2 teaspoons salt
Instructions
In a large bowl, combine the warm water, sugar, and yeast. Stir gently and let the mixture sit for 5–10 minutes until it becomes foamy on top. This step confirms that your yeast is active and ready to work.
Add the flour and salt to the yeast mixture. Stir with a spoon or dough scraper until a rough, sticky dough forms. At this stage, the dough will look shaggy and uneven—that’s exactly what you want.
Avoid adding extra flour too early. A slightly sticky dough is key to achieving the airy interior typical of a baguette.
Turn the dough out onto a lightly floured surface. Knead for about 6–8 minutes, just until the dough becomes smoother and elastic. It should still feel soft, not stiff.
Unlike enriched breads, baguette dough benefits from gentle handling. Over-kneading can tighten the crumb.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a towel or plastic wrap and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.
This first rise develops flavor and structure. A longer rise equals better taste.
Once risen, gently turn the dough out onto a floured surface. Divide it into two equal portions for classic baguette size.
Gently shape each portion into a loose rectangle, then roll lightly into a log. Cover and let rest for 10–15 minutes. This rest relaxes the gluten, making final shaping easier.
Flatten each log gently, then roll it lengthwise into a tight cylinder, sealing the seam with your fingers. Taper the ends slightly to create the traditional baguette shape.
Place the shaped dough seam-side down on a parchment-lined baking tray.
Cover the baguettes lightly and let them rise for 30–45 minutes, until slightly puffy but not over-inflated. Over-proofing can cause the loaves to collapse in the oven.
Preheat your oven to 450°F (230°C). Place an empty metal pan on the bottom rack—this will be used to create steam.
Using a sharp knife or razor blade, make 3–4 diagonal slashes across each baguette. These cuts control expansion and help create the classic look.
Just before baking, pour hot water into the empty pan at the bottom of the oven. The steam helps the dough expand fully and creates a crisp, blistered crust.
Bake the baguettes for 20–25 minutes, until deeply golden brown. The crust should feel firm and sound hollow when tapped.
For extra crispness, crack the oven door slightly for the last 5 minutes to let excess moisture escape.