Dave's Recipes

Easy French Baguettes

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Delicious homemade French baguettes with a golden crust and soft interior.

Prep: 30 min Cook: 25 min

Scale: x0.25 | x0.5 | x1 | x1.5 | x2 | x3 | x4

These homemade French baguettes are simple to make and result in a perfect golden crust with a soft, chewy interior. Perfect for any meal, these baguettes can be served at dinner parties, family gatherings, or simply enjoyed fresh out of the oven.

  • 2 1⁄2 cups (312 g) all-purpose flour
  • 1 Tbsp (12 g) white granulated sugar
  • 1 1⁄2 tsp quick-rise instant dry yeast
  • 1 cup (237 g) water, warm, around 120 degrees fahrenheit
  • 2 1⁄2 cups (312 g) all-purpose flour
  • 1 Tbsp (12 g) white granulated sugar
  • 1 1⁄2 tsp quick-rise instant dry yeast
  • 1 cup (237 g) water, warm, around 120 degrees fahrenheit

In the bowl of a stand mixer, combine flour, sugar, and yeast. Add water and knead with a dough hook for 5-7 minutes until dough is smooth.

Cover bowl with towel and allow dough to rest for 15 minutes.

Cover bowl with towel and allow dough to rest for 15 minutes.

  • 1 tsp (6 g) salt
  • 1 tsp (6 g) salt

Sprinkle dough evenly with salt and knead with dough hook until salt is well incorporated.

Cover with towel and set in a warm place until dough is doubled in size, about 30 minutes.

Cover with towel and set in a warm place until dough is doubled in size, about 30 minutes.

Turn dough out onto a lightly floured surface. Roll dough out into a 16x12 inch rectangle. Cut dough in half to create two 8x12 inch rectangles.

Turn dough out onto a lightly floured surface. Roll dough out into a 16x12 inch rectangle. Cut dough in half to create two 8x12 inch rectangles.

Starting with the 12 inch side, roll each rectangle up tightly. Flatten out air bubbles as you go and taper off the ends.

Starting with the 12 inch side, roll each rectangle up tightly. Flatten out air bubbles as you go and taper off the ends.

Place dough on a baking sheet lined with a baking mat or lightly sprayed with non-stick cooking spray.

Place dough on a baking sheet lined with a baking mat or lightly sprayed with non-stick cooking spray.

Make diagonal slashes across the tops of the loaves. Cover and allow to rise in a warm place for 40 minutes, or until doubled in size.

Make diagonal slashes across the tops of the loaves. Cover and allow to rise in a warm place for 40 minutes, or until doubled in size.

  • 1 egg white
  • 1 1⁄2 tsp (7 g) water
  • 1 egg white
  • 1 1⁄2 tsp (7 g) water

Preheat oven to 375 degrees Fahrenheit. Mix together egg white and water in a small bowl. Brush over the tops of loaves.

Bake for 20-25 minutes or until golden brown.

Bake for 20-25 minutes or until golden brown.

Allow to cool for 10 minutes before serving.

Allow to cool for 10 minutes before serving.

Sources:

Category:

Breads

Notes

A helpful tip is to let the dough rest and rise in a warm place for optimal results.

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