Perfect French Baguettes Recipe

Combine the bread flour and kosher salt in the bowl of a stand mixer fitted with the dough hook attachment.

Pour the instant dry yeast into the warm water and gently stir with a finger. Let it stand for 3 minutes to activate.

Pour the yeast-water mixture into the stand mixer bowl, scraping any yeast sticking to the sides with your finger.

Turn the mixer on medium-low (speed 4) and mix for 2 minutes until ingredients start coming together.

Scrape down the sides of the bowl with a plastic scraper. Increase mixer speed to medium (speed 6) and mix for 4 minutes. The mixer may be loud and move; monitor it closely.

Turn off the mixer. Pinch off a small piece of dough about the size of a gumball. Roll it into a ball, flatten it, and gently stretch the edges. If it tears easily, mix the dough again on speed 6 for 1-2 more minutes.

Repeat the stretch test. The dough should be smooth, elastic, and slightly translucent with visible gluten strands.

Turn the dough onto a floured wooden surface, cover tightly with plastic wrap to minimize air exposure, then drape a kitchen towel over it to retain warmth. Let it rise undisturbed until doubled in size, about 30 minutes.

Lightly flour your knuckle and press into the dough once the plastic wrap is lifted. If the dough holds the indentation and slowly springs back, it is ready.

Punch down the dough by folding and pressing it onto the work surface to remove air bubbles.

Knead the dough about 1 minute by folding it over itself and pressing out air along the edges.

Use a kitchen scale and sharp knife to divide the dough into three equal portions, about 9 ounces each.

Place heels of hands in a ‘V’ shape, press the ball of dough into the surface and push forward, repeating 10-15 times until each ball is smooth, round, and elastic.

Cover the formed dough balls loosely with plastic wrap and rest for 15 minutes.

Flatten a dough ball into a circle, press out air bubbles around edges, then fold the bottom edge into the center and roll to form a dough log.

Roll the dough log over and pinch the seam along its length to seal it completely.

Roll the dough outward from the center until it forms a uniform baguette approximately 14-16 inches long with the seam on the bottom.

Put the shaped baguette seam-side down onto a baguette pan. Repeat for all three dough balls.

Proof the baguettes in a warm, humid environment. If lacking a proof box, place a cup of very hot water in the back of the microwave, then place the baguette pan inside and close the door. Let rise for 35-50 minutes until doubled in size and puffed.

Preheat your oven to 425°F (220°C) with a rack positioned in the center.

Remove baguettes from the microwave. Using a razor blade or sharp paring knife, score five deep diagonal slices along each baguette, about 1/4-1/2 inch deep.

Liberally spray each baguette with water using a food-grade spray bottle to create steam during baking.

Place baguettes in the oven and bake for about 20 minutes until golden brown and the internal temperature reaches at least 180°F (82°C).

Remove from oven and allow baguettes to rest on a wire rack for 5-10 minutes before slicing or serving.

Best eaten fresh within 4-6 hours. Store at room temperature in an airtight container for up to 3 days after full cooling. Avoid plastic bags while warm to prevent sogginess; store in paper bags to maintain crust crispness.