Homemade Baguette: Master the Art of French Bread Today

Making the Baguette

1. 1

   In a large bowl, combine the strong white bread flour and fine sea salt. In a separate container, dissolve the instant yeast in warm water. Mix this yeast mixture into the flour until a shaggy dough forms—resist the urge to add extra flour!

2. 2

   Flour your work surface lightly, and transfer the dough onto it. Knead the dough for about 8-10 minutes, until it becomes smooth and elastic. It should feel slightly tacky but not overly sticky.

   8 min
3. 3

   Place the dough in an oiled bowl, cover it with a clean cloth, and let it rise in a warm spot for 1 hour or until it has doubled in size.

4. 4

   Gently deflate the dough by pressing it down, then fold the sides towards the center. Allow it to rest for 30 minutes covered.

   30 min
5. 5

   Divide the dough into 2-3 equal pieces. Gently shape each piece into a cylinder, about 30-35 cm long, and place them seam-side down on a flour-dusted cloth. Cover and let rise for 40-50 minutes.

6. 6

   Preheat your oven to 240°C (220°C fan), placing a baking stone inside to heat up.

7. 7

   Use a sharp knife to make diagonal cuts on the top of the baguettes. Slide them onto the hot stone or baking tray. Pour some hot water into a tray at the bottom of the oven to create steam, then bake for 20-25 minutes until they’re golden brown.

   20 min
8. 8

   Once baked, transfer the baguettes to a wire rack and let them cool for 20 minutes before slicing into them.