French Baguette Recipe

In a large mixing bowl, combine the flour, yeast, salt, honey, and water, stirring until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. Alternatively, you can knead it for 10 minutes on low speed using a stand mixer with a dough hook attachment.

Place the dough in a lightly oiled container, cover with a damp cloth, and let it rise in a warm area until doubled in size, about 1-1½ hours.

Gently deflate the dough and divide it into two equal parts (approx. 308 grams each). Roll each piece into a long, thin shape, approximately 14 inches long.

Transfer the shaped dough onto a baker’s linen or a floured kitchen towel, creating folds between the loaves to help them keep their shape as they undergo a second rise.

Cover with the towel and let rise again for about 1 hour, or until puffy and nearly doubled.

Preheat the oven to 475°F with a baking stone or baking steel inside. If you don't have a baking stone or steel, you can use an inverted baking sheet or pizza pan as an alternative. Place an empty cast iron pan on the bottom rack of the oven.

Carefully transfer the loaves onto a piece of parchment paper on a baking peel or the back of a baking sheet.

Slash the tops of the loaves with a lame or sharp knife, making 4-6 diagonal cuts on each.

Slide the parchment paper and loaves onto the preheated baking stone in the oven. Pour a cup of water into the hot cast iron pan on the bottom to create steam, and then quickly close the oven door. Bake for 15 minutes.

Carefully remove the pan with water, rotate the baguettes, and then lower the oven temperature to 450°F. Continue baking for an additional 10-15 minutes or until they achieve a deep golden brown color.

Cool on a wire rack before slicing.