Homemade Baguette: Bake Bakery-Quality Bread at Home
Elevate your baking with this Homemade Baguette recipe, achieving bakery-quality bread right in your kitchen.
Ingredients
Instructions
Step-by-Step Instructions for Homemade Baguette
In a large mixing bowl, combine all-purpose flour, salt, and sugar.
Dissolve the active dry yeast in warm water and pour into dry ingredients, stirring until a shaggy dough forms.
Transfer the shaggy dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
Shape dough into a ball, place in a greased bowl, cover, and let rise until doubled, about 1 to 1½ hours.
Refrigerate the risen dough overnight for 8–12 hours for optional cold fermentation.
Gently deflate the risen dough, divide into two pieces, shape into rectangles, and roll into long, thin ropes.
Place shaped baguettes seam-side down on a baking sheet dusted with cornmeal, cover, and let rise 45–60 minutes.
Preheat your oven to 475°F (245°C) about 30 minutes before baking.
Score the baguettes with a sharp knife before placing in the oven, and bake for 20–25 minutes until golden brown.
Transfer baked baguettes to a wire rack to cool completely before slicing.
Nutrition
- Serving Size
- 1 baguette
- Calories
- 250 kcal
- Carbohydrate Content
- 50 g
- Protein Content
- 8 g
- Fat Content
- 1 g
- Sodium Content
- 300 mg
- Fiber Content
- 2 g
- Sugar Content
- 1 g
