Une Baguette Classique
Let’s be real; no one can make French Baguettes without the perfect French flour, the right French yeast, or a wood-fired oven. But I still want to bake at home something that is close, with the right textue and that distinctive crinkling sound when gently squeezed.
Even though we now have good bread in Tucson, I still enjoy making my own. I like the process, and there is nothing like the aroma of baking bread wafting through the house.
This baguette reminds me of my mother’s French bread. She always made it the same day she made beef stew. I drool just thinking about the combination. Mom is the one who taught me to put a pan of water in the oven; the steam makes the crust crunchier.
I am really happy with this recipe, which makes two 15-inch loaves. It’s relatively quick — at lunch, you can decide you want a baguette with dinner and have plenty of time. That is what happened yesterday, and I’m sharing it with you today.
~ David
French Baguettes
To print this recipe, please click the small printer icon below.
Ingredients
- 13 ounces white flour (2 1/2 cups)
- 3 ounces whole wheat flour (1/2 cup)
- 1 3/4 teaspoons instant/rapid rise yeast
- 2 teaspoons kosher salt (I use Morton’s; adjust accordingly for your brand)
- 13 ounces water
Instructions
- Place both flours, yeast, and salt in a large bowl. Whisk to blend.
- Weigh water in a 2-cup, microwave safe measuring cup. Microwave (1100 watts) on high for 1 minute. The temperature should be approximately 110°F. If it’s too hot, wait a few minutes until it cools a bit.
- While stirring the flour, add the water to the flour mixture until a shaggy dough forms. Make sure you get all the flour off the side of the bowl and all the little bits at the bottom are incorporated. Tightly cover the bowl and let rest in a warm, draft-free place for 30 minutes. (I turn on the oven for 30 seconds to warm it slightly, then let the bread rise in there.)
- Transfer the dough to a well-floured board — it will be very sticky. Depending on its stickiness, you may need to dust the dough with a bit more flour. Flour your hands, and press the dough into a 7-inch x 10-inch rectangle. Using a dough scraper, fold the rectangle in thirds as you would a business letter. Turn it 90° and, once again, press it into a 7-inch x 10-inch rectangle, and fold it into thirds again. Repeat a third time, then form the dough into a ball and place top-side down into a well-oiled bowl. Flip the dough so that the oiled top is now facing up. Cover tightly again and let rise in a warm, draft-free place a second time for 1 to 1 ½ hours, until more than doubled in size.
- Divide the dough into two equal portions on a well-floured board, and roll each piece with a floured rolling pin into a 15-inch-long flat rectangle; flip the dough, then roll the dough into a baguette shape.
- Line a baking sheet with parchment and dust lightly with flour. Transfer the loaves to the parchment, seam side down, and cover with a tea towel. Let sit in a warm place until doubled in size, approximately 30 minutes.
- Place one oven rack at the lowest level and another rack in the middle level of the oven. While dough is rising, place a bread pan filled with 2 inches of water on the lower rack, then preheat the oven to 400°F.
- Using a razor blade or very sharp knife, make three angled slices in each loaf. Bake the loaves for 35 minutes until golden brown and sounding hollow when tapped on the bottom. Let cool on a rack — at least a little — before tearing off a piece and slathering it with butter.
- Makes 2 loaves.
- Notes:
- – For a crustier crust, brush the top of each loaf with egg white prior to scoring and baking.
- – I’ve successfully made a half recipe for a single loaf.
© 2024 Copyright Cocoa & Lavender
Mad Dog
November 25, 2023 at 7:22 amThat looks perfect! Having lived in Paris for several years, I can tell you that some French bread can be absolutely dreadful. You start off going to the good boulangerie, recommended by friends and neighbours, but when August comes around and one by one the best bakers close down for their vacation, you end up with the worst baker in the arrondissement – that’s when you realise just how good the regular baker is!
Cocoa & Lavender
November 29, 2023 at 8:53 amThanks, Mad Dog — I guess I have been lucky when in France. I’ve never had a bad baguette. When I was young, there was only one kind… Now, there are so many: whole wheat, multigrain, etc. probably even gluten free.
Velva- Evening With A Sandwich
November 25, 2023 at 11:13 amDavid, there is something about making your own bread. It’s a zen that cannot be explained. Maybe, because bread is how we commune together. Your baguette looks amazing and I am sure it’s as good as a perfect loaf from a French bakery in Paris.
Velva
Cocoa & Lavender
November 29, 2023 at 8:55 amWell, Velva, thank you very much for that compliment… but there’s no way it’s as good as anything you can get in Paris! But it tastes really great! And, you are absolutely right. Making your own bread is very Zen — and the aroma of it baking in the oven is heavenly.
angiesrecipes
November 25, 2023 at 12:31 pmNothing beats homemade bread! Your baguette looks crunchy and beautifully done, David.
Cocoa & Lavender
November 29, 2023 at 8:55 amThanks, Angie. I’m always impressed with your breads, as well.
Jeff the Chef
November 25, 2023 at 1:22 pmYour baguette looks wonderful. I’m really encouraged by it, actually. There is a French-speaking highschool right down the street from me. They have a cafe that makes the most specacular baguettes. But in spite of that, I’ve always wanted to make them and was always sure that I wouldn’t be able to do it. I’m so interested to give your recipe a try!
Cocoa & Lavender
November 29, 2023 at 8:56 amI hope this recipe stands up to the ones you can get down the street! While it may not be as good as those baguettes, it is a very good bread, and I know it would go beautifully with some of the food you make.
Eha Carr
November 25, 2023 at 3:20 pmLove your b/w photos of Paris – you do know how to create atmosphere! Fantastic that you have learned the Gallic art of baguette preparation way back home . . . I am somewhat of a sinner in not appreciating such like the rest of the world does . . . but love your story and the comments. Oh . . . actually knew about the water in the oven – watched a lot of cooking shows I guess . . . be well . . .
Cocoa & Lavender
November 29, 2023 at 8:57 amThose photographs were from my trip to Paris for my 22nd birthday. (That would be 1980.) As much as I love using my digital camera, there is nothing like actual black-and-white film!
Jean | DelightfulRepast.com
November 25, 2023 at 8:44 pmDavid, beautiful baguettes! It’s been too long since I’ve made baguettes. I most often make boules or batards, but now you have me itching to make baguettes again soon. Do you slather on salted or unsalted butter?
Cocoa & Lavender
November 29, 2023 at 8:59 amThanks, Jean! I am definitely in the camp that either butter is excellent with this bread. I often prefer unsalted butter but, occasionally, good French salted butter is exquisite. One of my favorite snacks is a thin slice of baguette with a generous slathering of unsalted butter, topped by very high-quality anchovy. Absolute heaven!
Christina Conte
November 25, 2023 at 9:50 pmThat’s a beauty, David! I can hear the crunch of the crust, and just smell the aroma. Pass me the butter! 🙂 Speaking of butter, have you tried Lewis Road Creamery butter, yet? It’s my favorite butter now!
Cocoa & Lavender
November 29, 2023 at 9:00 amI have not seen Lewis Road Creamery butter, Christina. I will have to look for it, because good bread deserves excellent butter.
sherry from sherry's pickings
November 25, 2023 at 10:50 pmi so rarely make bread but i always add a bowl of water to the oven! Your baguettes look delightful David. Funnily enough tho I am not a bread eater (hubby loves it) we bought a couple of baguettes this weekend so i could make canapes for bookclub. They were a treat 🙂
Cocoa & Lavender
November 29, 2023 at 9:01 amSherry — my mother used to stick a tray in the bottom of the oven and add ice cubes every 5-10 minutes. I will need to try that!
Inger
November 25, 2023 at 11:52 pmThanks again for the lovely lunch with this delicious bread! So cool that your mother made French bread too and love that this recipe is something a person can realistically do. Can’t wait until I free up some to try it myself!
Cocoa & Lavender
November 29, 2023 at 9:02 amIt was great to see you out here again, Inger, and nice to meet John! I hope you give the bread a try!
Mimi Rippee
November 26, 2023 at 8:08 amYour baguette is gorgeous. I quit making French bread years ago. It’s just not the same, even if it’s good. I used to try everything – even throwing ice cubes in the oven. I think I’ll just go to France!
Cocoa & Lavender
November 29, 2023 at 9:02 amI know — it’s not the same and can’t be… but good bread is good bread regardless. 🙂
Ronit
November 26, 2023 at 8:20 pmNothing like fresh bread coming out of the oven, and this one looks especially good!
Letting the dough rise in the oven always works for me as well. 🙂
Cocoa & Lavender
November 29, 2023 at 9:03 amThanks, Ronit! I do love the aroma of bread baking…
Ben | Havocinthekitchen
November 27, 2023 at 4:37 pmWhen I visit France (never been), I’m quite sure that 70% of my meals would be bread with local cheeses! (Well, another 30% will probably be different pastry lol) Who can resist European bread, particularly French and Italian?! Great work here – the baguette looks great!
Cocoa & Lavender
November 29, 2023 at 9:05 amHaha! I can’t imagine a breakfast in Paris without bread and butter, or a dinner that don’t finish with bread and cheese, it’s so civilized. And the other pastries? Oh-la-la.
Simone
November 29, 2023 at 8:03 amO that looks so good. I agree real French baguettes need French flour or something similar. I’m actually travelling to France (Living in the Netherlands it is not too far away!) in a week time so I’ll be sure to bring home some flour too! Love the look of these!
Cocoa & Lavender
November 29, 2023 at 9:06 amThanks, Simone! Please let me know what your findings are for flour (and yeast!). I’ll be going to Paris in April and will have a nice oven — I might try baking some bread there… but why would I when there is a wonderful baguette for sale on almost any corner!
Recipe for Fondue Suisse Classique – Cocoa & Lavender
December 2, 2023 at 3:00 am[…] an incredible fondue into which we dipped golden, sautéed cubes of homemade baguette (see this RECIPE from last week) and a variety of vegetables. We paired the fondue with three Savoie wines, one of […]
Raymund
December 7, 2023 at 2:22 pmYour baguette recipe sounds fantastic, David! I love that it’s relatively quick and easy to make, even on a whim.
Cocoa & Lavender
December 13, 2023 at 11:56 amThat’s what I like about it, too, Raymund.
2pots2cook
December 12, 2023 at 5:22 amLoooove homemade breads. Must try your baguette recipe!
Cocoa & Lavender
December 13, 2023 at 11:56 amI can’t tell you the last time I bought bread, even from a bakery! It’s so much fun to make it at home and it makes the house smell so good.
Susan Manfull
January 3, 2024 at 9:02 amWe just made yet another successful pair of baguettes! Excellent recipe!
Cocoa & Lavender
January 3, 2024 at 4:49 pmI recently started brushing the tops with egg weight before baking them. It makes for a very crackly crust! I think you and Towny should give it a try.