A timeless French baguette recipe that yields a crisp, golden crust and tender, chewy interior—perfect for sandwiches, crostini, or enjoying warm with butter.
Recipe Information
Total Time:
Yield:
2 (18- to 24-inch) baguettes, 28 slices
Ingredients
5⅓ cups all-purpose flour, divided
1 tablespoon kosher salt
1 package active dry yeast (2¼ teaspoons)
2 cups warm water (120°F to 130°F)
Directions
In a large bowl, combine 5 cups flour, salt and yeast. Using a wooden spoon, stir in water just until dough is moistened. Allow dough to rest for 5 minutes. Stir dough for an additional 2 minutes.
Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape dough into a ball. Place in a lightly greased large mixing bowl; turn once to grease the surface of the dough. Cover and let rise until double (1 to 1½ hours).
Line baking sheet with parchment paper; set aside. Turn dough out onto lightly floured surface and divide into two equal portions. Form two baguette loaves and place on prepared baking sheet. Cover and let rise until nearly double (45 minutes to 1½ hours).
Preheat oven to 450°F.
Using a sharp knife, make three or four diagonal cuts about ¼ inch deep across the top of each loaf. Place baking sheet with baguettes on center rack. Bake for 25 to 30 minutes or until golden brown and bread sounds hollow when lightly tapped. Immediately remove bread from baking sheet. Cool on wire racks. Best served the same day.
