Homemade Baguette Bread – Crispy Crust, Airy Interior, Just Like a Parisian Bakery! πŸ₯–✨


 

1. Activate the Yeast

  • Mix warm water, yeast, and honey (if using). Let sit 5-10 mins until foamy.

2. Make the Dough

  • In a large bowl, combine flour and salt.

  • Pour in yeast mixture, stirring until a shaggy dough forms.

  • Knead 10 mins by hand (or 5 mins in a stand mixer) until smooth and elastic.

3. First Rise (1-1.5 hrs)

  • Place dough in a greased bowl, cover, and let rise until doubled in size.

4. Shape the Baguettes

  • Punch down dough, divide into 2 equal pieces.

  • Roll each into a 15-inch log, tapering the ends.

  • Place on a floured towel or baking sheet, seam-side down.

5. Second Rise (30-45 mins)

  • Cover and let rise until puffy (not quite doubled).

6. Preheat & Prep

  • Place a baking stone or inverted tray in the oven.

  • Preheat to 475°F (245°C) with a pan of water on the bottom rack (for steam).

7. Score & Bake

  • Transfer baguettes to a peel or parchment.

  • Make 3-4 diagonal slashes with a razor blade.

  • Bake 20-25 mins until deep golden and hollow-sounding when tapped.

8. Cool & Devour!

  • Let cool 15 mins on a rack (if you can wait!).


Pro Tips for Perfect Baguettes

πŸ”₯ Steam is key – Creates that crispy crust.
πŸŒ€ Use a baking stone – Mimics a professional oven.
⏳ Longer fermentation = more flavor – Refrigerate dough overnight for sourdough-like depth.
🍞 Weigh ingredients – Precision matters in bread baking.


FAQs

❓ Can I use all-purpose flour?

Yes, but bread flour gives better structure.

❓ Why didn’t my crust get crispy?

Not enough steam—spritz dough with water before baking.

❓ How do I store leftovers?

  • Room temp: 1 day (best fresh).

  • Freeze: 1 month (reheat at 350°F for 10 mins).

❓ Can I make mini baguettes?

Yes! Divide into 4 pieces, bake 15-18 mins.

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