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
🔥 Steam is key – Creates that crispy crust.
🌀 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.
