Anyone can bake crusty French bread at home! This recipe requires minimal ingredients and techniques, making it ideal for beginners. Follow these steps to achieve that satisfying crackle of the crust and the soft, airy center that defines a perfect French baguette.
Ingredients:
3 ½ cups (420 grams) bread flour
Instructions:
1. Combine Dry Ingredients: In a large mixing bowl, whisk together the bread flour, yeast, and salt.
2. Add Water and Mix: Gradually add the warm water to the dry ingredients, mixing with a wooden spoon or dough whisk until a shaggy dough forms.
3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 10 minutes. The dough should become smooth and elastic. You can also knead the dough using a stand mixer with a dough hook attachment for about 5 minutes.
4. First Rise: Place the dough in a clean, lightly oiled bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1-2 hours, or until doubled in size.
5. Shaping the Dough: Once doubled in size, gently deflate the dough on a lightly floured surface. Fold the dough in half lengthwise, then fold it in half again. Pinch the seams closed to create a tight seal. Gently roll the dough back and forth with your palms to elongate it slightly, forming a smooth cylinder shape.
6. Second Rise: Place the shaped dough seam-side down on a baking sheet lined with parchment paper. Cover the dough loosely with plastic wrap and let it rise for another 1-1.5 hours, or until puffed up and almost doubled in size.
7. Scoring the Top: Preheat your oven to 450°F (230°C) with a baking stone (or baking sheet) placed in the oven on the lowest rack. Use a sharp knife or razor blade to slash the top of the dough diagonally at a 45-degree angle, creating shallow cuts about ½ inch deep. This allows for even steam release and a beautiful rise.
8. Baking: Carefully transfer the baking sheet with the dough onto the preheated baking stone. Bake for 25 minutes, then reduce the oven temperature to 400°F (205°C) and bake for an additional 20-25 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
9. Cooling: Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts (per slice):
Calories: 210
Note: These nutrition facts are estimates and may vary depending on the specific ingredients used.
Conclusion
This recipe offers a straightforward approach to achieving a bakery-quality French baguette at home. With minimal ingredients and a little patience, you can enjoy the delightful combination of a crispy crust and a soft, flavorful interior.
Frequently Asked Questions:
1. Do I need a baking stone?
While not essential, a baking stone helps create a steamy environment in the oven, which is crucial for achieving a crisp crust. You can substitute it with a preheated baking sheet placed on the lowest rack of your oven.
2. Can I use instant yeast?
Yes, you can use 1 teaspoon of instant yeast instead of active dry yeast. However, you won’t need to activate it in warm water. Just add it directly to the dry ingredients and proceed with the recipe.
3. My dough is too sticky. What should I do?
Add a tablespoon of flour at a time until the dough becomes less sticky but remains slightly tacky. Be mindful not to over-knead the dough, as this can result in a tough bread.
4. How can I tell if my bread is done baking?
The bread is done when it has a golden brown crust and sounds hollow when tapped on the bottom. You can also check the internal temperature using an instant-read thermometer. The internal temperature should reach around 200°F (93°C).
5. How long can I store homemade French bread?
