French Baguette (Pain Ordinaire)

There’s something incredibly satisfying about baking your own baguettes from scratch. The aroma that fills the kitchen, the anticipation of the perfectly golden crust, and the joy of enjoying warm, freshly baked bread make the effort worthwhile. This recipe for homemade baguettes is simple and yields three delicious loaves that are sure to impress your family and friends. While it might seem intimidating to make bread from scratch, the process is both rewarding and enjoyable. So, gather your ingredients and let’s embark on a delightful baking adventure to create these delectable baguettes!

YIELD: Makes 3 baguettes

INGREDIENTS:

• 1 tablespoon (9 grams) active dry yeast (or scant tablespoon instant yeast)
• ½–1 tablespoon sugar (6–12 grams)
• 2–2½ cups warm water (105–110°F)
• 6 cups (596 grams) unbleached flour (or all-purpose unbleached flour)
• 1 tablespoon salt (15 grams)
• Oil/butter for coating the bowl and greasing pans as needed

INSTRUCTIONS:

1. If using active dry yeast, dissolve the yeast in warm water and sprinkle with sugar until foamy. For instant yeast, add it directly to the flour.
2. Combine the yeast-water mixture and most of the flour in a large bowl. Mix until the dough is combined and shaggy. Allow the dough to rest for 5 minutes.
3. Knead the dough until a gluten window is present, achieving a moist but no longer sticky consistency. Place the dough in an oiled bowl with the smooth side facing up.
4. Cover the bowl with plastic wrap and let the dough rise for at least 3 hours, gently turning the dough every half hour.
5. After the first rise, divide the dough into equal portions. Shape each portion into baguettes following the folding and sealing technique provided.
6. Let the shaped baguettes rest for 10 minutes, then roll them to the length of your pan. Place the dough in the greased baguette pan and let them rise for 1 to 1¼ hours.
7. Preheat the oven to 450°F. Before baking, make diagonal slashes across the top of the bread to allow expansion during baking.
8. Mist the loaves with water and place them in the oven. Reduce the oven temperature to 425°F and bake for 8 to 10 minutes. Then, reduce the temperature to 375–400°F and bake for an additional 15 to 20 minutes until the bread achieves a medium to deep golden brown color.
9. After baking, remove the bread from the pans and place them back in the oven directly on the oven rack for a few minutes. This will help set the crust.
10. Enjoy the freshly baked baguettes within 1 to 5 hours. If needed, store them wrapped in plastic wrap, and re-crisp in a 350°F oven for 5 to 10 minutes. For longer storage, freeze the baguettes with multiple layers of plastic wrap.

Now, armed with this delightful baguette recipe, you can elevate your bread-baking skills and relish the heavenly taste of homemade baguettes.

TIPS:

• Choose Quality Yeast: Whether using active dry yeast or instant yeast, ensure it is fresh and within its expiration date for the best results.
• Maintain the Right Dough Consistency: As you knead the dough, it should become moist but no longer sticky. This will help you achieve the perfect texture for your baguettes.
• Be Gentle During Rises: When allowing the dough to rise, handle it gently and avoid over-punching or excessive handling. The gentle folding technique helps distribute carbon dioxide evenly, contributing to the bread’s light and airy texture.
• Master the Shaping Technique: Mastering the shaping technique is key to achieving beautiful baguettes. Follow the instructions carefully to create smooth and well-sealed loaves.
• Preheat the Oven: Preheat the oven thoroughly to ensure the baguettes bake evenly and achieve that characteristic crisp crust.