🥖 Homemade French Baguettes (better than bakery!)
Crispy on the outside, soft and chewy inside — these baguettes are shockingly easy to make at home with just 4 ingredients! 😍🍞
✅ You’ll need:
* 550g bread flour
* 2 tsp fine sea salt
* 385ml water
* 2 tsp active dry yeast
👩🍳 Instructions:
1. Mix 85ml warm water with yeast. Rest 5 mins.
2. Combine flour + salt in a large bowl. Add yeast water + remaining water. Stir to form dough.
3. Rest dough, covered, for 20 mins.
4. Stretch & fold: Wet fingers, stretch dough from edges to center. Cover + rest 20 mins. Repeat this 2 more times.
5. Rise 1½ hrs (or refrigerate up to 12 hrs). Bring to room temp if chilled.
6. Divide dough into 3 pieces. Gently stretch into 6x3" rectangles. Fold like a brochure, pinch to seal.
7. Roll into 15” logs. Place in parchment-lined baguette pan. Rise 1 hr.
8. Preheat oven to 475°F with a pot of hot water inside (for steam).
9. Score tops with a sharp knife. Bake 15–20 mins until golden brown.
🥶 To freeze: Wrap cooled baguettes in a freezer bag. Reheat in a 375°F oven after misting with water for 10 mins.
💾 SAVE this for weekend baking or holiday boards!
Full recipe at Tastes Better From Scratch (link in bio!)
#HomemadeBaguette #EasyBaking #CrustyBread #breadforbeginners #bread
Hey fellow bakers! Since mastering these homemade baguettes, I've had so many friends ask me for extra tips beyond the basic recipe. And honestly, it's those little tweaks that take your bread from 'good' to 'OMG-I-can't-believe-I-made-this!' You know, sometimes making your own bread can feel a bit intimidating, but I promise, with a few extra insights, you'll be a baguette pro in no time. First off, that crispy crust is EVERYTHING, right? The steam in the oven is crucial. If you don't have a special steam oven, placing a pan of hot water on the bottom rack (as the recipe suggests) works wonders. I also love to give my baguettes a quick spritz with water right before they go in the oven – it helps develop that beautiful, crackly crust. For the inside, avoid overworking the dough! The 'stretch and fold' method is gentle and builds gluten without making your bread tough, giving you that perfect soft and chewy crumb you crave. Ever had homemade baguettes come out a bit flat? Don't worry, it happens! Often, it's about the final proofing time. If your kitchen is super warm, they might proof faster. If it's cold, they'll need longer. You're looking for dough that's puffy and springs back slowly when gently poked. Also, make sure your active dry yeast is fresh – if it doesn't get foamy in the warm water, it might be old, and your bread won't rise. A common mistake I made initially was not scoring deep enough – don't be shy with that sharp knife! It helps the baguettes expand properly and gives them that classic look. Now for the fun part: eating your delicious homemade baguettes! Fresh out of the oven, they're divine with just a slab of butter. But don't stop there! I often slice them up for incredible sandwiches – think brie and apple, or a classic ham and Swiss. They're also perfect for dipping into olive oil and balsamic vinegar, or alongside a hearty soup. If you have any leftover (which, let's be real, is rare!), they make amazing garlic bread or croutons the next day. Sometimes I even make a simple bruschetta with fresh tomatoes and basil. The possibilities are endless, and nothing beats the taste and pride of baking your own. So, next time you're thinking about tackling homemade baguettes, remember these little nuggets of wisdom. It's truly a rewarding experience, and your efforts will definitely be devoured with enthusiasm!
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