Ingredients
- 4 cups bread flour, spooned and leveled (480 g)
- 1½ cups lukewarm water (360 g)
- 2¼ teaspoons instant yeast (7 g)
- 2 teaspoons salt (10 g)
You will also need a little extra flour for dusting your work surface, a small amount of oil or butter to grease the rising bowl, and parchment paper to line your baking sheet.
A Closer Look at Each Ingredient
Bread flour. Bread flour has a higher protein content than all-purpose flour, which means it develops more gluten when kneaded. Gluten is what gives baguettes their signature chew and helps the dough trap the gas produced by yeast, creating that open, airy crumb. If you only have all-purpose flour, you can still make decent baguettes, but the texture will be a little softer and less chewy.
Lukewarm water. Water around 100°F (38°C) is ideal. It should feel comfortably warm to the touch, not hot. Water that is too hot can damage or kill the yeast, while water that is too cold will slow fermentation and extend your rising time.
Instant yeast. Instant yeast can be mixed directly into the flour without proofing first, which makes this recipe especially convenient. It is also reliable and fast acting. Check the expiration date on your package, since old yeast is one of the most common reasons bread fails to rise.
Salt. Salt does far more than add flavor. It strengthens gluten, regulates yeast activity, and helps the crust brown beautifully. Do not skip it, and measure it accurately.
Instructions
In a large mixing bowl, combine the bread flour and instant yeast. Add the lukewarm water and mix until a rough, shaggy dough forms. Add the salt and continue mixing until all the ingredients are evenly combined. Adding the salt after the dough starts coming together keeps it from sitting directly on the yeast, which is a simple way to protect fermentation.
Transfer the dough to a lightly floured work surface. Knead for approximately 8 to 10 minutes, until the dough becomes smooth, elastic, and slightly tacky. To knead by hand, push the dough away from you with the heel of your hand, fold it back over itself, give it a quarter turn, and repeat.
If you are using a stand mixer fitted with a dough hook, knead on medium-low speed for about 6 to 8 minutes. The dough is ready when it pulls away from the sides of the bowl and springs back slowly when you gently press it with a fingertip.
Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Leave it in a warm place for approximately 60 to 90 minutes, or until doubled in size. A turned-off oven with the light on, or a spot near a warm (not hot) appliance, can work well if your kitchen is cool.
Gently press the dough to release excess air. Transfer it to a lightly floured surface and divide it into 6 equal portions for mini baguettes. For the most even results, use a kitchen scale and weigh each portion, or cut the dough in half, then cut each half into three pieces.
Working with one portion at a time, gently flatten the dough into a small rectangle. Fold the upper edge toward the center and press to seal, then fold the lower edge over it and seal again. Fold the dough in half lengthwise and pinch the seam closed.
Roll each piece gently with your hands to form a slender baguette, tapering the ends slightly. Aim for an even thickness along the length so the loaves bake consistently. Keep the pieces you are not working on covered so they do not dry out.
Arrange the baguettes seam-side down on a parchment-lined baking sheet, leaving space between each loaf. Cover loosely with a clean kitchen towel and let them rise for 30 to 45 minutes, or until slightly puffy. They should look a bit larger and feel airy, but not overinflated.
Preheat your oven to 450°F (230°C). Position one rack in the center and, if desired, place an empty oven-safe metal pan on a lower rack to create steam during baking. Let the oven fully preheat so the pan is hot when you add water.
Just before baking, use a very sharp knife or bread lame to make 2 to 3 shallow diagonal slashes along the top of each baguette. These cuts help the bread expand as it bakes and give the loaves their classic French baguette appearance. Hold the blade at a slight angle and cut with quick, confident strokes, keeping the cuts shallow.
Place the baking sheet in the preheated oven. Carefully pour about 1 cup of hot water into the preheated metal pan on the lower rack, avoiding splashes and steam. Close the oven door immediately to trap the moisture.
Bake for 20 to 25 minutes, or until the baguettes develop a deep golden-brown crust and sound hollow when tapped on the bottom. Carefully remove the steam pan once it is safe to do so, following your oven’s instructions.
Safety note: Steam can cause serious burns. Wear oven mitts, pour away from your face and arms, and stand back as you close the oven door.
Transfer the baked baguettes to a wire rack and let them cool for at least 20 to 30 minutes. This allows the interior to finish setting while the crust stays crisp. You may hear the crust gently crackle as it cools, which is a sign you have done it right.
Use a serrated bread knife to slice the baguettes. Serve them fresh with butter, make mini sandwiches, or tear off pieces to enjoy alongside your favorite homemade meals.