French Baguettes

An easy recipe that makes 2 large baguettes or 4 mini baguettes.

Course Side Dish

Cuisine American

Keyword bread

Prep Time 10

Cook Time 15

Rising Time 30

Total Time 55

Servings baguettes

Calories 376kcal

Add the yeast and 1 tsp of sugar to a small bowl. Add 1/2 cup of warm water. Cover with a damp towel. Let the yeast activate for 5 minutes or until the mixture is frothy and foamy.
In a mixer fitter with a dough hook, add the flour, 1 tsp sugar and the salt. Stir to combine.
Add the yeast mixture into the dry ingredients. Turn on the mixer and slowly add the rest of the water (1 cup). Mix until a shaggy dough is formed. You may need more or less water depending on the flour and weather.
Turn the dough out onto a floured surface and knead until the dough is smooth and elastic.
Divide dough into four equal sections. Roll out each piece into a baguette shape using your hands. Place on a greased baguette pan.
Score the tops of the baguettes with a sharp knife. Dust with flour.
Place in a warm spot, cover with a kitchen towel and let rise for 30 minutes or until the dough has doubled in volume.
While the dough is rising, prepare the oven. Place a shallow pan filled with 1" of water in the bottom of the oven. Heat the oven to 450 degrees F.
Once the baguettes have risen and the oven is hot, place the pan on the top rack of the oven and bake for 15 minutes or intil a golden crust has formed and the baguettes sound hollow when tapped with a knife.
Remove from oven and let cool on a wire rack.