The perfect homemade baguette requires only a few simple ingredients to make the perfect bakery-style bread at home!
There’s nothing like homemade bread. This homemade baguette is surprisingly soft with a chewy crust. It’s also super simple to make and can be made at home using just a handful of ingredients that most bakers already have on hand. It really doesn’t take much time either. Yes, almost 3 hours from start to finish, but very little time you actually get to do it. A few minutes here, a few minutes there, and you can enjoy delicious, flavorful homemade baguettes at home.
Pan Options for Homemade Baguette:
If you don’t have a French loaf pan, you can always use a regular pan. Be sure to leave enough space between the loaves so they don’t stick together.
If you love homemade baguettes I highly recommend investing in French bread pan。 It’s perforated (lots of holes) for even heat circulation. This ensures the best, highest quality bread at home. I highly recommend buying one. They’re cheap and the end result can make a huge difference.
All Purpose vs. Bread Flour:
Both all-purpose flour and bread flour can be used interchangeably in this recipe. Bread flour is higher in protein, which develops more gluten, giving the crumb and crust a little chew.
Why is my dough the wrong consistency?
We know how frustrating it can be to follow a recipe and still not look like it should. For bread, you want to use any recipe as a guide only. Things like altitude, humidity, and temperature can all affect homemade bread. Because of this, you always want to get rid of the doughy feeling and not follow the recipe exactly. Don’t worry if your dough is the perfect consistency and you haven’t used up all the flour. If you’ve added all the flour needed and your dough is too sticky, keep adding more until it’s the right consistency. The more you make it, the clearer you will be about what your bread needs!
This loaf requires you to cut a slit in the top of the loaf before baking. This process is called “partitioning the bread”. As the bread bakes, it expands, and the scoring helps release some of the pressure so the bread can expand without awkward bumps.
- Use a sharp knife or even a clean blade to score.
- Rely on the blade itself rather than putting pressure on the bread.
- Not too dark or too shallow. 1/4 inch should be perfect.
Since homemade bread doesn’t contain any chemicals or preservatives, it won’t last more than a few days before it goes bad. The secret to keeping bread fresh is to have a little airflow in whatever container you choose. An old fashioned bread box is perfect for this, along with a linen or cotton bread bag or towel to wrap inside.
If you liked this recipe, you might be interested in these other delicious bread recipes:
watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.
Learn how to make the perfect homemade baguette. Only a handful of ingredients are needed to make perfectly baked bread at home!
- 1 1/2 tablespoon instant dry yeast
- 2 cup warm water
- 1 1/2 teaspoon Salt
- 4 1/2 – 5 cup all purpose flour
- 1 big egg beating
In the bowl of a stand mixer, combine the yeast, water, salt, and 5 cups of the flour. Knead on low speed until the flour starts to incorporate. Increase speed to medium and gradually add remaining flour until dough pulls away from sides of bowl.
Transfer to a lightly greased mixing bowl, cover with a towel, and let rise for about 1 hour until doubled in size.
Divide the dough in half. Roll each half into a large rectangle. Roll up tightly from the long end.Place on a lightly greased baking sheet or place in French bread pan. Cover and let rise for 30-45 minutes.
Preheat oven to 375 degrees. Using a sharp knife, cut diagonal lines in the top of each loaf, about 1/4 inch deep. Brush bread with beaten egg.
Bake in the preheated oven for 35-40 minutes, until golden brown.
Calories: 1406kcal | carbohydrate: 287G | protein: 42G | fat: 5G | Saturated fat: 1G | cholesterol: 81mg | sodium: 1796mg | Potassium: 460mg | fiber: 10G | sugar: 1G | Vitamin A: 120unit | calcium: 76mg | iron: 17.8mg