- Mixing the Dough
Combine flour, yeast, salt, and warm water. Mix until a shaggy dough forms.
- Kneading & First Rise
Knead for 8-10 minutes until smooth. Cover and let rise for 1 hour until doubled.
- Folding for Structure Gently stretch
and fold the dough 3-4 times to build gluten strength. Rest for 20 minutes.
- Shaping the Baguettes
Divide dough into two pieces. Roll each into a long, thin baguette shape with tapered ends.
- Final Proofing
Let the shaped baguettes rise for 30-40 minutes until puffy.
- Scoring & Baking Score diagonal
slashes on top and bake at 240°C with steam for 20-25 minutes until golden and crisp. 7.
- Calories:275 kcal%13%
- Protein:9 g%18%
- Carbohydrates:48 g%16%
- Fat:5 g%10%
- Sugar:3 g%3%
- Salt:0.7 g%10%
- Energy:1151 kJ%19%
The French baguette is an iconic bread known for its crisp, golden crust and soft, airy interior. This artisan-style version uses a slow fermentation process to develop deep flavor and a beautifully open crumb. Perfect for sandwiches, cheese boards, soups, or simply enjoying warm with butter.
