February 2, 2024 Culinary Imagineer Justin Cherman

Classic French Baguette Recipe

Name: Classic French Baguette Recipe
Prep time: 2 h 30 min
Cook time: 25 min
Total time: 2 h 55 min
Yield: 3
Cuisine: French
Ingredients: 500g Grand Moulins T65 flour; 7g dry yeast; 10g kosher salt; 350ml warm water

This recipe for classic French baguettes will transport you to a Parisian bakery with its crusty exterior and soft, airy interior. Made with Grand Moulins T65 flour and a touch of kosher salt, these baguettes are perfect for any bread lover. Baking these baguettes at home will fill your kitchen with the irresistible aroma of freshly baked bread.

Classic French Baguette Recipe

Rated 3.5 stars by 2 users

Cuisine

French

Servings

Prep Time

150 minutes

Cook Time

25 minutes

Calories

290

This recipe for classic French baguettes will transport you to a Parisian bakery with its crusty exterior and soft, airy interior. Made with Grand Moulins T65 flour and a touch of kosher salt, these baguettes are perfect for any bread lover. During my time at Eleven Madison Park, we had the most incredible baguettes delivered 2 times a day, which served as my breakfast lunch and sometimes dinner. Slathered with Buerremont Butter and some maldon salt, there was nothing better. Enjoy my recipe that will give you a taste of france using our Grand Moulins Flour.

Author:

Culinary Imagineer

Ingredients

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Directions

In a large mixing bowl, combine the flour and salt.
In a separate small bowl, dissolve the yeast in warm water and let it activate for 5 minutes.
Pour the yeast mixture into the flour mixture and stir until it forms a shaggy dough.
Transfer the dough to a floured surface and knead for 10-15 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Preheat the oven to 450°F (230°C).
Punch down the dough to release any air bubbles, then turn it out onto a floured surface. Divide the dough into three equal portions.
Shape each portion into a long baguette shape and place them on a baking sheet lined with parchment paper.
Cover the baguettes with a damp cloth and let them rise for 30 minutes.
Using a sharp knife or a razor blade, make diagonal slashes on the tops of the baguettes.
Bake in the preheated oven for 20-25 minutes, or until the baguettes are golden brown and sound hollow when tapped on the bottom.
Remove from the oven and let the baguettes cool on a wire rack before slicing and serving.

Filed in: Baguette, Baking, Bread

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