Easy French Baguette Recipe | Bake Bakery-Style Bread at Home

Learn how to make delicious easy French baguettes at home! In this video, I’ll show you a simple recipe to create crusty, flavourful baguettes.
From mixing and kneading to shaping and baking, I’ll take you through every step of the process.
Whether you’re a beginner or an experienced baker, you’ll love this easy-to-follow recipe that yields amazing results.
So, let’s get started and make some delicious French baguettes!

RECIPE https://flourandfiligree.com/easy-artisan-french-baguettes/

INGREDIENTS
1 ½ teaspoons salt 7 g
1 ½ cup warm water 375 ml
2 ¼ teaspoons dry active yeast 7 g
4 cups all-purpose flour 600 g
(optional) ¼ cup warm water 60 ml
(optional) ¼ teaspoon salt 1 g

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CHAPTERS
00:00 What are easy French baguettes
00:30 How to make baguette dough
01:27 How to shape homemade baguettes
02:22 How to make baguettes without a couch or baguette pan
02:58 How to bake baguettes

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#breadmaking #frenchbread #frenchbaguette #baguettes #homemadebread

Hi home bakers. Today I’m in the kitchen making 
easy homemade artisan baguettes. These French baguettes are beginner friendly, require no 
special tools, and bake up with a gorgeous crust and tender crumb. It’s going to leave your 
kitchen smelling like a French bakery in no time. Baguettes are made and enjoyed world wide but 
I think most people would agree this bread is quintessentially French. So let’s get into the 
kitchen this is how I make easy classic baguettes. To start this recipe, in the bowl of a stand 
mixer or in a large bowl if you’re making the recipe by hand, mix 1 1/2 cups of warm water and 
2 1/4 teaspoons or 1 packet of dry-active yeast. When the yeast is soft, add in 4 cups of flour. 
Mix with the dough hook attachment or with your hands. I’m going to knead this for about 4 minutes 
or 6 minutes if you’re kneading the dough by hand. The dough should be smooth, elastic, and clean 
the sides of the bowl. Then I’m going to cover the bowl and allow it to rest for 20 minutes. 
This step is called an autolyse. Now that my dough has rested, I’m going to sprinkle on top 1 
1/2 teaspoons of salt. Knead this into the dough for another 3 minutes. The dough should now 
be smooth and glossy. Cover and let it rise in a warm place for 1 hour or until doubled in 
bulk. Now that my dough has nicely puffed up, I’m going to tip it out onto a lightly floured 
surface. You can split the dough in 3 for small baguettes or 2 for long. I’m going to form 
each section of the dough into a rectangle and then fold it in thirds, kind of like a 
letter going into an envelop. Cover and let it rest another 15 minutes. Now on my lightly 
floured surface, I’m going to press and roll each section of the dough into a long log, about 
12 inches long. Now, there’s a few extra things that bakers use to make beautiful baguettes, the 
first is a couche. This is a soft cloth that’s used to separate the bread loves while they’re 
rising, it keeps them rising up instead of out, which will give you that nice cylinder shape, 
instead of a wide flat baguette. To bake the bread baguette pans are often used by home bakers. 
These are pans that are perforated for airflow and are in that cylindrical shape that you need for 
the baguettes. If you don’t have either of these, you can absolutely still make baguettes at home. 
For this recipe today, I’m making my baguettes without a couche and without a baguette pan. 
I’m going to cut a piece of parchment paper a little bit longer than my baguettes. Then, fold 
it in thirds lengthwise to give it structure. I’m going to dust this lightly with flour and 
then place the dough right in the centre. Tie a piece of twine on each end to form the 
parchment paper in to a half cylinder, so the dough will hold it’s shape as it rises. Now, I’m 
going to set it aside and let it rise until it’s doubled, which takes about 45 minutes to an hour, 
depending on the temperature of your kitchen. Meanwhile, I’m going to preheat the oven to 450 
°F or 230 °C. I’m using the fan on or convection mode. Cut slashes in the top of the loaves with a 
sharp blade, just before going into the preheated oven. You can pour about a cup of ice cubes 
into the bottom of the oven to create steam and then shut the door. I’m going to bake the loaves 
for 8 minutes. If you used the parchment paper, remove from the oven and untie both ends, fold 
down the paper to get that evenly browned crust. Return the loaves to the oven a bake another 6 
to 8 minutes or until golden and sounds hollow when tapped. As an optional step, you can mix 1/4 
teaspoon of salt with 1/4 cup of warm water. This can get brushed onto the loaves when they come out 
of the oven, to give them a slightly salty crust. And once the baguettes are cool enough to handle, 
they’re ready to slice and serve. And as always, you can find a link to the full written recipe in 
the description box below. These beautiful loaves are not difficult to make at home. They require 
very few ingredients and are a great way to get started with your bread baking journey. Enjoy! If 
you’re a fan of deliciously simple vintage recipes and old-fashioned skills, then you’ll want to 
check out this next video. Thanks for stopping by.