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This Easy Crusty French Baguette is simple enough to be made at home but tastes just like you bought it at your local bakery!
Hellloooo fellow quaran-carb friends! Let me introduce you to our newest carb love, this Easy Crusty French Baguette!
I don’t know about you guys, but we are carb loading hard during self isolation. We’ve been baking a LOT of bread. And one of my deepest loves? A crusty French baguette, which we now can make at home.
- Flour (bread flour is ideal, but not necessary
- Kosher salt
A Kitchen Scale is really necessary if you want to do a lot of baking as to get the right ingredients We love this one!
A Lame Bread Slashing Tool – this is basically a super sharp bread razor to make those lovely bread slashes. You can also use a super sharp knife, but isn’t it always more fun to have a special tool?
How to Make:
This bread is an easy one that doesn’t require a starter or a lot of prep time, which is why it’s exactly the kind of bread that stays in our repertoire. It’s really very easy:
- Activate the yeast – this recipe calls for fast acting yeast, but you can also use regular active yeast and just wait a bit longer until it’s activated.
- Mix flour – not a lot of kneading required, which is one of the best parts of this recipe!
- Let rest / rise – let it do its thannng
- Shape into loaves (and rise again)
Easy, right? SO easy.
I decided to just make two baguettes, but you could definitely make four. Personally, I like ’em long, but it will make it difficult if you don’t have a sheet pan big enough, so really, this recipe will make 3 or 4 crusty loaves.
I seriously love this baguette. It is the perfect addition for a wine and cheese afternoon with girlfriends and any cheese board or charcuterie. We love a good baguette – here are some of our favorite recipes to go with a nice crusty baguette:
Or, hey at this time in life if you just want to sit down with an Easy Crusty French Baguette and some butter with a glass of wine and binge something on Netflix… get it. I’m with you, 100%. Definitely did that with one of these bad boys.
Easy Crusty French Baguette
- kitchen scale
- spray bottle
- bread lame
- 49.5 grams warm water 1.75 fl oz or 1/4 cup
- 1 1/2 teaspoon quick rise yeast
- 453.5 grams bread flour, or all purpose flour or 3 2/3 cups, or 1 lb of flour
- 2 teaspoons kosher salt
- 296 grams water 10 fl oz or 1 1/4 cup
- In a small bowl or glass measuring cup, measure our warm water (about 1/4 cup). Sprinkle yeast on top and set aside until yeast is dissolved.
- In a medium sized bowl, measure out flour, add salt and stir.
- Make a well in the center of the flour and stir in dissolved yeast.
- Just a little at a time, add water until a shaggy dough has formed. The dough shouldn't be sticky, just shaggy so you most likely wont need all of the water.
- Cover bowl with plastic wrap and let rest for 30 minutes.
- On a clean, lightly floured surface, transfer dough and then press into a rectangle and fold into thirds. Flip, and then fold into thirds again.
- In a large oiled bowl, add dough and then cover again with plastic wrap. Let rise for 1 – 2 hours until the dough has doubled.
- Lay our a clean cotton towel and flour. Divide the dough into 2, 3, or 4 equal portions (If 2, the dough will be very long, about 18 + inches. You can get around 4 10-12 inch baguettes). Shape doughs into long loaves with pointed ends and place on towel. Cover with oiled plastic wrap and let rise again until almost doubled – another 30-45 minutes.
- Fill a shallow baking dish with water and pre-heat oven to 450 degrees. Grease large baking sheets.
- Once doubled, transfer loaves to greased sheets. Sprinkle with flour and then slash with a bread lame slashing tool.
- Add to oven and spray with water. Set timer for 30 minutes. Let bake for 5 minutes (at 25 min mark) and spray again. Let bake for another 7 minutes (at 18 min mark) and spray doughs again with water.
- Bake for a total of 30 minutes or until baguettes are brown and crusty. Remove from oven and let cool. When the bottom is tapped, they should sound hallow.