baguette recipe

Craving a crusty French loaf?  Look no further than this easy baguette recipe.  Only 4 ingredients and it's mostly down time!  You can do this!

Crusty French Baguette Recipe

water

active dry yeast*

bread flour

salt

flour, (for dusting)

Measure the warm water in a small bowl and sprinkle the yeast on top.  Set aside and allow the yeast to dissolve and become foamy.

Measure the bread flour into a large bowl and stir in the salt.

Make a well in the center of the flour mixture, and stir in the dissolved yeast.

Add the cool water, a little at a time, while stirring, just until a stiff, shaggy dough (watch the video below to see what this should look like)  has formed (you may not need to use all of the water).

Cover the bowl with plastic wrap and allow it to rest for 30 minutes.

Transfer the dough to a lightly floured work surface, and gently press it into a rectangle and fold into thirds.&nbsp; Turn 90 degrees and repeat.&nbsp;

Place the dough in a large oiled bowl, and cover with plastic wrap.  Allow it to rise in a warm place until doubled in bulk (about 1 to 2 hours).

Divide the dough into 4 equal portions, and shape each one into a long loaf (about 15-inches long and 1 1/2-inches in diameter), with pointed ends.&nbsp;&nbsp;

Place the loaves on a floured towel, cover with oiled plastic wrap, and allow to rise until doubled in bulk (about 30 to 45 minutes).

Preheat the oven to 450 degrees F, and place a pan of water on the bottom rack.

Uncover the baguettes and transfer to lightly greased baking sheets.

Sprinkle with flour, and make 4 elongated slashes down each one with a lame, razor, or sharp knife.&nbsp;

Bake the breads until crusty and brown (in my oven this takes around 35 to 40 minutes).  The baguettes should give a hollow sound when tapped. 

https://embed.mediavine.com/videos/wzppzeujvo5rods4mrqp

Craving a crusty French loaf? Look no further than this easy baguette recipe. Only 4 ingredients and it’s mostly down time! You can do this!

This bread machine french bread recipe is very easy to make. It only uses a few simple ingredients such as flour, water, salt and yeast. Moreover, this french bread tastes great and you can mold it into a beautiful baguette shape. Your family will be amazed by baking skills... while you smirk because you made it with the help of a bread machine! Visit BreadDad.com for more great bread machine recipes.

Bread Machine French Bread - Easy Baguette Recipe

Water

Cups Bread Flour

Teaspoons Bread Machine Yeast

Salt

Tablespoons Olive Oil ((to coat dough))

Place the water and then the rest of the ingredients into the bread pan. You can make a little indent on top of the flour in order to avoid the yeast falling into the water (until the machine starts). Do not combine the salt with the yeast (as the salt can kill the yeast). Place the yeast &amp; salt in separate parts of the bread pan.

Put your machine on the &quot;Dough&quot; setting and press the start button. In our bread machine, the kneading &amp; rising on the dough setting takes about 1:30 hours.

When your bread machine has finished, unplug the machine &amp; pour the dough onto a cutting board. Wear oven mitts (as the bread pan/bread machine may be hot). Sprinkle some flour on the cutting board (before you pour the dough) in order to avoid the dough sticking to the cutting board.

Divide the dough into 4 equal parts if you want to make 4 skinny baguettes (roughly 12 inches long). Or divide the dough into 2 equal parts in order to make 2 thicker french bread &quot;rolls&quot;.

Roll the divided dough with your hands into your preferred shape (i.e. baguette or thicker bread roll). See our tips below on shaping the bread dough (especially about the making the dough roll about 1/2 the width of your desired end product... as the dough expands as the yeast rises).

Place the shaped dough onto a nonstick baking sheet.

Coat the dough with olive oil. Use a small pastry brush.

Cover the dough &amp; baking sheet with a light kitchen cloth or plastic wrap in order to protect from dust, etc.

Let the dough rise for 1 hour.

During this &quot;rising&quot; time, preheat your oven to 450 degrees F.

After the hour, remove the covering from the dough and &quot;score&quot; (slice) the top of each dough roll with a sharp knife. Make diagonal slices about 1/2 inch deep and about 3 inches apart. This will help prevent the bread from cracking during baking. See the tips below about how to score bread.

Place the baking sheet in the oven. It should bake at 450 degrees for 15-20 minutes or until golden brown. Wear oven mitts.

At the 8-10 minute mark, turn the baking sheet around in order to ensure an even &quot;browning&quot; of the bread. Wear oven mitts.

Remove the baking sheet when done and place the bread on a cooling rack. Wear oven mitts.

Homemade baguette is a true treat! Better yet, this recipe requires only four simple ingredients and absolutely no kneading.

No Knead Bread-Baguette

flour

tsp yeast

tsp salt

Mix Dough

The night before, combine all ingredients together. First mix the dry ingredients together and then add water. Mix the ingredients until the dough comes together. Cover it with a plastic wrap and let it sit for 12-20 hours on the countertop.

Flour

The following day, the dough should be wet, sticky and bubbly. Generously flour your hands and the baking sheet.

Form Baguette

Take the dough (if it sticks, apply more flour to your hands) and form a baguette shape. Place it on a baking sheet and sprinkle a generous amount of flour on it. Cover it with a towel. Let the dough rise in a warm place for 1-2 hours.

Preheat the oven to 450 °F. You will need to have 2 shelves in an oven. Fill a deep cooking sheet with 2 cups of hot boiled water, and place it on a lower level, inside your oven. This will make the bread crispy on the outside. Place the bread on the top rack. Remove water from the oven after 10 minutes. Keep on baking the bread for another 30 minutes or until golden crispy brown.

In Vietnamese, the word BánhMì is derived from ”Bánh” which refers primarily to baked goods including bread. These Vietnamesebaguettes are deliciously light and crispy that is inspired by French Baguettes, a legacy from the French Colonization.  But the Vietnamese BánhMì baguette differs in taste and texture.  The Vietnamese version is a lot lighter and airier in texture on the inside.  And the outside is lighter and crispier in texture. 

Vietnamese Baguette Bread Recipe | Bánh Mì Việt Nam

BreadFlour

Kosher Salt

Sugar

Instant Rise Yeast

350 ml Water (room temperature)

Combine bread flour, kosher salt, sugar andinstant rise yeast and mix. 

Add all dry ingredients to standing mixer andcombine with water.

Mix on speed setting #2 for a few minutes untilall dry ingredients are well combined. Let dough rest for 2-3 minutes.

 Now increase speed setting to #4 and knead doughfor 5 minutes.

Let dough rest for 5 minutes.

Knead dough for another 5 minutes at speedsetting #4.

Do the stretch test to make sure dough isready.  If dough stretches withouttearing, then the dough is ready. Form the dough into round shape.

Transfer dough into lightly greased bowl, coverwith kitchen towel and put in the oven with OVEN LIGHTS ON and let t rest for 60 minutes.

 Knead the dough by hand a little bit to release all the air bubbles.

Form dough into round shape again, cover and putin the oven with OVEN LIGHTS ON for another 30 minutes. 

Dough is now ready for shaping.  Divide the dough into 8 equals sizes. 

 Punch / flatten each dough to release any airbubbles and then shape into finish size.

Put on your shaped baguette on baguette orbaking tray.  Cover with kitchen toweland put back in the oven with OVEN LIGHTS ON to rise another 30 minutes.

After 30 minutes, take dough out of oven andpre-heat oven to 450 – 475 degrees Fahrenheit (depending how hot your oven )

Once oven is pre-heated, lightly spray doughwith water and make a cut in the middle with a very sharp knife. 

 Put in the oven. Spray some water into the oven before closing the oven door.

Bake 20-23 minutes (depending on youroven).  If your oven has uneven heatdistribution, turn the baguette half-way through the baking time.

https://www.youtube.com/watch?v=RD8Otxc9JxE&t=110s

In Vietnamese, the word Bánh Mì is derived from ''Bánh'' which refers primarily to baked goods including bread. These Vietnamese baguettes are deliciously light and crispy that are inspired by French Baguettes, a legacy from the French Colonization.  But the Vietnamese Bánh Mì baguette differs in taste and texture.  The Vietnamese version is a lot lighter and airier in texture on the inside.  And the outside is lighter and crispier in texture.  

If you are a big fan of bread, then you must try this Vietnamese baguette recipe! You will only need five ingredients, passion for trying new things, patience, then combine with right baking techniques, and you will surely be able to create your Homemade Vietnamese Baguette!

My recommendation is to use Bread Flour in this recipe versus regular All-Purpose Flour.  Bread Flour has a higher protein and gluten content.  The high protein and gluten content will result in a nice chewy yet light texture.  My preferred brand is King Arthur Unbleached Bread Flour.  But there are lots of great brands of bread flour readily available nowadays. 

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Full recipe and instructions:
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▶️ Ingredients:
• 500 grams Bread Flour: https://amzn.to/3rBnK0Y
• 8 grams Kosher Salt: https://amzn.to/3KXFThj
• 6 grams Sugar: https://amzn.to/3OK8RDE
• 1 packet of Instant Rise Yeast: https://amzn.to/3OOeoco
• 350 ml Water (room temperature)

▶️ Kitchen Equipment
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• Baguette Pan: https://amzn.to/3s9MRIG

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Vietnamese Baguette Recipe | Banh Mi Baguette

Make fresh, French bread at home with this simple recipe - an overnight starter called a poolish gives a golden crust and chewy middle.

Baguettes (French bread)

strong white bread flour

½ tsp easy-bake yeast

plain white flour

strong white flour

yeast

½ tsp fine salt

semolina

To make the poolish, mix the flour and yeast in a medium, deep bowl. Add 200ml room temperature water and stir to a very thick batter. Cover with cling film then chill overnight, after which time the batter will have doubled in size.

The next day, combine the flours, remaining yeast and the salt in a large mixing bowl. Add another 250ml water to the poolish, then pour into the flours and mix to make a very wet, sloppy dough. Let this sit for 20 mins, which helps the dough to come together more quickly as you knead.

After 20 mins, the dough will still be wet – possibly much wetter than you’re used to, but this is important for a delicious loaf. Either knead by hand for 10 mins (see tip on kneading a very wet dough, below), or in a mixer with a dough hook for 5-8 mins, until the dough firms up and becomes smooth and elastic. It will still feel sticky but have shape and spring.

Dust a clean patch of worktop and the dough with a little more flour, then fold the dough inwards on itself to make a ball. It will be dry to touch on the outside, but pleasingly wobbly and alive within. Transfer to a lightly floured large bowl, cover with a clean teatowel and let rise for 1½ hours in a warm, draft-free place until doubled in size.

Dust a heavy teatowel or baker’s cloth with plenty of flour, and put it onto onto a large kitchen tray or board. Shape three long, baguette-width ridges in the cloth. Turn the dough onto a floured worktop, then flour the sticky side lightly. Cut into 3 equal pieces using a large knife. Do not knead the dough or ‘knock it back’.

Working one at a time, press each piece of dough into a rough oval about 25cm long and 20cm deep. Fold one of the long sides to the middle and press it down well with your fingers. Fold in the other long edge in the same way, and press well again to make a long strip of dough with a groove down the centre. Now fold the dough over itself lengthways into a sausage, pressing the two sides together well in a tight seam against the worktop. Roll very lightly under your palms to seal and make the ends a little pointy. The loaf will be about 40cm long.

Place the dough seam-side down in your prepared cloth, then repeat. Dust all the loaves with a little flour, cover with a clean teatowel and leave at room temperature for 1 hour, or until almost doubled in size.

Heat oven to 240C/220C fan/gas 9. Put a roasting tin on a shelf towards the bottom of the oven, plus set a shelf in the top third. Scatter semolina or more flour over one or two large baking trays. Carefully roll or lift the breads onto the trays, leaving space for them to grow. If they stretch or go wonky don’t worry, just pat them back carefully into place.

With a very sharp craft knife or blade, slash the loaves diagonally 5 or 6 times, cutting 1-2cm in. Bake one tray at a time, adding 100ml water to the hot roasting tin and closing the oven door as quickly as you can. Bake for 20 mins or until dark golden, risen and crisp. Cool on racks and enjoy same day, or warmed in a hot oven for a few mins next morning.

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