These Classic French Baguettes are a true staple of any bakery, with their crisp golden crust and soft, airy interior. This recipe uses a poolish (pre-fermented dough) to enhance the flavor and texture, giving the baguettes that signature taste and chew. Perfect for sandwiches or simply enjoyed with butter, these baguettes are a rewarding baking project for any home baker. The recipe takes time, but the result is well worth it—delicious, artisan-style baguettes with a beautiful crumb and crisp exterior.
Why You’ll Love This Recipe
You’ll love this recipe for its authentic flavor and professional-quality results. The use of a poolish helps develop a deeper flavor and a more complex crumb structure, giving the bread a wonderful texture and taste. The method is straightforward and involves just a few key ingredients, making it accessible even if you’re new to bread baking. Whether you’re using these baguettes for sandwiches, dipping them in soups, or serving them with cheese, they are sure to impress with their artisanal look and satisfying taste.
Perfect Occasion
These baguettes are perfect for any occasion, whether you’re preparing a casual lunch, serving appetizers at a dinner party, or simply enjoying fresh homemade bread with your family. They’re versatile enough to be paired with a wide range of dishes, from savory sandwiches to light appetizers with olive oil or butter. The recipe is also ideal for weekend baking projects, giving you the time to enjoy the process and savor the results.
Decoration Tips
For a beautiful, rustic look, you can lightly dust the tops of the baguettes with flour before baking. To achieve classic baguette slashes, use a sharp knife or lame to score the dough with 4-5 diagonal cuts just before placing them in the oven. This helps create that traditional crusty texture. For a golden sheen, you can brush the baguettes with water before baking. If you want to add some variation, consider sprinkling sesame seeds, poppy seeds, or even herbs on top before baking for an extra layer of flavor and texture.
Ingredients:
For the Poolish:
- 210 g water
- 210 g tipo 00 flour
- 6 g fresh yeast (or 1 g dried instant yeast)
For the Dough:
- 800 g tipo 00 flour
- 450 g water
- 3 g fresh yeast (or ½ g dried instant yeast, approx ¼ teaspoon)
- 25 g salt
- 15 g sugar
Instructions:
- Make the Poolish: In a bowl, mix together the water, flour, and yeast. Cover with plastic wrap and let it ferment at room temperature for about 12 hours or overnight.
- Prepare the Dough: In a large mixing bowl, dissolve the remaining yeast in water. Add the poolish and sugar, whisking until combined. Gradually add the flour and knead on medium speed (or by hand) for about 10 minutes until the dough becomes smooth and glossy.
- Add the Salt: Incorporate the salt into the dough and continue kneading for another 2-3 minutes until the dough is well mixed and elastic.
- First Rise: Cover the bowl with a towel and let the dough rest at room temperature for 1 hour.
- Chill the Dough: After the dough has rested, give it a gentle fold. Transfer it back to the bowl, cover, and place it in the refrigerator overnight (or for up to 24 hours).
- Prepare the Dough for Shaping: When ready to bake, sprinkle semolina flour on your work surface. Divide the chilled dough into 4 equal pieces and gently form each into a ball. Cover with plastic wrap and let the dough proof for 1 hour.
- Preheat the Oven: Preheat your oven to 250°C (fan). Prepare a baking tray with parchment paper.
- Shape the Baguettes: Roll each ball into a cylinder, stretching it to about 30 cm long while keeping the width. Be sure to seal the seams as you roll to maintain the baguette shape.
- Bake the Baguettes: Place two baguettes at a time on the prepared baking tray. Bake in the preheated oven at 250°C for 15 minutes, then open the oven to release steam. Reduce the temperature to 185°C and bake for an additional 10-15 minutes until golden brown and crisp.
- Optional Sugar Syrup Glaze: For a crispier exterior, add about 30 ml of boiling water to the bottom of the oven when baking at 250°C.
Enjoy these freshly baked French Baguettes with a crisp crust and soft interior, perfect for any meal!