Homemade Baguettes

Homemade Baguettes have now replaced the usual toast in my house. They are easy to prepare and bake and the they cost a lot less than in the shops. These are perfect for filling with everything from a hot ham and cheese to a steak and horseradish filling. Serve as a snack, main dish and ideal for picnics as well. There are only 4 ingredients needed and most kitchen will have 3 of them already. The odd one out is usually the yeast. You can obviously add seeds to the recipe, but a light sprinkle as they come out of the oven works.

These simple delights can be adapted for garlic bread, bruschetta and the traditional lunch with cheeses and wine. This Homemade Baguettes recipe should be made in advance ready to be baked the following day.

Let’s face it, there’s something truly magical about baking homemade baguettes. With just a handful of simple ingredients – plain flour, yeast, salt and water – you can create a French classic. To me, baguettes bring a touch of rustic charm to my kitchen. The beauty of homemade baguettes lies not only in their delicious taste but in actually crafting them from scratch.

Imagine the aroma of freshly baked bread wafting through your home, enticing everyone to gather in the kitchen. The process of making baguettes is both an art and a science, involving a few key steps that transform basic ingredients into crusty, golden loaves. Flour, the backbone of the baguette, provides the structure, while yeast works its magic to create the airy, light texture we all love. Salt enhances the flavour, and water brings the dough together, making it pliable and ready to rise.

As the dough transforms under your hands, you’ll feel a sense of connection to the age-old tradition of bread making. Watching the yeast bubble and the dough rise is a satisfying reminder of the natural processes at work. Shaping the dough into long, slender baguettes is an art form in itself, requiring a gentle touch and a bit of practice.

The end result is worth every moment spent. A homemade baguette, with its crisp crust and soft, chewy interior, is a testament to the power of simple ingredients and a little patience. Whether enjoyed fresh from the oven with a smear of butter, or used to make sandwiches, these baguettes bring a taste of France to your table. Baking homemade baguettes is more than just making bread; it’s creating a delicious experience that brings joy and warmth to your home.

Homemade Baguettes

This recipe makes 4 baguettes big enough for a good lunch for 4 people.

4.62 from 138 votes

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Course: Main Dish, Picnic, Snack

Cuisine: French

Keyword: Bread, Dough, Vegan, Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 4 Baguettes

Calories: 660kcal

Equipment

• 1 large mixing bowl
• 1 Baking Tray
• 1 roasting tray

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Ingredients

 

MetricImperial

• 720 g plain flour all purpose
• 2 tsp yeast
• 2 tsp salt
• 470 ml water room temp/lukewarm

Instructions

• In a large mixing bowl add the flour, yeast, salt and stir to combine. Add the lukewarm water and stir until the mixture forms a dough.
  720 g plain flour, 2 tsp yeast, 2 tsp salt, 470 ml water
• When it is a dough, cover with clingfilm/plastic wrap and put to on side overnight. For best results, leave the dough to proof for at least 12 hours.
• When you are ready to bake the baguettes, sprinkle your hands with flour and divide the dough into 3 or 4 equal portions. The dough should be slightly sticky and have bubbles.
• Sprinkle the baking tray lightly with flour.
• Shape the dough portions into baguette shapes and add to the baking tray. Using a very sharp knife score widthways along the baguette and then cover with a kitchen towel and put to one side for another 2 hours. This is essential for the dough to rise again.
• When you are ready to bake, turn on the oven to 230C/450F/Gas Mark 8.
• Place a deep sided roasting tray on the bottom shelf of the oven and add about 470ml boiling water to it. The steam will help the crust of the baguettes become lovely and crisp.
• Place the baking tray with the dough on the shelf above and close the door.
• Afte about 10 minutes, open the oven and carefully remove the water tray and dispose of the water.
• Close the door and bake for a further 25 – 30 minutes or until the crust is golden brown and crisp.
• Remove from the oven and serve hot or cold.

Nutrition

Calories: 660kcal | Carbohydrates: 138g | Protein: 19g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 1173mg | Potassium: 208mg | Fiber: 5g | Sugar: 0.5g | Vitamin C: 0.01mg | Calcium: 32mg | Iron: 8mg