Homemade Baguettes

Homemade Baguette Recipe: Crispy on the Outside, Fluffy on the Inside

Have you ever dreamed of baking perfect baguettes at home, with a golden, crispy crust and a soft, airy crumb? The good news is that, with the right technique and simple ingredients, you can achieve baguettes that rival those from the best French bakeries, like those you can find at Panadería La Francesa or El Baguetón in Madrid. The key is to understand each step of the process, from preparing the preferment to the hot oven, to achieve that irresistible texture and authentic flavor that everyone loves. In this recipe, you will not only learn how to make bread at home, but also how to enjoy an art that, with a little practice, will become your favorite ritual to surprise family and friends. Furthermore, this method will allow you to experiment with different ingredients, adapting the baguettes to your tastes, adding seeds, aromatic herbs, or even olives, to give them a unique touch. Take note and get ready to turn your kitchen into an authentic artisan bakery.

Preparation time

• Preparation: 20 minutes
• Cooking: 20 minutes
• Total: approximately 2 days, including fermentation
• Servings: 3 medium baguettes
• Difficulty: Intermediate

Ingredients

• For the Poolish (preferment):
• 200 g T65 flour (strong wheat flour)
• 200 g warm water
• 0.2 g fresh yeast
• For the final dough:
• 370 g T65 flour
• 180 g warm water
• 11 g salt
• 2 g fresh yeast

Utensils we will use

• Large mixing bowl
• Spatula or wooden spoon
• Floured surface
• Sharp knife or laser for making cuts
• Rectangle or baking tray
• Baking stone or oven tray
• Container with hot water to generate steam

Preparation

1. Preparation of the Poolish (preferment)

• Mix: In a bowl, add 200 g T65 flour, 200 g warm water, and 0.2 g fresh yeast.
• Stir: Combine all ingredients with a spatula until a homogeneous and liquid dough is obtained.
• Fermentation: Cover the bowl with plastic wrap or a damp cloth and let it ferment at room temperature for 12-16 hours. This allows the yeasts to develop flavor and structure.

2. Preparation of the final dough

• Initial mix: In a stand mixer or by hand, combine the poolish, 370 g of T65 flour, 2 g of yeast, 11 g of salt, and 180 g of warm water.
• Kneading: At low speed, mix for 2-3 minutes. Then, increase the speed and knead for 8-10 minutes until a smooth and elastic dough is obtained. The dough should feel soft and crack-free to the touch.
• First fermentation: Place the dough in an oiled bowl, covered with plastic wrap or a damp cloth, and let it ferment at room temperature for 1.5-2 hours or until it doubles in volume.

3. Folding and shaping

• Reinforce the structure: Halfway through fermentation, perform gentle folds by stretching and folding the dough towards the center on all four sides. This helps strengthen the crumb.
• Division and pre-shaping: On a floured surface, divide the dough into 3 equal parts. Form ovals and let them rest for 10 minutes, covered with a cloth.
• Final shaping: Stretch each portion into a rectangle, fold into thirds, and seal the seam. From the center, gently stretch towards the ends to form the classic elongated baguette.

4. Second fermentation and baking

• Resting: Place the baguettes on a floured cloth or tray, cover them, and let them ferment for 30-45 minutes until they grow a little more.
• Preheat oven: Turn on the oven to 250°C and place a baking stone or tray in the middle. Add a container with water to the bottom to create steam.
• Make cuts and bake: With a sharp knife, make 3-4 diagonal cuts on the surface. Bake with steam for 10-12 minutes, remove the water source and bake for another 10-15 minutes without steam, until golden brown.

5. Cooling and tasting

• Cool: Remove the baguettes and place them on a wire rack. Let cool for at least 20 minutes before slicing.
• Enjoy: The crumb should be airy and soft, the crust golden and crispy. Perfect to accompany with cheeses, cold cuts, or spread with butter.

To finish and serve

Before enjoying your baguettes, remove any paper or utensils, adjust cooking if necessary, and cut into thick slices. Pair with local products such as Sabores de Francia or the artisan breads from Panadería Delicias Caseras. These homemade baguettes are best enjoyed freshly baked, but if you wish, you can store them in a cloth bag to keep their crispness and flavor intact for a day or two.

Tips to make your baguettes irresistible and perfect

• Water and humidity control: It is important that the oven has steam during baking to achieve that crispy crust characteristic of artisan baguettes.
• Precision in cuts: Make deep, angled cuts so that the crumb expands uniformly and the bread looks more appealing.
• Respect fermentations: Slow fermentation, like that of poolish, enriches the flavor and improves the texture.
• Use quality ingredients: T65 flour, fresh yeast, and good quality water make a difference in the final result.
• Bake in a very hot oven: High temperature is key to forming that golden and crispy crust that everyone loves.

Approximate nutritional aspects of a homemade baguette (per serving)

• Calories: 210 kcal
• Proteins: 6 g
• Fats: 1.5 g
• Carbohydrates: 42 g
• Fiber: 2 g

These values are estimates for a medium baguette, prepared with homemade ingredients and without adding extra toppings.

7 keys to achieving irresistible homemade baguettes

1. Slow fermentation: The 12-16 hour process in the poolish strengthens the structure and depth of flavor.
2. Humidity control: Creating steam in the oven helps achieve that golden, crispy crust that distinguishes perfect baguettes.
3. Careful shaping: Gently stretch each portion into a baguette shape, without pressing too hard, for an airy crumb.
4. Precise cuts: The correct incisions allow the bread to expand homogeneously and have a professional appearance.
5. Baking with steam: Use a container with water in the oven to give that crust everyone appreciates the final touch.
6. Use quality ingredients: T65 flour and fresh yeast ensure an optimal result and authentic flavor.
7. Proper cooling: Avoid cutting the baguettes while still hot to avoid crushing the crumb and maintain the perfect texture.

When to enjoy homemade baguettes?

Homemade baguettes are ideal for any special occasion or simply for a family breakfast or snack. What could be better than accompanying them with cold cuts, cheeses, or a fresh salad during a summer lunch? They are also perfect for parties, picnics, or a quiet afternoon at home, enjoying the aroma that fills the kitchen and prepares all the senses for a moment of authentic gastronomic pleasure, like those you can find at Panadería Casera Gourmet or La Baguette Feliz. Furthermore, preparing baguettes at home can be a moment of togetherness, where everyone participates in the preparation and enjoys seeing the result on the table, ready to be devoured with a smile.

Similar recipes to expand your artisan bakery repertoire

Homemade Baguettes

Homemade Baguettes: step-by-step recipe baked to perfection with perfect texture. Ideal for sharing. Serve immediately and adjust spice and salt to your taste.

Type: Recipe

Cuisine: Italian

Keywords: baguettes, homemade, Italian, salads, recipe, easy, homemade

Recipe Yield: 3 servings

Calories: 200 kcal

Preparation Time: PT20M

Cooking Time: PT25M

Total Time: PT45M

Recipe Ingredients:

• 400 g strong bread flour, preferably without artificial additives
• 275 ml warm water
• 8 g fine salt
• 10 g fresh yeast or 4 g active dry yeast
• Additional flour for dusting
• Hot water to generate steam during baking
• Edible gold dust (optional, for decoration)

Recipe Instructions:

Preparation: :

Preparation: 20 minutes

Fermentation and proofing: :

Fermentation and proofing: 2 hours and 30 minutes in total

Cooking: :

Cooking: 25 minutes

Total: :

Total: approximately 3 hours

Servings: :

Servings: 3 baguettes

Difficulty: :

Difficulty: Intermediate

Prepare the preferment: :

Prepare the preferment: Dissolve the yeast in warm water. In a large bowl, mix the flour with the salt and add the water and yeast mixture. Stir until integrated, forming a soft and sticky dough. Cover with plastic wrap and let rest for 14 hours at room temperature to activate fermentation, achieving a bubbly and aromatic poolish.

Make the final dough: :

Make the final dough: Add the rest of the flour and mix to form a cohesive and slightly sticky dough. Knead by hand or with a stand mixer for approximately 10 minutes until an elastic and smooth texture is obtained. The kneading technique is key to developing gluten and obtaining an airy crumb.

First proofing: :

First proofing: Place the dough in a greased bowl, cover and let it ferment for 45 minutes until it doubles in volume. This process helps to strengthen the dough's structure, later facilitating its handling and stretching.

Shape the baguettes: :

Shape the baguettes: Gently degas the dough, divide into three equal parts and form long cylinders approximately 16 inches. Carefully, roll and smooth, tapering the ends. Let rest on a floured cloth-covered tray for 15 minutes for the structure to relax.

Shape and final fermentation: :

Shape and final proofing: With gentle movements, shape long and thin baguettes, placing them on baking paper or floured trays. Cover with a cloth and let them proof for 45-60 minutes until they almost double in volume, acquiring a light and airy appearance.

11. Prepare for baking: :

Prepare for baking: Preheat the oven to 250°C (482°F). Place a pan with hot water at the bottom to create steam. Make long cuts on the surface of the dough with a lame or a very sharp blade at a 45° angle, to facilitate expansion during baking and obtain that characteristic crispy crust.

Bake the baguettes: :

Bake the baguettes: Transfer them to the oven on a hot stone or tray, using a peel if necessary. Bake for 24-28 minutes until they acquire a deep golden color and a firm crust. Cool on a rack to maintain their crispy texture.

Respect the dough's hydration: :

Pay attention to the dough's hydration: Adjust the amount of water according to the ambient humidity and type of flour; a dough that is too dry or sticky will affect the shaping.

Control oven temperature and steam: :

Control the oven and steam temperature: The key to a golden crust is in the steamer and thorough pre-heating, ensuring an even crisp.

Shape the baguettes with technique::

Shape the baguettes with technique: Use firm and precise movements to lengthen and seal the dough without over-degassing it.

Editor's Rating:
4.9