Baguettes are similar to French Bread, but a bit crustier and just as tasty and perfect served on its own or with Honey Butter or Strawberry Jam.
We Love Homemade Bread!
We love a good quick bread recipe (because they’re so simple), but we also now love using yeast to make bread recipes like White Bread or Sandwich Bread. Once we realized it was not that hard, we’ve been making all types of bread, including Baguettes! Have you tried them? They may seem difficult but we are here to show you today that the classic French baguette can easily be achieved at home and the taste is unparalleled! Why we love this baguette recipe:
Only 4 ingredients. It’s simple with clean ingredients and flavor! Bakery-style bread at home. With these instructions and tips, even a novice baker will be able to produce the best bakery baguettes. For all of the things. Pair this crusty loaf as a side dish to soups, salads, or dip it in olive oil or Cheese Fondue – to name a few! Waste not. Consider repurposing stale baguettes into dishes such as Bread Pudding, Bruschetta, Easy French Toast, Homemade Croutons, or bread crumbs.
Only 4 Ingredients
water – use warm water that is between 100°F and 110°F dry active yeast all-purpose flour – (King Arthur or your favorite brand) or use bread flour which has a higher protein content and results in a chewier texture. salt
How to Make a Baguette
Shaping and Baking the Loaves
Storing Tips
Freezing baguette dough. Prepare the dough through the first rise. Shape it into thin rectangles and place it on a lined baking sheet. Cover with plastic wrap and freeze until solid. Once frozen, wrap each loaf with plastic and store in an airtight container in the freezer for up to 3 months. Store a baked baguette. Wrap cooled baguette recipe loosely in a cotton or paper bag, or parchment paper. Plastic bags or airtight containers can trap moisture and make the crust soggy. Store at room temperature and consume within the first 1-2 days. Freeze a baked baguette. Once cooled, tightly wrap the baguette in plastic wrap and again with aluminum foil. Freeze for up to 3 months. Thaw before using. You can reheat it in the oven at a low temperature.
Turn your oven on at its lowest setting and then turn it OFF. Place the dough in an oven-safe bowl on the bottom rack and drape a damp tea towel over the top. Rise until double. Use a proofing box or a slow cooker on the “warm” setting. Place the dough in a metal or glass bowl, cover it with a kitchen towel, then place it on top of a bowl of hot, boiling water. The steam will rise and heat the bowl of dough.
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