French baguette baking course


  • 3 cups (375 grams) bread flour
  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons active dry yeast
  • 1 1/4 cups (300 ml) lukewarm water


  1. Mix the Dough:
    • In a mixing bowl, combine the bread flour and salt.
    • In a separate container, dissolve the yeast in lukewarm water. Let it sit for about 5 minutes until it becomes frothy.
    • Pour the yeast mixture into the flour mixture.
  2. Knead the Dough:
    • Mix the ingredients until a dough forms.
    • Transfer the dough to a floured surface and knead it for about 10-15 minutes until it becomes smooth and elastic.
    • If the dough is too sticky, you can add a little more flour during kneading.
  3. First Rise (Bulk Fermentation):
    • Place the kneaded dough in a lightly oiled bowl and cover it with plastic wrap or a damp kitchen towel.
    • Let it rise at room temperature for about 1 to 1.5 hours, or until it has doubled in size.
  4. Shaping the Baguette:
    • Once the dough has risen, gently deflate it by pressing it down.
    • Turn the dough out onto a lightly floured surface and shape it into a rectangle.
    • Fold the top third of the dough down to the center and press it to seal. Then, fold the bottom third up and press again.
    • Roll the dough into a log shape, starting from one end. Seal the seam by pinching it.
    • Place the shaped dough on a floured surface or a baguette pan.
  5. Second Rise:
    • Cover the shaped dough with a clean kitchen towel and let it rise for another 30-45 minutes, or until it's noticeably puffy.
  6. Preheat the Oven:
    • While the dough is rising, preheat your oven to 450°F (230°C). If you have a baking stone or a baking sheet, place it in the oven to preheat as well.
  7. Score the Baguette:
    • Using a sharp knife or a bread lame, make diagonal slashes (about 3-4) across the top of the baguette. This allows the bread to expand while baking.
  8. Bake the Baguette:
    • If you have a baking stone or sheet, carefully transfer the baguette onto it (you can use parchment paper for easier transfer).
    • Bake for about 20-25 minutes, or until the baguette is golden brown and makes a hollow sound when you tap the bottom.
  9. Cooling:
    • Allow the baguette to cool on a wire rack for at least 15-20 minutes before slicing and serving.

Enjoy your freshly baked French baguette!

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