Description
A warm, homemade French baguette recipe with a golden crispy crust and soft airy interior. I share my simple Crete-inspired approach to making this classic artisan bread using just flour, water, yeast, and salt. Perfect for beginners and bread lovers who enjoy slow, comforting baking.
Ingredients
Scale
- 500g strong bread flour
- 350ml lukewarm water
- 7g dry yeast
- 10g salt
- 5g sugar (optional)
Instructions
- Mix yeast with warm water and sugar until foamy.
- Add flour and salt, then mix into dough.
- Knead for 8–10 minutes until smooth.
- Let dough rise for 1–2 hours.
- Shape into two baguettes.
- Rest again for 45–60 minutes.
- Score and bake at 240°C for 20–25 minutes.
Notes
For best results, allow slow fermentation overnight in the fridge. Use steam in the oven for extra crispy crust. Store wrapped in cloth for 1 day or freeze for longer storage. Reheat in oven for fresh-baked texture.
- Prep Time: 20
- Cook Time: 25
- Category: B
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg