Easy Baguette Recipe

In this post, I’ll share an easy-to-follow baguette recipe and walk you through some of the key reasons why you’ll love making this easy baguette recipe at home. I’ll also cover some common troubleshooting tips for when things don’t go quite as planned—because we’ve all been there!

Bread-making is a passion of mine; it's a rewarding process from beginning to end. One of my greatest joys is sharing my homemade bread with others. Is there anything better than a freshly baked loaf of homemade bread?

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STEP 1

In the bowl of a mixer combine the yeast and warm water. Once the yeast has started to dissolve add in the sugar, salt and olive oil. Mix until combined.

STEP 2

Add in half of the flour. Using the dough hook, begin kneading on low. Add in more flour, 1/4 -1/2 cup at a time, making sure all of the flour is mixed in a has been kneaded for 1 minute before adding in more flour. Once the dough has enough flour, knead for 8-10 minutes or until the dough is smooth and elastic.

STEP 3

 Lightly cover the dough in olive oil, cover with a damp cloth and let rise until doubles. This may take 2 hours or longer depending on the temperature of your kitchen.

STEP 4

Turn the dough out onto a lightly greased surface and divide it into two equal portions. Gently stretch and pat each half into a rectangle, aiming for about 5 inches wide by 18 inches long. Then, roll each rectangle up tightly along the length, pressing gently as you go to release any air bubbles. Once rolled, pinch the ends closed. Place seam side down on the prepared baking sheet. Cover with a towel and let proof for 30-40 minutes or until puffy and springs back slowly when you gently poke it with your finger.

STEP 4

While the dough is proofing place a small pan, such as a round cake pan, in the bottom of the preheating oven. This is for water that will produce steam. The steam helps create a good crust.

STEP 5

Once the loaves have doubled in size, score with a bread lame, place into the oven. Carefully pour 1 cup of water into the pan, close the oven and bake for 15-20 minutes. Allow to fully cool before slicing. Enjoy!

Here are a few common problems you might run into, and how to fix them:

1. Dough Too Sticky? If you’re struggling to work with sticky dough, you’re not alone. This happens when the dough is a bit too wet. The fix is simple: just add a little more flour, a tablespoon at a time. Be careful not to add too much, though—you want the dough to be soft and tacky, not dry.

2. Baguettes Not Rising That Much in The Oven? Proofing may be the problem. An underproved dough will not rise as much when baked and you will be left with a dense loaf of bread. When proofing the dough, the first time (bulk fermentation), allow it to double in size. During the second rise, the dough will rise until almost doubled. This rise is important for adding volume to your dough. To check if the dough is fully proofed, gently press the dough and watch how it reacts. If the there is a dimple left in the dough, allow it to continue proofing. If the dough springs back, it is ready to bake.

3. Bread Has a Doughy Texture. If the bread was properly proofed and achieved a good oven spring, yet it feels doughy when sliced, it may be due to cutting into it too soon. By letting it cool completely you are allowing the bread to finish cooking on the inside and releasing moisture. If sliced into when the bread is too hot, the inside will have a doughier texture. You spent all that time and effort making it, let it finish before diving in.

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