This classic French Baguette recipe uses 4 simple ingredients to make long loaves of crusty bread that have a tender and chewy inside! Perfect when paired with butter, jam, or cheese!
Combine the yeast with the warm water until it has totally dissolved and bubbles.
In a large bowl, combine the flour with the salt together.
Add the yeast mixture to the flour mixture and stir with a wooden spoon until no flour patches are visible.
Cover and let proof for 90 minutes in a warm area or until dough has at least doubled in size.
Preheat the oven to 475°F and place the dough on a floured surface and cut into three even pieces.
With the help of a bench scraper place it in your baguette pan.
Place an oven-safe bowl on the lower oven rack. Place the baguette pan on the middle rack and bake for 20 to 25 minutes until golden brown.
Notes
The dough is very soft and sticky you won't be able to form it with your hands.
Don't knead your dough and handle carefully to not destroy the air bubbles that have developed.
The water in the bowl will heat up and cause steam which makes the bread crispier outside and fluffier inside.
Variations/how to switch it up You can add olives, sundried tomatoes, or seeds to make different tasty versions.
Can I make this ahead? Yes, you can prepare the dough and keep it in the fridge overnight. Go on with step 5. Can I make more to feed a crowd? Sure, just double or triple the ingredients and bake in batches or using more baguette pans.