French Style Baquette Bread

The whole point of a French baguette is contrast: the crackling, mahogany crust that shatters when you tear it open, and the chewy, open crumb inside that begs for soft butter or a smear of brie. This dough is the foundation, and the recipe is generous, so you can shape baguettes for sandwiches, round boules for soup nights, or roll it out into herbed flatbreads.

Water temperature is what makes or breaks the rise. Too cold and your yeast stays sleepy, too hot and you kill it. Aim for warm-bathwater temperature, you should be able to keep your finger in it without flinching.

Hold back some of the flour at the start. Bread flour absorbs different amounts of moisture depending on the day’s humidity, so add the last bit slowly and stop when the dough comes together but is still slightly tacky. Over-floured dough bakes into a brick.

Pro Tips

• Knead until the dough passes the windowpane test, stretch a small piece between your fingers and you should be able to see light through it without tearing
• Let it rise in a warm, draft-free spot, an oven with just the light on works well
• Throw a pan of boiling water into the bottom of the oven when you put the bread in, the steam is what gives baguettes their hard, glossy crust
• Slash the loaves with a razor blade or sharp knife just before baking, three diagonal cuts on a baguette is the classic look
• Bread is done when it sounds hollow when tapped on the bottom, internal temperature should hit 195°F to 200°F (90°C to 93°C)

Variations

• Add 2 tablespoons each of fresh rosemary and roasted garlic per pound of flour for an herbed loaf
• Brush the loaves with melted butter as they come out of the oven for a softer crust
• Form into smaller dinner rolls and reduce the bake time to 12 to 15 minutes