If you’ve ever dreamed of filling your home with the mouthwatering aroma of freshly baked baguettes, you’re not alone. With just a few simple steps, some basic ingredients, and the right tools—like a trusty baguette cloth—you’ll be turning out bakery-quality baguettes in no time.
Why Make Your Own Baguettes?
Homemade baguettes are more than just bread; they’re an experience. You control the ingredients, the texture, and the crust. Plus, nothing beats the satisfaction of pulling a perfectly golden loaf out of your own oven. Whether you’re an experienced baker or a total beginner, the process is approachable and rewarding.
The Basics: Ingredients and Tools
To get started, here’s what you’ll need:
Ingredients:
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500g bread flour
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10g salt
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5g active dry yeast
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350ml lukewarm water
Tools:
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Mixing bowl
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Kitchen scale
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Dough scraper
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A baguette cloth (essential for shaping and proofing)
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Baking stone or tray
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A lame (bread scoring tool) or sharp knife
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Hydration calculator (optional but helpful for customizing your dough)
Pro Tip: Use our Bread Hydration Calculator to experiment with hydration levels and find your perfect dough consistency.
Step-by-Step: How to Make a Baguette
1. Mix the Dough
Combine the flour, salt, and yeast in a mixing bowl. Gradually add the water while mixing until a rough dough forms. Don’t worry if it feels sticky; that’s normal for baguette dough.
2. Knead and Rest
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Place it back in the bowl, cover with a damp cloth, and let it rest for 1-2 hours, or until it doubles in size.
3. Shape the Baguettes
Turn the dough out onto a floured surface and gently deflate it. Divide it into 3 equal pieces. Roll each piece into a log, then shape it into a baguette by flattening it, folding the edges inward, and rolling it into a tight cylinder.
4. Proof on a Baguette Cloth
Transfer your shaped dough onto a floured baguette cloth. The cloth helps support the dough and maintains its shape as it proofs. Fold the cloth gently between the loaves to create separation. Cover and let proof for 30-45 minutes.
5. Preheat and Score
While the dough proofs, preheat your oven to 475°F (245°C) with a baking stone or tray inside. Right before baking, score the baguettes with a lame or sharp knife to allow controlled expansion.
6. Bake with Steam
Place the baguettes in the oven and create steam by adding a tray of hot water or spraying the oven walls. Bake for 20-25 minutes until golden brown with a crispy crust.
How the Baguette Cloth Makes a Difference
A baguette cloth is an indispensable tool for proofing baguettes. It supports the dough as it rises, ensuring even proofing and preventing spreading. If you’re serious about baking beautiful baguettes, this simple tool is a must-have.
Shop Now: Get your own Baguette Cloth and elevate your home baking!