You ever realize you did almost a whole project, said "Eh I'll finish it tomorrow" and then completely forget? As in months go by until you rediscover it? Welp! I made these classic crusty French baguettes back in March when flour was flying off the shelves at every single grocery store and promptly forgot to post them. Better late than never right??
Did you know there are only 4 ingredients needed to make these? Just 4! Baking flour, salt, yeast, and water.
Let's get to the good stuff. There are three main secrets to getting the perfectly golden, crunchy crust on the outside, and the chewy, soft, fluffy inside.
Secret one: fold, don't knead.
So here's the situation. It takes a decent amount time from start to finish to make these puppies but homemade French baguettes are 100% worth it. The only reason they take so long is due to the amount of resting time. You don't even knead the dough! You fold it instead and then let rest for 45 minutes. Then repeat...3 more times.
Then shape, rest some more, and then bake.
Which brings me to secret two: all the resting. Don't skip a resting period! Let your French baguettes chillax for as long as they need. Otherwise, you'll miss out on the chewy, hole filled center.
Secret three: Preheat the oven for baking with a pan of boiling water. Then once ready to bake, spray the oven with water for extra steam. THIS is what will give you the crunchy crust. An absolute necessity for a classic French Baguette!
There you have it! More details in the recipe below 👍🏻.Print