Baguette is a long, narrow loaf of French bread that is hard, crusty and golden-brown on the outside.
The crispy crust is what sets French baguettes apart from other similar breads.
Baguette is iconic to France; French baguette sandwich is famous the world over.
Baguette can be served and eaten as is, to accompany a meal. They are also cut lengthwise and served as a sandwich, such as French-Vietnamese Banh Mi, a popular bread with savory meat and vegetables in Vietnam.
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How to Make Baguette?
To make baguette, you need a mother dough, or Poolish. This is a baguette recipe with Poolish.
Poolish is also called Pre-ferment, a technique in bread making where a starter dough is made the night before by mixing flour, water and yeast together.
The dough is left to ferment overnight, or 12-16 hours until bubbles break out from the surface of the Poolish.
The mother dough is then used to create the final dough to make the baguette.
Making baguette at home is actually quite easy, and I have step-by-step picture and recipe guide below.
This recipe is fail-proof, fool-proof and the end results are very authentic.
It does take a bit of time to make the baguettes, but they are so worth it as the aromas of fresh bread fill and linger in the kitchen.
How to Eat a Baguette?
Here are a few common ways to serve and eat a baguette:
- Serve as a side to a meal. Slice the baguettes and spread some butter.
- Slice a baguette lengthwise and turn it into a sandwich, such as Banh Mi.
- Garlic bread.
- Texas Toast
How Many Calories per Serving?
This recipe is only 284 calories per serving.
What Dishes to Serve with This Recipe?
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Homemade Baguette
French Baguette with crispy and golden crust. Nothing beats hot-off-the-oven baguettes to accompany a family meal. This is a fail-proof baguette recipe!
Ingredients
Poolish
- ½ cup water plus 3 tablespoons
- 1 pinch instant yeast
- 1 1/4 cups all-purpose flour
Dough:
- ½ cup water plus 3 tablespoons
- 1 teaspoon salt
- 1/2 instant yeast + 1/8 teaspoon
- 2 1/2 cups all-purpose flour
Directions
-
1
The night before, dissolve the yeast into the water for the Poolish, then mix in the all-purpose flour. Cover and let it ferment at room temperature for 12-16 hours, or overnight. Once the Poolish has bubbles breaking on top and has started to wrinkle, it's ready.
-
2
Transfer the Poolish into the bowl of a stand mixer attached with a dough hook. Add water, salt, yeast and all-purpose flour and knead the dough on slow speed for 2-3 minutes. Cover and let it rise for two hours, giving it a stretch-and-fold at the one hour mark.
-
3
Divide the dough into three equal pieces. Cover and let rest for about 20 minutes. Shape into baguettes about 12 inches logs and cover, letting them rise for about 60 to 90 minutes.
-
4
Score and bake in a preheated oven at 450°F (232°C). Place a tray of water below the baguette while baking to create steam in the oven. Bake for about 25 minutes. Remove from oven, let cool and serve.
Recipe Notes
This Poolish Baguette recipe is adapted from The Fresh Loaf.
Yeh Ximin