Ingredients
Wet Ingredients
- 1 ⅔ cups warm water
- 2 ½ teaspoons active dry yeast (1 packet)
- 2 tablespoons honey
Dry Ingredients
- 3-4 cups all purpose flour
- 2 teaspoons salt
Instructions
- Make the Dough: In the bowl of a stand mixer, whisk together warm water, active dry yeast, and honey. Cover and wait until the mixture is bubbly and foamy on top, indicating the yeast is activated. Add in the flour and salt, mixing on medium-low with a dough hook until the dough starts to come together. Adjust the flour by adding more ¼ cup at a time if the dough is too wet; it should be tacky but not sticky. Knead the dough either with the mixer on medium speed for 5 minutes or by hand on a lightly floured surface until smooth.
- Rise the Dough: Place the kneaded dough in a lightly oiled bowl, cover, and let it double in size for about one hour. After rising, punch down the dough to release air, fold it, cover again, and let it rise for another hour until doubled in size once more. Punch down the dough again to prepare for shaping.
- Shape and Final Rise: Divide the dough into two pieces and shape each into loose logs. Cover and let them rest for 30 minutes. Then, roll each piece into an 18-inch cylinder, tapering the ends into slight points. Place the shaped baguettes seam-side down on parchment-lined pans. Cover and let them rise until nearly doubled in size. Meanwhile, preheat the oven to 425°F, positioning racks in the bottom and middle, and place a small metal pan on the bottom rack to create steam.
- Bake: Score each baguette with 4-5 diagonal slits using a sharp knife or razor blade. Place the pans with the baguettes in the oven on the middle rack. Toss ice cubes onto the hot pan in the bottom rack to create steam, then quickly close the oven door. Bake the baguettes for 15 minutes. For additional color and crust crispness, remove the baguettes from the pans and place them directly on the oven rack; bake for another 3-5 minutes until golden brown. Remove from oven and cool completely before slicing.
Notes
- Use a sharp knife or razor blade to score the baguettes to ensure clean cuts and proper expansion during baking.
- Adjust flour quantity depending on humidity and flour type; dough should be tacky but not sticky.
- Creating steam in the oven is key for a crispy crust—don’t skip the ice cubes on the hot pan step.
- Let the baguettes cool fully before slicing to preserve their texture and crumb.
- If you don’t have a stand mixer, knead the dough by hand on a floured surface for about 10 minutes until smooth.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
