First Homemade Baguettes – Crispy Crust & Airy Crumb with Stress-Relief Kneading
Baking your first baguettes at home is a rewarding challenge! Enjoy the crispy crust and light, airy crumb while practicing a kneading technique that doubles as stress relief. The shaping requires some practice, so don’t worry if your first attempts aren’t perfect — it’s all part of the learning process.
🕒 Prep & Baking Time
- Prep Time: 30 minutes + overnight rest
- Rising Time: 2.5 hours (including proofing)
- Baking Time: 20–30 minutes
- Servings: 5 baguettes
- Difficulty: Medium to advanced
📝 Ingredients
- 560 g all-purpose flour
- 370 ml warm water
- 1 packet dry yeast (approx. 7 g)
- 1 tsp sugar
- 1½ tsp salt
- Oil for greasing
🔪 Step-by-Step Instructions
- Prepare initial dough:
Mix half of the flour, water, yeast, and sugar until combined. Place the dough in a lightly oiled bowl, cover with plastic wrap touching the dough, and refrigerate overnight. - Next day:
Remove dough from fridge and let it rest at room temperature for 1 hour to warm up and rise slightly. - Finish dough:
Mix remaining ingredients (flour, salt) and add to the dough. Knead following a special technique: repeatedly slap and fold the dough on a work surface until elastic and non-sticky.- Pro tip: Kneading by slapping the dough releases stress and strengthens gluten—give it a try! Alternatively, use a stand mixer.
- First rise:
Return dough to an oiled bowl, cover tightly, and let rise for 1 hour at room temperature. - Stretch and fold technique:
On a floured surface, gently stretch the dough. Fold one end over the center, then fold the opposite end the same way. Flip dough and repeat on the other side. Return to bowl with seam side down, cover, and rest 1 hour. - Divide and shape:
Flour the surface and divide dough into 5 equal pieces. Shape each into a loose baton and cover with plastic for 30 minutes. - Final shaping:
Roll each baton into a classic baguette shape (see your video for guidance). Place on parchment-lined trays with parchment folded between each to prevent sticking. Cover with plastic and let rise 30 minutes. - Preheat oven:
Heat oven to 240°C (465°F). Place a small oven-safe dish of water on the bottom rack to create steam. - Score and bake:
Use a cutter or lame to slash the baguettes before baking. Bake 20–25 minutes until golden and crusty. If needed, use the oven grill for an extra 5 minutes to deepen the crust color.
💡 Tips & Variations
- Patience is key: let dough rise slowly for better flavor and texture.
- Avoid pressing out the air bubbles while shaping to keep crumb airy.
- Use a spray bottle with water in the oven for extra steam if you don’t have a water dish.
- Experiment with adding herbs or seeds for flavor and crunch.
🧾 Final Thoughts
Making your first baguettes is a journey of trial, error, and delight. The dough’s elasticity and the rewarding crust make every step worthwhile. Beyond the delicious bread, this technique offers a surprisingly satisfying way to unwind—perfect for a weekend baking project.