Homemade Bread Recipe

The beauty of homemade baguettes lies in their simplicity and the incredible reward for your efforts. Using just a few basic ingredients, you’ll create a bread that far surpasses anything you can buy at the store. The satisfaction of pulling these golden beauties from your oven, still warm and fragrant, is unparalleled. So, tie on your apron, gather your ingredients, and prepare to embark on a delightful baking adventure. Your kitchen is about to become your very own French bakery!

Nutritional Information

Per serving (approximate values):

Homemade bread recipes

• Calories: 250
• Protein: 9g
• Carbohydrates: 50g
• Fat: 2g
• Fiber: 2g
• Sodium: 400mg

Ingredients

• 3 cups (360g) All-Purpose Flour or Bread Flour, plus more for dusting
• 1 ½ teaspoons (9g) Fine Sea Salt
• 1 teaspoon (3g) Instant Yeast
• 1 ½ cups (360ml) Lukewarm Water (around 95-105°F / 35-40°C)
• Olive oil (for greasing the bowl)

Instructions

1. Prepare the Dough: In a large mixing bowl, combine the flour, salt, and instant yeast. Whisk them together thoroughly to ensure even distribution. Gradually add the lukewarm water to the dry ingredients, mixing with a wooden spoon or your hands until a shaggy, sticky dough forms.
2. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes if kneading by hand, or 5-7 minutes using a stand mixer with a dough hook attachment on medium-low speed. The dough should become smooth, elastic, and pass the windowpane test (you should be able to stretch a small piece of dough thin enough to see light through it without it tearing).
3. First Rise (Bulk Fermentation): Lightly grease a clean large bowl with a tiny bit of olive oil. Place the dough in the bowl, turning it once to coat the top. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size. The ideal temperature for rising is around 75-80°F (24-27°C).
4. Gentle Fold (Optional but Recommended): After about 45 minutes into the first rise, gently degas the dough by performing a few stretch and folds. Lightly flour your hands, gently pull one edge of the dough up and fold it over to the center. Rotate the bowl a quarter turn and repeat this process 3-4 times. This helps develop gluten and even out the temperature of the dough. Recover and continue rising.
5. Pre-shape the Dough: Once the dough has doubled, gently turn it out onto a lightly floured surface. Divide the dough into three equal pieces. Gently shape each piece into a loose, oblong rectangle. Cover the pieces loosely with plastic wrap or a damp towel and let them rest for 15-20 minutes. This resting period (bench rest) allows the gluten to relax, making the dough easier to shape.
6. Shape the  Baguettes: Lightly flour your work surface. Take one rested dough piece. Flatten it gently into a rectangle. Fold the top third of the rectangle down to the center, press firmly to seal. Then fold the bottom third up to the center, pressing firmly to seal. Now, fold the dough in half lengthwise, pressing the seam firmly along the entire length. Roll the dough back and forth gently with the palms of your hands, applying even pressure, to elongate it into a 14-16 inch long cylinder with tapered ends. Repeat with the remaining two dough pieces.
7. Second Rise (Proofing): Prepare a baking sheet by lining it with parchment paper. If you have a  baguette  pan or a couche (linen proofing cloth), use that for the best results. If using parchment paper on a baking sheet, create “flutes” or dividers by pleating the parchment paper between the loaves to help them maintain their shape during the rise. Carefully transfer the shaped baguettes to the prepared sheet. Lightly dust the tops of the baguettes with flour. Cover them loosely with plastic wrap or a light kitchen towel. Let them proof in a warm, draft-free place for 45-60 minutes, or until they are visibly puffy and have increased in size by about 50%. To test if they are ready, gently poke a baguette with a floured finger; if the indentation springs back slowly, they are ready to bake.
8. Preheat Oven & Prepare for Baking: About 20 minutes before the end of the second rise, preheat your oven to 475°F (245°C). If you have a baking stone or steel, place it in the oven during preheating. To create steam (crucial for a crispy crust), place an empty oven-safe pan (like a cast iron skillet or a metal baking pan) on the bottom rack of your oven while it preheats.
9. Score & Bake: Once the oven is fully preheated and the baguettes are proofed, carefully remove the plastic wrap. Using a very sharp knife, a razor blade (lame), or serrated knife, make 3-5 quick, diagonal slashes (about ½ inch deep) along the top of each baguette. The slashes should overlap slightly. Immediately after scoring, carefully open the oven, pour about ½ cup of hot water into the preheated empty pan on the bottom rack (be careful of the steam!), and quickly close the oven door. This creates a burst of steam.
10. Bake the Baguettes: Carefully transfer the baking sheet with the baguettes to the preheated oven. If using a baking stone/steel, gently slide the parchment paper with baguettes onto the hot stone/steel. Bake for 20-25 minutes, or until the baguettes are deep golden brown and sound hollow when tapped on the bottom. If they are browning too quickly, you can reduce the oven temperature slightly after 15 minutes.
11. Cooling: Once baked, carefully remove the baguettes from the oven and transfer them to a wire rack to cool completely. This is a crucial step for achieving the best texture and preventing a soggy bottom. Resist the urge to cut into them immediately; allow them to cool for at least 30-60 minutes for the crumb to set properly.

Cooking Tips and Variations