Makes 6 Baguettes
4 Cups Bread Flour
1 Cup + 2 Tbsp Water
2 Tbsp Butter
2 tsp Sugar
2 Tbsp Salt
1 Egg
1 pky Yeast
Prep: Bring the egg to room temp and weigh or measure the flour.
Activate Yeast: Warm water to 100–115°F, stir in yeast and sugar, and set aside until foamy.
Mix: Combine flour, salt, butter, and egg. Add yeast mixture and mix for 10 min until smooth.
First Rise: Let dough rise in an oiled bowl, covered, for 1 hour or until doubled.
Shape: Divide into 6 pieces, flatten into triangles, and roll into baguette shapes, tapering the ends.
Second Rise: Place on baguette pan, score the tops, and let rise uncovered for 45 min.
Preheat Oven: Set to 425°F. Add a water-filled tray to the lower rack for steam.
Bake: Spritz loaves with water. Bake for 22 min, mist again after 4 min. Remove steam tray for the last 10 min.
Cool & Serve: Let cool slightly, then enjoy warm with your favorite fillings or a pat of butter.
✔️ Measure your ingredients by weight for the best results—especially the flour. If you’re using measuring cups, don’t pack it in. Spoon the flour in and level it off with a knife.
✔️ Use a thermometer to get your water between 100–110°F for activating yeast, and aim for a warm proofing environment (75–85°F). If your kitchen’s chilly, let the dough rise in your (turned-off) oven with the light on.
✔️ To check if your dough has risen enough, gently press two floured fingers into the dough. If the indent stays, it’s ready. If it springs back, give it more time.
✔️ Mist the shaped dough with water before and during baking—it helps create that signature thin, crispy crust.
✔️ Don’t skip scoring! It’s not just for looks—it helps control how the bread expands in the oven.
Store at room temperature for up to 2 days in a paper bag or loosely wrapped.
To reheat, pop them in a 350ºF oven for 5–7 minutes to revive that crispy crust.
To freeze, wrap tightly and store for up to 2 months. Reheat straight from frozen!