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French baguette (sliced at the end in an angle) on a bamboo cutting board

French Baguette in the bread machine

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There is nothing like the smell and taste of a freshly baked French baguette. Crusty and beautifully colored on the outside, buttery soft and chewy on the inside, Serve it with butter, olive oil, or with your favorite soup. It’s a perfect way to say “I love you” to you anyone (including yourself).

  • Total Time: 3 hours 5 minutes
  • Yield: 3 loaves 1x

Ingredients

Units Scale
  • 3 1/2 cups all-purpose flour(I recommend using the ‘scoop and swipe’ method)
  • 1 1/2 cups warm water
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons instant yeast
  • 1 Tablespoon honey
  • 1 cup very cold water [for steam during baking process]

Instructions

  1. In the order recommended by the manufacturer, place all the above ingredients (excluding the 1 cup of very cold water) into your bread machine. Select the dough cycle and press START. If available, set the time to 1 hour and 30 minutes.
  2. Once the dough cycle has completed, remove the dough from the bread machine and transfer it to a lightly floured surface. Knead the dough a few times until it bounces back.
  3. Divide it into three equal parts and shape each part into a rectangle. Cover the dough and let it rest for 30 minutes.
  4. While the dough is resting, preheat your oven to 500°F. Position an oven rack in the upper half of the oven and place an empty-rimmed baking pan on the bottom rack.
  5. Stretch each dough rectangle slightly and fold it into a cylinder shape, sealing the seams. Using your hands, gently roll the cylinders to the desired length, approximately 14-15 inches.
  6. Flour the baguettes, cover them with a slightly damp flour sack towel or a couche, and let them proof at room temperature for about 30 minutes.
  7. Transfer the baguettes to a piece of parchment paper or silicone mat lined baking sheet. Using a bread lame, a sharp knife, or a razor blade, make three diagonal scores on each baguette. Refer to the notes (1) for detailed instructions.
  8. Open the oven and slide the pan into the oven. Pour cold water into the empty pan on the bottom rack. Be cautious to avoid burns fom the hot steam. Immediately close the oven door and do not reopen it. Reduce the oven temperature to 475°F. Bake the baguettes for 15 minutes.
  9. Rotate the baguettes, lower the oven temperature to 450°F, and continue baking for another 15 minutes until they achieve a deep golden brown color.

Equipment

Notes

  1. When scoring, use a swift and firm motion to ensure nice and clean cuts. You could also cut it into a Pain d’épi.

  • Author: Jenn Giam Smith
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: bread
  • Method: baking
  • Cuisine: French

Find it online: https://www.jenn-smith.com/bread-machine-french-baguette/