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Making Your House Feel Like Home: Traditional French Baguettes
Nothing says “welcome to your kitchen” quite like the aroma of fresh-baked bread filling your home. If you’ve recently moved into your dream house, or just like baguettes, and are looking to create memorable moments with family and friends, mastering the art of French baguette baking is a wonderful way to christen your new space. This traditional recipe requires minimal equipment but delivers maximum satisfaction – perfect for those cozy weekend mornings or impressive dinner parties in your new dining room.
What You’ll Need
The beauty of baguette baking lies in its simplicity. You likely already have most of these ingredients in your new pantry:
Essential Ingredients:
- 500g bread flour (look for high-protein varieties, around 12-13%)
- 375ml lukewarm water
- 10g salt
- 3g active dry yeast (or 2g instant yeast if available)
The Two-Day Process
Day One: Building the Foundation
Start by creating your dough base. Dissolve the yeast in lukewarm water and let it activate for about 5 minutes – you’ll know it’s ready when it becomes slightly foamy. In a large mixing bowl, combine your flour and salt, then gradually add the yeast mixture. Mix until everything comes together into what bakers call a “shaggy” dough – it won’t look pretty yet, but that’s perfectly normal.
Cover your bowl and let the dough rest for 30 minutes. This initial rest period allows the flour to fully hydrate, making the next steps much easier.
The Folding Technique
Instead of traditional kneading (which can be quite the workout), we’ll use a gentler folding method that develops gluten structure while keeping the dough light and airy. Over the next two hours, perform four sets of folds, spacing them 30 minutes apart.
For each folding session, wet your hand to prevent sticking, then grab one edge of the dough and stretch it up before folding it over to the opposite side. Rotate your bowl a quarter turn and repeat this motion three more times. After completing all four fold sessions, cover the bowl and refrigerate overnight – anywhere from 12 to 24 hours works perfectly.
Day Two: Shaping and Baking
Remove your dough from the refrigerator and divide it into three equal portions. Gently pre-shape each piece into a loose round and let them rest for 20 minutes. This relaxes the gluten, making the final shaping much easier.
To shape your baguettes, gently flatten each dough round, fold the bottom third upward, then fold the top third down and seal the seam. Roll each piece carefully to 14-16 inches in length and place them seam-side down on a floured kitchen towel or parchment paper.
Allow for a final rise of 60-90 minutes, until the loaves have increased by about half their size. You’ll know they’re ready when a gentle poke with your finger springs back slowly.
The Final Bake
Preheat your oven to 475°F with a baking stone or Dutch oven if you have one – though a regular baking sheet works fine too. Score each baguette with 4-5 diagonal slashes using a sharp knife or razor blade. This allows the bread to expand properly during baking.
Create steam by placing a pan of boiling water on the bottom oven rack – this gives you that distinctive crispy crust. Bake for 20-25 minutes until the baguettes are deep golden brown and sound hollow when tapped. The internal temperature should reach 205°F if you want to be precise.
Making Memories in Your New Home
There’s something special about sharing fresh-baked bread with loved ones, especially in a new home where you’re just beginning to create traditions. These baguettes are perfect for hosting your first dinner party, welcoming new neighbors, or simply enjoying a quiet morning with coffee while you watch the sunrise through your new kitchen windows.
The process itself becomes part of the joy – the anticipation as the dough develops overnight, the satisfaction of shaping each loaf by hand, and finally, that unmistakable aroma that transforms your new house into a true home. Your guests will be impressed, but more importantly, you’ll have created something beautiful and delicious with your own hands in the heart of your new space.
Keep any leftover baguettes fresh by storing them in a paper bag at room temperature, or slice and freeze portions for quick toast throughout the week. Either way, you’ll find yourself looking forward to your next baking adventure in your wonderful new kitchen.
