French Baguette Made at Home

Prep Time 20

Cook Time 30

Total Time 50

Servings baguettes

Calories 1059 kcal

Stir the yeast into the warm milk, then add the flour and salt and knead until you get a smooth, elastic dough.
Cover the bowl with plastic wrap and place it in a warm oven for about 40 minutes. Knead the risen dough again, then let it rise a second time for another 30 minutes.
Turn the dough out onto a silicone mat and knead briefly, then cut the ball of dough into 2 equal pieces.
Cover one piece with plastic wrap so it does not dry out. Flatten the other piece into a rough rectangle, roll it up tightly into a log and pinch the seam well so the baguette does not open while baking.
Form the second baguette in the same way. Place both baguettes on a baking tray and let them rest for at least 20 minutes.
Brush the baguettes with the egg yolk mixed with a little milk, then use a sharp knife to make a few diagonal cuts on top.
Bake the baguettes in a preheated oven for about 30 minutes, until golden and crisp.
Serve the baguettes warm with tea and jam, or slice them and make sandwiches with salted red fish.

Make sure the milk is only lightly warm, not hot, or it can kill the yeast before it activates.
Don't skip either rise; both are essential for a light, airy crumb instead of a dense loaf.
Seal the shaped dough seams firmly to prevent the baguette from bursting unevenly in the oven.
Avoid opening the oven door during the first 15 minutes of baking to prevent the dough from collapsing.
Store leftover baguette in a cloth or paper bag, never plastic, to keep the crust crisp longer.
Refresh day-old baguette by warming it in the oven for a few minutes to restore crust crispness.