This soft French baguette has a very soft crumb and is riddled with holes for a chewy interior. A simple recipe that will amaze you!
This baguette, unlike traditional ones, has a very soft exterior. I love serving it cut up on a meat and cheese board. The best part is that it makes 2 loaves. One loaf can be frozen however I never have the need to do that - both loaves get eaten immediately every time I make them.
I like to serve this bread with charcuterie platters. It goes very nice with butter or spreadable cheese. I always get lots of complements on it.
Soft French Baguette
This soft French baguette has a very soft crumb and is riddled with holes for a chewy interior. A simple recipe that will amaze you!
Ingredients
- 1 cup water warm
- 1 teaspoon dry active yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 cups flour plus more for dusting
- 1 egg yolk
- 1 tablespoon water
Instructions
- Add yeast, sugar and water to the bowl of an electric mixer. Let bloom for a few minutes and then add salt and half the amount of flour. Fit mixer with the dough hook attachment and mix for a few minutes.
- Add in ¼ cup of the flour at a time, and knead until the dough comes together and cleans the side of the bowl. You may need to use less or more flour as bread making depends on the temperature of your kitchen. If you need more flour, add 1 tablespoon at a time.
- Pour dough out onto lightly dusted bench. knead by hand for 1 minute and then place dough into a greased bowl. Cover with plastic wrap and place in warm environment. I turn on my oven at 350F for 1 minute to get the oven warm and then turn it off. I let my dough rise in the oven.
- Once dough has doubled, approximately 1 hour, turn onto lightly dusted bench. Using a rolling pin, roll dough into a 16x12 inch rectangle. Cut in half, vertically, creating two 8x12 inch rectangles.
- Roll each half of the dough up tightly, beginning at the 12 inch side. Place 3 inches apart onto a parchment covered baking sheet. Make diagonal slashes in the loaves and then cover and let rise until doubled, approximately 30 minutes.
- Preheat oven to 375F. Mix egg yolk with water and brush onto loaves. Bake for 20-25 minutes, or until golden brown. Baguettes are best eaten the day they are made.
YOUR OWN NOTES
Nutrition
Serving: 20gCalories: 533kcalCarbohydrates: 106gProtein: 17gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 98mgSodium: 1179mgPotassium: 203mgFiber: 5gSugar: 6gVitamin A: 130IUVitamin C: 1mgCalcium: 37mgIron: 6mg
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Recipe adapted by this one
Jim kirwan
What purpose do the slashes serve?
Nina
Hi Jim! Scoring the bread gives the gas the bread creates, a place to escape. Without the slashes in the bread, ruptures and lumps could form on the bread from where the gas was trying to escape.
Rita
Wanted a nice baguette for my charcuterie board and this recipe was the perfect addition to salty olives, soft cheeses and meats.
Nina
Hi Rita! I use it for charcuterie boards all the time too 🙂
Sofie
I tried it for a cheeseboard and everyone loved it! Great recipe.
Nina
Thanks Sofie! I am so glad you liked it 🙂
Supriya Kutty
Looking delicious and healthy. I love making food and baguette is one of them, I usually make it on weekends and I have my own recipe to make it. I like your method as well. I will try it and let you knew. Thank you for sharing.
Nina
Thank you! yes, please let me know 🙂