Easy Homemade Baguettes

Easy to make Homemade Baguettes are just as good as any store bought bread. Doesn't get much fresher than this!

You will need a batch of my Artisan Bread Dough Master Recipe to make these Easy Homemade Baguettes. It's such a versatile bread dough recipe you should always have some on hand.

There's something so satisfying about making your own bread. It may be a little intimidating at first but once you get the hang of it, it's actually quite easy to make a basic bread recipe in your own kitchen.

Most simple bread recipes use the same basic ingredients: Flour, Yeast, Salt and Water. The process for making bread dough usually involves mixing all ingredients together till you have a sticky dough then kneading it for a specific amount of time.

Probably the most critical part of successfully making bread is the rising and proofing process. I can't stress this part enough. Like most things in life, practice makes perfect. With time you will be able to make homemade bread with your eyes closed!

🍞 What is Rising & Proofing

Rising is the process where carbon dioxide makes the dough rise and develop flavor. Put the dough in a lightly oiled bowl (olive oil or non-stick spray) and cover with a tea towel or plastic wrap. The dough should be left in a warm location until it has doubled in size.

Proofing basically means the last rise of the dough in its final shape (e.g bun, loaf, etc.) before baking. Many factors come in to play for how long it will take to prove the dough. You can tell when the dough is ready for baking when the dough springs back after you gently press the dough with your finger.

For more great recipes like this one, I suggest you check these recipes out:

• Spicy Sausage Dip
• Rod's Easy Bread Dough
• Richelle's Artichoke Bruschetta
• Rod's Homemade Pizza Dough & Sauce
• Homemade Pickled Red Onions

📋 What Ingredients do I need

What Ingredients do I need to make Homemade Baguettes: Master Bread Dough Recipe, Bread Flour, Cornmeal and Hot Water.

🥣 How to make Easy Homemade Baguettes

Place dough on a floured surface and dust very lightly with flour. Working the dough as little as possible, form the dough into a 14-inch log. Smooth dough with your hands to form a soft, non-sticky skin.
Sprinkle the cornmeal on a cookie sheet and place the dough cylinder on the cornmeal. Cover with a tea towel and let rest at room temperature for 40 minutes.
About 30 minutes before baking, place the broiler pan on the lower shelf and the baking stone on the middle shelf of the over. Preheat to 450°F.
Using a serrated knife make three evenly spaced diagonal slashes, about ½ inch deep across the baguette, exposing the moist dough under the surface.
Carefully place the baguette onto the center of the hot stone. Pour the hot water into the broiler pan.
Bake for 25 minutes or until the crust is a medium-dark brown and a thermometer inserted in the middle of the loaf is at least 190°F.
Remove the loaf from the oven and cool on a wire rack.

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