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Soft French Baguette

A classic French baguette with a soft, fluffy interior and a light golden crust, perfect for sandwiches or dipping.

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Soft French Baguette - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Baking the Perfect Soft French Baguette

Essential Ingredients Selection

Creating Your Masterpiece

Activating the Yeast:
Allowing the yeast to foam ensures a light, fluffy baguette.
Kneading the Dough:
Proper kneading develops gluten for the perfect texture.
Shaping and Proofing:
Giving the dough enough time to rise results in an airy interior.
Baking to Perfection:
A golden, slightly crisp exterior while maintaining a soft inside.
Soft French Baguette - secondary view

Mastering Soft French Baguettes

Activating the Yeast
Allowing the yeast to foam ensures a light, fluffy baguette.
Kneading the Dough
Proper kneading develops gluten for the perfect texture.
Shaping and Proofing
Giving the dough enough time to rise results in an airy interior.
Baking to Perfection
A golden, slightly crisp exterior while maintaining a soft inside.
Baking the Perfect Soft French Baguette
Use bread flour for a chewier texture.
Let the dough rise in a warm, draft-free place for the best results.
For a crisper crust, place a pan of hot water in the oven while baking.
Brush with melted butter for a softer crust.
Soft French Baguette - tertiary view

Soft French Baguette

A classic French baguette with a soft, fluffy interior and a light golden crust, perfect for sandwiches or dipping.

Italian Cream Stuffed Cannoncini
Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
3H
Chef
JUE
Category
Bread
Difficulty
Intermediate
Cuisine
French
Yield
2 baguettes
Dietary
Vegetarian
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Ingredients

Custard Cream
01
3 1/2 cups all-purpose flour
02
1 1/4 cups warm water (110°F/45°C)
03
2 1/4 tsp active dry yeast (1 packet)
04
1 1/2 tsp salt
05
1 tbsp sugar
06
1 tbsp olive oil

Instructions

01
In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for 5-10 minutes until foamy.
02
In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil, then mix until a dough forms.
03
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
04
Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
05
Punch down the dough and divide it into two equal portions. Shape each into a baguette and place on a baking sheet lined with parchment paper.
06
Cover and let the shaped baguettes rise for another 30-45 minutes.
07
Preheat oven to 375°F (190°C). Lightly score the tops of the baguettes with a sharp knife.
08
Bake for 20-25 minutes, or until golden brown and the bread sounds hollow when tapped.
09
Let cool on a wire rack before slicing and serving.