Here is a quick and easy French baguette recipe. Deliciously simple yet crusty and crackly, these homemade French Baguettes will become a favorite. This recipe for French Baguettes works well for even first time bakers and they can be made and with only a couple hours.

How to make French Baguette

Ingredients

• 2 teaspoons of traditional yeast
• 1 tablespoon natural honey (try to avoid using processed honey)
• 1 ¼ cups warm water (not too hot – you don’t want to cook the yeast, just wake it up)
• 1 tablespoon fleur de sel (also referred to as French Sea Salt)
• 2 ½ cups all-purpose bread flour

Directions

Step one mixing the dough

1. Proof the yeast with honey and warm water. For bread making novices this means putting warm water in your big mixing bowl and adding the yeast and honey. Give it a little stir and then let it sit on the counter for 10 minutes. You will see the grains of yeast wake up and rise to the surface and expand (this is a cool process to share with kids!)
2. Once proofed, add salt and slowly add the flour until a shaggy dough is formed. You can start using a spatula, but you will need to dig in with your hands to work in all the flour. Form a round ball in the bowl but be careful not to work the dough too much. No need to use the Kitchen Aid for this recipe!
3. Dust the top of your dough ball with little bit of flour then cover with a warm wet thin towel.  and then place the bowl on top of your fridge for a little extra heat from the motor. Let the dough rise until it doubles in size (about an hour) then split dough in 2 and roll out your baguettes.

Step two Rolling out the Baguette

1. Sprinkle flour over your countertop.
2. Take the first ball of dough and gently knead it with the palm of your hand, until the dough gains a firmer consistency. Fold the dough over itself. Add a little more flour if necessary. (this is necessary if you are baking in a place with high humidity- don’t be afraid to add more dough if the consistency is sticky)
3. Flatten the dough into a rectangle form with your hands (you don’t need a rolling pin). Then fold the top of the rectangle down like the top of an envelope, about ¾ of the way down. Using your fingers, press down on the seam.
4. Roll the folded top of the dough down so that you have a mini oblong rectangle. Press the seams and the flip the seam side down.
5. Spread your fingers on both hands and gently roll the dough down to create a baguette shape. Roll back and forth to elongate the baguette dough until it is about 12 inches long.
6. Set the first baguette on your cookie sheet or baguette pan.
7. Repeat the process with the second dough ball.

Step three Baking the Baguettes

1. Place the baguettes on a cookie sheet.
2. Using a razor blade or sharp knife make incisions on the top of the baguette.
3. Sprinkle with flour and then sprinkle a little more flour on top. Sprinkle a little fleur de sel. Let baguettes rise for another 30 minutes (uncovered) while oven preheats.
4. Heat oven to 460 degrees. Once the oven is hot, fill a 9 inch pan halfway with water and place on the bottom rack of the oven. This creates steam and is the key factor to that crackly crust.
5. Bake for 25 minutes (oven temperatures vary greatly! Please keep a close eye after 18 minutes – if they look dark golden brown and sound hollow when you tap them, they are done!). If the top gets too dark too quickly, bring the rack down a notch and take out a few minutes earlier. Resist the temptation to bring the heat down too much – it is the hot heat that creates the delicious crust!
6. Remove the pan of water and bake another 5 minutes or so. The baguettes should be beautifully golden brown and sound hollow when tapped.