Bring Paris Home: How to Bake the Perfect Parisian Baguette

There’s something about Paris that just stays with you, isn’t there? Even after you’ve left, you can still taste the crispness of a baguette from a quiet boulangerie, smell the butter mingling with freshly baked bread, hear the murmur of street conversations in that unmistakable Parisian lilt. I’ve missed it – truly. So, over the past few years, I’ve been tinkering away with this recipe, driven by a need to bring that little slice of Paris to my own kitchen when the wanderlust hits. And, at last, I think I’ve cracked it: the perfect Parisian baguette.

Ready to whisk yourself away to the City of Light? Time to rise to the occasion and bake up a taste of Paris at home!

Let’s set the scene: picture yourself stepping into a tiny, bustling Parisian bakery early in the morning. The racks are loaded with golden, fresh baguettes, their crisp crusts practically begging to be torn apart. It’s a rush of warmth, butter, and yeast, all mingling in the air. You’d grab a baguette, maybe tuck it under your arm like a local, and snap off an end before you’ve even left the shop. There’s nothing quite like it – but, with a little finesse, you can get awfully close at home.

Parisian Baguette Recipe

This recipe gives you the classic, crisp crust and tender crumb that make French baguettes legendary. Simple ingredients, a little time, and a lot of love will make you feel like a true Parisian baker.

Ingredients & Utensils

• 50ml warm water
• 1.5 teaspoons dry yeast
• 455g bread flour
• 2 teaspoons salt
• 285ml cool water
• Pan for steam
• Baguette trays
• Extra flour for dusting

Instructions

1. Wake up the yeast – Pour the warm water into a small bowl and sprinkle the yeast over it. Let it sit until foamy and lively.
2. Mix the basics – Place the bread flour in a large bowl and stir in the salt for balance.
3. Bring it all together – Make a little well in the centre of the flour mixture and pour in the dissolved yeast.
4. Add water gradually – Stir in the cool water bit by bit until a stiff, shaggy dough forms (you might not need all the water, so pour slowly).
5. Rest & relax – Cover the bowl with cling film and let it sit for 30 minutes to rest.
6. Fold like a pro – On a floured surface, press the dough into a rectangle, fold into thirds, turn 90 degrees, and fold again. This gives it that classic baguette structure.
7. First rise – Transfer to an oiled bowl, cover with cling film, and let it rise somewhere warm until doubled (about an hour and a half).
8. Shape the loaves – Divide the dough in two, and gently shape each piece into a long loaf with those iconic pointed ends.
9. Second rise – Place the loaves on a floured towel, cover with oiled cling film, and let them rise again until doubled, 30-45 minutes.
10. Steam prep & preheat – Heat the oven to 230°C and place a pan of water on the bottom rack to create steam for that perfect crust.
11. Ready to bake – Uncover the baguettes, transfer to greased trays, dust with a little flour, and make 4 slashes down each loaf.
12. Bake to perfection – Bake for 30-40 minutes, until golden brown and giving a hollow sound when tapped.

Voilà! You’ve got a bit of Paris right there in your kitchen 👌

Bon Appétit!

Last Updated on 2 years ago by Ryan | Irish Travel Addict