Quick French Bread/Baguette Recipe – Ready in 90 min!

Quick French Bread/Baguette Recipe

Quick French Bread/Baguette Recipe Description

The secret to this homemade baguette recipe being done in 90 minutes is the intense mixing period. The baguette dough is mixed for 5-8 minutes, then it is allowed to rest for approximately 5 minutes, and then it is mixed again on medium speed in the stand mixer for an additional 8-10 minutes. This contrasts a traditional baguette recipe, which calls for up to 7 hours of dough rise time.

Ingredients for this Quick French Bread/Baguette Recipe

Kitchen Tools For This Quick French Bread/Baguette Recipe

Step-by-Step Cooking Directions for Quick French Bread/Baguette:

1. Combine 5 cups all purpose flour, 4 tsp salt, 1 packet instant yeast, and 2.5 cups water to your stand mixer bowl. Mix the dough on low speed until the ingredients are fully incorporated.
   

   Simply mix the ingredients to start.



2. Once the ingredients are combined, increase the mixing speed of the mixer to medium and continue mixing for approximately five minutes. Then, turn the mixer off and allow the dough to relax for an additional five minutes. At the end of the five minute relaxation period, turn the mixer back on medium speed and continue mixing for an additional eight to ten minutes. Turn the mixer off and remove the dough hook. Cover with a towel and let the dough rise for 30 minutes.
   

   This mixing pattern is the key to the recipe’s success.



3. Use a sanitized work surface when handling the dough. Dust the surface lightly with flour to eliminate sticking. Roll the dough out of the bowl, and onto your work surface. Shape the dough into a round ball and separate into two equal portions.
   

   Take care if cutting your dough with a knife.



4. Taking one dough portion, you will form the baguette shape. With one hand, pound the dough as shown. Dough has the tendency to hold its shape, so this technique is crucial to getting the proper baguette shape.
   

   Gluten causes dough to bounce back to its original shape.



5. Alternate between pounding the baguette, and pinching the dough as shown, flipping the loaf to either side. You may repeat these steps until your preferred baguette shape is achieved.
   

   Repeat pounding and pinching until the loaf achieves the desired shape.



6. Preheat your oven to 425º, and apply a non-stick spray to your baking sheet. Transfer your loaves to the baking sheet. With a sharp knife or razor, score the loaves every four inches or so with diagonal cuts.
   

   Use a very sharp utensil to score your loaves.



7. Bake your bread at 425º for 20 minutes, or until the crust is golden brown, and the loaves’ internal temperatures reach 190º. Remove your baking sheet from the oven, and place to cool on a trivet.
   

   All bread is considered adequately cooked at 190º internal temperature.



8. Allow your freshly baked French baguettes to cool for at least 20 minutes before serving. Sampling the bread before it has cooled can negatively impact the texture of the bread.
   

   Slice and notice the air bubbles in the bread dough.

Sides & Suggestions for this Quick French Bread/Baguette Recipe

This quick bread recipe is perfect for an impromptu soirée, serving attendees with a fresh baguette that reminds them of Paris. For a health conscious accompaniment, try making a simple hummus to dip in. Furthermore, I enjoy experimenting by adding different herbs when mixing the dough. Fresh herbs such as rosemary, thyme, oregano, and others will imbue your baked French bread with unique flavor profiles, and elevate the taste experience.

Here are a few tips I can offer to help you make this quick French bread/baguette recipe:

• French bread is all about a consistent crumb (the bread crust is the outside. Crumb refers to the inside). Avoid large air bubbles in the dough to dissuade your loaves from developing large holes in the crumb.
• To best store your french bread, wrap each loaf tightly in plastic–the less contact with oxygen, the better. You may simply store them at room temperature for optimal consistency.
• It’s good to be patient. Even though this is a quick French bread/baguette recipe, your inclination may be to truncate this recipe. Rest assured, the secret of this recipe lies in the deliberate timing and intensity of mixing. This is about as fast as you can make a French bread/baguette.


Chef DeWayne

Chef DeWayne, a graduate of the esteemed culinary arts program at American River College in Carmichael, CA, brings a diverse range of expertise to the kitchen. With a background that spans from the pinnacle of fine dining in Michelin 3-star establishments to the fast-paced world of casual dining, Chef DeWayne blends precision with creativity in every dish he creates. Passionate about elevating ingredients and connecting with diners through his culinary craft, Chef DeWayne continues to leave an indelible mark on the culinary scene.