Simple Homemade Baguette Recipe (All in Grams)

Makes: 1 loaf
Total Time: About 3 hours (including rising time)

Ingredients

• 375g all-purpose flour (or bread flour for a chewier texture)
• 240g warm water (about 45°C—warm, not hot)
• 10g sugar
• 6g salt
• 7g active dry yeast (or one standard 7g packet)
• 15g olive oil or melted butter (optional, for softness)

Instructions

1. Activate the Yeast
   • In a small bowl, mix 240g warm water and 10g sugar. Sprinkle 7g yeast over the top and let it sit for 5-10 minutes until foamy. If it doesn’t foam, your yeast may be expired—use fresh yeast.
2. Mix the Dough
   • In a large mixing bowl, combine 375g flour and 6g salt. Make a well in the center and pour in the foamy yeast mixture (and 15g olive oil or butter, if using). Stir with a spoon or your hands until it forms a shaggy dough.
3. Knead the Dough
   • Turn the dough onto a lightly floured surface and knead for 8-10 minutes. Push the dough away with the heel of your hand, fold it back, and repeat until it’s smooth and elastic.
4. First Rise
   • Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm spot for 1-1.5 hours, or until doubled in size.
5. Shape the Loaf
   • Punch down the risen dough to release air. Turn it onto a lightly floured surface, shape it into a loaf, and place it in a greased 23x13cm (9×5 inch) loaf pan—or shape it freeform on a baking sheet.
6. Second Rise
   • Cover loosely and let it rise again for 30-45 minutes, until it puffs up above the pan’s edge or doubles again.
7. Bake
   • Preheat your oven to 190°C (375°F). Bake the loaf for 25-30 minutes, until golden brown and it sounds hollow when tapped on the bottom. (Internal temp should be about 90°C/195°F if you have a thermometer.)
8. Cool
   • Remove from the pan and cool on a wire rack for at least 20 minutes before slicing.