Making a French baguette at home is a rewarding experience. Here's a simple recipe to help you create that crispy, golden crust and soft, airy interior:

Ingredients:

• 500g (4 cups) bread flour
• 10g (2 tsp) salt
• 7g (2 1/4 tsp) instant yeast
• 350ml (1 1/2 cups) lukewarm water

Instructions:

1. Prepare the Dough

1. In a large bowl, combine the flour, salt, and yeast. Ensure the salt and yeast are on opposite sides of the bowl initially, as direct contact can inhibit yeast activity.
2. Gradually add the lukewarm water while mixing with a wooden spoon or your hand until a rough dough forms.
3. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5–6 minutes.

2. First Rise

1. Place the dough in a lightly oiled bowl and cover it with a damp towel or plastic wrap.
2. Let it rise in a warm spot for about 1–1.5 hours, or until it doubles in size.

3. Shaping the Baguettes

1. Gently punch down the dough to release excess air and divide it into 3 equal portions.
2. Roll each portion into a rectangle. Fold the top edge down to the center, pressing lightly, then fold the bottom edge up to the center.
3. Roll the dough into a cylinder, tapering the ends slightly to create the classic baguette shape.

4. Second Rise

1. Place the shaped dough on a floured baguette tray or a parchment-lined baking sheet. If you don't have a baguette tray, place rolled-up kitchen towels between the loaves to prevent spreading.
2. Cover with a clean kitchen towel and let rise for 30–45 minutes, or until slightly puffy.

5. Prepare for Baking

1. Preheat your oven to 240°C (465°F). Place a baking tray or cast-iron skillet on the bottom rack and fill it with water for steam.
2. Lightly dust the loaves with flour and use a sharp knife or razor blade to make 3–4 diagonal slashes along the tops of the baguettes. This allows the bread to expand while baking.

6. Bake

1. Bake the baguettes in the preheated oven for 20–25 minutes, or until golden brown with a crisp crust.
2. Cool the baguettes on a wire rack before slicing.

Tips for Success:

• Steam is key: It helps create the signature crust. If you don’t have a tray for water, spritz the oven walls with water just before baking.
• Fermentation flavor: For extra flavor, let the dough rise slowly overnight in the refrigerator during the first rise.
• Use bread flour: Its higher protein content provides better structure and chewiness.