Ina Garten Baguette Bread Recipe
The Ina Garten Baguette Bread Recipe is crusty, golden and soft inside. This classic French bread is perfect for sandwiches, soups or snacks.
Ingredients
- All-purpose flour – 4 cups
- Instant yeast – 2 ¼ teaspoons
- Warm water – 1 ½ cups
- Salt – 2 teaspoons
- Sugar – 1 teaspoon
- Olive oil – 1 tablespoon optional, for brushing
Instructions
Mix the Yeast
- In a small bowl, combine warm water, sugar and yeast. Stir gently. Let sit for 5–10 minutes until foamy. This activates the yeast.
Make the Dough
- In a large bowl, add flour and salt. Pour in the yeast mixture. Stir with a wooden spoon until a rough dough forms.
Knead the Dough
- Transfer dough to a floured surface. Knead for 8–10 minutes until smooth and elastic. This develops gluten for a chewy texture.
First Rise
- Place dough in a lightly oiled bowl. Cover with a clean towel. Let rise for 1–2 hours, until doubled in size.
Shape the Baguettes
- Divide dough into 4 equal pieces. Roll each piece into a long, thin loaf. Place on a parchment-lined baking sheet.
Second Rise
- Cover shaped baguettes with a towel. Let rise for 30–45 minutes until puffy. Preheat oven to 450°F (230°C).
Score the Loaves
- Use a sharp knife to make 3 diagonal cuts on each loaf. This helps bread expand evenly while baking.
Bake the Bread
- Place baking sheet in oven. Bake for 20–25 minutes until golden brown. Optional: Brush with olive oil halfway through for extra shine.
Cool Before Slicing
- Remove bread from oven. Let cool on a wire rack for 10–15 minutes. Slice carefully and serve warm.
Notes
- Use warm water, not hot, to activate yeast
- Knead dough until smooth and elastic
- Let the dough rise fully for soft bread
- Score the top to prevent cracking
- Brush with olive oil for shine and flavor