What is a French baguette?

Well, depends on who you ask!

In France, a “baguette” isn’t just a singular type of bread, it’s typically found in countless variations. For example, a Baguette Ordinaire is extremely light and airy, and the exterior is often pale to slightly golden in color. Meanwhile, a Baguette Tradition (pronounced “tra-diss-yon”) is a bit denser, crunchier and better baked on the exterior. Each type has their purpose, and their set of fans… For me, nothing beats a Baguette Tradition!

Regardless of the type of baguette, they are all regulated by law. Yes, there are bread laws in France! Decree n° 93-1074 of September 13, 1993 states that traditional French breads must be comprised of only 4 staple ingredients – flour, water, salt and yeast or leaven.

Not only this, baguettes cannot be frozen before sale in France, either. We are very strict about our bread and this has helped us maintain the highest quality of breads to this very day.

A recipe for traditional French Baguette

My husband Marc (the passionate bread baker!) actually helped me perfect this traditional baguette recipe. Together, we tested countless batches until we landed on this version.

Why this baguette recipe works?

First, the hydration – meaning the ratio of water to flour. For baguettes, a good hydration level ranges from 65% to 75%. This recipe hits the right spot. The dough has a 69% hydration, resulting in a beautiful crumb: chewy, flavorful, and dotted with airy bubbles. A hint of honey helps develop a crunchy crust with a beautiful golden-brown color – just like thise Baguette Tradition from French bakeries that I love. 

Second, the overnight fermentation – the process involves mixing, folding, and then letting the dough proof and ferment overnight in the fridge. This is the secret of a great-quality baguette! The slow fermentation develops both the airy texture and the complex flavors that make these baguettes so special.

In the sections that follow, I walk you through everything you need: first the ingredients and equipment, then the step-by-step method. Don’t worry—the folding technique is the only part that’s a touch technical, and I’ll break it down clearly for you. 

Ingredients you’ll need to make authentic French Baguette at home

• Flour – All purpose flour works best here. In France, we use either Farine T45 (for white baguettes) or a stronger Farine T55 (for Tradition baguettes). With all purpose flour in this recipe, you can recreate the same texture and taste. For best results, I recommend using a good-quality flour like King Arthur all purpose flour or Fives Roses all-purpose flour.
• Water – The “glue” to the recipe. It helps bind the ingredients together and creates the steam required to lift the bread when baking. Use room temperature water.
• Salt – Essential to enhance all the flavors.
• Yeast – This recipe is designed for active dry yeast, which you can find in small packets or jars at any grocery store. I love using Caputo active-dry yeast, though Fleischmann’s is another reliable option. Always keep your active dry yeast in the refrigerator: cold storage helps maintain freshness and ensures your yeast stays active longer. Since active dry yeast is dormant, it needs to be proofed before use. This step wakes up the yeast, allowing it to activate and give your dough the perfect rise. You can also make this recipe with instant yeast. Both active dry yeast and instant yeast work well and are generally interchangeable. The main difference is that instant yeast activates more quickly, so you’ll usually need a slightly smaller amount. Check the recipe notes for exact measurements if you decide to substitute.
• Honey – While not typically found in French baguettes, I find it provides a very subtle sweetness to the bread and also helps with browning the exterior of the bread in home ovens. A light or golden honey is best – avoid using darker or stronger honey.

The equipment

The essential equipment for making baguettes at home are a large mixing bowl – large enough for the dough to double in size – and a good oven. But here’s a few more equipment and tools to perfect the recipe and make it easier.

Bowl scraper – Because it has a 69% hydration level, the dough is initially wet and sticky. Using a bowl scraper makes it easier to shape it into a rough ball and scrape the sides before you let it rise the first time.

Proofing cloth – or two thick kitchen towels. A proofing cloth (or baker’s couch) is needed for the final proofing of the baguettes, so they keep their shape. As an alternative, you can layer two thick kitchen towels together and fold “U shaped” creases in them.

Bread lame – Before baking, the baguettes are scored to create their signature look. You can use a serrated knife or scissors too, but a sharp bread lame is much easier.

Large baking sheet – or baking stone. This recipe is designed for using a simple baking sheet lined up with parchment paper. However, if you have a heavy baking stone you can use it too: it will help develop a crustier bread. If using a baking stone, make sure you pre-heat the oven with the stone in it. The baking temperature (475°F/245°C) is the same as with a baking sheet, but the baguettes will cook about 5-10 minutes faster.

The Method

1. Mixing the dough.

The start of the recipe is simple: you mix all the ingredients together until they form a rough sticky dough. I like to use a French rolling pin to mix, but you can use a wooden spoon – or even do it in a stand mixer with the paddle attachment.

2. Stretching and folding 

Once your dough has formed, it’s time to build strength and structure with 3 sets of stretch and folds, spaced 20 minutes apart over the course of one hour.

To perform a stretch and fold, lightly wet your hand with water to prevent sticking. Slide your fingers under the right side of the dough, gently lift it up, and fold it over onto itself. Rotate the bowl 90° clockwise and repeat the motion. Continue this process two more times—stretching, folding, and rotating—until you’ve completed a total of 4 folds per set, bringing the bowl full circle.

This technique replaces traditional kneading. It introduces air into the dough while gradually strengthening the gluten network, resulting in a smoother, more elastic dough. By the end of the three sets, you’ll notice how much stronger and more cohesive your dough has become.

For a visual guide, check out this helpful stretch and fold video tutorial. 

3. Let it rise and ferment overnight

This is the secret to this recipe: you let the dough rise and ferment overnight in the fridge. This helps develop more rustic, complex flavors and create a great aerated texture. 

On the photo below, you can see the dough before and after spending the night in the fridge. 

4. Shaping the baguettes

The next morning, it’s time to shape your homemade baguettes. Start by dividing the dough into three equal portions. Shape each piece into a rough oval, then let them rest on your work surface for about 30 minutes.

Once rested, take the first piece of dough and gently stretch it into a loose rectangle. Fold one long side toward the center, then fold the opposite side over it to create a cylinder shape. Be careful not to press too firmly—you don’t want to deflate the air inside. Pinch the seam to seal, then lightly roll the dough back and forth until it reaches about 12–13 inches in length. Repeat this process with the remaining two pieces of dough.

This shaping technique not only forms the classic baguette structure but also helps trap air and strengthen the gluten network. The result is a lighter, more open crumb.

5. Proofing and scoring

Once your baguettes are shaped, place them in a proofing bed (also called a baker’s couche). This step is essential: the couche supports the baguettes as they rise, preventing them from flattening out. The fabric also gently absorbs surface moisture, which helps develop that classic baguette crispy crust. 

After proofing, it’s time to score the baguettes. Using a sharp blade, make quick, diagonal slashes across the top of each loaf. Don’t drag the blade slowly—use a swift, confident motion. Proper scoring allows steam to escape and gives your baguettes their signature look.

6. Baking

For baking the baguettes, I recommend keeping an eye on your oven. Every oven is different and the baking time may vary.

In France, there are two teams – some prefer their baguettes “pas trop cuite” (not too baked) or “bien cuite” (well baked). I prefer well baked and golden, but if you prefer a lighter-colored baguette, you may need to shorten the baking time.

Frequently Asked Questions

What type of flour is best for baking French baguettes?

All-purpose flour is the way to go here. Rustic bread loaves or pizza doughs can require bread flour (with a higher protein content), but this baguette recipe can be made with your good old all-purpose flour. This yields a soft, chewy white crumb – while the overnight fermentation process builds a complex flavor and a crunchy golden crust.

Can I substitute instant yeast for active dry yeast?

Yes. Active dry yeast and instant yeast can be used interchangeably here. Active dry yeast helps develop a more complex, artisanal yeast flavor but instant works perfectly here too if that’s what you have on hand. You need 4g of active dry yeast or 3g of instant. Other than that, the recipe stays the exact same.

Do I need a baking stone for baking baguettes?

Not necessarily. I developed the recipe using a regular baking sheet and the result is bakery worthy. Here again, the secret is the hydration of the dough (69%) and an overnight fermentation.  That said, using a baking stone can only help create a crunchy, nicely baked baguette. Make sure you pre-heat your oven with the stone in it and adjust the baking time to 5-10 minutes less.

Can you freeze baguettes?

Yes, these baguettes freeze well. Let them completely cool down to room temperature and slip them in a freezer bag. To enjoy, let them thaw on the counter top for 2 hours and reheat in the oven at 350°F (180°C) for 5 to 8 minutes.

I hope you enjoy this French Baguette recipe as much as I do. My husband and I spent a lot of time testing and perfecting it, and my goal is to give you clear, detailed instructions so you can confidently recreate this classic at home.

If you have any questions or feedback, please leave a comment—I’ll be glad to assist.

More French Bakery recipes to try 

• Three-Day Croissants recipe 
• French Almond Croissants (Bakery Style)
• Classic French Butter Brioche (Brioche Pur Beurre)
• King’s Brioche (La Brioche des Rois)
• French Crêpes
• Chouquettes (French Sugar Puffs)
• French Bakery Beignets
• Classic French Madeleines
• Classic French Thin Apple Tart (Tarte Fine Aux Pommes)

French Baguette Recipe

Print Recipe

Serves: 3 small baguettes Prep Time: 30 Minutes + Overnight proofing Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

4 cups (500g) all-purpose flour
1 1/4 cup + 3 tbsp (345ml) water
1 1/3 tsp (4g) active dry yeast (or 1 tsp/3g instant yeast)
2 tsp (10g) salt
1 tsp (7g) light honey

Instructions

1. 1. If using active dry yeast, add the yeast, water and honey in a large mixing bowl, stir and let sit for 5 minutes. After 5 minutes, add the flour and salt, and mix everything until it comes together into a rough, sticky ball*. If needed, use a bowl scraper to scrape the sides and help shape the dough. Cover your bowl with a clean kitchen cloth and let sit on the counter for 20 minutes. (*If using instant yeast, just combine all the ingredients together and mix.)
   2. Now for the next hour, every 20 minutes, perform 3 sets of “stretch and fold”.
   3. Cover the bowl tightly with plastic wrap and place it in the bottom of your fridge to ferment overnight. At least 8 hours is ideal, but up to 24 hours is fine.
   4. The next day, turn the dough onto a lightly floured working surface. Cut the dough into three equal parts. Roughly shape them into oval shapes, cover with a clean kitchen cloth and let the doughs relax for 1 hour.
   5. Lightly flour your hands so they don’t stick to the dough. Stretch the first dough into a rough rectangle and fold into a cylinder. Seal the seams and roll to a 12-13 inch (30-33cm) baguette. Repeat with two other doughs.
   6. Carefully lift the cylinders and transfer them into a lightly floured proofing bed. Repeat with the two other doughs, cover with a clean kitchen cloth and let rise for 45 minutes.
   7. Preheat oven to 475°F (245°C). If using a baking stone, place the stone in the oven while it preheats.
   8. Whether using a baking sheet or a baking stone, transfer the baguettes onto a large piece of parchment, with the seam-side down. Using a bread lame, make three diagonal slits in the top of each baguette. This allows the baguette to puff while baking and removes resistance.
   9. Spray the baguettes with some water using a sprayer, or using wet hands and sprinkling them.
   10. Transfer onto the baking sheet or baking stone. Bake for 15 minutes.
   11. After 15 minutes, lower the temperature to 450°F (230°C°) and bake for 10-15min longer. Keep an eye on the baguettes so they don’t overbake (every oven bakes differently!). You want them golden brown to slightly darker, based on your preference. Remove from the oven and place on a cooling rack. Let rest at least 10 minutes before tearing in.

1.  

The post Authentic French Baguette Recipe appeared first on Pardon Your French.

About Pâte à Choux 

The making of Chouquettes is in essence the making of a choux pastry – known in French as “Pâte à Choux”. The soft pastry dough is then piped into little mounds on a baking sheet and topped with pearl sugar before baking, to create chouquettes. Basic ingredients for a Pâte à Choux include butter, water, flour and eggs. There is no leavening agent (ie. baking powder). Instead, it is the high moisture of the dough (made with water) that creates steam and puffs the dough while it bakes at a high temperature. As a result, choux pastry puffs are light and hollow in the center. 

If you’re interested in French baking, Pâte à Choux is a great recipe to add to your repertoire. Pâte à Choux is the base dough for making classic Chouquettes, but also Classic French Profiteroles (Cream Puffs with vanilla ice cream and chocolate sauce), Nun’s farts, Eclairs and even savory Gougères (cheese puffs – a recipe you can find in my cookbook). 

If you’ve never made a Pâte à Choux before, make sure you read the recipe twice before you start, to familiarize yourself with the process. A Pâte à Choux does have a reputation for being an advanced technique, but I assure you it is not that complex. My tip: you want to make sure you have all your equipment prepared (saucepan, bowl, wooden spoon, piping bag, etc.) and all ingredients measured out in front of you before you start. A successful Pâte à Choux is all about moving quickly and precise timing. 

About Pearl Sugar 

The second key component of Chouquettes is pearl sugar, which gives them both their signature crunch and white-dotted appearance. A specialty sugar popular in European baking, pearl sugar is in essence sugar nibs made from crushing blocks of white sugar. The particularity of pearl sugar is that it doesn’t melt at normal baking temperatures. This means the sugar keeps its crunch and also serves decorative purpose. 

Pearl sugar is very common in French bakeries, where you find it sprinkled on Chouquettes and small brioche buns known as “brioches au sucre”. It is also well-known and used in Liege waffles, where the sugar is mixed into the waffle batter to provide a crunchy texture. 

You can find pearl sugar in European grocery stores and at Ikea (for Swedish pearl sugar – smaller sugar nibs). You can also source it online on amazon or King Arthur Flour. 

How to enjoy and keep Chouquettes (French Sugar Puffs)

Chouquettes are best eaten right away or within 3-4 hours of being made. I don’t recommend storing them on the counter or in the fridge for any longer, as they will soften and get “wet”. 

You can however freeze them. Once cooled down to room temperature, place them in a freezer bag and freeze them for up to one month. For enjoying, let them thaw at room temperature for a few hours and re-heat them quickly (max. 5 minutes) at 350°F (180°C) so they crisp up again. 

Notes: 

• For shaping the mounds of choux paste onto the baking sheet, it is much easier to use a piping bag. However, you can also use a cookie scoop or 2 large spoons to form little dollops and drop them onto the sheet. 

I hope you’ll love this Chouquettes (French Sugar Puffs) recipe as much as I do! If you have any questions, please leave a comment. 

You may also like:

• French Bakery Beignets
• Brownies with Pecans & Fleur de Sel
• Classic French Butter Brioche
• Roasted Hazelnut Financiers
• Overnight No-knead Bread

Chouquettes (French Sugar Puffs)

Print Recipe

Serves: 24 chouquettes Prep Time: 30 minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

1 cup (250ml) water
¼ cup (62.5g) unsalted butter
¼ cup (50g) sugar
1 cup (125g) all-purpose flour
¼ tsp salt
4 large eggs, at room temperature

For topping:
About 100g pearl sugar
For the egg wash: 1 egg yolk + 1 tsp 2% milk.

Instructions

Make sure you have all your equipment prepared and all ingredients measured out in front of you before you start. 

Preheat your oven to 425°F(220°C) with a rack in the middle. Line two baking sheet with parchment paper. 

Step 1 - In a medium-sized saucepan, over medium heat, add the water, butter and sugar. Bring to a slow simmer and let the butter melt and sugar dissolve.

Step 2 - Remove from heat and immediately add in the flour and salt, all at once. Stir vigorously with a wooden spoon until a smooth dough forms; return the saucepan to low heat and keep stirring until the dough ‘dries out’ – meaning it pulls away from the pan and takes on a clean, glossy look (about 30 sec to 1 minute).

Step 3 - Remove from the heat and allow the dough to cool for 2 minutes. Still using a wooden spoon, beat the eggs thoroughly into the dough, one at a time. It is important each egg is fully incorporated into the batter before adding the next. If the dough separates, keep beating and it will come together again. In the end, you should have a semi-thick, slightly sticky batter.

Step 4 – 

Option 1 : Using a piping bag. Transfer the batter into a piping bag (optionally fitted with a plain round ½ inch tip). Hold the filled piping bag at a 90° angle, apply steady downward pressure, and pipe 1-inch wide mounds of batter onto the prepared baking sheets. Each mounds should be at least 1 inch apart.

Option 2 : Using two spoons. Scoop out a ½ tbsp-size ball of batter with a spoon and scrape if off with the other spoon onto the baking sheet. Continue until no batter is left, leaving at least 1 inch space between each mounds. 

Step 5 – Gently brush the top of each mound with the egg wash and sprinkle very generously with pearl sugar. Don’t be shy, the Chouquettes will puff a lot when baking so the sugar crystals will spread out. 

Step 6 – Bake each tray for 20-25 minutes, until the Chouquettes look puffed and golden-brown. Remove from the oven, let rest for 1 minute and transfer Chouquettes onto a cooling rack.

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Unlike other French brioches that can include milk or cream to create an unctuous crumb, this brioche – as its name suggests – is all about the butter.  

If you are new to making brioche, this recipe is a great start.

This Classic French Butter Brioche (Brioche pur Beurre) is likely the most popular brioche recipe in France. It is also one of the simplest to make at home, as it requires very basic ingredients: flour, sugar, butter, eggs, and yeast. I have listed below pieces of equipment that are recommended for this recipe (although not compulsory). I also recommend you read my cooking notes, where I share a few tips I’ve learned over the years, to make consistently successful brioche in your own kitchen.

Recommended Equipment:

• 5×4.5×2.5-in loaf pan is ideal, although 9×5 works well too.
• Stand mixer, with a hook attachement. A stand mixer will make this brioche recipe feel much easier to make, as you let the hook attachement do most of the mixing and kneading. Although this brioche recipe is 100% doable by hand too – like I do – but be prepared to use some elbow grease.
• Food Scale. Like most French bakers, I only use a food scale to measure out my ingredients; but always include the imperial equivalents (cups/tbsps) for my North American readers. I understand how North Americans are more accustomed to the imperial measuring system, so I am happy to let people choose whichever measurement they are more comfortable with. Just keep in mind that measuring your ingredients by weight (grams) ensures your ingredient amounts are much more accurate, hence your recipes more successful. It’s especially true in baking breads and brioches, which often require very precise measurements (ie. 163g of eggs; 8g of yeast).
• Bowl Scraper – This brioche dough is very buttery, hence very sticky. A bowl scraper is very handy to help “un-stick” the dough from the bowl after rising and in manipulating it.

Cooking Notes:

• This recipe is made over 2 days. The dough is prepared and kneaded the day before. It then rests overnight in the fridge, and is finally shaped and baked the next day. This is an ideal recipe to make during the weekend, as you can start in the afternoon, in order to have a freshly baked brioche for breakfast the next day.
• The instant yeast –Always keep your instant yeast in the freezer (I keep it in a small sealed Tupperware) and use as required for recipes. Make sure you use Quick-Rise / Instant yeast (not active dry), such as Fleischmann’s.
• Be patient – The two dough-rising periods (2 hours at room temperature and overnight in the fridge) are both crucial and can’t be skipped nor rushed. For the first rise, make sure you are letting your dough rise in a draft-free environment and at room temperature. The ideal room temperature for doughs to rise is between 80°F – 90°F (26.5°C – 32.2°C). The second rise is done slowly overnight in the fridge to slow the fermentation and build flavor. Overnight means a range between 8 to 14 hours.
• The butter – This recipe includes cold (chilled) butter. Like for all brioches or French laminated pastries (like croissants), the quality of the butter you use will make a big difference. If you can, opt for a French-quality butter churned to a higher fat content (such as President’s).
• The eggs – Take the eggs out of the fridge 1 hour beforehand; they need to be at room temperature when you include them in the dough. Also, they need to weigh exactly 163g, which is usually equivalent to 3 large eggs. Weigh your three eggs before you start, and if they are over 163g, remove some egg white.
• Baking – Golden rule: Never open the oven door when you bake a brioche or it will fall flat.

I hope you’ll love this Classic French Butter Brioche (Brioche Pur Beurre) as much as I do! Serve this brioche warm or cool, with butter, jams and preserves for breakfast – although brioche is an excellent stand-alone treat too. If you have any questions, feel free to leave a comment. 

You may also like:

• Orange Anise Sugared Easter Brioche (Mouna) 
• Classic French Croissant 101 Guide 
• Orange Yogurt Cake 
• Overnight No-Knead Bread 

Classic French Butter Brioche (Brioche Pur Beurre)

Print Recipe

Serves: 8-10 people Prep Time: 14 Hours Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 13 voted )

Ingredients

½ cups (163g) eggs ( approx. 3 large eggs)
2 cups (250g) all-purpose flour
2 tbsp (25g) sugar
1 tsp salt
1 packet (8g) Quick-Rise/ Instant yeast
¾ cups (175g) unsalted butter, cold and cubed
1 egg + 1 tbsp (15ml) milk, for brushing

Instructions

Make sure you read the cooking notes before you start.

Step 1 - In a large mixing bowl (or bowl of stand mixer with a paddle attachment) , place the eggs (exactly 163g), and top with the flour and sugar. Add the salt on one side of the bowl, and the yeast on the other so they don’t touch (salt can kill/retard the yeast). Mix with a spatula (or hook attachment) for 10 minutes, until all combined into a sticky ball.

Step 2 - Add a quarter of the cold cubed butter and mix until well combined. You can use a bowl scraper to scrape the dough from the sides of the bowl. Make sure you knead until it is well combined and no bits of butter are visible. Continue adding the butter in small amounts kneading well between each addition. Use a scraper once again to unstick the dough from the bowl, and gather it into a rough sticky ball. The dough will seem quite wet and sticky - this is normal. Cover the bowl with a plastic film and let rise in a draft-free environment and at room temperature for 1hr30m-2hr, until the dough has doubled in size.

Step 3 - Transfer the bowl in the fridge and let rise overnight.

The next morning, take the bowl out of the fridge and let it warm up to room temperature for 1 hour. Grease and flour a 8.5x4.5x2.5-in loaf pan; set aside.

Step 4 - Transfer the dough onto a floured working surface. Divide it into 6 equal pieces. Tap some flour on your hands and shape each piece into a little ball. Place the 6 balls into the prepared pan, in 3 rows of 2. Cover the pan with a kitchen cloth and let rise for about 1 hour – the balls should almost double in size and be a bit “jiggly” when shaking the pan.

Pre-heat your oven to 350F (180C) with a rack in the middle.

Step 5 - In a small bowl, whisk together 1 egg with 1 tbsp of milk. Brush the mixture generously onto the shaped brioche dough. Bake for 30 minutes, until the brioche is golden and a knife inserted in the middle comes out clean.

Transfer onto a cooling rack and let cool for 15 minutes before removing from the pan.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

The post Classic French Butter Brioche (Brioche Pur Beurre) appeared first on Pardon Your French.

Now I know making bread at home can be intimidating. So, if you are a new to the process, I have put together below a list of the ingredients and recommended equipment you need to make this Overnight No-Knead Bread.

Why using a combination of all-purpose flour and whole-wheat flour? What is instant yeast? Which baking vessel should I use? What is a Banneton…? Read through my explanations and helpful tips, and get ready to make this practically fool-proof bread.

Ingredients:

• Unbleached All-purpose flour (450g) & Whole wheat flour (50g)

Unbleached all-purpose flour is best for making cakes and soft breads such as pain de mie or brioche. This type of flour has a low amount of protein, usually around 10%, which isn’t enough to create a crusty bakery-style bread loaf, with an airy crumb.

To do so, we need to add some whole-wheat flour, which contains more protein, about 14% of protein. Adding some whole-wheat flour boosts the amount of gluten and hence makes for a more substantial bread, both in taste and texture. For this recipe, we only need to use 10% of whole-wheat flour. This is enough to give extra support and rise, without compromising the soft texture of the crumb. Adding too much whole-wheat flour (hence, too much gluten) would result in a dense chewy crumb (like bagels).

• Instant Yeast

Instant yeast is dry yeast that has been milled to very fine granules. It helps in leavening breads and creates an airy crumb. In comparison to active dry yeast (milled to bigger granules), instant yeast doesn’t’ need to be dissolved in water before using. It can be mixed right into your dry ingredients, which is very easy.

Instant yeast can be found in most grocery stores, in small packets or in bigger pouches. Fleischmann’s and Saf are two brands I use regularly. 

Once open, I like to store my instant yeast in a Tupperware in the freezer. It protects the yeast from oxygen and humidity and makes it last longer.

• Fine-grain sea salt

In bread baking, salt helps the gluten from the flour hold more water and carbon dioxide, creating an airy crumb. You need to use a fine grain salt as it will disperse quickly and evenly into the dry ingredients. A coarse/flaked salt won’t disperse evenly.

I like to use Maison Orphee’s fine Grey seal salt and  La Baleine, from France.

• Lukewarm water

Adding lukewarm water to your flour, yeast and salt is the last “ingredient” you need to make bread. It is important to add lukewarm water as it will re-activate the yeast. It is important that you get the temperature right since cold water won’t get that yeast going, and hot water will kill it. Lukewarm water is around 105-115F (40-46C) ; a temperature you would be comfortable washing your hands in.

Recommended Equipment:  

• • A Cast Iron skillet Combo Cooker. This equipment is a small investment and a great addition to one’s kitchen! A Cast Iron skillet Combo Cooker is a deep skillet and a Dutch-oven all in one, with a lid that can convert into a second skillet. It is ideal for making bread as it retains high heat and distributes it evenly. For this recipe, the loaf bakes 25 minutes with the lid on – to allow a good rise and the formation of the crust; and then 15-20 minutes with no lid – to create a crisp golden crust. If you do not have a Cast Iron skillet Combo Cooker, you can use a regular Dutch-oven. It may not make for a crust as crunchy, but the result will be similar.
  • A metallic dough Scraper/Cutter and/or a silicon bowl scraper. A dough scraper makes it easy to manipulate bread doughs, especially when they are sticky like in this bread recipe. Use a scraper to scrape out the sticky dough from the bowl and to flip it upside down easily on your working surface, without it sticking to your hands.
  • Bread/Scoring Lame. You need a very sharp blade (ideally set on a handle) to score deep, clean slices on top of the bread. This is very important as it allows the bread to expand in the oven and not break or crack. This also gives the loaf a beautiful bakery-style look.
  • A round Banneton. A Banneton is a proofing basket where you will place your bread dough for its second rise (after it is shaped, before it is baked). This basket provides the loaf with a nice round shape and is ideal for making round loafs. I use a 9-inch round banneton for this bread recipe.

More Cooking notes/tips:

• Grams vs. cups. If you a regular baker, you know that when it comes to baking you have to be very precise. So I do want to mention I make this recipe relying on grams and using a scale (like with all my baking). There could be a large margin of error when using “cup measurements”, and this will likely affect the success of this recipe. This is true for most baked goods, but especially this one. For convenience, I have included here conversions in cups, but I highly recommend you use a scale. If you don’t have one, I think this is a small investment to make that could take your baking to the next level.
• The optimal room temperature for proofing your dough overnight is 80-90F. I usually like to place my bowl inside the oven (off). This is a dry, draft-free space that is often slightly warmer than the rest of the house. My house is usually set at 70 degrees, and rises perfectly fine in the oven (with the oven set to OFF)
• Steps 2 & 3 (in the morning) – including folding the dough like an envelope, flipping it upside down and rolling it around to make the fold seams underneath “disappear” and close the loaf may seem like the two most intimidating steps. This folding technique is inspired by Chad Roberston from his book Tartine Bread. Many no-knead bread recipes do not include these steps. However, I think the folding step really helps in building structure and shaping a perfectly round loaf. It also helps create layers and contributes to a more aerated crumb (“holes” in the bread). These 2 steps are optional, but highly recommended in my opinion.
• There is no need to grease your cast iron or Dutch oven. The pre-heating will prevent the dough from sticking to it.

Remember, making bread from scratch requires more time and commitment than baking a regular cake. This bread dough is likely much looser and stickier than you are used to, and your first loaf may not turn out beautifully. Do not stress it, this is very normal. After two or three attempts, you will master the shaping and dough handling process better, and your loaves will come out looking better and better.

I hope you enjoy this Overnight No-Knead Bread as much as I do!
Any questions, don’t hesitate to leave a comment. 

You may also like:

• Classic Pain de Mie
• Orange Anise Sugared Easter Brioche
• Ham Cheese and Olive Bread

Overnight No-knead Bread

Print Recipe

Serves: 1 loaf Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 26 voted )

Ingredients

3 ½ cups + 1 tbsp (450g) unbleached all-purpose flour
1/3 cup + 1 tbsp (50g) whole wheat flour
1/4 tsp instant yeast (yes, only ¼ tsp)
1 1/2 tsp kosher salt

1 ½ cup + 1 ½ tbsp. (375ml) lukewarm water

Instructions

Make sure you read the cooking notes before you start. 

The night before:

Step 1 - In a mixing bowl, combine the two flours, salt and yeast, and stir to combine.

Step 2 - Warm the water in a small sauce pan over medium heat. When just warm (not hot yet), pour the water into the flour mixture and stir well to combine.

Note: Use a wooden spoon or even French rolling pin to combine. Do not knead – just mix until no dry flour is visible. The mixture will be very sticky and will not form into a ball, this is normal.

Step 3 - Cover the bowl tightly with a plastic film and poke 5 tiny holes in the top with a toothpick, to allow the gases to escape.

Leave on the counter, and allow to rise overnight at room temperature.

In the morning:

The dough should have tripled in size, and have a spongy appearance with big air bubbles.

Step 1 – Remove the plastic film from the bowl, turn the bowl upside down and scrape dough onto an unfloured work surface. Lightly dust the top of the dough with flour and dust the work surface around it as well with flour.

Flip the dough so that the "floured side" is now on your work surface and the unfloured side is facing upwards.

Step 2 – Starting from the right side of the dough, lightly stretch the dough out (to the right) and fold it a little over halfway over the dough. Do the same with the left side. Do the same with the top.

Grab the bottom (still unfolded side), stretch it and pull it over the 3 folded sides of the dough. Flip the dough upside down so the seamless rounded side is now on top.

Step 3 – With both hands circling around the base of the dough ball, roll only the bottom part of the dough around your work surface, allowing the tension to "close" the bottom of the dough ball. The folds at the bottom should mostly disappear – it is fine if it isn’t completely closed.

Step 4 – Flip the dough into a mixing bowl/banneton lined with a clean dish cloth and cover with another cloth (the almost closed up side should be facing upwards)

Step 5 – Place your cast iron combo cooker (or Dutch Oven) into your oven and preheat the oven to 500F (260C) degrees.

Once the oven is pre-heated - working quickly and safely, remove the cast iron combo from the oven and place on your stove top. Quickly flip your dough into the center of the cast iron and score a square into the top of the dough with a blade/very sharp knife.

Step 6 – Cover and place the cast iron into the oven and turn down the temperature to 450F (232C) degrees for 25min. After 25min, remove the lid and bake for another 15-20min at 450F (232C) degrees. When a dark golden color appears, remove bread from the oven and cast iron and place on a cooling rack.

Allow the bread to cool for at least one hour before slicing.

The post Overnight No-knead Bread appeared first on Pardon Your French.

Likewise, making classic French Croissants at home from scratch, has a reputation for being a lengthy and intricate process, with a few too many steps and baking skills to own. Poolish, laminating, proofing… these are obscure terms for some, and they often seem to be the reasons why making classic French croissants appears so daunting to most.

So if you were like me a few years back, contemplating making croissants at home but feeling a bit overwhelmed and not knowing where to start – this Classic French Croissants 101 Guide is for you. I am covering and explaining all the equipment, steps and tips you need to know before you start, to build the confidence you’ll need to make your own Classic French Croissants.   

At the end of the article, you will also find links for 3 recipes: 1-day Classic French Croissants; 2-day Classic French Croissants; 3-day Classic French Croissants. But, make sure you read this 101 article first to get a grasp of the whole process, and then go to the recipe.

Making Classic French Croissants is an intermediate to advanced recipe; and with this article, my goal is to guide you through the process, giving you essential tips and recommendations for success and to show you that making croissants is in fact within reach for any baker!    

The equipment

• Stand Mixer (optional – easier for kneading the dough; but this can be done by hand too)
• Large working surface (ideally, cold marble top)
• Rolling pin
• Ruler or measuring tape (cm or inch)
• Pizza cutter
• Pastry Brush
• Two baking sheets; parchment paper
• Plastic film
• For 3-day version: a 8×8-inch (20.3×20.3cm) or 9×9-inch (22.9×22.9cm) square pan
• For 3-day version and 2-day version: 2 large air-tight containers (able to contain 6 croissants each).

The ingredients

Choosing quality ingredients will go a long way in creating this delicate pastry.

• The flour. In France, Flour Type 55 is best for making croissants. Alternatively, unbleached all-purpose flour is good too, which is what I use in Canada (I personally like Five Roses for making pastries or breads).
• The milk. Whole milk is best. I have however already used 2% and the recipe worked well. But avoid 1%, skim, or no-fat.
• The butter. Choose a good-quality unsalted butter. Using a block of butter (instead of 4 sticks) will make it easier later in the recipe too – when slicing it to create a large square.

The poolish

A Poolish is comparable to a “wet sponge”, made before the dough, and typically made with the same ratio of flour and water, to which you can add yeast. This is considered as a pre-ferment. A poolish will need to set for a while, usually 1 or 5 hours (in this recipe, this is more of a “quick-poolish”, that sets for 30 minutes). A poolish will help the dough to extend and rise, and help the yeast to be well integrated into the final dough and do its job properly.

The kneading

Once the poolish is combined into the dough, the dough should be kneaded enough so that the gluten will develop (by kneading) and the yeast will “get activated” in order for the dough to rise.

For this croissant recipe, it is crucial to knead the dough just enough to develop enough gluten but not too much! If the dough is kneaded too long, too much gluten will develop and the dough will be too stiff. If the dough is too stiff, the integration of the butter into the dough (by laminating) will be too difficult and the butter won’t be integrated properly. So make sure the dough is smooth and homogeneous, but still soft and not too elastic.

The laminating

Laminating is probably the most essential step to achieving a croissant. Making a laminated dough means you are layering the butter in between the layers of dough. This is what creates the flaky and puffed character of the croissants. Laminating is achieved by folding the butter into the dough, and then folding and rolling out the dough repeatedly.

If you have never made croissants before, the laminating process is likely to be the most daunting step for you. This process can be overwhelming the first time, but the more you practice, the better and faster you’ll get – and this will seem very simple to do after a while. Just make sure you read each laminating step before you start, and have a timer/clock on hand.

Tips for laminating:  

• Measuring the dough each time you roll it out is key – using a ruler or measuring tape is essential!
• Because we are handling a lot of butter and a delicate dough, the laminating process should be done in a cool environment (cold days are best) and ideally on a cool surface (ie. cool marble top).
• Do not rush the chilling process between each step. Working with a well-chilled dough and butter is key, and much easier – the dough is easier to roll out when chilled, and the butter will remain firm and won’t spread everywhere.
• Be quick! During each folding and rolling out, try to work as fast as possible so the dough and butter remain as cold as possible. These steps might need a bit of practice, so you will get faster and faster everytime your make croissants. If the dough or butter get too warm, place them back into the freezer for a few minutes and wait until they are cold enough to work with again.
• When you roll out the dough, make sure it is even (one side shouldn’t be thicker than the other). Apply an even pressure on the rolling pin as you work the dough.

The shaping

Like the laminating, you need a ruler/tape measurer to measure out the dough and make sure you cut out even triangles. Work your way quickly, it is far easier to shape the croissants when the dough is chilled, rather than at room temperature. Make sure your hands are clean, dry and not too warm.

 The proofing

Proofing is the period of time right before baking when the shaped croissants need to rest in order to set all the layers properly and expand a bit more. A perfect and timely proofing is essential to achieve flaky, airy and evenly-buttered croissants. If you rush the proofing, you will end up with flat layers and the butter is likely to be oozing out of the croissants too much while baking.  

Coincidentally, the quicker the recipe for the croissants, the longer the proofing time needs to be; as your dough hasn’t had enough time to rest and develop yet. So the proofing time is the longest for the 1-day recipe (3hrs) and the shortest for the 3-day recipe (1hr). This may sound counter-intuitive at first, but proofing is even more crucial for a dough that didn’t get any time to rest overnight and ferment yet. Proofing isn’t something that can be rushed – you can have a perfect croissant recipe that won’t work out if the proofing isn’t done properly.

Steps to proofing and what to look for:  

• The day of baking, place the shaped croissants on parchment paper on a baking sheet, leaving enough space between them (at least 2 inches) that they won’t touch when they expand, and then when they bake. Apply the first brushing of egg wash.
• Keep the tray at room temperature (ideally, between 72.4°and 79°F/ 24°C and 26°C), in a draft-free environement (no windows open near-by).
• After 30 minutes or so, look at the croissants from the side and you should start seeing the layers (dough/butter/dough/butter/etc…).
• At the end of the proofing time, you should know the proofing is done when the layers are nice and visible, when the croissants have expanded (not significantly, but enough that it is noticeable), and they jiggle slightly when you shake the pan. You can now apply the second (and final) brushing of the egg wash and bake the croissants.
• Make sure you keep an eye on your croissants during the proofing period. A too-long proofing time will dry-out the croissants and/or miss the optimum “peak” of the croissants expansion, and will end in flatter croissants once baked.
• Keeping the shaped croissants in the refrigerator overnight can be a way to slow down the proofing process – in order to enjoy the croissants freshly-baked in the morning. I am explaining you how to do so in the 3-Day recipe version and 2-Day recipe version. 

The baking

For baking such delicate pastries like croissants, it is important that you know your oven well. Some ovens are higher in temperature than what they indicate and some are lower. Some ovens are not even in heat : more heat can come from the back (in that case you might need to very quickly rotate your baking sheet during the end of the baking process so the croissants are evenly baked and even in color), more heat can come from the top (in that case, you might need to place your rack in the lower-half, rather than in the middle), etc… Knowing your oven comes with practice. The more you bake, the more you’ll get to know your oven ( for this reason, your first batch of croissants might not be perfect).

My oven is a non-convection oven. My perfect baking time is: 390°F (199°C) for 9 minutes, followed by 370°F (188°C) for 8 minutes. This gives dark-gold, crisp croissants, with an airy inside (slightly chewy but not too much).

Steps to baking, and what to look for:

• The first few minutes of baking are when the croissants will rise and expand the most.
• After the first 3-4 minutes, the croissants will start to slightly ooze some butter (don’t worry, this is normal).
• After 7-8 minutes, the croissants have risen significantly, dried out on the outside and start to show the signature crackly and bubbly top.
• After 9 minutes, the croissants will turn sightly golden – that is your cue to turn the temperature down (370F/188C).
• Between 9 and 17 minutes, the croissants will set and turn from light golden to dark golden. Keep an eye on them. Once the croissants start to darken, it can go very fast and you don’t want them to be too dark. Depending on your oven, you might need 1 or 2 minutes more or less, to achieve the perfect baking and perfect color.
• Know what kind of croissants you want: I prefer darker, crisp croissants – but you might prefer paler croissants with a chewier inside (in that case, less baking time is recommended).
• Take the croissants out of the oven when done, leave them on the baking sheet for 2 minutes, and then carefully and transfer them to a cooling rack.

Enjoying the croissants

Like most bakery-style pastries, croissants are best enjoyed within a few hours of baking.

Ready for making Classic French croissants at home?

Now that you have gained some serious knowledge on making croissants at home, it’s time to get baking. As per their reputation, making croissants is a lengthy process and it is very common to make them over 3 days. That said, in our modern and busy lives, I think that having two other alternatives (2-day recipe or 1-day recipe) is sometimes needed.

The three recipes include the exact same steps (the 3-day recipe isn’t any harder than the 1-day version), but the chilling times are different. The three recipes give 12 absolutely delicious croissants, and it is up to you to pick which version you want to do, depending on the time you have on hand. Here are a few notes:

• The 3-Day version (left on the photo) will give you the best croissants. Over three days, the dough has the appropriate time to build texture and develop a rich and complex taste. The 3-day croissants will have big, airy “holes” in the middle, a crisp outside and a perfectly-balanced buttery taste – close to the one you get in French bakeries.
• The 2-Day version (middle on the photo) will give you middle-sized air pockets and a nice buttery taste.
• The 1-Day version (right on the photo) will give you smaller air-pockets, a denser/chewier crumb with a rich buttery taste (slighlty less subtle than the 2 or 3-day versions).

Note that the 3-Day version may be done over 3 days, but it is the one that requires the least “active time” (4 hours); while the 1-day version requires 7 hours.

Another important note: As a French, having a croissant after 11am simply feels odd to me. Croissants are for breakfast only, in my world. So it was really important to develop at least 2 versions of this recipe where you will get freshly-baked croissants in the morning. Only the 1-Day version will give you croissants for later in the day (unless you wake up 6 hours before breakfast time…).

Summary:

3-Day version:
(ie. Start Friday evening, and get freshly-baked croissants for Sunday morning)
Day 1: In the Evening (30 minutes active time, total)
Make the poolish and dough. Refrigerate until Day 2. 
Day 2: Late Afternoon/ Evening (2 hours 30 minutes total, inc. 1 hour 30 minutes of chill time)
Laminate the dough and shape the croissants. Refrigerate until Day 3.
Day 3: Morning (1 hour of proofing and 17 minutes of baking)
Proofing and baking of the croissants
Total: 4 hours, over 3 days

2-Day version:
(ie. Start Saturday afternoon and get freshly-baked croissants for Sunday morning)
Day 1: Late Afternoon (4 hours, inc. 2 hours 30 minutes chill time)
Make poolish and dough (30 minutes), refrigerate (1 hour)
Laminate the dough and shape the croissants (2 hours 30 minutes; inc. 1 hour 30 minutes chill time)
Refrigerate until Day 2.
Day 2: Morning (2 hours of proofing and 17 minutes of baking)
Proofing (2 hours), baking (17 min).
Total: 6 hours, over 2 day

1-Day version:
(ie. Start Sunday morning and get freshly-baked croissants for Sunday afternoon)
Step 1: Make poolish and dough (30 minutes), refrigerate (1 hour)
Step 2: Laminate the dough and shape the croissants (2 hours 30 minutes; inc. 1 hour 30 minutes chill time)
Step 3: Proofing (3 hours), baking (17 min).
Total: 7 hours, over 1 day

The post Classic French Croissants 101 Guide appeared first on Pardon Your French.

In comparison to my 2-Day version or 3-Day version, these croissants are more buttery, with smaller air bubbles inside and a satisfyingly chewy crumb. A great compromise if you don’t have two or three days to create the real deal! 

Before you start this recipe, make sure you read this post: Classic French Croissants 101, where I am covering all the essentials you need to know before making croissants for the first time (choice of ingredients, yeast, poolish, laminating, proofing, etc…). 

Summary of the timeline: 

(ie. Start Sunday morning and get freshly-baked croissants for Sunday afternoon)
Step 1: Make poolish and dough (30 minutes), refrigerate (1 hour)
Step 2: Laminate the dough and shape the croissants (2 hours 30 minutes; inc. 1 hour 30 minutes chill time)
Step 3: Proofing (3 hours), baking (17 min).
Total: 7 hours, over 1 day

The equipment

• Stand Mixer (optional – easier for kneading the dough; but this can be done by hand too)
• Large working surface (ideally, cold marble top)
• Rolling pin
• Ruler or measuring tape (cm or inch)
• Pizza cutter
• Pastry Brush
• Two baking sheets; parchment paper
• Plastic film
•  8×8-inch (20.3×20.3cm) or 9×9-inch (22.9×22.9cm) square pan

Important note: Making Classic French Croissants is an intermediate to advanced level recipe. It took me several years to get a hang of “laminating” and “proofing”, having several failures along the way. I can’t promise your very first batch of croissants will be a success (mine definitely weren’t). But if you persevere, you will succeed!

One Day Classic French Croissants

Print Recipe

Serves: 12 Croissants Prep Time: 7 Hours Cooking Time: 17 Minutes 17 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 35 voted )

Ingredients

For the poolish :

½ cup + 2 tsp (140ml) water
1 cup (125g) French Type 55 flour or unbleached all-purpose flour
2 tbsp (17g) Instant yeast

For the dough:

3 cups (375g) French Type 55 flour or unbleached all-purpose flour (+ extra for dusting)
2 ½ tsp (12g) salt
1/3 cup (65g) sugar
½ cup + 2 tsp (140ml) whole milk, cold
2 ¾ tbsp (40g) unsalted butter, at room temperature and cubbed

For laminating:

1 cup (250g) unsalted butter, cold
1 egg + 1 tsp whole milk (egg wash)

Instructions

Make sure you read the Classic-French Croissants 101 before you start this recipe. 

Step 1 – Make the poolish.

In a small sauce pan over low heat, bring the water to a lukewarm temperature and turn off the heat immediately (make sure it doesn’t get any warmer than lukewarm or it will kill the yeast). Stir in the flour and yeast and mix until well incorporated. The mixture should be thick and slightly difficult to mix.

Set aside for 30 minutes. The poolish will expand. It should triple or even quadruple in size, and become spongy with bubbles forming at the top. Photos below: Before and After. 

Step 2 – Make the dough.

Meanwhile, in a large mixing bowl, sift together the flour, salt and sugar. 

Add the poolish (make sure you scrape the saucepan to get all the poolish into the dough) and the milk. Stir to combine.

Knead in the cubes of butter in three separate additions. Make sure the butter is well incorporated before you incorporate the next addition. 

Knead the dough for 5-6 minutes (in the bowl or you can transfer it to a working surface). The dough should be soft, smooth and slightly sticky. Do not over-knead. The dough shouldn’t be too firm nor elastic.

Cover a 8x8-inch (20.3cmx20.3cm) or 9x9-inch (22.9cmx22.9cm) square pan with plastic film and pat the dough into it. Cover with plastic film and refrigerate for 1 hour. 

Step 3 – Prepare the butter

In the meantime, take the butter out of the fridge and cut it into about ½-inch (1.25cm) thick square slices (if using a block of butter – not sticks - this will give you 4 slices).

Lay a large piece of parchment paper on a working surface. Place the slices of butter flat on the paper to form a 5x5-inches (12.7cmx12.7cm) square.

Lay another piece of parchment paper on top. With a rolling pin, roll out the butter to a large 6.5x6.5-inch (16.5cmx16.5cm) square. Peel off the parchment paper, wrap the butter slab in plastic film and chill until needed.

Step 4 – Laminate the dough

After the 1 hour, take the dough out of the fridge. Take it out of the square pan, unwrap it and place it onto a large, lightly floured working surface (ideally, cold marble top / Do not flour it too much or the dough will absorb too much flour and become too stiff.)

Step 4.1 - Roll out the dough into a 12X12-inch (30.5cmx30.5cm) square – make sure it is even in thickness. Take the butter out of the fridge and place it in the middle of the square at a 45 degree angle. Fold a corner side of the dough over the butter, with the tip of the corner in the middle of the butter (corner side should be triangle-shaped, since the butter is 45 degree diagonal). Repeat with the other other corner sides of the dough, so they all overlap in the center and the butter is totally encased within the dough.

Step 4.2 - Lightly flour your rolling pin and carefully start to roll out the dough (with the butter inside) to a 8x24-inch (20.3cmx61cm) rectangle. Be very gentle when you roll the dough out: apply even pressure and work your way slowly (you don’t want to break the butter into pieces nor squeeze it to the sides – it has to stay enclosed within the dough). Keep it mind that 8-inches (20.3cm) isn’t very wide, so focus on lenghtening the dough to 24-inches (61cm), rolling back and forth, rather then widening it.

Once the dough has reached its intended rectangular size (8x24-inches/20.3cmx61cm rectangle), fold it like a letter lenghtwise (one side on top of the other). Wrap in plastic film and chill for 30 minutes.

After 30 minutes, take the dough out of the fridge and place it onto the working surface with the “open side” facing you (rotate 90 degrees; see photo right below). Repeat Step 4.2 (rolling to a 8x24-inch (20.3cmx61cm) rectangle and folding) and chill again for 30 minutes. After 30 minutes, repeat Step 4.2 one last time, starting again with the open side facing you, and chill for 30 minutes. In total, you complete Step 4.2 three times.

Step 5 – Cutting the dough

After 30 minutes, take the dough out of the fridge and place it onto the working surface with the “open side” facing you again and roll it out to a 8x43.3-inch (20.3cmx110cm) long rectangle. The dough will resist a bit (this is normal). When the dough is its intented size, make sure it isn’t stuck to the working surface by lifting it gently (it will shrink a bit naturally).

Working along one of the long sides of the rectangle, make small cuts in the dough at 5 inch (12.5cm) intervals (you get 7 cuts in total). Working along the other long side of the rectangle, make small cuts at 5 inches (12.5cm) intervals, but starting at 2.5 inches (6.25cm) from the top of the rectangle, so these cuts don’t align with the ones on the other side – this will form the basis of triangles.

Use the pizza cutter and a ruler (or straight object) to make diagonal cuts (joining the top and bottom small cut marks), to create triangular cuts along the length of the dough. Discard of the two end pieces.

Step 6 – Shaping the croissants

Using a sharp knife or your pizza cutter, mark a small ½ inch (2.5cm) cut in the center of the short side of each triangle.

Grab the shorter side, stretch it out slightly and roll it up toward the pointy end. 

Once all rolled up, press gently onto the pointy end to seal the croissant.

Take both ends of the rolled up croissants and slightly bend them to create a crescent shape. 

Step 7 – Proofing

Carefully lift each croissant and arrange them on parchment-lined baking sheets (6 croissants/sheet), leaving enough space between them to expand.

Whisk the egg with the milk and brush a first generous coat of egg wash onto the croissants.

Proof the croissants for 3 hours in a draft-free environment (make sure you read the steps to proofing here). 

Pre-heat your oven to 390°F (199 °C).

When the oven is pre-heated, brush a second coat of egg wash on the croissants.

Step 8 – Baking

Bake for 9 minutes. When the croissants start to become golden, turn the heat down to 370 F(188 °C) and bake for 7 minutes (1 or 2 minutes more/less depending on your oven).

Take the croissants out of the oven. Leave on the baking sheet for 2 minutes, and gently transfer them onto a cooling rack.

If you try this One Day Classic French Croissants, let me know!  Leave a comment or share a photo on Instagram tagging @pardonyourfrench or using #pardonyourfrench. 

You might also want to try: 

• Two Day Classic French Croissants
• Three Day Classic French Croissants

The post One Day Classic French Croissants appeared first on Pardon Your French.

In comparison to my One-Day Classic French Croissants recipe, the crumb of these 2-day croissants is more aerated and offers lovely subtle butter notes. The three-day version of this recipe has more depth in taste and texture, but if you only have two days to spare, this recipe is for you (and you’ll achieve a result very, very close to the real deal!).

Before you start this recipe, make sure to read this post: Classic French Croissants 101 Guide, where I am covering all the essentials you need to know before making croissants for the first time (choice of ingredients, yeast, poolish, laminating, proofing, etc…). 

Summary of the timeline: 

(ie. Start Saturday afternoon and get freshly-baked croissants for Sunday morning)
Day 1: Late Afternoon (4 hours, inc. 2 hours 30 minutes chill time)
Make poolish and dough (30 minutes), refrigerate (1 hour)
Laminate the dough and shape the croissants (2 hours 30 minutes; inc. 1 hour 30 minutes chill time)
Refrigerate until Day 2.
Day 2: Morning (2 hours of proofing and 17 minutes of baking)
Proofing (2 hours), baking (17 min).
Total: 6 hours, over 2 days

The equipment

• Stand Mixer (optional – easier for kneading the dough; but this can be done by hand too)
• Large working surface (ideally, cold marble top)
• Rolling pin
• Ruler or measuring tape (cm or inch)
• Pizza cutter
• Pastry Brush
• Two baking sheets; parchment paper
• Plastic film
•  8×8-inch (20.3×20.3cm) or 9×9-inch (22.9×22.9cm) square pan
• 2 large air-tight containers (able to contain 6 croissants each).

Important note: Making Classic French Croissants is an intermediate to advanced level recipe. It took me several years to get a hang of “laminating” and “proofing”, having several failures along the way. I can’t promise your very first batch of croissants will be a success (mine definitely weren’t). But if you persevere, you will succeed!

Two Day Classic French Croissants

Print Recipe

Prep Time: 2 Days Cooking Time: 17 Minutes 17 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 13 voted )

Ingredients

For the poolish :

½ cup + 2 tsp (140ml) water
1 cup (125g) French Type 55 flour or unbleached all-purpose flour
2 tbsp (17g) Instant yeast

For the dough:

3 cups (375g) French Type 55 flour or unbleached all-purpose flour (+ extra for dusting)
2 ½ tsp (12g) salt
1/3 cup (65g) sugar
½ cup + 2 tsp (140ml) whole milk, cold
2 ¾ tbsp (40g) unsalted butter, at room temperature and cubbed

For laminating:

1 cup (250g) unsalted butter, cold
1 egg + 1 tsp whole milk (egg wash)

Instructions

Make sure you read the Classic-French Croissants 101 before you start this recipe. 

Step 1 – Make the poolish.

In a small sauce pan over low heat, bring the water to a lukewarm temperature and turn off the heat immediately (make sure it doesn’t get any warmer than lukewarm or it will kill the yeast). Stir in the flour and yeast and mix until well incorporated. The mixture should be thick and slightly difficult to mix.

Set aside for 30 minutes. The poolish will expand. It should triple or even quadruple in size, and become spongy with bubbles forming at the top. Photos below: Before and After. 

Step 2 – Make the dough.

Meanwhile, in a large mixing bowl, sift together the flour, salt and sugar. 

Add the poolish (make sure you scrape the saucepan to get all the poolish into the dough) and the milk. Stir to combine.

Knead in the cubes of butter in three separate additions. Make sure the butter is well incorporated before you incorporate the next addition. 

Knead the dough for 5-6 minutes (in the bowl or you can transfer it to a working surface). The dough should be soft, smooth and slightly sticky. Do not over-knead. The dough shouldn’t be too firm nor elastic.

Cover a 8x8-inch (20.3cmx20.3cm) or 9x9-inch (22.9cmx22.9cm) square pan with plastic film and pat the dough into it. Cover with plastic film and refrigerate for 1 hour.

Step 3 – Prepare the butter

In the meantime, take the butter out of the fridge and cut it into about ½-inch (1.25cm) thick square slices (if using a block of butter – not sticks - this will give you 4 slices).

Lay a large piece of parchment paper on a working surface. Place the slices of butter flat on the paper to form a 5x5-inches (12.7cmx12.7cm) square.

Lay another piece of parchment paper on top. With a rolling pin, roll out the butter to a large 6.5x6.5-inch (16.5cmx16.5cm) square. Peel off the parchment paper, wrap the butter slab in plastic film and chill until needed.

Step 4 – Laminate the dough

After the 1 hour, take the dough out of the fridge. Take it out of the square pan, unwrap it and place it onto a large, lightly floured working surface (ideally, cold marble top / Do not flour it too much or the dough will absorb too much flour and become too stiff.)

Step 4.1 - Roll out the dough into a 12X12-inch (30.5cmx30.5cm) square – make sure it is even in thickness. Take the butter out of the fridge and place it in the middle of the square at a 45 degree angle. Fold a corner side of the dough over the butter, with the tip of the corner in the middle of the butter (corner side should be triangle-shaped, since the butter is 45 degree diagonal). Repeat with the other other corner sides of the dough, so they all overlap in the center and the butter is totally encased within the dough.

Step 4.2 - Lightly flour your rolling pin and carefully start to roll out the dough (with the butter inside) to a 8x24-inch (20.3cmx61cm) rectangle. Be very gentle when you roll the dough out: apply even pressure and work your way slowly (you don’t want to break the butter into pieces nor squeeze it to the sides – it has to stay enclosed within the dough). Keep it mind that 8-inches (20.3cm) isn’t very wide, so focus on lengthening the dough to 24-inches (61cm), rolling back and forth, rather then widening it.

Once the dough has reached its intended rectangular size (8x24-inches/20.3cmx61cm rectangle), fold it like a letter lenghtwise (one side on top of the other). Wrap in plastic film and chill for 30 minutes.

After 30 minutes, take the dough out of the fridge and place it onto the working surface with the “open side” facing you (rotate 90 degrees; see photo right below). Repeat Step 4.2 (rolling to a 8x24-inch (20.3cmx61cm) rectangle and folding) and chill again for 30 minutes. After 30 minutes, repeat Step 4.2 one last time, starting again with the open side facing you, and chill for 30 minutes. In total, you complete Step 4.2 three times.

Step 5 – Cutting the dough

After 30 minutes, take the dough out of the fridge and place it onto the working surface with the “open side” facing you again and roll it out to a 8x43.3-inch (20.3cmx110cm) long rectangle. The dough will resist a bit (this is normal). When the dough is its intented size, make sure it isn’t stuck to the working surface by lifting it gently (it will shrink a bit naturally).

Working along the long side of the rectangle, make small cuts in the dough at 5 inch (12.5cm) intervals (you get 7 cuts in total). Working along the other long side of the rectangle, make small cuts at 5 inches (12.5cm) intervals, but starting at 2.5 inches (6.25cm) from the top of the rectangle, so these cuts don’t align with the ones on the other side – this will form the basis of triangles.

Use the pizza cutter and a ruler (or straight object) to make diagonal cuts (joining the top and bottom small cut marks), to create triangular cuts along the length of the dough. Discard of the two end pieces.

Step 6 – Shaping the croissants

Using a sharp knife or your pizza cutter, mark a small ½ inch (2.5cm) cut in the center of the short side of each triangle.

Grab the shorter side, stretch it out slightly and roll it up toward the pointy end. 

Once all rolled up, press gently onto the pointy end to seal the croissant.

Take both ends of the rolled up croissants and slightly bend them to create a crescent shape. 

Step 7 – Proofing

Carefully lift each croissant and arrange them in parchment lined airtight containers, leaving enough space between them to expand. Close with a lid, and refrigerate overnight.

The next morning, transfer the chilled croissants on parchment lined baking sheets, (6 croissants/sheet), leaving enough space between them to expand.

Whisk the egg with the milk and brush a first generous coat of egg wash onto the croissants.

Proof the croissants for 2 hours in a draft-free environment (make sure you read the steps to proofing here). 

Pre-heat your oven to 390°F (199 °C).

When the oven is pre-heated, brush a second coat of egg wash on the croissants.

Step 8 – Baking

Bake for 9 minutes. When the croissants start to become golden, turn the heat down to 370 F(188 °C) and bake for 7 minutes (1 or 2 minutes more/less depending on your oven).

Take the croissants out of the oven. Leave on the baking sheet for 2 minutes, and gently transfer them onto a cooling rack.

If you try this Two Day Classic French Croissants, let me know!  Leave a comment or share a photo on Instagram tagging @pardonyourfrench or using #pardonyourfrench. 

You might also want to try: 

• One Day Classic French Croissants
• Three Day Classic French Croissants

The post Two Day Classic French Croissants appeared first on Pardon Your French.

In comparison to my One-day or Two-day Classic French Croissants recipe, these will have the flakiest outside, most aerated crumb and have the most subtle yet complex buttery taste.

Sparing three days on a recipe can seem intimidating or even overwhelming, but this recipe only truly requires 2 to 2 hours ½ of your active time (depending on how comfortable you are with the technique). After completing this recipe once, you will be much more at ease with the process and can more naturally fit this recipe within your weekend schedule.

Before you start this recipe, make sure to read this post: Classic French Croissants 101 Guide, where I am covering all the essentials you need to know before making croissants for the first time (choice of ingredients, yeast, poolish, laminating, proofing, etc…). 

Summary of the timeline: 

(ie. Start Friday evening, and get freshly-baked croissants for Sunday morning)
Day 1: In the Evening (30 minutes active time, total)
Make the poolish and dough. Refrigerate until Day 2. 
Day 2: Late Afternoon/ Evening (2 hours 30 minutes total, inc. 1 hour 30 minutes of chill time)
Laminate the dough and shape the croissants. Refrigerate until Day 3.
Day 3: Morning (1 hour of proofing and 17 minutes of baking)
Proofing and baking of the croissants
Total: 4 hours, over 3 days

The equipment

• Stand Mixer (optional – easier for kneading the dough; but this can be done by hand too)
• Large working surface (ideally, cold marble top)
• Rolling pin
• Ruler or measuring tape (cm or inch)
• Pizza cutter
• Pastry Brush
• Two baking sheets; parchment paper
• Plastic film
•  8×8-inch (20.3×20.3cm) or 9×9-inch (22.9×22.9cm) square pan
• 2 large air-tight containers (able to contain 6 croissants each).

Important note: Making Classic French Croissants is an intermediate to advanced level recipe. It took me several years to get a hang of “laminating” and “proofing”, having several failures along the way. I can’t promise your very first batch of croissants will be a success (mine definitely weren’t). But if you persevere, you will succeed!

Three Day Classic French Croissants

Print Recipe

Serves: 12 Croissants Prep Time: 3 Days Cooking Time: 17 Minutes 17 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.6/5

( 134 voted )

Ingredients

For the poolish :

½ cup + 2 tsp (140ml) water
1 cup (125g) French Type 55 flour or unbleached all-purpose flour
2 tbsp (17g) Instant yeast

For the dough:

3 cups (375g) French Type 55 flour or unbleached all-purpose flour (+ extra for dusting)
2 ½ tsp (12g) salt
1/3 cup (65g) sugar
½ cup + 2 tsp (140ml) whole milk, cold
2 ¾ tbsp (40g) unsalted butter, at room temperature and cubed

For laminating:

1 cup (250g) unsalted butter, cold
1 egg + 1 tsp whole milk (egg wash)

Instructions

Make sure you read the Classic-French Croissants 101 Guide before you start this recipe. 

Step 1 – Make the poolish.

In a small sauce pan over low heat, bring the water to a lukewarm temperature and turn off the heat immediately (make sure it doesn’t get any warmer than lukewarm or it will kill the yeast). Stir in the flour and yeast and mix until well incorporated. The mixture should be thick and slightly difficult to mix.

Set aside for 30 minutes. The poolish will expand. It should triple or even quadruple in size, and become spongy with bubbles forming at the top. Photos below: Before and After. 

Step 2 – Make the dough.

Meanwhile, in a large mixing bowl, sift together the flour, salt and sugar. 

Add the poolish (make sure you scrape the saucepan to get all the poolish into the dough) and the milk. Stir to combine.

Knead in the cubes of butter in three separate additions. Make sure the butter is well incorporated before you incorporate the next addition. 

Knead the dough for 5-6 minutes (in the bowl or you can transfer it to a working surface). The dough should be soft, smooth and slightly sticky. Do not over-knead. The dough shouldn’t be too firm nor elastic.

Cover a 8x8-inch (20.3cmx20.3cm) or 9x9-inch (22.9cmx22.9cm) square pan with plastic film and pat the dough into it. Cover with plastic film and refrigerate overnight. 

Step 3 – Prepare the butter

In the meantime, take the butter out of the fridge and cut it into about ½-inch (1.25cm) thick square slices (if using a block of butter – not sticks - this will give you 4 slices).

Lay a large piece of parchment paper on a working surface. Place the slices of butter flat on the paper to form a 5x5-inches (12.7cmx12.7cm) square.

Lay another piece of parchment paper on top. With a rolling pin, roll out the butter to a large 6.5x6.5-inch (16.5cmx16.5cm) square. Peel off the parchment paper, wrap the butter slab in plastic film and chill overnight as well. 

Step 4 – Laminate the dough

The next day (afternoon), take the dough out of the fridge. Take it out of the square pan, unwrap it and place it onto a large, lightly floured working surface (ideally, cold marble top / Do not flour it too much or the dough will absorb too much flour and become too stiff.)

Step 4.1 - Roll out the dough into a 12X12-inch (30.5cmx30.5cm) square – make sure it is even in thickness. Take the butter out of the fridge and place it in the middle of the square at a 45 degree angle. Fold a corner side of the dough over the butter, with the tip of the corner in the middle of the butter (corner side should be triangle-shaped, since the butter is 45 degree diagonal). Repeat with the other other corner sides of the dough, so they all overlap in the center and the butter is totally encased within the dough.

Step 4.2 - Lightly flour your rolling pin and carefully start to roll out the dough (with the butter inside) to a 8x24-inch (20.3cmx61cm) rectangle. Be very gentle when you roll the dough out: apply even pressure and work your way slowly (you don’t want to break the butter into pieces nor squeeze it to the sides – it has to stay enclosed within the dough). Keep it mind that 8-inches (20.3cm) isn’t very wide, so focus on lenghtening the dough to 24-inches (61cm), rolling back and forth, rather then widening it.

Once the dough has reached its intended rectangular size (8x24-inches/20.3cmx61cm rectangle), fold it like a letter lenghtwise (one side on top of the other). Wrap in plastic film and chill for 30 minutes.

After 30 minutes, take the dough out of the fridge and place it onto the working surface with the “open side” facing you (rotate 90 degrees; see photo right below). Repeat Step 4.2 (rolling to a 8x24-inch (20.3cmx61cm) rectangle and folding) and chill again for 30 minutes. After 30 minutes, repeat Step 4.2 one last time, starting again with the open side facing you, and chill for 30 minutes. In total, you complete Step 4.2 three times.

Step 5 – Cutting the dough

After 30 minutes, take the dough out of the fridge and place it onto the working surface with the “open side” facing you again and roll it out to a 8x43.3-inch (20.3cmx110cm) long rectangle. The dough will resist a bit (this is normal). When the dough is its intented size, make sure it isn’t stuck to the working surface by lifting it gently (it will shrink a bit naturally).

Working along the long side of the rectangle, make small cuts in the dough at 5 inch (12.5cm) intervals (you get 7 cuts in total). Working along the other long side of the rectangle, make small cuts at 5 inches (12.5cm) intervals, but starting at 2.5 inches (6.25cm) from the top of the rectangle, so these cuts don’t align with the ones on the other side – this will form the basis of triangles.

Use the pizza cutter and a ruler (or straight object) to make diagonal cuts (joining the top and bottom small cut marks), to create triangular cuts along the length of the dough. Discard of the two end pieces.

Step 6 – Shaping the croissants

Using a sharp knife or your pizza cutter, mark a small ½ inch (2.5cm) cut in the center of the short side of each triangle.

Grab the shorter side, stretch it out slightly and roll it up toward the pointy end. 

Once all rolled up, press gently onto the pointy end to seal the croissant.

Take both ends of the rolled up croissants and slightly bend them to create a crescent shape. 

Step 7 – Proofing

Carefully lift each croissant and arrange them in parchment lined airtight containers, leaving enough space between them to expand. Close with a lid, and refrigerate overnight.

The next morning, transfer the chilled croissants on parchment lined baking sheets, (6 croissants/sheet), leaving enough space between them to expand.

Whisk the egg with the milk and brush a first generous coat of egg wash onto the croissants.

Proof the croissants for 1 hour in a draft-free environment (make sure you read the steps to proofing here). 

Pre-heat your oven to 390°F (199 °C).

When the oven is pre-heated, brush a second coat of egg wash on the croissants.

Step 8 – Baking

Bake for 9 minutes. When the croissants start to become golden, turn the heat down to 370 F(188 °C) and bake for 7 minutes (1 or 2 minutes more/less depending on your oven).

Take the croissants out of the oven. Leave on the baking sheet for 2 minutes, and gently transfer them onto a cooling rack.

If you try this Three Day Classic French Croissants recipe, let me know!  Leave a comment or share a photo on Instagram tagging @pardonyourfrench or using #pardonyourfrench. 

You might also want to try: 

• One Day Classic French Croissants
• Two Day Classic French Croissants

The post Three Day Classic French Croissants appeared first on Pardon Your French.