Totally normal, nothing to see here
Totally normal, nothing to see here 👀🥖🧈 is a medium French recipe that serves 4. 260 calories per serving. Recipe by Ian Fujimoto on YouTube.
Prep: 2 hrs 5 min | Cook: 25 min | Total: 2 hrs 45 min
Cost: $14.95 total, $3.74 per serving
Ingredients
- 800 g Bread Flour (high‑protein bread flour for strong gluten development)
- 500 ml Lukewarm Water (about 95°F (35°C) to activate yeast)
- 2 tsp Active Dry Yeast (instant or active dry yeast)
- 1 large Egg (room temperature, adds richness and helps with browning)
- 2 tsp Salt (fine sea salt)
- 4 lb Unsalted Butter (high‑quality French butter, softened, for serving)
Instructions
Activate Yeast
In the large mixing bowl, combine lukewarm water, active dry yeast, and whisk until dissolved. Crack the egg into the mixture and whisk briefly.
Time: PT5M
Add Flour and Salt
Sprinkle the bread flour and salt over the liquid mixture. Using the whisk, incorporate the flour until no large dry spots remain, then gently fold with a bench scraper until a shaggy dough forms.
Time: PT5M
First Bulk Fermentation
Cover the bowl with a damp kitchen towel and let the dough rest for 30 minutes at room temperature.
Time: PT30M
First Stretch and Fold
Lightly flour a clean work surface. Turn the dough out, gently stretch it upward, then fold it back onto itself. Rotate 90°, repeat once more, then return the dough to the bowl.
Time: PT5M
Second Stretch and Fold
Cover the bowl again and let the dough rest for 5 minutes, then repeat the stretch‑and‑fold process.
Time: PT10M
Third Stretch and Fold
After another 5‑minute rest, perform the final stretch‑and‑fold.
Time: PT10M
Shape Baguettes & Final Proof
Dust the work surface, flip the dough onto it, and divide into four equal pieces (≈200 g each). Shape each piece into a rectangle, fold the top and bottom over the center, pinch the seam, then place seam‑side down on the baking sheet. Cover loosely with the kitchen towel and let proof for 60 minutes.
Time: PT70M
Preheat Oven & Prepare Steam
While the dough proofs, preheat the oven to 445°F (230°C). Place a water‑filled pan on the lower rack to generate steam when baking begins.
Time: PT15M
Temperature: 445°F
Score and Bake
Using a bread lame or sharp knife, make 3‑4 diagonal slashes on each baguette. Transfer the sheet to the oven, add a cup of hot water to the steam pan, and bake for 20‑25 minutes until golden brown and the crust cracks when tapped.
Time: PT25M
Temperature: 445°F
Cool and Serve
Remove the baguettes, place on a cooling rack, and let rest for 10 minutes. Slice and spread generously with softened French butter.
Time: PT10M
Nutrition Facts
- Calories
- 260
- Protein
- 9 g
- Carbohydrates
- 50 g
- Fat
- 1 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains gluten
Allergens: Wheat, Egg, Dairy
Ingredient Substitutions
- Instead of Bread Flour: All‑Purpose Flour (add 1 tbsp vital wheat gluten per cup), Whole‑Wheat Flour (reduce water slightly)
- Instead of Lukewarm Water: Warm milk (adds richness), Filtered water
- Instead of Active Dry Yeast: Fresh yeast (½ tsp), Bread machine yeast (same amount)
- Instead of Egg: 1 tbsp flaxseed meal + 2½ tbsp water (vegan), 1 tbsp unsweetened applesauce
- Instead of Salt: Kosher salt (use 1¼× amount), Table salt (use same amount)
- Instead of Unsalted Butter: European‑style butter, Margarine (not recommended for authentic flavor)
Equipment Needed
- Large Mixing Bowl
- Baby Whisk
- Kitchen Towel
- Bench Scraper
- Baking Sheet
- Oven
- Water Pan
- Bread Lame or Sharp Knife
- Cooling Rack
Critical Steps — Do Not Skip
- Activating the yeast with lukewarm water and egg
- Performing the three stretch‑and‑fold cycles
- Shaping and final proof of the baguettes
- Scoring the loaves just before baking
- Baking with steam at high temperature
Chef Tips from the Video
- For extra flavor, replace 10 g of the flour with rye flour.
- A light mist of water on the dough surface before baking helps develop a glossy crust.
- Use a preheated baking stone for an even bottom heat.
Troubleshooting
Dough does not rise during the first bulk fermentation.
Check that the water temperature was not too hot or too cold; use fresh yeast and ensure it is not expired.
Crust is too hard or burnt.
Reduce oven temperature by 10‑15°F or tent the loaves with foil halfway through baking.
Baguettes are dense and lack oven spring.
Make sure the stretch‑and‑fold cycles were performed gently and that the final proof reached near‑double size before baking.
Storage
Refrigerator: Wrap tightly in plastic wrap; keep for up to 3 days.
Freezer: Freeze in a sealed bag for up to 2 months; reheat in a 350°F oven for 10‑12 minutes.
Room temperature: Best eaten the same day; store in a paper bag for up to 12 hours.
Make-Ahead Tips
- After shaping, cover the baguettes and refrigerate overnight; bake the next morning.
- Baked baguettes freeze well; reheat directly from frozen in a hot oven.
Frequently Asked Questions
What is the cultural significance and history of Classic French Baguettes in French cuisine?
The baguette is an iconic symbol of French daily life, originating in the early 20th century when regulations favored longer, thinner loaves that could be baked quickly. It represents French craftsmanship, simplicity, and the tradition of sharing fresh bread with meals.
What are the traditional regional variations of baguettes in France?
While the classic Parisian baguette is made with wheat flour, water, yeast, and salt, regional versions include the “baguette de campagne” with a portion of whole‑grain flour, and the “baguette viennoise” that adds butter and milk for a richer crumb.
How is a Classic French Baguette traditionally served in France?
In France, baguettes are typically served warm, sliced open, and spread with butter, cheese, or pâté. They accompany meals, are used for sandwiches, or enjoyed simply with a cup of coffee.
What occasions or celebrations is the Classic French Baguette traditionally associated with in French culture?
Baguettes are a daily staple rather than a special‑occasion food, but they feature prominently at picnics, family meals, and holiday breakfasts, symbolizing hospitality and the French love of fresh bread.
What makes Classic French Baguettes special or unique in French bakery tradition?
The baguette’s thin, crisp crust and airy interior result from high‑heat baking with steam and a short, intensive fermentation. Its simplicity—just five ingredients—highlights the quality of the flour and the baker’s technique.
What are the most common mistakes to avoid when making Classic French Baguettes at home?
Common errors include using water that’s too hot (killing the yeast), over‑mixing the dough, insufficient stretch‑and‑folds, under‑proofing, and baking without steam, which leads to a dense crumb and a dull crust.
Why does this Classic French Baguette recipe use stretch‑and‑fold instead of traditional kneading?
Stretch‑and‑fold develops gluten gently without over‑working the dough, preserving the light, open crumb that characterizes a true baguette while keeping the process simple for home bakers.
Can I make Classic French Baguettes ahead of time and how should I store them?
Yes. After shaping, you can refrigerate the baguettes overnight for a slower fermentation, then bake the next morning. Once baked, store in a paper bag at room temperature for up to 12 hours or freeze for longer storage.
What texture and appearance should I look for when making Classic French Baguettes?
The crust should be deep golden‑brown, crackly, and emit a hollow sound when tapped. The interior crumb should be light, airy, with irregular holes and a slightly chewy texture.
How do I know when Classic French Baguettes are done baking?
The baguettes are done when the crust is a rich golden brown, the loaf sounds hollow when tapped on the bottom, and an internal temperature of about 205°F (96°C) is reached.
What does the YouTube channel Ian Fujimoto specialize in?
The YouTube channel Ian Fujimoto focuses on approachable home cooking tutorials, often highlighting classic techniques, simple ingredient lists, and cultural food stories that inspire everyday cooks.
How does the YouTube channel Ian Fujimoto's approach to French cooking differ from other French cooking channels?
Ian Fujimoto emphasizes minimal equipment, clear step‑by‑step explanations, and practical adaptations for American home kitchens, whereas many French channels stick to traditional professional‑level methods and equipment.
Last updated: August 28, 2026
