Panera Bread Baguette Recipe

This Panera Bread Baguette is a real treat for soup lovers and so easy to make! No expensive bakery visit required, just let the simple yeast dough and a little steam work their magic to create a crusty, chewy, and perfectly golden masterpiece. Make it once and you’ll never go back to store-bought French bread again! It’s delicious with a bowl of Broccoli Cheddar soup, a smear of salted butter, a classic Caesar salad, a hot turkey sandwich; in fact most things.

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Panera Bread Baguette Recipe Ingredients

• 3 1/2 cups bread flour (spooned and leveled)
• 1 1/2 cups warm water (about 40 C)
• 1 1/2 teaspoons salt
• 1 teaspoon granulated sugar
• 2 1/4 teaspoons instant dry yeast (1 packet)
• Extra flour for dusting
• 1 cup water (for the steam pan)

How To Make Panera Bread Baguette Recipe

1. Activate the yeast: In a small bowl, whisk together the warm water, sugar, and yeast. Let it sit for 5 minutes until it becomes foamy and fragrant.
2. Mix the dough: In a large mixing bowl, combine the bread flour and salt. Create a well in the center and pour in the yeast mixture. Stir with a wooden spoon until a shaggy, sticky dough forms.
3. Knead to smoothness: Turn the dough onto a lightly floured surface. Knead by hand for about 8 to 10 minutes (or 5 minutes in a stand mixer with a dough hook) until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.
4. The first rise: Place the dough in a lightly oiled bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.
5. Shape the baguettes: Gently punch down the dough and divide it into two equal portions. Roll each piece into a long, thin log (about 12 to 14 inches). Place the loaves on a baking sheet lined with parchment paper or sprinkled with cornmeal.
6. Second rise: Cover the loaves loosely and let them rise again for 45 minutes. While they rise, preheat your oven to 230 C (450 F). Place an empty broiler pan or shallow baking tray on the bottom rack of the oven.
7. Score and steam: Using a very sharp knife or a razor blade, make 3 to 4 diagonal slashes across the top of each loaf. Just before sliding the baguettes into the oven, pour 1 cup of water into the hot empty pan on the bottom rack to create a burst of steam.
8. Bake to golden: Bake the baguettes on the middle rack for 20 to 25 minutes. They should be a deep golden brown and sound hollow when tapped on the bottom.
9. Cool: Transfer to a wire rack and let them cool for at least 15 minutes before tearing or slicing.

Recipe Tips

• Bread Flour is Essential: To get that chewy, “bready” texture Panera is famous for, you must use bread flour. Its higher protein content creates the gluten structure necessary for those beautiful air pockets.
• The Steam Secret: The steam pan is what gives the baguette its thin, crispy, professional crust. The moisture allows the dough to expand fully before the crust sets.
• Warmth Matters: If your kitchen is cold, let your dough rise inside an oven that is turned off but has the oven light on. The light provides just enough warmth for a perfect rise.
• Don’t Over-Flour: It’s tempting to add more flour when kneading, but a slightly tacky dough results in a much lighter, airier baguette.

What To Serve With Panera Bread Baguette?

This Panera Bread Baguette Recipe is a crusty, versatile side that needs a savory or creamy pairing! Panera Copycat Broccoli Cheddar Soup is the quintessential choice for the ultimate “Pick Two” lunch at home. For a balanced meal, a Bowl of Creamy Tomato Basil Soup adds a lovely acidic sweetness that pairs perfectly with the chewy bread! A side of Garlic Herb Dipping Oil or a Fresh Greek Salad pairs wonderfully with the simple, wheaty notes of the crust.

How To Store Panera Bread Baguette

• Room Temperature: Store in a paper bag for up to 1 day for the best crust. Plastic bags will soften the crust, but the bread will stay moist for up to 2 days.
• Freezing: These freeze beautifully! Wrap the cooled baguette tightly in plastic wrap and then foil. Freeze for up to 3 months.
• Refreshing: To restore the crunch, sprinkle the baguette with a little water and place it in a 175 C (350 F) oven for 5 to 7 minutes. It will taste brand new!

Panera Bread Baguette Recipe Nutrition Facts

• Calories: 160 kcal (per 2-inch slice)
• Total Fat: 0.5 g
• Saturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 290 mg
• Total Carbohydrates: 32 g
• Sugar: 1 g
• Protein: 6 g
• Fiber: 1 g

Nutrition information is estimated based on the volume of ingredients.

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