Fresh Baguette, Salted Butter + Fig Jam Recipe

Mix and autolyse

In a large bowl, whisk together the flour, instant yeast, and salt so they are evenly distributed. Make a well and pour in the warm water and olive oil (if using). Stir with a wooden spoon or dough scraper until a shaggy dough forms and no dry flour remains. Cover the bowl with a towel or plastic wrap and let rest for 20–30 minutes (autolyse).

Knead

After the rest, knead the dough in the bowl or on a lightly floured surface for about 6–8 minutes until it becomes smooth, slightly tacky, and elastic. If using a stand mixer, knead with the dough hook on medium for 5–6 minutes. Dough should pass a gentle windowpane test (thin stretch without tearing).

First rise (bulk fermentation)

Lightly oil the bowl, return the dough, cover, and let rise at room temperature (about 70–75°F / 21–24°C) until doubled in size, about 60–90 minutes depending on room temperature. For a deeper flavor, you may refrigerate for 8–12 hours instead (long, cool fermentation).

Pre-shape and bench rest

Turn the risen dough onto a lightly floured surface and gently deflate. Divide into two equal pieces (for two small baguettes) or leave whole for a single large loaf. Pre-shape each piece into a loose cylinder, cover with a towel and rest for 15–20 minutes.

Final shaping

Working with one piece at a time, flatten into a rectangle, fold the top third toward the center, then the bottom third over that. Seal the seam with your fingertips while rolling the cylinder to elongate to typical baguette length (about 12–16 inches for small loaves). Taper the ends by rolling the dough under the palms slightly. Place shaped loaves seam-side down on a parchment-lined or lightly floured couche or baking sheet dusted with cornmeal or flour. Cover and proof for 45–60 minutes, until noticeably puffy but not doubled.

Preheat oven and steam

Place a baking stone or heavy baking sheet on the middle rack and a shallow metal pan on the bottom rack. preheat the oven to 475°F (245°C) for at least 30 minutes to ensure the stone is hot. Have a small ladle or cup of hot water ready.

Score and bake

When loaves are proofed, transfer them (on parchment) to the hot stone or baking sheet. Using a lame or very sharp knife, make 3–5 rapid diagonal slashes about 1/4–1/2 inch deep along each loaf. Immediately pour 1 cup very hot water into the pan on the bottom rack or ladle several tablespoons of water into it to create steam, and quickly close the oven door. Bake for 12–18 minutes, rotating halfway if necessary, until crust is deep golden brown and internal temperature reaches about 200–205°F (93–96°C). For a crispier crust, remove the bottom pan after 8–10 minutes to let the loaf finish baking in dry heat.

Cool

Transfer baked baguette(s) to a wire rack and cool for at least 20–30 minutes before slicing so the crumb sets properly.

While the baguette bakes or cools, prepare the salted butter. Ensure butter is at room temperature so it's easily spreadable. In a small bowl, beat the butter with a fork for 30–60 seconds until smooth and creamy. Stir in 1/2 teaspoon fine sea salt (taste and adjust if desired). Transfer to a small serving dish and keep at room temperature for serving.

Cook figs

Place the chopped dried figs and water in a small saucepan over medium heat. Bring to a gentle simmer and cook, stirring occasionally, until figs are softened and the liquid has reduced slightly, about 6–8 minutes.

Simmer with sugar

Add the granulated sugar and stir until dissolved. Reduce heat to low and simmer, stirring often, until the mixture thickens to a jammy consistency and the figs break down slightly, 10–15 minutes. If it becomes too thick while cooling, add a splash of water to adjust consistency.

Finish

Remove from heat and stir in the lemon juice and vanilla extract (if using). Taste and adjust sweetness or acidity as desired. Allow to cool to room temperature; the jam will thicken further as it cools. Transfer to a small jar or serving bowl for serving alongside the warm baguette and butter.