Baguette Recipe

Make poolish

If using poolish, stir together 0.5 cup flour, 0.5 cup water, and 1/8 tsp active dry yeast in a small bowl until smooth. Cover with plastic wrap and let sit at room temperature for 8–12 hours (or refrigerate and use within 24 hours). The mixture should be bubbly and fragrant when ready.

Mix yeast and water

In a large mixing bowl, combine 1.25 cups lukewarm water and 1 tsp active dry yeast. Let sit 2–3 minutes until yeast softens and shows tiny bubbles.

Combine flours and poolish

If using the poolish, add the bubbly starter to the yeast-water. Add 3.25 cups bread flour to the bowl. If not using poolish, use all flour directly. Mix with a wooden spoon or dough hook until a rough shaggy dough forms (about 2–3 minutes).

Add salt and fat

Sprinkle 2 tsp fine sea salt over the dough and add 1 tsp olive oil or melted butter if using. Mix until incorporated. The dough will be soft and somewhat sticky — this is normal for baguette dough.

Autolyse / rest (optional)

Cover the bowl and let the dough rest for 20–30 minutes. This helps hydrate the flour and improves extensibility.

Knead / develop gluten

Turn dough onto a lightly floured surface (use up to 1/4 cup flour for dusting as needed). Knead by hand for 8–10 minutes until the dough becomes smooth and slightly springy, or use a stand mixer with dough hook on low-medium for 6–8 minutes. The dough should hold together and show windowpane (a thin stretch that doesn’t tear easily).

Bulk fermentation with stretch and folds

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let ferment at room temperature for 1 to 1½ hours, performing 3 sets of stretch-and-folds every 20–30 minutes: reach under one side of the dough, stretch it up and fold it over the top; rotate the bowl and repeat 4 times per set. After the last set, let dough rest until it’s nearly doubled but still slightly jiggly (timing varies with temperature).

Pre-shape

Lightly flour your work surface. Gently turn the dough out and divide it into 2 equal pieces (for two standard baguettes) — each piece should weigh roughly 300–350 g (depending on total flour weight). Let each piece rest, covered lightly with a towel, for 15 minutes to relax the gluten.

Final shaping

Take one piece and flatten gently into a rectangle without deflating too much. Fold the top third down toward the center, then the bottom third up to overlap (envelope fold). Press seams lightly to seal. Rotate the dough 180°, cup your hands around it and roll it away from you to elongate into a long cylinder about 14–16 inches (35–40 cm) long, tapering the ends slightly. Repeat for the second piece. Place shaped loaves seam-side down on a couche, well-floured towel, or on a baking sheet dusted with semolina/cornmeal, leaving space between them.

Final proof

Cover the loaves loosely with floured linen or plastic and proof at room temperature for 45–60 minutes until slightly puffy but not doubled. Alternatively, refrigerate covered for an overnight cold proof (8–12 hours) to deepen flavor — bring back to near room temperature before baking (about 1 hour).

Preheat oven and prepare steam

About 30 minutes before baking, place a baking stone or heavy baking sheet on the middle rack and an empty metal tray on the bottom rack. Preheat oven to 475°F (245°C). Place 1/2 cup water in a heatproof measuring cup near the oven for creating steam.

Score

Carefully transfer loaves to a peel or an inverted baking sheet dusted with semolina/cornmeal. Using a very sharp lame or razor blade held at a shallow 30° angle, make 3–5 diagonal slashes about 1/4–1/2 inch deep along each loaf. Quick, confident cuts produce the best ear (raised crust).

Steam and bake — first phase

Slide the loaves onto the preheated stone or baking sheet. Immediately pour the 1/2 cup hot water into the empty metal tray on the bottom rack to create steam, and close the oven door quickly. Bake for 12 minutes with steam to allow crust expansion.

Bake — second phase

After 12 minutes, open the oven briefly to release steam (use caution), and continue baking for another 8–12 minutes until the crust is deep golden brown and the internal temperature reaches about 200–210°F (93–99°C). Total bake time ~20–24 minutes depending on oven and loaf size.

Cool

Remove baguettes from oven and transfer to a wire rack. Let cool completely (at least 30 minutes) before slicing so the crumb sets properly.