House Baguette & Butter Recipe

Mixing

In a large bowl or the bowl of a stand mixer, whisk together 4.5 cups all-purpose flour, 2 tsp instant yeast, and 2 tsp fine sea salt. Add 1.75 cups lukewarm water and 1 tsp olive oil. If using a stand mixer, use the dough hook on low for 3–4 minutes until a rough, slightly sticky dough forms. If mixing by hand, stir with a wooden spoon until combined.

Autolyse/Rest

Cover the bowl with plastic wrap or a damp towel and let the dough rest 20–30 minutes. This hydrates the flour and improves extensibility.

Kneading / Stretch and Fold

After resting, perform 4 sets of stretch-and-folds every 20 minutes (or knead in mixer on medium-low for 6–8 minutes) until the dough is smooth and moderately elastic. The dough should remain slightly sticky but hold shape.

Bulk Fermentation

Cover and let the dough rise at room temperature (70–75°F / 21–24°C) for 1 to 1.5 hours, or until roughly doubled. For more flavor, you may refrigerate for 8–12 hours instead; bring back to room temperature before shaping.

Divide and Pre-shape

Turn the dough onto a lightly floured surface. Divide into 2 equal pieces (for two large baguettes) or 4 smaller pieces. Gently pre-shape each piece into a loose log and rest 15–20 minutes, covered, to relax the gluten.

Shape

On a lightly floured surface, flatten a pre-shaped piece into a rectangle, fold the top third down and the bottom third up, seal the seam with your fingertips, then roll into a tight cylinder about 14–16 inches (or desired length). Taper the ends slightly by rolling them with a little more pressure. Repeat for remaining pieces.

Final Proof

Dust a couche or baking sheet with 1 tbs cornmeal or semolina. Place shaped baguettes seam-side down on the prepared surface. Cover loosely with lightly oiled plastic or a towel and proof 45–60 minutes at room temperature until puffy but not overproofed.

Preheat Oven and Prepare Steam

About 30 minutes before baking, preheat oven to 475°F (245°C) with a baking stone or inverted sheet pan on the middle rack. Place a shallow metal pan on the lower rack for steam or be ready to add steam by pouring hot water. Score the baguettes with 3–5 diagonal slashes using a lame or sharp knife.

Bake

Slide baguettes onto the preheated stone or sheet. Quickly add 1 cup hot water to the lower pan (or spray water into the oven) to create steam and close the door. Bake 10 minutes, then remove the steam pan and reduce oven to 450°F (230°C). Bake another 7–10 minutes until crust is deep golden brown and internal temperature reaches about 200–205°F (93–96°C).

Cool

Transfer baguettes to a wire rack and cool at least 30 minutes before slicing so crumb sets.

Prepare Butter

While baguettes bake or earlier, place 1 cup softened unsalted butter in a medium bowl. Ensure butter is soft enough to easily mix but not melted.

Mix Flavorings

Add 0.5 tsp fine sea salt, 1 finely grated garlic clove, 1 tbsp finely chopped fresh parsley, 0.5 tsp lemon zest, 0.5 tsp honey, and 0.25 tsp freshly ground black pepper to the butter. Use a spatula or hand mixer on low to blend until smooth and evenly combined. Taste and adjust salt or honey to preference.

Shape and Chill

Spoon the butter onto a piece of parchment and roll into a log about 1.5–2 inches in diameter, twisting the ends of the parchment to seal. Alternatively, place in a covered container. Chill in the refrigerator at least 30 minutes to firm or freeze briefly for a quick set.

Serve

Slice rounds of the compound butter and serve alongside warm slices of baguette. Keep extra butter chilled; bring to room temperature briefly before serving if you prefer spreadability.