Baguette Recipe
Make Baguette Recipe in just 3h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
For shaping & finishing
Method
Dough
- 1
Mix and autolyse
In a large bowl, combine 500 g all-purpose flour with 350 ml lukewarm water (about 24–26°C). Mix until no dry flour remains and a shaggy, sticky dough forms. Cover the bowl and let rest (autolyse) for 20–30 minutes. This hydrates the flour and improves gluten development.
- 2
Bloom yeast
While the dough autolyses, sprinkle 7 g active dry yeast into 25 ml of the dough water reserved (taken from the 350 ml), or simply add the yeast directly to the dough if using instant yeast. If you bloom, let sit 5–10 minutes until foamy.
- 3
Add yeast and salt
Add the bloomed yeast (or sprinkle instant yeast) and 10 g fine sea salt to the dough. Mix thoroughly by hand or with a dough scraper until fully incorporated. The dough will be sticky; ensure salt does not directly contact yeast before mixing.
- 4
- 5
Bulk fermentation
After the final fold, cover the bowl and let the dough ferment at room temperature (20–24°C) for 1 to 1½ hours, or until it has increased about 30–50% and shows small bubbles on the surface.
- 6
Pre-shape
Turn the dough out onto a lightly floured surface. Gently divide into two equal pieces (about 400–420 g each). Carefully pre-shape each piece into a loose rectangle, folding edges toward the center to build surface tension without degassing completely. Rest, covered, for 15–20 minutes.
Shaping & final proof
- 7
Shape into baguettes
On a lightly floured surface, flatten a rested piece into a rough rectangle about 25 x 15 cm. Fold the top third down toward the center, then fold the bottom third up over it. Press seams to seal, then roll the dough gently away from you, using your hands to shape into a long cylinder about 35–40 cm long and tapering slightly at the ends. Repeat with the second piece. Place seam-side down on a couche or a baking sheet dusted with cornmeal or semolina, spacing them apart.
- 8
Final proof
Cover with a lightly damp towel or plastic and proof at room temperature for 45–60 minutes, or until the loaves have risen noticeably but still hold some tension (do not overproof). Alternatively, refrigerate for an extended cold proof of 8–12 hours for more flavor—bring back to room temperature for 30–60 minutes before baking.
Bake & finish
- 9
Preheat oven
Place a baking stone or an inverted heavy baking sheet on the middle rack and a metal tray on the bottom rack. Preheat the oven to 250°C (480°F) for at least 30 minutes so the stone and oven are thoroughly hot.
- 10
Score
Just before baking, transfer the loaves to a parchment-lined peel or an inverted baking sheet. Using a sharp lame or very sharp knife, make 3–5 diagonal slashes about 4–5 mm deep at a 30° angle along each loaf to allow oven spring.
- 11
Create steam & bake
Slide loaves onto the preheated stone (or baking sheet). Immediately pour 250 ml hot water into the bottom metal tray to create steam and quickly close the oven door. Bake at 250°C (480°F) for 10 minutes with steam, then reduce the temperature to 220°C (430°F), remove the tray of water, and bake for an additional 12–18 minutes until the crust is deep golden brown and the loaves sound hollow when tapped on the bottom. Total bake time ~22–28 minutes.
- 12
Cool
Remove baguettes from the oven and transfer to a wire rack. Let cool completely (at least 30 minutes) before slicing to allow the crumb to set.