Demi Baguette Recipe

1. Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) and sugar. Sprinkle the active dry yeast over the surface, stir once, and let rest for 5–8 minutes until foamy.

2. Mix dough

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine the all-purpose flour and fine sea salt. Start the mixer on low and slowly pour in the yeast mixture and olive oil. Mix until a shaggy dough forms, about 2–3 minutes.

3. Knead

Increase speed to medium-low and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10–12 minutes.

4. First rise (bulk fermentation)

Lightly oil a large bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled in size, about 1 to 1.5 hours depending on ambient temperature.

5. Divide and pre-shape

Turn the dough out onto a lightly floured surface and gently deflate. Divide the dough into 2 equal pieces (for demi baguettes roughly 10–12 inches each). Lightly shape each piece into a loose cylinder and let rest, covered, for 15 minutes to relax the gluten.

6. Final shaping

Take one rested piece and flatten slightly. Fold the top third down to the center, press to seal. Fold the bottom third up over that, press, then roll the piece away from you into a tight baguette shape, tapering the ends. Repeat with the second piece. Place shaped loaves seam-side down on a parchment-lined baking sheet or couche, leaving space between them.

7. Proof

Cover the loaves with lightly oiled plastic wrap or a damp towel and proof at room temperature until puffy and nearly doubled, about 45–60 minutes. About 20 minutes before baking, preheat the oven to 475°F (245°C) with a baking stone or heavy baking sheet on the middle rack and an empty metal pan on the bottom rack to create steam.

8. Score and steam

Just before baking, use a lame or very sharp knife to make 3 diagonal slashes (about 1/4–1/2 inch deep) along the length of each loaf. Quickly pour 1 cup hot water into the empty metal pan on the bottom rack to create steam, then immediately slide the parchment with loaves onto the preheated stone or baking sheet.

9. Bake

Bake at 475°F (245°C) for 10 minutes with steam, then carefully remove the pan of water and reduce oven temperature to 425°F (220°C). Bake another 10–12 minutes until the crust is deep golden brown and the internal temperature reaches about 200–205°F (93–96°C). Total bake time ~20–22 minutes.

10. Cool

Remove loaves from the oven and transfer to a wire rack. Let cool for at least 20 minutes before slicing to allow the crumb to set.

11. Portion and plate: Slice each demi baguette into serving pieces or present whole. Place a dollop or pat of room-temperature cultured butter alongside or on a small butter dish.

12. Season: Sprinkle a light pinch (about 1/4 tsp) of flaky sea salt over the butter or directly on a buttered slice to highlight the cultured butter's flavor.

13. Serve: Serve warm or at room temperature as a bread course. If serving immediately, warm the sliced baguette briefly in a 350°F (175°C) oven for 3–5 minutes to refresh the crust and crumb, then offer with the cultured butter and a small pinch of flaky sea salt.