Baguette Recipe

Mix

In a large mixing bowl combine the lukewarm water and instant yeast; stir briefly and let sit 1–2 minutes until slightly foamy. Add the flour and salt (add salt away from where yeast was added). Mix with a wooden spoon or dough hook until a shaggy mass forms and no dry flour remains, about 2–3 minutes.

Autolyse / Rest

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

Develop gluten (stretch and fold)

After the rest, perform a series of stretch-and-folds in the bowl: reach under the dough, pull one side up and fold it over the center, rotate the bowl and repeat 4–6 times until dough feels smoother. Cover and repeat this stretch-and-fold sequence every 20–30 minutes for a total of 3 sets (about 60–90 minutes). The dough should become smooth and slightly tacky but not overly sticky.

Bulk fermentation

Leave the dough to ferment at room temperature (70–75°F / 21–24°C) until it has increased in volume by about 30–50% and shows small bubbles on the surface and edges, about 1–1.5 hours depending on temperature.

Pre-shape and bench rest

Lightly flour your work surface with a little bread flour. Turn the dough out and divide into 2 equal pieces (for two standard baguettes) — each piece will weigh roughly 350–400 g. Pre-shape each piece into a loose rectangle and let rest seam-side down for 15–20 minutes, covered with a towel.

Final shaping

On a lightly floured surface, flatten one piece gently into a rectangle about 8 x 6 inches. Fold the long edge one-third toward the center, then fold the opposite third over it, creating a seam. Press lightly to seal and roll the dough under your palms (from short end to short end) to form a long cylinder about 14–16 inches long and tapered slightly at the ends. Repeat with the second piece. Place shaped loaves seam-side up on a well-floured couche or on a parchment-lined baking sheet, spaced apart. Tuck the couche between loaves to support them if using a couche. Cover loosely with lightly oiled plastic or a towel.

Final proof

Let the shaped loaves proof at room temperature until puffy and nearly doubled in height, about 45–60 minutes. Alternatively, for more flavor, refrigerate covered for 8–12 hours (cold retard) and bake the next day — bring back to room temperature for 30–60 minutes before baking if chilled.

Preheat oven and prepare steam

Place a baking stone or an upside-down heavy baking sheet on the middle rack of the oven and a metal tray on the rack below (or use a cast-iron pan). Preheat the oven to 475°F (245°C) for at least 45 minutes so the stone is thoroughly heated. If using a baking sheet, preheat for the same time. Keep 1 cup of water ready for steaming.

Score

When ready to bake, carefully transfer each loaf seam-side down onto a piece of parchment or a peel dusted with semolina/cornmeal. Using a lame or sharp razor blade at a shallow 30–40° angle, make 4–6 slashes about 5–7 inches long along the top of each baguette, cutting quickly to create a clean edge. Scoring helps controlled oven spring.

Steam and bake

Slide the loaves (on parchment) onto the preheated stone or baking sheet. Immediately pour the 1 cup of hot water into the metal tray/pan placed in the oven to generate steam and quickly close the door. Bake at 475°F (245°C) for 12 minutes with steam. After 12 minutes, remove the steam tray (or open a vent) to let steam escape, lower the oven to 430°F (220°C) and bake an additional 8–12 minutes until the crust is deep golden brown and the internal temperature reaches about 205–210°F (96–99°C). Total bake time ~20–24 minutes.

Cool

Remove baguettes from the oven and transfer to a cooling rack. Let cool completely for at least 30–45 minutes before slicing — this finishes the crumb set and prevents gummy texture.

If you like a slightly shinier crust, brush the cooled baguette lightly with melted butter. Use cornmeal/semolina under the loaves to prevent sticking and give a subtle crunch to the bottom.