Baguette Recipe
Make Baguette Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Finish & Baking
Method
Dough
- 1
Activate yeast
If using active dry yeast, warm 50 ml of the 350 ml water to about 38–43°C (100–110°F). Stir in the 7 g yeast and let sit 5–10 minutes until foamy. If using instant yeast, sprinkle it directly into the flour and skip this step; reserve all water at room temperature.
- 2
Mix
In a large bowl combine 500 g flour, 5 g diastatic malt powder (if using) and 10 g salt, mixing to distribute. Make a well and pour in the remaining water (300 ml if you activated yeast, or 350 ml total if using instant yeast) and the activated yeast with its water. Mix with a wooden spoon or your hand until a shaggy, sticky dough forms and no dry flour pockets remain. Total mixing time about 2–3 minutes.
- 3
- 4
Stretch and folds (bulk fermentation)
Perform 3–4 sets of stretch-and-folds at 20–30 minute intervals: wet your hand, lift one side of the dough and fold it over toward the center, rotate bowl, fold again — do this 4 times per set. After the final set, cover and let the dough finish bulk fermenting until roughly doubled and slightly puffy, about 1–1.5 hours total at room temperature (20–24°C).
- 5
Pre-shape
Turn the dough out onto a lightly floured surface (use the 10 g flour for dusting). Gently deflate and divide the dough into 3 equal pieces (about 300–340 g each depending on final weight). Let the pieces rest, covered, for 15–20 minutes to relax the gluten.
- 6
Final shaping
Working with one piece at a time, flatten into a rough rectangle, fold the long edge over to the center, press seam, then fold the other long edge over and roll gently into a tight cylinder about 14–16 inches (35–40 cm) long. Taper the ends slightly by rolling the ends more tightly. Repeat for all pieces. Place seam-side down on a couche or a floured baking sheet spaced apart. Dust lightly with semolina or cornmeal to prevent sticking.
- 7
Final proof
Cover with a damp towel or plastic and proof for 45–60 minutes at room temperature until slightly puffy but not overproofed. Alternatively, for more flavor, retard in the refrigerator for 8–16 hours; bring to room temperature before baking (1–2 hours).
Finish & Baking
- 8
Preheat oven and prepare steam
About 30 minutes before baking, place a baking stone or heavy baking sheet on the middle rack and a shallow metal pan on the bottom rack. Preheat the oven to 250°C (480°F). Place 200 ml water near the oven to use for creating steam just before loading the loaves.
- 9
Score
When the oven is hot and the loaves are ready, transfer each baguette to a peel or an inverted baking sheet dusted with semolina/cornmeal. Using a very sharp lame or razor blade at a shallow angle, make 3–5 diagonal slashes about 1/4–1/2 inch deep along each baguette. A single confident cut for each slash gives the best oven spring.
- 10
Create steam and bake
Slide the loaves onto the preheated stone or baking sheet. Immediately pour the 200 ml hot water into the shallow pan on the bottom rack to generate steam and quickly close the oven door. Bake at 250°C (480°F) for 10 minutes with steam, then without opening the oven remove or turn down the bottom pan and reduce temperature to 220°C (430°F). Bake an additional 12–15 minutes until the crust is deep golden brown and the internal temperature reads about 95–98°C (203–208°F). Total bake time 22–25 minutes.
- 11
Cool
Remove the baguettes from the oven and transfer to a wire rack. Let cool 30–60 minutes before slicing to allow the crumb to set.