French Baguette Recipe

Mixing

In a large mixing bowl, combine 4.5 cups flour, 1 tsp instant yeast, 2 tsp fine sea salt, and 0.5 tsp sugar. Stir to combine. Make a well in the center and add 1.75 cups lukewarm water and 1 tbsp olive oil (if using). Mix with a wooden spoon or dough scraper until a shaggy, slightly sticky dough forms (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.

Stretch and Fold

Perform 3 sets of stretch-and-folds at 20-minute intervals: reach under the dough, stretch one side up and fold over the center, rotate the bowl and repeat 4 times per set. After the final set, cover and let bulk ferment at room temperature until dough roughly doubles (about 1.5–2 hours depending on room temperature).

Pre-shape

Lightly flour your work surface with 1/4 cup flour. Turn the dough out and divide into three equal pieces (about 12–14 oz / 340–400 g each). Gently pre-shape each piece into a loose cylinder by folding the edges under to create surface tension. Rest on the bench seam-side down, covered, for 15–20 minutes.

Final Shaping

Working one piece at a time, flatten the pre-shaped cylinder slightly, then fold the top third down over the center and press seam, fold the bottom third up to overlap, then roll the dough away from you on the work surface to lengthen and tighten into a baguette about 14–16 inches long. Taper the ends slightly by applying more pressure near each end while rolling. Place shaped loaves seam-side down on a well-floured couche or a parchment-lined baking sheet, leaving space between loaves. Cover with a lightly damp towel or plastic and proof until nearly doubled, about 45–60 minutes (poke test: indentation springs back slowly).

Preheat

Place a heavy baking sheet or baking stone in the center of the oven and an empty metal tray on the bottom rack. Preheat oven to 475°F (245°C) for at least 45 minutes so the stone is thoroughly heated.

Score

Just before baking, lightly dust loaves with flour and transfer to a parchment-lined peel or inverted baking sheet. Use a lame or sharp razor (or very sharp knife) to make 3–5 diagonal slashes about 1/4 to 1/2 inch deep across each loaf at a 30–35° angle toward the heel of the loaf. Sprinkle the slashes with a pinch of coarse flaky salt if desired.

Steam and Bake

Slide the loaves onto the preheated stone or heavy baking sheet. Immediately pour 1 cup hot water into the empty metal tray on the bottom rack to create steam, then quickly close the oven door. Bake at 475°F (245°C) for 12 minutes with steam. After 12 minutes, carefully open the oven and remove the steam tray (use oven mitts), reduce oven temperature to 435°F (225°C), and continue baking another 8–12 minutes until the crust is deep golden brown and the internal temperature reads 205–210°F (96–99°C). Total bake time ~20–24 minutes.

Cool

Transfer baguettes to a cooling rack and let cool at least 30 minutes before slicing so the crumb sets and flavors develop.

While the loaves bake or rest, combine 1/2 cup extra-virgin olive oil, 1 tsp chopped rosemary, 1 tsp chopped thyme, 1 minced garlic clove, 1/2 tsp lemon zest (optional), 1/8 tsp red pepper flakes (optional), and 1/4 tsp fine sea salt in a small bowl. Stir to combine and let rest at room temperature for 15–30 minutes to allow flavors to infuse. Taste and adjust salt or acidity if desired.

Place 1/2 cup room-temperature cultured butter in a medium mixing bowl. Using a hand mixer or stand mixer with paddle attachment, whip the butter while gradually adding 2 tablespoons cold heavy cream until light and fluffy (about 1–2 minutes). Fold in 1 tsp snipped chives, 1/4 tsp fine sea salt, and 1/8 tsp freshly ground black pepper. Transfer to a small serving dish and chill briefly if you want it firmer, or serve immediately at spreadable temperature.

Slice baguette on the diagonal when cool. Serve warm slices with a small dish of herbed olive oil for dipping and a portion of whipped cultured butter. Sprinkle extra flaky salt on the slices if desired. Leftover baguette stores loosely wrapped at room temperature for 1 day; re-crisp in a 375°F (190°C) oven for 5–8 minutes before serving.