Baguette Recipe

Prepare yeast

If using active dry yeast, dissolve 2 tsp yeast in 60 ml warm water (about 38–40°C). Let stand 5–10 minutes until foamy. If using instant yeast, you can mix it directly into the flour and skip this separate bloom step.

Mix flour and salt

In a large mixing bowl, combine 500 g bread flour and 10 g fine sea salt. Stir to distribute the salt evenly.

Combine water and yeast with flour

Make a well in the flour. Pour the foamed yeast mixture (or sprinkle instant yeast) into 420 ml lukewarm water and pour into the well. Using a dough scraper or wooden spoon, mix until a shaggy, sticky dough forms and all flour is hydrated (about 2–3 minutes).

Autolyse / Rest

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

Stretch and fold (bulk fermentation)

Perform 3 sets of stretch-and-folds at 20-minute intervals: wet your hand, lift one side of the dough and fold it over the middle, turn the bowl 90°, repeat until you have folded all sides. After the final fold, cover and let the dough bulk ferment at room temperature for 60–90 minutes total, or until it has increased about 30–50% and shows bubbles on the surface. If using a poolish or preferment, reduce yeast in the dough and extend fermentation accordingly.

Optional cold retardation

For more flavor, transfer covered dough to the refrigerator for 8–18 hours after the initial folds. Bring back to room temperature (about 1 hour) before shaping.

Pre-shape

Turn the dough out onto a lightly floured work surface. Divide into 3 equal pieces (about 375–380 g each for standard baguettes). Gently pre-shape each piece into a loose cylinder by folding the ends toward the center. Let rest uncovered for 15–20 minutes to relax the gluten.

Final shape (classic baguette)

Take one rested cylinder, flatten gently into a rough rectangle with fingertips to degas slightly. Fold the top third down toward the center, press to seal. Fold the bottom third up over the seam, press to seal. Cup your hands around the dough and roll it away from you, applying gentle pressure to taper the ends. Aim for a length of about 35–40 cm. Repeat for remaining pieces.

Proof on couche or baking parchment

Sprinkle a couche (linen) or baking tray with cornmeal/semolina. Place shaped baguettes seam-side up spaced apart to allow expansion. If using a couche, make gentle folds in the linen to support the loaves. Cover loosely with oiled plastic or a damp cloth and proof for 45–60 minutes at room temperature, until the loaves have visibly expanded but still spring back slowly when pressed lightly.

Preheat oven and prepare steam

Place a baking stone or heavy baking sheet on the middle rack and an empty metal tray on the bottom rack. Preheat the oven to 250°C (480°F) for at least 45 minutes so the stone is thoroughly hot. Just before baking, have 200 ml hot water ready for steam.

Score the loaves

Carefully transfer proofed baguettes seam-side down onto a peel or another inverted baking sheet dusted with semolina. Using a very sharp lame or razor, make 3–5 diagonal slashes about 15–20° off vertical, 12–15 cm long, cutting 3–5 mm deep. Make quick confident cuts to get good ear development.

Bake with steam

Slide the loaves onto the preheated stone. Immediately pour the 200 ml hot water into the empty bottom tray to create steam and quickly close the oven door. Bake at 250°C (480°F) for 12 minutes with steam.

Finish baking

After 12 minutes, remove the bottom tray (or open a vent) to let steam escape and reduce oven temperature to 230°C (450°F). Bake another 8–12 minutes until the crust is deep golden brown and the internal temperature reaches about 96°C (205°F). Total bake time ~20–24 minutes depending on oven and loaf size.

Cool

Remove baguettes from the oven and transfer to a wire rack. Let cool completely for at least 45 minutes before slicing to finish crumb setting.

Serve the baguette the same day for best crust and texture. Store at room temperature wrapped loosely in a cotton bag or paper bag for up to 2 days. To refresh stale baguette, sprinkle with water and reheat in a 180°C oven for 5–8 minutes.