Baguette - 500g Recipe

Mix and autolyse

In a large mixing bowl, combine the bread flour and 1.5 cups of the lukewarm water. Mix until no dry flour remains; the dough will be shaggy and sticky. Cover and let rest (autolyse) for 20–30 minutes. This hydrates the flour and helps gluten develop.

Activate yeast (if using active dry)

If using active dry yeast, sprinkle it into the remaining 0.25 cup lukewarm water and wait 5–10 minutes until foamy. If using only instant yeast, skip this step and add the instant yeast directly to the flour before mixing.

Combine yeast and salt

After autolyse, add the activated yeast (or instant yeast) and the fine sea salt to the dough. Mix by folding and pressing with wet hands until incorporated. The dough will be sticky; avoid adding more flour. Total water used should be 1.75 cups.

Bulk fermentation with folds

Cover the bowl with plastic wrap or a damp towel. Let the dough rest at room temperature (around 21–24°C / 70–75°F). For the first 90 minutes perform 3 sets of stretch-and-folds at 30-minute intervals: with wet hands, lift one side of the dough and fold it over itself, rotate the bowl and repeat 4 times. After the final fold, let the dough finish bulk fermenting until it has increased roughly 25–50% in volume — about 60–90 minutes more depending on room temperature. Total bulk ferment ~2–3 hours.

Pre-shape

Lightly dust a work surface with semolina or flour. Gently turn the dough out onto the surface, being careful not to deflate it completely. Divide the dough into two equal portions for two 250 g baguettes (total ~500 g dough). Using bench scrapers and wet hands, pre-shape each piece into a loose cylinder by folding the edges under to build surface tension. Rest, covered, for 15–20 minutes.

Final shape

On a lightly floured or semolina-dusted surface, flatten a pre-shaped piece gently into a rectangle about 8 x 5 inches. Fold the top third down toward the center, press to seal, then fold the bottom third up to overlap, pressing seam firmly. Roll the sealed rectangle away from you using both hands, applying light pressure to lengthen and shape into a baguette about 14–16 inches long. Taper the ends slightly by rolling them a little more. Repeat with the second piece. Place shaped loaves seam-side down on a well-floured couche, parchment, or a semolina-dusted baking sheet with rim. Cover loosely with a lightly damp towel or plastic and proof for 45–75 minutes at room temperature until puffy but not overproofed (gently pressing should slowly spring back).

Preheat oven and prepare steam

Place a baking stone or inverted heavy baking sheet on the middle rack of the oven and a metal pan on the bottom rack. Preheat oven to 475°F (245°C) for at least 45 minutes so the stone and oven are thoroughly heated. Put 1/2 cup water in a heatproof measuring cup ready for steaming.

Score

Carefully transfer each proofed baguette onto parchment on a peel or the back of a rimmed baking sheet. Using a lame or very sharp razor blade held at a shallow angle (about 30 degrees), make 3–5 diagonal slashes about 1/4–1/2 inch deep along each loaf, angling toward the same direction. This controls oven spring and produces the classic ears.

Steam and bake

Slide the loaves (on parchment) onto the hot baking stone or sheet. Immediately pour the 1/2 cup hot water into the hot pan on the bottom rack and close the oven door quickly to trap steam. Bake at 475°F (245°C) for 8 minutes with steam. After 8 minutes, carefully open the oven and remove the steam pan (or vent the oven) to allow crust to dry; reduce temperature to 450°F (230°C) and continue baking for another 8–12 minutes until crust is deep golden brown and internal temperature reaches about 200–205°F (93–96°C). Total bake time ~16–22 minutes.

Cool

Remove baguettes from the oven and transfer to a wire rack. Let cool at least 30 minutes before slicing to allow the crumb to set and develop a creamy texture. Baguette is best eaten the same day.