Poppyseed Baguette Recipe

Activate yeast and combine

In a small bowl, dissolve 1 tsp active dry yeast and 1/4 tsp sugar in 1/2 cup of the lukewarm water (from the 1.9 cups). Let sit 5–8 minutes until foamy. Meanwhile measure flour into a large mixing bowl and add 2 tsp fine sea salt, stirring to distribute the salt evenly.

Mix dough

Make a well in the flour and pour in the yeast mixture and the remaining water (about 1.4 cups). Stir with a wooden spoon or dough whisk until a shaggy, slightly sticky dough forms and all flour is hydrated (about 2–3 minutes).

Knead (by hand or mixer)

If using a stand mixer fitted with a dough hook, knead on medium-low for 6–8 minutes until dough is smooth, slightly tacky, and springs back slowly when pressed. If kneading by hand, turn dough onto a lightly floured surface and knead about 8–10 minutes until smooth and elastic. Add up to 1–2 tsp more flour only if dough is excessively sticky; aim for a slightly tacky, cohesive dough.

First rise (bulk fermentation)

Lightly oil a large clean bowl with 1 tbs vegetable oil, place dough inside, turning once to coat. Cover with plastic wrap or a damp kitchen towel. Let rise at room temperature (21–24°C / 70–75°F) until doubled, about 1 to 1¼ hours. For more flavor, you can refrigerate for 8–18 hours instead (see note).

Pre-shape and bench rest

Gently deflate the risen dough onto a lightly floured work surface. Divide dough into three equal pieces (approximately 300–350 g each depending on exact flour). Pre-shape each piece into a loose cylinder by folding the edges into the center. Let rest seam-side down for 15–20 minutes, uncovered.

Final shaping (classic baguette)

Take one rested cylinder and flatten gently into a rectangle about 6" × 4". Fold the top third down to the center, press to seal; fold the bottom third up over that and press seam with fingertips. Then roll away from you with both hands, applying gentle even pressure to create a long tapered baguette shape about 14–16" long. Pinch and seal the seam and tuck the ends under slightly. Repeat for remaining pieces.

Prepare poppy seed wash

In a shallow bowl combine 1/4 cup poppy seeds with 1/4 cup water. Stir briefly so seeds are suspended; the thin water will help seeds adhere. Have a small pastry brush or clean hand ready.

Coat with seeds and final proof

Lightly brush each shaped baguette all over with a light coating of water (use the 1/4 cup reserved). Immediately roll or press the wet baguette into the poppy seeds so the seeds adhere evenly. Place the seeded baguettes seam-side down on a couche, lightly floured linen, or a parchment-lined baking sheet dusted with the 2 tbs semolina/cornmeal to prevent sticking. Cover loosely with oiled plastic or a damp towel and proof at room temperature until puffy and nearly doubled, about 45–60 minutes. If dough was cold-retarded, allow a longer proof (60–90 minutes).

Preheat oven with steam

About 30 minutes before baking, place a baking stone or an inverted heavy baking sheet on the middle rack and a shallow pan on the bottom rack of your oven. Preheat the oven to 465°F (240°C). Heat until fully up to temperature so the stone is hot and the oven is stable.

Score and load

When baguettes are proofed, carefully transfer them to a piece of parchment (if using) or directly onto the hot stone using a peel. Using a sharp lame or razor blade held at about 30°, make 3–5 diagonal slashes along each baguette about 1/4" deep. These open during baking and give the classic look.

Create steam and bake

Quickly pour 1 cup hot water into the shallow pan on the bottom rack and immediately close the oven door to trap steam. Bake at 465°F (240°C) for 8 minutes. After 8 minutes, open oven briefly, remove or vent the steam pan (careful—steam is hot), lower temperature to 430°F (220°C), and continue baking 7–10 more minutes until crust is deep golden-brown and the internal temperature reaches 200–205°F (93–96°C). Total bake time 15–18 minutes depending on oven and loaf size.

Cool

Remove baguettes to a wire rack and cool at least 30 minutes before slicing. This allows the crumb to set and keeps the crumb creamy rather than gummy.