Baguette Recipe

Mix

In a large mixing bowl, combine the bread flour and fine sea salt; whisk briefly to distribute the salt. In a separate small bowl or measuring cup, dissolve the instant yeast in the lukewarm water (no need to proof if using instant, just stir). Pour the water/yeast into the flour and stir with a wooden spoon or dough scraper until no dry pockets remain and a shaggy, sticky dough forms (about 1–2 minutes).

Autolyse and rest

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

Stretch and fold (bulk fermentation)

After the rest, perform a series of stretch-and-folds: with wet hands, grab one side of the dough, stretch it up and fold it over the center. Rotate the bowl and repeat 4 times (one full turn). Cover and let the dough ferment at room temperature (about 70–75°F / 21–24°C) for 1.5–2 hours, performing another set of stretch-and-folds at 30 and 60 minutes (total 3 sets). The dough should expand by about 30–50% and hold some structure but remain soft and tacky.

Pre-shape

Lightly flour a work surface with a little bread flour. Turn the dough out onto the surface, fold the edges toward the center to form a rough rectangle, then gently pre-shape into a loose cylinder by rolling it under your palms. Let rest seam-side up for 15–20 minutes, covered with a towel.

Final shaping

Gently flatten the pre-shaped cylinder into a rectangle about 8 x 6 inches. Fold the top third down toward the center, press to seal, then fold the bottom third up over that, pressing to create a seam. With your hands, roll the sealed rectangle away from you to tighten into a long baguette shape (about 14–16 inches long). Tuck the ends slightly under to create tapered tips. Repeat to make a second baguette if you want two loaves (divide dough evenly).

Proof

Place the shaped baguette seam-side down on a couche, well-floured tea towel, or a parchment-lined baking sheet dusted with cornmeal/rice flour. Cover loosely with plastic or a damp towel and proof at room temperature for 45–60 minutes, or until just under doubled (gently poke; dough should slowly spring back leaving a slight indentation). For more flavor, you may refrigerate for 8–12 hours (cold retard) and bake straight from the fridge—add 10–15 minutes to bake time if cold.

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 of the oven. Preheat the oven to 475°F (245°C). If using a baking sheet, preheat it as well. Place the cup of water nearby to create steam when the oven is hot.

Score

When ready to bake, carefully transfer the proofed baguette(s) onto a peel or another inverted baking sheet lined with parchment (or slide parchment directly onto the hot stone). Using a very sharp lame or razor blade held at about a 30–35° angle, make 3–5 long diagonal slashes along the top, each about 6–8 inches long and overlapping slightly. Make quick confident cuts to get good ear formation.

Bake with steam

Slide the baguette onto the preheated stone or baking sheet. Immediately pour the cup of hot water into the shallow pan on the bottom oven shelf (or carefully mist the oven interior with a spray bottle) and quickly close the oven door to trap steam. Bake at 475°F (245°C) for 8 minutes with steam.

Finish baking

After 8 minutes, remove the steam pan (or stop misting) and reduce oven temperature to 450°F (230°C). Continue baking for another 8–12 minutes until the crust is deep golden brown and the internal temperature of the loaf reaches about 205–210°F (96–99°C). Total bake time should be 16–20 minutes depending on oven and loaf size.

Cool

Remove the baguette from the oven and transfer to a wire rack. Allow to cool for at least 30 minutes before slicing so the crumb sets. The crust will crisp further as it cools.