Baguette Recipe
Make Baguette Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Steam and Finishing
Method
Dough
- 1
Activate yeast
Combine 1 cup warm water (about 100–110°F / 38–43°C) and 2 tsp active dry yeast in a large mixing bowl. Stir gently and let sit 5–10 minutes until foamy. If no foam, yeast may be inactive; start over with fresh yeast.
- 2
Combine flours and salt
In a separate bowl, whisk together 3.5 cups all-purpose flour, 1 cup bread flour (or use 4.5 cups all-purpose total if not using bread flour), and 2 tsp fine sea salt so salt is evenly distributed.
- 3
Mix dough
Add the flour mixture to the bowl with the activated yeast and water. Using a wooden spoon or dough hook on low speed, mix until a shaggy dough forms and most flour is hydrated. The dough should be tacky but not sticky; add up to 1–2 tbsp additional water or a tablespoon extra flour as needed to reach a cohesive, slightly sticky ball.
- 4
Knead
Turn the dough onto a lightly floured surface and knead by hand for 8–10 minutes until smooth, elastic, and slightly springy. If using a stand mixer, knead with the dough hook on medium-low for 6–8 minutes. The dough should hold together and pass the windowpane test (a thin stretch that doesn’t tear immediately).
- 5
Bulk fermentation (first rise)
Lightly oil a large bowl with 1 tbs olive oil. Place the kneaded dough in the bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise at room temperature (70–75°F / 21–24°C) for 1 to 1½ hours, or until roughly doubled in volume.
- 6
Degas and pre-shape
Gently deflate the dough on a lightly floured surface. Divide the dough into two or three equal pieces depending on desired baguette length (this recipe makes 2 large or 3 medium baguettes). Pre-shape each piece into a loose round by folding edges into the center and resting for 15 minutes, covered with a cloth.
- 7
Final shaping
Working with one piece at a time, flatten into a rough rectangle, press out air gently, then fold the top third down over the center and the bottom third up, sealing the seam. Using your hands and the bench, roll the piece away from you with even pressure to form a long cylinder about 14–16 inches for large baguettes (10–12 inches for medium). Taper the ends by rolling slightly more pressure toward the ends. Place seam-side down on a parchment-lined couche or baking sheet dusted lightly with cornmeal/semolina. Repeat for remaining loaves.
- 8
Proof (second rise)
Cover the shaped loaves with lightly oiled plastic wrap or a damp kitchen towel and proof at room temperature for 45–60 minutes, until puffy and nearly doubled. Alternatively, for more flavor, refrigerate overnight (8–12 hours) on the parchment—if refrigerating, bring to room temperature for 30–60 minutes before baking.
Steam and Baking
- 9
Preheat oven and prepare steam
About 30 minutes before baking, place a baking stone or heavy baking sheet on the middle rack and an empty metal pan on the bottom rack. Preheat the oven to 475°F (245°C). When ready to bake, bring 1 cup water to a boil to use for steam or have it ready to pour into the hot pan.
- 10
Score
Carefully transfer the baguettes on parchment to a peel or another baking sheet. Using a sharp bread lame or very sharp knife, make 3–5 diagonal slashes about 1/4–1/2 inch deep along each loaf at a 30–45° angle. The slashes should be swift to get clean ears.
- 11
- 12
Finish baking
After 10 minutes, open the oven briefly to remove the steam pan (or if using a dutch oven method remove lid). Reduce oven temperature to 430°F (220°C) and continue baking for another 8–12 minutes until the crust is deep golden brown and the internal temperature reaches about 200–205°F (93–96°C).
- 13
Cool
Remove baguettes from the oven and transfer to a wire rack. Allow to cool at least 30 minutes before slicing so the crumb sets and flavor develops.