Baguette Recipe

Mix the dough

In a large bowl, combine the bread flour and salt, mixing to distribute the salt evenly. In a separate small bowl or measuring jug, dissolve the active dry yeast and sugar (if using) into the 350 ml lukewarm water (about 24–27°C / 75–80°F). Let sit 5–10 minutes until slightly frothy (if yeast is active). Pour the yeast-water into the flour and use a wooden spoon or your hand to bring the mixture together until no dry flour remains. The dough will be sticky and shaggy; that's normal.

Autolyse and rest

Cover the bowl with a damp towel or plastic wrap and let the dough rest for 20–30 minutes. This autolyse improves gluten development and makes handling easier.

Stretch and fold (build strength)

Perform a series of stretch-and-folds in the bowl to develop gluten without heavy kneading. Wet your hand slightly to prevent sticking: reach under one side of the dough, pull it up and fold it over the top. Rotate the bowl 90° and repeat. Do 4 folds, then cover and rest 20–30 minutes. Repeat this fold-rest cycle 2 more times (total 3 sets). After the final fold, let the dough rest until it increases noticeably in volume (about 45–60 minutes depending on room temperature).

Bulk fermentation (optional long ferment)

If you prefer more flavor, you can refrigerate the dough after the folds for a slow cold ferment for 8–24 hours. If doing this, lightly oil the bowl (use the optional oil) and cover tightly, then transfer to the refrigerator. When ready to shape, bring the dough back to room temperature for 30–60 minutes.

Pre-shape and rest

Turn the dough out onto a lightly floured work surface. Divide the dough into two or three equal pieces for classic baguettes (for example 2 pieces of ~500 g total dough = ~250 g each). Gently pre-shape each portion into a loose cylinder by folding the edges under to form surface tension. Let rest, covered with a towel or plastic wrap, for 15–20 minutes.

Final shaping

Working one piece at a time, flatten gently into a rectangle about 20 cm long. Fold the top third down toward the center, then fold the bottom third up over it, sealing the seam with your fingertips. Roll the dough under your palms away from you to elongate it into a baguette shape around 35–40 cm long. Taper the ends slightly by applying a little more pressure with your fingertips. Place shaped loaves seam-side down on a well-floured couche, baker's linen, or on parchment with floured folds, spaced apart. Repeat with remaining pieces.

Final proof

Cover the loaves with a lightly damp cloth or plastic and proof at room temperature until they increase about 50–70% in volume and feel slightly puffy when pressed gently, about 45–60 minutes (warmer room = faster). If you prefer, refrigerate for an overnight proof for more flavor (8–12 hours).

Preheat oven and prepare steam

Preheat the oven to 240°C (465°F) with a baking stone or baking steel on the middle rack if available; otherwise use a heavy baking sheet. Place an empty metal pan or cast-iron skillet on the oven floor (or a lower rack) to create steam. Allow the oven to heat for at least 30 minutes so the stone and pan are thoroughly hot.

Score the loaves

Carefully transfer the proofed loaves onto a peel or an inverted baking sheet dusted with flour or parchment. Dust the tops lightly with a little all-purpose flour. Using a very sharp lame or a razor blade, make 3–5 diagonal slashes about 3–5 mm deep at a 30–45° angle along each loaf, or use a single long cut. Scoring directs oven spring and creates the classic baguette look.

Bake with steam

Place the loaves onto the hot stone or sheet. Immediately pour 200 ml of hot water into the empty pan on the oven floor to generate steam (be careful of steam burn). Quickly close the oven door. Bake at 240°C (465°F) for 10 minutes to encourage oven spring with steam. After 10 minutes, open the oven briefly to vent most steam, lower the temperature to 220°C (430°F), and continue baking for another 12–18 minutes until the crust is deep golden brown and the loaves sound hollow when tapped on the bottom. Total bake time ~22–28 minutes depending on loaf size and oven.

Cool

Remove baguettes to a wire rack and let cool at least 30 minutes before slicing. Cooling ensures the crumb sets properly and prevents a gummy interior.