Baguette Recipe

Mix and autolyse

In a large bowl, combine 500 g bread flour and 350 ml room-temperature water. Mix with a wooden spoon or your hand until no dry flour remains and a shaggy dough forms. Cover and let rest (autolyse) for 20–30 minutes.

Add yeast and salt

Sprinkle 7 g active dry yeast over the dough and add 10 g fine sea salt around the edges (avoid direct contact between yeast and salt). Gently incorporate by folding the dough until evenly mixed. The dough will be sticky and loose—that's normal.

Bulk fermentation with folds

Cover the bowl with a damp cloth or plastic wrap. Let the dough rise at room temperature (about 22–24°C / 72–75°F) for 1 hour. Every 20 minutes for the first hour, perform a set of stretch-and-folds: wet your hand, lift one side of the dough and fold it over the center; rotate the bowl and repeat 4–6 times. After the hour and folds, let the dough continue bulk fermenting until it has increased about 30–50% in volume, about 30–60 more minutes depending on temperature.

Pre-shape

Lightly flour a work surface. Turn the dough out and divide it into two equal pieces (about 400–450 g each). Gently pre-shape each piece into a loose cylinder by folding the sides underneath to create surface tension. Cover and rest for 15–20 minutes.

Shape baguettes

Working with one piece at a time, flatten gently into a rectangle (about 20x10 cm). Fold the top third down toward the center, then fold the bottom third up, sealing the seam with the heel of your hand while rolling to form a long baguette shape (about 35–40 cm long). Taper the ends slightly by applying more pressure near the ends as you roll. Place seam-side down on a floured couche or a parchment-lined baking tray. Repeat with the second piece. Cover with a lightly damp towel or plastic wrap to prevent skinning and proof for 45–60 minutes, until they’re slightly puffy but not doubled.

Preheat oven

About 30 minutes before baking, preheat your oven to 475°F (245°C). Place a baking stone or an inverted heavy baking sheet on the middle rack. Place a shallow metal pan on the bottom rack to create steam during the first part of baking.

Score

Transfer the proofed baguettes to a parchment-lined peel or tray for easy transfer. Using a lame or very sharp razor blade, make 3–5 diagonal slashes about 1/4–1/2 inch deep along each baguette at a slight angle.

Create steam and bake

Pour 250 ml hot water into the preheated shallow pan in the oven to produce steam (be careful of steam burns). Quickly slide the baguettes onto the preheated stone or baking sheet. Immediately close the oven door and bake for 10 minutes to set crust with steam. After 10 minutes, remove the steam pan and reduce temperature to 450°F (230°C). Bake for another 10–12 minutes until crust is deep golden brown and internal temperature reaches about 98–99°C (208–210°F).

Cool

Remove the baguettes from the oven and transfer to a wire rack. Cool for at least 30 minutes before slicing to allow the crumb to set.

If desired, just after baking you can brush the baguette lightly with melted butter for a softer sheen, or sprinkle with a little coarse sea salt. Serve fresh the same day for best texture.