This produces the long, crusty, open-crumb loaf shown in your photo — golden scored crust, airy interior with irregular holes, and that classic steam-baked look.
Ingredients
- 500 g bread flour (or strong white flour, ~11–12% protein)
- 350–360 g lukewarm water (70% hydration — start with 350 g)
- 10 g fine sea salt
- 3–4 g instant yeast (or 10–12 g fresh yeast)
- Optional: 5–10 g diastatic malt powder or a pinch of sugar (helps browning)
Method
- Autolyse (optional but recommended)
Mix flour + water until no dry bits remain. Cover and rest 20–30 minutes. - Mix the dough
Add salt and yeast. Mix by hand or in a stand mixer until the dough comes together and feels smooth (5–8 minutes). It will be sticky — that’s normal for high-hydration baguette dough.
Desired dough temperature: ~24–26 °C (75–79 °F). - Bulk fermentation
Place in a lightly oiled bowl. Cover.
Let rise 1–1½ hours at room temperature, or until roughly doubled.
During the first hour, do 2–3 sets of stretch-and-folds every 20–30 minutes to build strength. - Divide & pre-shape
Gently tip the dough onto a lightly floured surface. Divide into 2 or 3 equal pieces (about 300–400 g each).
Pre-shape into loose cylinders or rounds. Rest 15–20 minutes, covered. - Final shape
Shape into baguettes:- Flatten gently into a rectangle.
- Fold the top third down, seal, fold the bottom third up, seal.
- Roll from the center outward to lengthen into a long, even baguette (taper the ends slightly).
Place seam-side down on a floured couche or parchment-lined tray.
Cover and proof 45–75 minutes until the dough springs back slowly when poked (it should still feel slightly under-proofed).
- Preheat & steam
Preheat oven to 250 °C (480 °F) with a baking stone or steel if you have one, and a metal tray on the bottom rack for steam.
Just before baking, score the baguettes with a sharp lame or razor at a shallow angle (3–4 diagonal cuts). - Bake
- Transfer loaves to the hot stone/steel (or baking sheet).
- Immediately pour a cup of boiling water into the bottom tray (or use a spray bottle) to create steam. Close the door quickly.
- Bake 10 minutes with steam at 250 °C.
- Remove the steam source, reduce temperature to 220–230 °C (425–450 °F), and bake another 12–18 minutes until deep golden brown and the crust sounds hollow when tapped.
Internal temperature should be ~98–100 °C (208–212 °F).
- Cool
Transfer to a wire rack and cool at least 30–45 minutes before slicing. The steam you see in the photo is normal right out of the oven.
Tips for the look in your photo
- High hydration + good gluten development = big open holes.
- Proper scoring + strong oven spring + steam = the classic “ears” and blistered crust.
- Bake until the crust is a rich golden-brown (don’t pull them too early).
- Dust lightly with flour before scoring if you want the classic floury look on top.
Enjoy — this is the real deal. If you want a same-day version, overnight cold ferment, or sourdough version, just say the word.
