Dough
- 500 g bread flour (or French-style Type 55 flour if available)
- 350–365 g water (room temperature; about 70–73% hydration)
- 10 g fine sea salt
- 1–2 g instant yeast (or 100 g active sourdough starter for a sourdough version)
- Optional: 5–10 g diastatic malt powder for better color and crust
Instructions
- Mix the dough
In a large bowl, combine the flour, yeast (or starter), and water. Mix until no dry flour remains. Cover and rest 20–30 minutes (autolyse).
Add the salt and mix or pinch until fully incorporated. The dough will be sticky. - Bulk fermentation
Perform 3–4 sets of stretch-and-folds every 30 minutes over the next 1½–2 hours.
Let the dough continue bulk fermenting until it has increased in volume by about 50–75% and looks airy (total bulk time usually 3–4 hours at warm room temperature, longer if cooler or using sourdough). - Divide and pre-shape
Gently tip the dough onto a lightly floured surface. Divide into 3 or 4 equal pieces (about 250–280 g each for standard baguettes).
Pre-shape each piece into a loose log. Cover and rest 20–30 minutes. - Final shape
Shape each piece into a baguette: flatten slightly, fold the long edges toward the center, then roll tightly into a long log, sealing the seam. Aim for 14–16 inches (35–40 cm) long.
Place seam-side up on a floured couche or parchment-lined baguette pan/tray. - Final proof
Cover and proof until noticeably puffy, 45–90 minutes (or cold-proof in the fridge for 8–16 hours for better flavor and easier scoring). - Score & bake
Preheat the oven to 475°F (245°C) with a baking stone/steel and a steam pan (or use a Dutch oven/combo cooker if baking fewer loaves).
Transfer the baguettes to parchment or a peel, score with 3–5 diagonal overlapping slashes using a sharp lame or blade.
Load into the oven and create steam (pour 1 cup boiling water into the steam pan or mist heavily).
Bake for 20–25 minutes, until deep golden brown and the internal temperature reaches 205–210°F (96–99°C). Reduce temperature to 450°F (230°C) after the first 10–12 minutes if the crust is browning too fast. - Cool
Cool completely on a wire rack for at least 30–45 minutes before slicing so the crust stays crisp and the crumb sets.
Tips
- Steam is essential for oven spring and a shiny, blistered crust.
- Higher hydration gives a more open crumb but is harder to handle.
- Cold overnight proofing improves flavor and makes scoring cleaner.
- Best eaten the same day. Freeze extras and reheat in a hot oven to restore crispness.
Classic, crusty French baguettes. Enjoy!
