Crisp, golden crust with a light, open, irregular crumb — just like the ones in the photo.
Ingredients (makes 3 baguettes)
Poolish (preferment – make the night before)
- 1 cup (120 g) bread flour
- ½ cup (120 ml) water, room temperature
- ⅛ tsp instant yeast (a small pinch)
Dough
- All of the poolish
- 2½ cups (300 g) bread flour
- 1 cup (240 ml) water, room temperature
- 1½ tsp (9 g) fine sea salt
- ½ tsp instant yeast
Instructions
- Make the poolish (night before)
Mix the flour, water, and pinch of yeast until smooth. Cover and leave at room temperature for 12–16 hours until bubbly and airy. - Make the dough
In a large bowl, combine the poolish with the remaining water and mix to loosen.
Add the flour, salt, and yeast. Mix until a shaggy, sticky dough forms.
Cover and rest 20–30 minutes (autolyse). - Develop the dough
Perform 3–4 sets of stretch-and-folds over the next 1–1½ hours (every 20–30 minutes):
Wet your hands, stretch one side of the dough up and fold it over the center. Turn the bowl and repeat on all four sides.
After the final fold, cover and let bulk-ferment until puffy and roughly doubled (about 1–2 hours total from the first fold, depending on temperature). - Divide and pre-shape
Gently tip the dough onto a lightly floured surface. Divide into 3 equal pieces.
Pre-shape each into a loose rectangle or log. Cover and rest 15–20 minutes. - Final shaping
Working with one piece at a time, gently flatten into a rectangle. Fold the long sides toward the center, then roll into a tight log about 14–16 inches long, sealing the seam.
Place seam-side down on a floured couche, linen towel, or parchment-lined baguette pan, creating ridges between the loaves for support. - Final proof
Cover and let rise until noticeably puffy (45–75 minutes). The dough should spring back slowly when gently poked. - Score and bake
Preheat the oven to 475°F (245°C) with a baking stone/steel (or inverted baking sheet) and a metal pan on a lower rack for steam.
Transfer the baguettes to the hot surface. Make 3–5 diagonal slashes along each loaf with a sharp blade or lame (about ¼–½ inch deep, held at a slight angle).
Pour 1 cup boiling water into the steam pan and quickly close the door.
Bake 20–25 minutes until deep golden brown and the crust is crisp. For extra-crisp crust, crack the oven door open for the last 2–3 minutes. - Cool
Transfer to a wire rack and cool completely (or at least 30–45 minutes) before tearing or slicing so the crumb sets.
Tips for success
- Bread flour (higher protein) gives the best structure and open crumb.
- The dough is relatively high-hydration and sticky — use wet hands and minimal extra flour.
- Steam is essential for oven spring and a thin, crisp crust.
- Best eaten the same day. Leftovers freeze well; reheat in a hot oven to restore crispness.
These are perfect for tearing while still warm, with butter, cheese, or just as they are. Enjoy!
