Master the art of baking authentic French baguettes at home with this detailed recipe. Achieve that signature crispy crust and airy, open crumb for a truly satisfying homemade bread experience.
Ingredients
Directions
Mix the Dough (Evening Before or Morning Of): In a large bowl, combine the flour, salt, and instant yeast. Pour in the lukewarm water and mix with a wooden spoon or your hands until a shaggy, sticky dough forms. Do not knead extensively at this stage. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 30 minutes.
First Fold (Optional for Same-Day): For same-day baking, after 30 minutes, perform a series of "stretch and folds." With wet hands, gently grab a portion of the dough from the edge, stretch it upwards, and fold it over to the center. Rotate the bowl a quarter turn and repeat this process 3-4 more times until the dough is somewhat smoother. Cover and let rest for another 30 minutes. Repeat this stretch and fold process 2-3 more times over the next 1-2 hours.
Cold Fermentation (Recommended for Flavor): For best flavor and texture, after the initial 30-minute rest (or after the first series of folds for same-day), place the covered bowl in the refrigerator for 12-18 hours. This slow, cold fermentation develops complex flavors.
Divide and Preshape: The next day (or after the final rest for same-day), gently turn the dough out onto a lightly floured surface. Avoid deflating it too much. Divide the dough into two equal pieces. Gently preshape each piece into a loose rectangle or oval. Cover loosely with plastic wrap and let rest for 20-30 minutes.
Shape the Baguettes: Lightly flour your hands. Take one preshaped dough piece. Gently flatten it into a rectangle. Fold the top edge down to the center and press to seal. Fold the bottom edge up to the center and press to seal. Then, fold the entire dough in half lengthwise and firmly pinch the seam shut along the entire length. Roll the dough gently back and forth to lengthen it into a baguette shape, about 15-18 inches long, tapering the ends slightly. Repeat with the second piece of dough.
Proofing: Place the shaped baguettes on a floured couche (linen proofing cloth) or a baking sheet lined with parchment paper and floured kitchen towels, creating folds between them to support their shape. Cover loosely with plastic wrap and let proof at room temperature for 45-60 minutes, or until puffy but not overly risen.
Preheat Oven & Steam: About 30 minutes before baking, preheat your oven to 475°F (245°C) with a baking stone or heavy baking sheet inside. Place a broiler pan or cast-iron skillet on the bottom rack of the oven.
Score and Bake: Carefully transfer the baguettes to the preheated baking stone/sheet. Using a sharp knife or a bread lame, make 3-5 diagonal slashes across the top of each baguette. Immediately pour about 1 cup of hot water into the hot pan on the bottom rack (this creates steam for a crispy crust). Quickly close the oven door.
Bake: Bake for 20-25 minutes, or until the baguettes are deep golden brown and sound hollow when tapped on the bottom. If the crust is browning too quickly, you can reduce the oven temperature slightly.
Cool: Transfer the baked baguettes to a wire rack to cool completely before slicing and serving. This is crucial for the internal texture.
Bake Your Own: Authentic Homemade Baguettes with a Perfect Crust
Serves: 2 People
Prepare Time: 20
Cooking Time: 20
Calories: 250
Difficulty:
Hard
Master the art of baking authentic French baguettes at home with this detailed recipe. Achieve that signature crispy crust and airy, open crumb for a truly satisfying homemade bread experience.
Ingredients
Directions
Mix the Dough (Evening Before or Morning Of): In a large bowl, combine the flour, salt, and instant yeast. Pour in the lukewarm water and mix with a wooden spoon or your hands until a shaggy, sticky dough forms. Do not knead extensively at this stage. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 30 minutes.
First Fold (Optional for Same-Day): For same-day baking, after 30 minutes, perform a series of "stretch and folds." With wet hands, gently grab a portion of the dough from the edge, stretch it upwards, and fold it over to the center. Rotate the bowl a quarter turn and repeat this process 3-4 more times until the dough is somewhat smoother. Cover and let rest for another 30 minutes. Repeat this stretch and fold process 2-3 more times over the next 1-2 hours.
Cold Fermentation (Recommended for Flavor): For best flavor and texture, after the initial 30-minute rest (or after the first series of folds for same-day), place the covered bowl in the refrigerator for 12-18 hours. This slow, cold fermentation develops complex flavors.
Divide and Preshape: The next day (or after the final rest for same-day), gently turn the dough out onto a lightly floured surface. Avoid deflating it too much. Divide the dough into two equal pieces. Gently preshape each piece into a loose rectangle or oval. Cover loosely with plastic wrap and let rest for 20-30 minutes.
Shape the Baguettes: Lightly flour your hands. Take one preshaped dough piece. Gently flatten it into a rectangle. Fold the top edge down to the center and press to seal. Fold the bottom edge up to the center and press to seal. Then, fold the entire dough in half lengthwise and firmly pinch the seam shut along the entire length. Roll the dough gently back and forth to lengthen it into a baguette shape, about 15-18 inches long, tapering the ends slightly. Repeat with the second piece of dough.
Proofing: Place the shaped baguettes on a floured couche (linen proofing cloth) or a baking sheet lined with parchment paper and floured kitchen towels, creating folds between them to support their shape. Cover loosely with plastic wrap and let proof at room temperature for 45-60 minutes, or until puffy but not overly risen.
Preheat Oven & Steam: About 30 minutes before baking, preheat your oven to 475°F (245°C) with a baking stone or heavy baking sheet inside. Place a broiler pan or cast-iron skillet on the bottom rack of the oven.
Score and Bake: Carefully transfer the baguettes to the preheated baking stone/sheet. Using a sharp knife or a bread lame, make 3-5 diagonal slashes across the top of each baguette. Immediately pour about 1 cup of hot water into the hot pan on the bottom rack (this creates steam for a crispy crust). Quickly close the oven door.
Bake: Bake for 20-25 minutes, or until the baguettes are deep golden brown and sound hollow when tapped on the bottom. If the crust is browning too quickly, you can reduce the oven temperature slightly.
Cool: Transfer the baked baguettes to a wire rack to cool completely before slicing and serving. This is crucial for the internal texture.
