Classic French Bread Baguette

Ingredients

The Dough

• 400g (3¼ cups) bread flour 100%
• 288g (1¼ cups) warm water 72% — 95 to 105°F (35 to 40°C)
• 4g (1¼ tsp) instant yeast 1%
• 8g (1½ tsp) fine sea salt 2%

Total flour: 400g

Hydration: 72%

Pro tip: This dough should feel sticky at first. Wet hands and a bench scraper solve that faster than extra flour ever will.

Equipment

• Large Mixing Bowl
• Bench Scraper
• Baking Sheet or Baguette Pan
• Parchment Paper
• Lame or Sharp Razor Blade
• Oven-Safe Steam Pan
• Digital Scale (optional)

Method

Mix the Dough

This lean dough starts with a short autolyse feel and then builds structure with time instead of aggressive kneading.

1. Combine Flour and Water. In a large bowl, mix the flour and warm water until no dry flour remains. Let it sit for a few minutes while the flour hydrates.
2. Add Yeast and Salt. Sprinkle in the yeast and salt, then work them into the dough with wet fingers until evenly incorporated. The dough will still look rough and sticky.

Wait: Initial Rest

Build Strength with Folds

Three rounds of stretch and fold build the gluten network without a mixer.

1. Perform Three Fold Sets. Grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat until you've folded all four sides. Do this once every 30 minutes for three total rounds.
2. Refrigerate Overnight. After the final fold, cover the bowl and refrigerate the dough for 12 to 16 hours. The slow fermentation is where the flavor really comes from.

Wait: Cold Ferment

Divide, Shape, and Proof

Cold dough is easier to shape cleanly. Keep it moving and use a light hand so you don't knock out all the gas.

1. Divide the Dough. Turn the cold dough onto a lightly floured surface and divide it into two equal pieces with a bench scraper.
2. Pre-Shape the Logs. Pat each piece into a rectangle, fold it like a letter, and roll it into a loose log. Let the logs rest seam-side down for 15 minutes.
3. Shape the Baguettes. Flatten each log gently, fold and seal again, then roll it under your palms until it reaches about 14 inches with lightly tapered ends.
4. Final Proof. Place the shaped baguettes seam-side down on parchment, cover loosely, and let them proofing at room temperature for 45 to 60 minutes until puffy.

Wait: Final Proof

Score and Bake

Strong heat and early steam drive the oven spring and that crackling crust baguettes are known for.

1. Preheat the Oven. Set the oven to 450°F (230°C) with an empty metal pan on the bottom rack and let it heat for at least 30 minutes.
2. Score the Baguettes. Use a lame or razor blade to make 3 to 4 overlapping diagonal cuts at a shallow angle down each loaf.
3. Steam and Bake. Load the loaves, pour hot water into the steam pan, and close the door quickly. Bake 10 minutes with steam, then remove the steam source and finish baking for 15 to 20 more minutes.
4. Cool Before Slicing. Cool the baguettes on a wire rack for at least 20 minutes before slicing. Internal temperature should land around 200 to 205°F (93 to 96°C).

Shape the Baguettes

The classic baguette shape comes from controlled folds, a short rest, and gentle rolling under your palms.

Baguette (recommended)

1. Pre-Shape. Fold each piece into a loose log and rest 15 minutes.
2. Final Shape. Roll each log to about 14 inches and taper the ends lightly.

Batard

1. Shorter Shape. Follow the same folds but stop at 8 to 9 inches for a thicker oval loaf.

Proof test: A gently pressed fingertip should leave a slight dent that slowly springs back.

Bake with Steam

Steam delays crust setting so the loaves can expand fully before they crisp and brown.

Oven: 230°C / 450°F. Internal temperature when done: 96°C / 205°F.

Bake time: PT28M

Equipment: Baking sheet or baguette pan with a steam pan on the lower rack

1. Preheat thoroughly, score decisively, and use steam at the start for the best bloom and crust.

Baking Sheet with Steam (recommended)

Equipment: Baking sheet,Parchment paper,Steam pan

1. Preheat. Preheat to 450°F (230°C) for 30 minutes.
2. Steam. Bake 10 minutes with steam after loading the loaves.
3. Finish. Remove the steam pan and bake 15 to 20 minutes more.

Storage

• Room temperature: Best eaten the day it is baked. Store cut-side down on a board for up to 24 hours.
• Refrigerated: Not recommended. Refrigeration stales baguettes quickly.
• Frozen: Slice or wrap whole loaves tightly and freeze up to 3 months.
• Refresh: Spritz lightly with water and bake at 375°F (190°C) for 8 to 10 minutes to bring the crust back.

Frequently Asked Questions

My baguettes spread instead of rising. What happened?

That usually points to over-proofing, weak shaping tension, or dough that was measured too wet. Use the scale, keep the final proof modest, and shape with purpose.

Do I need a lame to score baguettes?

No, but it helps. A fresh razor blade works too. The main thing is a fast, shallow cut at an angle instead of sawing straight down.

Can I skip the overnight rest?

You can, but the flavor and crust won't be as good. The cold ferment is what gives this loaf depth and better handling the next day.

How do I keep the crust crisp after baking?

Let the loaves cool uncovered on a rack. For leftovers, store them cut-side down for the first day, then refresh in a hot oven if needed.

Can I use all-purpose flour?

Yes. Bread flour gives more chew and a slightly more open crumb, but all-purpose still makes a very good baguette.

Nutrition

Per serving (1 slice (about 50g)): 112 calories, 23g carbohydrates, 4g protein, 1g fat, 1g fiber, 195mg sodium.