Baking a Crusty Baguette
A good baguette is defined by its contrast: a thin, shattered-glass crust protecting a chewy, open crumb. It takes patience, as the flour needs time to hydrate fully before you ever touch a hot pan.
Control the dough, not the clock.
The flavor and structure rely on a long, slow rise in the refrigerator. Start this the day before you intend to bake.
- Large mixing bowl
- Bench scraper
- Couche or heavy linen towel
- Baking stone or heavy steel
- Lame or razor blade
- Spray bottle for water
What goes in.
- 500gbread flour
- 350gwarm water
- 10gsea salt
- 3ginstant yeast
Building Strength without Kneading
Instead of traditional kneading, you will grab the edge of the dough, stretch it upward, and fold it over itself every 30 minutes for the first two hours. This aligns the gluten and traps the gas needed for a light interior.
The method.
Mix the dough
Combine flour, water, yeast, and salt. Mix until no dry flour remains. Cover and let sit for 30 minutes.
Bulk ferment
Perform four sets of stretch-and-folds, one every 30 minutes. After the final fold, cover the bowl and place it in the refrigerator for 18 to 20 hours.
Divide and shape
Turn the dough onto a lightly floured surface. Cut into three equal pieces. Fold each into a loose cylinder and let rest for 15 minutes to relax the gluten.
Form the baguettes
Gently stretch each piece into a rectangle, fold the top third to the middle, then the bottom third, and seal the seam tightly with the heel of your hand. Roll into a 14-inch log.
Proof
Place the baguettes in the folds of a floured linen towel to hold their shape. Let them proof for 45 minutes while the oven preheats to 475°F.
Score and bake
Transfer to a peel. Make 4-5 long, shallow, overlapping slashes down the length of the loaf at a 30-degree angle. Slide into the oven and spray the walls with water to create steam. Bake for 20-25 minutes until deep mahogany.
Other turns to take.
Rustic Sourdough
Replace the yeast with 100g of active, bubbly starter and increase the bulk fermentation time.
Seeded Baguette
Roll the shaped dough in a mixture of toasted sesame and poppy seeds before placing in the linen.
When it doesn't go to plan.
If the dough sticks to the linen, you haven't used enough flour; use a fine dusting of rice flour to prevent sticking.
A deep, fast score is better than a slow one; move quickly so the blade doesn't drag.
Let the bread cool completely on a wire rack before cutting; the crumb sets as it loses heat.
The ones that keep coming up.
Why is my crust soft?
Usually, this is due to insufficient steam during the first 10 minutes of baking or removing the bread too early.
Can I skip the overnight fridge rise?
You can, but you will sacrifice the characteristic airy holes in the crumb and the complex flavor development.
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