This classic French baguette recipe is a labor of love, requiring patience and precision. The result is a beautifully golden, crusty loaf with a soft, airy interior. Perfect for sandwiches, dipping, or enjoying with a pat of butter. The process involves a slow fermentation that enhances the flavor and texture, making it worth every step.
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Combine flour, yeast, and water. Mix until no dry flour remains. Rest for 30 minutes.
Add salt and mix until the dough is smooth.
Cover the dough and let it rest for 2–3 hours at room temperature, performing 3 stretch and folds every 30–45 minutes.
Cover the dough tightly and refrigerate for 12–16 hours.
Bring the dough to room temperature for 45 minutes.
Divide the dough into 3 equal pieces, approximately 285 g each.
Form each piece into a loose log and let it rest for 20 minutes.
Roll each log into a 35–40 cm baguette, sealing the seams well.
Place the baguettes seam-side up on a floured couche or parchment paper. Cover and proof for 45–60 minutes.
Preheat the oven to 250°C with a baking stone or tray inside and a steam tray at the bottom.
Make 3–4 diagonal slashes on each baguette.
Transfer the baguettes to the hot stone or tray, pour 1 cup of hot water into the steam tray, and bake for 22–25 minutes until golden brown.
Cool the baguettes fully on a wire rack before slicing.
Ensure the water is at room temperature to help the yeast activate properly.
Use a sharp blade or lame to make clean slashes on the baguettes for better oven spring.
For a crispier crust, leave the baguettes in the oven for an additional 2–3 minutes with the door slightly ajar.
Can I use active dry yeast instead of instant yeast?
Yes, you can use active dry yeast, but you will need to dissolve it in water first and adjust the resting time slightly.
Why is refrigeration necessary for this recipe?
Refrigeration allows for slow fermentation, which enhances the flavor and texture of the baguettes.
Can I bake the baguettes without a steam tray?
Steam is essential for creating a crusty exterior. If you don't have a steam tray, you can use a spray bottle to mist the oven walls with water.
How do I know when the baguettes are fully baked?
The baguettes should be golden brown and sound hollow when tapped on the bottom.
Can I freeze the dough for later use?
Yes, you can freeze the dough after shaping it into baguettes. Thaw and proof before baking.
Welcome to my kitchen corner! I’m yovan, a passionate pastry Chef who believes that every dish tells a story. Through simple ingredients and a little creativity, I love bringing comforting, delicious recipes to life. This blog is my space to share tried-and-true favorites, personal twists on classics, and easy meals that anyone can enjoy — whether you’re home baker or just starting your pastry journey Let’s explore flavors together, one recipe at a time!
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