Traditional French Baguettes
Ingredients
- 450 g bread flour
- 9 g fine sea salt
- 25 g sugar
- 6 g instant dry yeast (or 9 g fresh yeast)
- 315 g lukewarm water (about 35°C)
- Extra flour for dusting and lining parchment
Instructions
- 1
Prepare the workplace.
- 2
Scale and collect all the ingredients and equipment.
- 3
Mix the dough: In the bowl of a stand mixer, combine flour, salt, sugar, and yeast. Add lukewarm water and knead with the dough hook on low speed for about 4–5 minutes, until the dough comes together. Increase to medium speed and knead for another 3–4 minutes until smooth and slightly sticky but elastic. It shouldn’t cling heavily to your hands, but it will feel moist and soft.
- 4
First proof at room temperature: Cover the bowl loosely with cling film or a clean tea towel and let the dough rest at room temperature (around 21–24°C or 70–75°F) for 1 hour, until it looks slightly expanded and feels a bit lighter. It doesn’t need to double. The long overnight rest in the fridge will continue the fermentation and develop flavour.
- 5
Cold fermentation: Cover the bowl tightly with cling film and refrigerate overnight (8–12 hours). This slow fermentation builds flavour and makes the dough easier to handle.
- 6
Divide and pre-shape: The next day, take the dough out and let it sit at room temperature for 30–45 minutes. Tip it onto a lightly floured surface and divide into 3 equal portions (around 240 g each). Gently shape each into a loose log and let rest for 15 minutes covered.
- 7
Final shaping: Lightly flatten one log into a rectangle. Fold the top third down, the bottom third up, pressing gently to build surface tension. Roll into a log about 30–35 cm long, sealing the seam underneath.
- 8
Place each shaped baguette seam-side down on a well-floured linen tea towel, creating gentle folds between each one to keep them from touching (like a makeshift couche).
- 9
Final proof: Cover lightly with a cloth and let rise for 45–60 minutes, until slightly puffy. The dough should slowly spring back when gently pressed.
- 10
Preheat oven: While the baguettes are proofing, preheat your oven to 230°C (450°F) and boil some water just before the end of proofing. Prepare a small oven-safe glass, ramekin, or saucer of hot just-boiled water and place it inside the oven (on the bottom) to create steam.
- 11
Score and bake: Use a sharp razor or bread lame to make 3–4 diagonal slashes across each baguette. Bake for 18–22 minutes, or until the crust is golden and crisp.
- 12
Cool completely: Transfer to a wire rack and let cool for at least 30 minutes before slicing. This helps the crumb finish setting.
