French Baguette
Learn to make authentic French baguettes with this classic recipe. Crusty exterior, soft interior using simple ingredients and traditional techniques.
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Ingredients
4 items
Master the art of French bread making with this authentic baguette recipe that delivers the perfect balance of crispy, golden crust and tender, airy crumb. Using only five simple ingredients and traditional techniques, these homemade baguettes rival those from the finest Parisian bakeries.
While the process requires patience with overnight fermentation and careful shaping, the active work time is minimal, making this recipe accessible for home bakers. The key lies in creating a poolish starter, proper dough handling, and generating steam in your home oven for that signature crackling crust.
Instructions
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Make the poolish
Combine 60g flour, 60ml lukewarm water (32°C/90°F), and a pinch of the instant yeast in a large bowl. Whisk until smooth and no lumps remain. Cover with plastic wrap and let ferment at room temperature for 8-12 hours until bubbly and doubled in size.
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Form the dough
Add 160g flour, 160ml water, and 1 tsp salt to the poolish. Mix with your hands until no dry flour remains and a shaggy, sticky dough forms, about 2-3 minutes.
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Cover the bowl and rest for 30 minutes. Wet your hands, grab one side of the dough, stretch it upward and fold it over the center. Rotate the bowl 90 degrees and repeat on all four sides to complete one set of folds.
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Cover and rest for 30 minutes, then repeat the folding process. Continue this cycle 3 more times for a total of 4 fold sets with 30-minute rests between each, until the dough feels smooth and slightly elastic.
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Prepare for baking
Place a cast iron skillet on the bottom oven rack and a baking stone on the middle rack. Preheat the oven to 260°C/500°F for 1 hour. Line a pizza peel with parchment paper.
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Shape the baguettes
Divide the dough into 2 equal pieces on a lightly floured surface. Press each piece into a 20x10cm (8x4-inch) rectangle. Fold the top edge down 1cm and seal with your fingertips, then continue folding and sealing to form a tight log with the seam on the bottom.
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Roll each log with both hands to 35cm (14-inch) length, keeping the thickness even throughout. Place seam-side down on a floured kitchen towel with the towel edges folded up to support the shape. Cover with plastic wrap and proof for 45-60 minutes until doubled in size.
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Score and bake
Transfer the baguettes seam-side down to the parchment-lined peel. Using a sharp blade, score 4-5 diagonal slashes 0.5cm (1/4-inch) deep at a 45-degree angle along each baguette.
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Slide the baguettes onto the baking stone and immediately pour 2 cups of ice cubes into the hot cast iron skillet to create steam. Reduce the oven temperature to 245°C/475°F and bake for 25-30 minutes until deep golden brown and hollow-sounding when tapped on the bottom.
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Transfer the baguettes to a wire rack and cool for at least 45 minutes before slicing to allow the crumb to set properly.
Tips
Maintain water temperature at exactly 90°F when making the poolish—too hot kills yeast, too cold slows fermentation significantly.
Use a kitchen scale for accuracy, as proper hydration ratios are critical for authentic baguette texture and cannot be achieved with volume measurements.
Perform the windowpane test after final fermentation—properly developed dough should stretch thin enough to see through without tearing.
Score baguettes at a 45-degree angle with swift, confident cuts using a sharp blade—hesitation creates ragged edges that won't open properly.
Create maximum steam by preheating the cast iron pan for the full hour and adding ice cubes immediately after loading the bread.
Cool baguettes on a wire rack for at least 45 minutes before cutting to allow the crumb structure to set completely.
Test doneness by tapping the bottom of the baguette—properly baked bread sounds hollow when tapped.
Freeze shaped, unscored baguettes after the final rise, then bake directly from frozen, adding 5-7 minutes to the baking time.
The History and Tradition of French Baguettes
The baguette, France's most iconic bread, emerged in the early 20th century and became a symbol of French culinary excellence. Traditionally measuring 24-30 inches in length with a distinctive elongated shape, the baguette represents the pinnacle of artisan bread making. French law actually defines what constitutes a traditional baguette, requiring only flour, water, salt, and yeast—no additives or preservatives allowed.
Understanding the Poolish Method
This recipe employs the poolish technique, a pre-fermentation method that develops complex flavors and improves the bread's texture. The poolish—a mixture of equal parts flour and water with a small amount of yeast—ferments overnight, creating the foundation for exceptional flavor development. This slow fermentation process produces enzymes that break down starches into sugars, resulting in the characteristic nutty, slightly tangy flavor that distinguishes artisan baguettes from commercial varieties.
Key Techniques for Perfect Baguettes
Success with baguettes depends on mastering three critical techniques: proper dough hydration, gentle shaping, and creating steam during baking. The dough should remain quite wet and sticky—resist the urge to add extra flour. This high hydration creates the open crumb structure and crispy crust. Shaping requires a delicate touch; overworking the dough will result in dense bread. The steam generation using ice cubes creates the initial moisture needed for proper oven spring and crust development.
Flour Selection and Alternatives
Traditional French baguettes use Type 55 flour, which has lower protein content than American bread flour, producing a more tender crumb. If unavailable, high-quality all-purpose flour works well, or you can blend 70% all-purpose flour with 30% cake flour to approximate Type 55. Avoid using solely bread flour, as the high protein content will create an overly chewy texture unsuitable for authentic baguettes.
Serving Suggestions and Pairings
Fresh baguettes shine when served within hours of baking. Slice diagonally to showcase the open crumb structure and serve with French butter, artisanal cheeses, or charcuterie. Baguettes complement soups beautifully—particularly French onion soup or bisques. Day-old baguettes transform into excellent croutons, breadcrumbs, or pain perdu. For entertaining, slice and toast lightly for elegant canapé bases.
Storage and Refreshing Techniques
Proper storage preserves baguette quality for maximum enjoyment. Never refrigerate baguettes, as this accelerates staling. Instead, store at room temperature in a linen bread bag or wrapped in a clean kitchen towel for up to two days. For longer storage, freeze whole baguettes in airtight bags for up to three months. To refresh day-old baguettes, mist lightly with water and heat in a 400°F oven for 5-7 minutes until the crust crisps again.
Troubleshooting Common Issues
Dense baguettes often result from insufficient fermentation time or overworking the dough during shaping. If your baguettes lack the characteristic open crumb, ensure the poolish bubbles actively before using and maintain proper dough temperature (75-78°F) during fermentation. Pale crusts indicate inadequate steam generation—ensure your cast iron pan is thoroughly preheated and use plenty of ice cubes for maximum steam production.
