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This classic baguette recipe stands out for its dedication to traditional French bread-making techniques, using a poolish starter that develops complex, rich flavors over a long fermentation.
The slow rise and careful folding create a crusty exterior with an airy, chewy crumb that’s hard to beat.
Though bread is generally carbohydrate-heavy, this baguette recipe’s simple ingredients—flour, water, yeast, and salt—make it free from additives, preservatives, or excess fats, supporting a clean and wholesome diet.
The long fermentation improves digestibility and flavor, offering natural benefits like enhanced nutrient absorption and reduced glycemic impact.
These baguettes are incredibly versatile and ideal for everyday cooking—whether for sandwiches, accompanying soups and salads, or as a simple snack.
The process is straightforward but rewarding, making it a great option for home bakers looking to elevate their bread game with minimal fuss and maximum taste.
Must-Have Tools for Perfect Results
Kitchen Scale
Essential for precisely weighing flour and other ingredients, ensuring consistent dough texture and perfect rise. Accurate measurements are crucial in bread baking, and this tool is invaluable beyond baguettes for all baking and cooking needs.
Stand Mixer with Dough Hook
Streamlines the kneading process, giving your dough a smooth yet elastic texture with less effort. This versatile kitchen appliance can handle everything from dough to batters, making it a worthy investment for any home cook.
Baker’s Lame (Scoring Tool)
Designed to make clean, angled slashes in the dough, which control the baguette’s expansion during baking and create that iconic crust pattern. It’s an essential tool for achieving professional-looking artisan breads.
Baking Stone or Steel
Provides an even, intense heat source that replicates a traditional brick oven environment. It helps achieve a crisp crust and well-cooked crumb, elevating your bread baking results dramatically.
Cast Iron Pan
Used to create steam inside the oven by adding boiling water, which produces a shiny, crunchy crust on the baguettes. This multipurpose cookware is excellent for roasting, searing, and baking.
Baguette
Equipment
- 1 Kitchen Scale (for precise measurements)
- 1 Large Mixing Bowl (to mix poolish and dough)
- 1 Stand Mixer with Dough Hook or Bread Machine (for kneading)
- 1 Baker’s Lame or Sharp Knife (for scoring)
- 1 Baking Stone or Baking Sheet (to bake the baguettes)
- 1 Cast Iron Pan (to generate steam during baking)
- 1 Cooling Rack (for cooling bread post-baking)
Ingredients
For the Poolish (Pre-ferment):
- 1 cup 125 g all-purpose unbleached flour
- ½ cup 120 ml water, room temperature
- ⅛ teaspoon active dry yeast
For the Dough:
- 2 ½ cups 310 g all-purpose unbleached flour
- 1 cup 240 ml water, room temperature
- 1 teaspoon active dry yeast
- 2 teaspoons fine sea salt
Instructions
- Prepare the Poolish Starter: In a medium bowl, combine the flour, water, and yeast for the poolish. Stir until you have a loose, sticky batter. Cover the bowl loosely with plastic wrap or a towel and leave it on your countertop overnight or for about 12 to 14 hours. The poolish should become bubbly and rise slightly, developing a rich aroma that forms the flavor base of your baguettes.
- Make the Dough: Add the remaining flour, water, yeast, and salt to the bowl with your poolish. Mix everything together by hand, with a wooden spoon, or in a stand mixer fitted with a dough hook on low speed. Knead for approximately 4 to 5 minutes until the dough forms a slightly tacky but cohesive mass. The surface might be a bit rough but should hold together well.
- First Rise and Fold: Transfer the dough to a lightly oiled bowl and cover it with plastic wrap or a damp cloth. Let it rise at room temperature for about 45 minutes. After this, gently press the dough to deflate it and fold the edges into the center, turning the dough over in the bowl. Cover and let it rise for another 45 minutes until it looks noticeably puffed but not doubled.
- Divide and Rest Dough Portions: Turn the dough out onto a lightly greased work surface. Divide it evenly into three portions. Shape each portion into a rough ball by folding the edges underneath. Cover these balls with lightly oiled plastic wrap or a clean towel and let them rest for 15 to 60 minutes. This rest period relaxes the gluten and makes shaping easier.
- Shape the Baguettes: Take one dough ball and gently press it flat. Fold it nearly in half lengthwise, pressing the edges to seal. Rotate the dough 180 degrees and repeat this folding and pressing process twice more. Then, with the seam side down, roll the dough gently into a 16-inch long cylinder, tapering the ends into classic pointed baguette tips.
- Proof the Shaped Baguettes: Place the shaped baguettes seam side down on a baking sheet lined with parchment paper or on a heavily floured couche. Cover loosely with lightly oiled plastic wrap. Allow the baguettes to rise at room temperature for 45 to 60 minutes, until they feel light and slightly puffy but haven’t doubled in size.
- Prepare Oven and Score: Preheat your oven to 450°F (230°C). Place a cast iron pan or an oven-safe dish on the bottom rack to preheat for steam creation. Just before baking, use a baker’s lame or a very sharp knife angled at 45° to make 3 to 5 long, shallow slashes on the top of each baguette. This scoring allows the bread to expand evenly while baking.
- Bake with Steam: Carefully slide the baguettes into the oven, using a peel or the baking sheet. Pour 1 1/2 cups boiling water into the preheated cast iron pan and immediately close the oven door to trap the steam. Bake for 24 to 28 minutes until the crust is deep golden brown and crisp.
- Cool the Baguettes: Remove the baguettes from the oven and transfer them to a cooling rack. For an extra-crispy crust, you can turn off the oven, slightly open the door, and let the baguettes cool completely inside the oven until both bread and oven reach room temperature.
Notes
- Flour Choice: Using unbleached all-purpose flour closely mimics the protein content typical in French baguette flour, giving ideal texture and flavor. Bread flour is a fine substitute but will yield a slightly firmer dough.
- Yeast Adjustments: For enhanced flavor, reduce the yeast to 1 teaspoon and allow the dough to rise slowly over 3 hours at a cool room temperature (around 68°F), folding once each hour.
- Shaping Tips: Handle the dough gently to preserve air bubbles for a light crumb. Avoid pressing down too hard during shaping.
- Steam Importance: The steam in the oven is crucial to achieving the classic baguette crust—don’t skip adding boiling water or using a preheated pan.
- Storage: Keep leftover baguettes in a paper bag at room temperature overnight or freeze for longer storage. Reheat by warming in the oven before serving.
Chef’s Secrets for Artisan Bread
Mastering the perfect baguette is all about patience and technique. The poolish starter is a secret weapon that adds deep, complex flavors while improving the dough’s texture.
Don’t rush the fermentation process — letting the poolish rest overnight encourages natural yeast activity and acidity that produce the characteristic tang and chewy crumb.
When shaping, handle the dough gently to preserve air pockets that create the open crumb structure inside.
Using steam during baking is essential; it keeps the crust moist initially so the bread can fully expand, then crisps up beautifully.
If you don’t have a cast iron pan, placing a tray of boiling water at the oven’s base works just as well.
Lastly, scoring at a 45-degree angle not only gives a classic look but controls how the bread expands in the oven.
Serving Suggestions to Elevate Enjoyment
Classic baguettes are incredibly versatile and pair well with almost anything.
Serve slices fresh with high-quality butter and a sprinkle of flaky sea salt for a simple treat.
For meals, baguettes are perfect alongside soups, stews, or salads, absorbing broths and sauces beautifully.
They also make exceptional sandwiches — think classic ham and cheese or a rustic tomato and mozzarella caprese.
Toasting leftover baguette slices with olive oil and herbs transforms them into crunchy crostini, ideal for dips or cheese platters.
The mild flavor and airy texture make these baguettes an excellent accompaniment to charcuterie boards, enhancing cured meats and cheeses without overpowering.
Best Practices for Bread Storage
To keep your baguettes fresh, store them in a paper bag at room temperature for up to one day; this preserves the crust’s crispness better than plastic, which traps moisture and softens it.
For longer storage, freeze the bread whole or sliced inside an airtight freezer bag.
When ready to enjoy, thaw at room temperature, then refresh the crust by warming the baguette in a preheated oven at 350°F for 5 to 10 minutes.
Avoid refrigerating bread as this accelerates staling.
If you find your crust has softened, a quick reheat on a baking stone or sheet can restore its delightful crunch.
Frequently Asked Questions About Baguettes
1. Can I use bread flour instead of all-purpose flour?
Absolutely! Bread flour works well because of its higher protein content, which contributes to a chewier texture. Your dough might be slightly stiffer, but no liquid adjustments are needed.
2. What if I don’t have a baker’s lame for scoring?
A very sharp serrated knife or a razor blade can be used to make clean, angled slashes. The key is to cut quickly and shallowly to avoid deflating the dough.
3. How important is the steam in baking baguettes?
Steam is crucial as it helps create a thin, glossy crust by delaying the setting of the crust so the bread can expand fully. Without steam, the crust tends to be thicker and duller.
4. Can I make the dough without a stand mixer?
Yes, hand kneading works perfectly fine. Just mix the dough in a bowl, then knead on a lightly floured surface for about 8-10 minutes until smooth and elastic.
5. How long can I store homemade baguettes?
Fresh baguettes are best enjoyed within a day or two. To keep them longer, freeze them tightly wrapped, and reheat before serving to revive the texture and flavor.
This recipe is inspired by kingarthurbaking and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
