Breads

Classic French Baguettes

Name: Classic French Baguettes
Prep time: 30 min
Cook time: 30 min
Total time: 5 h 30 min
Yield: 4 baguettes
Cuisine: French
Ingredients: 4 cups (500 g) Bread flour (Plus extra for dusting work surface); 290 ml Warm water (Slightly warm, approximately 30°C (86°F)); 2 tsp (10 g) Salt; 1 1/4 tsp (4 g) Active dry yeast; 20 ml Warm water (For activating yeast - Slightly warm, approximately 30°C (86°F))

Classic French baguettes with a crisp golden crust, airy open crumb, and the simple flavor of a well-fermented dough.

Prep: 30 min
Baking: 30 min
Proofing: 4 h 30 min
Total: 5 h 30 min
Yield: 4 baguettes
Difficulty: Medium

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Ingredients & steps

25 steps · 6 stages · 5 h 30 min total

Ingredients

4 baguettes

Dough

4 cups (500 g) Bread flour, Plus extra for dusting work surface
290 ml Warm water, Slightly warm, approximately 30°C (86°F)
2 tsp (10 g) Salt

Yeast Mixture

1 1/4 tsp (4 g) Active dry yeast
20 ml Warm water, For activating yeast - Slightly warm, approximately 30°C (86°F)

Utensils

Mixing bowl
Spatula
Plastic wrap
Cotton cloth
Sieve
Cutter
Bread scoring blade
Baguette baking tray
Water spray bottle
Bowl of boiling water
Serrated knife

Instructions

1In a large glass bowl, combine 290 ml warm water (around 30°C / 86°F) and 4 cups (500 g) bread flour.
2Mix thoroughly with a spatula until no dry flour remains and a shaggy dough forms.
3Sprinkle 2 teaspoons (10 g) of salt over the surface of the dough. Cover the bowl securely with plastic wrap and let it rest for 20 minutes.

Prep: 30 min
Baking: 30 min
Proofing: 4 h 30 min
Total: 5 h 30 min
Yield: 4 baguettes
Difficulty: Medium

Ingredients

Dough

4 cups (500 g) Bread flour, Plus extra for dusting work surface
290 ml Warm water, Slightly warm, approximately 30°C (86°F)
2 tsp (10 g) Salt

Yeast Mixture

1 1/4 tsp (4 g) Active dry yeast
20 ml Warm water, For activating yeast - Slightly warm, approximately 30°C (86°F)

Utensils

Mixing bowl · Spatula · Plastic wrap · Cotton cloth · Sieve · Cutter · Bread scoring blade · Baguette baking tray · Water spray bottle · Bowl of boiling water · Serrated knife

Instructions

Preparing the Dough Base

In a large glass bowl, combine 290 ml warm water (around 30°C / 86°F) and 4 cups (500 g) bread flour.
Mix thoroughly with a spatula until no dry flour remains and a shaggy dough forms.
Sprinkle 2 teaspoons (10 g) of salt over the surface of the dough. Cover the bowl securely with plastic wrap and let it rest for 20 minutes.

Activating the Yeast

In a separate small bowl, combine 20 ml warm water and 1 1/4 teaspoons (4 g) active dry yeast. Stir gently and let sit for 20 minutes until active and foamy.
Uncover the rested dough bowl and pour in the activated yeast mixture. Work the dough thoroughly with your hands until fully integrated.
Cover bowl again with plastic wrap and a kitchen towel. Allow dough to rest for 30 minutes.

Stretch and Fold Fermentation

Perform the first stretch and fold: wet your hand, reach under one side of the dough, stretch it upward gently, and fold it over the center. Repeat on all four sides of the bowl.
Cover the bowl and rest for 30 minutes. Repeat this stretch and fold process a total of 4 times, resting 30 minutes between each round.
After completing the 4th and final fold, cover the dough and allow it to rest undisturbed for 1 full hour (60 minutes) to fully develop gluten and build gas.

Divide and Pre-Shape

Lightly flour your work surface and turn out the airy dough onto it.
Gently stretch the dough into a rough rectangle, then fold the outer edges toward the center to create a neat cylinder.
Using a bench scraper, divide the dough into 4 equal portions (approximately 200 g each).
Flatten each dough portion slightly and fold the top and bottom edges into the center to form structured rectangular packages.
Cover the pre-shaped dough pieces with a towel and let them rest on the counter for 15 minutes.

Baguette Shaping & Proofing

Working with one portion at a time, flatten gently without deflating inner air bubbles. Fold the top third down toward the middle, press seal, then fold the top edge all the way over to meet the bottom edge.
Pinch the long seam tightly closed along the length of the dough.
Roll the dough cylinder beneath your palms, starting from the center and moving outward, until it reaches your desired baguette length with tapered ends.
Transfer shaped baguette seam-side down onto a perforated baguette baking tray. Repeat for remaining dough pieces.
Cover shaped baguettes with a damp kitchen towel and let proof for 60 minutes.

Scoring & Baking with Steam

Preheat your oven to 250°C (482°F). Position an empty metal baking tray on the bottom rack of the oven to heat.
Uncover proofed baguettes and score the tops diagonally using a razor blade held at a 45-degree angle.
Lightly mist the top of the scored dough with water using a spray bottle.
Carefully pour boiling water into the hot metal tray at the bottom of the oven to create steam. Immediately place baguettes on middle rack.
Bake at 250°C (482°F) for 30 minutes total, removing the steam tray after the first 10 minutes to allow crust to crisp and brown evenly.
Remove baguettes from oven and transfer to a cooling rack. Allow to cool slightly before slicing.

Tips

Keep hands damp when doing stretch-and-folds to prevent sticky high-hydration dough from adhering to your fingers.
Be careful not to tear the dough surface during folds or shaping, as intact tension helps baguettes expand upward rather than outward.
Removing the steam pan after 10 minutes is essential for drying out the crust and producing that signature shatter-crisp crunch.