The baguette is France’s iconic long, crusty loaf, made from just flour, water, yeast, and salt. Its crisp golden crust and soft, airy crumb make it a versatile bread for sandwiches, toasts, or simply tearing apart at the dinner table. This recipe adapts the classic French technique for home bakers, using a preferment to build flavor and a steam bath in the oven to create that signature crackly crust.
Ingredients
- For the poolish (preferment):
- 1 cup (120 g) bread flour
- 1 cup (240 ml) water, room temperature
- 1/4 teaspoon (1 g) active dry yeast
- For the final dough:
- 3 cups (360 g) bread flour
- 1 1/2 teaspoons (6 g) salt
- 1 teaspoon (4 g) active dry yeast
- 3/4 cup (180 ml) water, lukewarm
- 1 tablespoon (15 ml) olive oil (for the bowl)
Instructions
- Make the poolish: In a medium bowl, stir together the 1 cup flour, 1 cup water, and 1/4 teaspoon yeast until smooth. Cover with plastic wrap and let sit at room temperature for 12–16 hours, until bubbly and fragrant.
- Mix the dough: In a large mixing bowl, combine the poolish, 3 cups flour, salt, and the remaining 1 teaspoon yeast. Add the 3/4 cup lukewarm water and stir with a wooden spoon until a shaggy dough forms.
- Knead: Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. The dough should be slightly tacky but not sticky. Place in an oiled bowl, cover, and let rise for 1 1/2 to 2 hours, until doubled.
- Shape the loaves: Gently deflate the dough and divide into 3 equal pieces. Shape each into a rough rectangle, then fold the long sides into the center and roll into a log. With your hands, roll each log back and forth to elongate into a 15-inch (38 cm) baguette, tapering the ends.
- Second rise: Place the shaped baguettes on a floured linen cloth or a baking sheet lined with parchment paper, seam-side down. Cover with a damp towel and let rise for 45–60 minutes, until puffy but not doubled.
- Preheat the oven: Place a baking stone or inverted baking sheet in the oven and preheat to 475°F (245°C). Place a cast-iron skillet or oven-safe pan on the bottom rack. Bring 1 cup of water to a boil for steam.
- Score the loaves: Just before baking, use a sharp razor blade or lame to make 4–5 diagonal slashes along each baguette, about 1/4 inch deep.
- Bake with steam: Carefully slide the baguettes onto the hot stone. Pour the boiling water into the skillet to create steam, then quickly close the oven door. Bake for 10 minutes, then reduce the temperature to 450°F (230°C) and bake for another 10–12 minutes, until deep golden brown and the loaves sound hollow when tapped on the bottom.
- Cool: Transfer to a wire rack and let cool completely before slicing, at least 30 minutes. This allows the crumb to set.
Tips
- Use bread flour: Bread flour has higher protein, which gives the baguette its chewy texture. All-purpose flour will work but results in a softer crumb.
- Don’t skip the poolish: The overnight preferment adds a subtle tang and improves the crust. If short on time, you can skip it, but the flavor will be less complex.
- Steam is key: The steam in the oven keeps the crust from setting too quickly, allowing the bread to expand fully and creating a thin, crackly crust. If you don’t have a cast-iron skillet, place a metal pan of water on the bottom rack and mist the loaves with water before baking.
- Handle gently: Overworking the dough during shaping can deflate it, resulting in dense bread. Be gentle and use a light touch.
Serving Suggestions
Serve the baguette warm or at room temperature with butter and jam for breakfast, or use it for sandwiches like the classic French jambon-beurre (ham and butter). It’s also perfect for dipping into soups, stews, or olive oil, and makes excellent crostini when sliced and toasted.
Variations
- Whole wheat baguette: Replace half of the bread flour with whole wheat flour and add 2 tablespoons (30 ml) more water, as whole wheat absorbs more liquid.
- Herb baguette: Add 2 tablespoons of chopped fresh herbs (rosemary, thyme, or oregano) to the dough during mixing.
- Sourdough baguette: Replace the poolish with 1 cup (240 g) active sourdough starter and reduce the yeast to 1/2 teaspoon. Increase the first rise to 3–4 hours.
Storage and Reheating
Baguettes are best eaten the same day they are baked. To store, wrap in a paper bag or a clean kitchen towel at room temperature for up to 2 days; do not refrigerate, as that speeds up staling. For longer storage, slice and freeze in a zip-top bag for up to 3 months. To reheat, place the baguette (or slices) in a 350°F (175°C) oven for 5–7 minutes until crisp. Avoid the microwave, which makes the crust rubbery.
Frequently Asked Questions
Why didn’t my baguette get a crispy crust?
Most likely, there wasn’t enough steam in the oven. Make sure the water is boiling when you pour it into the skillet, and don’t open the oven door during the first 10 minutes of baking.
Can I use all-purpose flour instead of bread flour?
Yes, but the crumb will be less chewy and the loaves won’t rise as high. If using all-purpose, you may need to reduce the water by 1–2 tablespoons (15–30 ml).
How do I know when the baguette is done?
The crust should be deep golden brown, and the loaf should sound hollow when tapped on the bottom. An instant-read thermometer inserted into the center should read 190–200°F (88–93°C).
Can I make the dough ahead of time?
Yes, after kneading, you can refrigerate the dough overnight for the first rise. Let it come to room temperature for 30 minutes before shaping.
Why are my baguettes flat?
Flat baguettes often result from over-proofing or insufficient gluten development. Make sure the dough passes the windowpane test (stretch a small piece thin without tearing) and don’t let the second rise go beyond 60 minutes.
Can I bake these without a baking stone?
Yes, use an inverted baking sheet. Preheat it in the oven, then carefully slide the baguettes onto it. The key is to have a hot surface for the bread to hit.
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- Classic English Christmas Pudding Recipe
- English Pork Pie Recipe: Hot Water Crust Pastry
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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