How to make French Baguette
A simple French baguette recipe with a crisp golden crust and airy interior, made through slow fermentation, gentle shaping, and careful baking for authentic homemade French bread.
Ingredients
- 3 1/2 cups bread flour
- 1 1/2 cups water
- 2 tsp salt
- 1 tsp instant dry yeast
- 1 tbsp honey
Instructions
- Combine all ingredients in a bowl until no dry flour remains. Cover and let the dough rest for about 15 minutes.
- Over the next 1½ hours, perform 3 sets of stretch and folds, gently lifting and folding the dough over itself. After each set, flip the dough over, cover, and let it rest.
- Cover the bowl and place it in the fridge for an overnight fermentation of 12–14 hours.
- Turn the dough onto a lightly floured surface. Divide into 3 equal pieces and shape each into a rough rectangle. Cover and let rest for 45–60 minutes so the gluten relaxes.
- Take each piece and gently stretch it into a rectangle. Fold it into a tight cylinder, sealing the seam as you go. Roll lightly with your hands to lengthen each baguette to about 14–15 inches.
- Place the shaped baguettes on a floured couche, seam side up. Cover and proof at room temperature for 30 minutes, until light and slightly puffy.
- Preheat the oven to 500°F (260°C) with a baking stone in the upper half and a pan of hot water on the lower rack for steam.
- Transfer baguettes onto parchment paper, seam side down, and gently dust off excess flour. Score each baguette 3 times with a sharp blade using quick, confident cuts.
- Carefully transfer the baguettes onto the hot baking stone or baking tray, being mindful of steam. Close the oven and reduce the temperature to 475°F (245°C). Bake for 15 minutes.
- Remove the water pan, rotate the baguettes, lower the temperature to 450°F (230°C), and bake for another 15 minutes until deep golden brown and crisp.
Notes
- Don’t rush fermentation
- Handle the dough gently
- Steam is key for the crust