Homemade baguettes

AT YOUR PACE, STEP BY STEP

Let’s get baking

1. 01

   Mix the 500 g flour with the 340 ml water until no dry patches remain. Cover the bowl and rest for 20 minutes to let the flour absorb the water.

2. 02

   Add the yeast and salt. Knead for 8 to 10 minutes by hand or with a dough hook on low speed, until the dough becomes more elastic. It will be slightly sticky; avoid adding extra flour while kneading.

3. 03

   Cover and let rise for approximately 90 minutes in a warm place. After 30 and 60 minutes, dampen your hands, lift one edge of the dough, and fold it toward the center; repeat on all four sides. By the end of the rise, the dough should look airy and noticeably larger.

4. 04

   Use some of the 15 g flour to dust the work surface. Divide the dough into 3 equal pieces weighing approximately 280 g each. Gently form short cylinders, cover, and rest for 15 minutes.

5. 05

   Gently flatten each piece into a rectangle. Fold the top third toward the center and press the seam; fold the bottom third over it and seal again. Fold lengthwise once more, seal, and roll with your hands into a 35 cm loaf.

6. 06

   Place the loaves seam-side down on parchment on a baking sheet measuring approximately 40 × 30 cm. Make small pleats in the parchment between the loaves to separate them. Dust with the remaining flour, cover loosely, and proof for about 45 minutes: they should look puffy and a light finger indentation should spring back slowly.

7. 07

   During the final 30 minutes of proofing, preheat the oven to 240 °C with a small oven-safe metal tray on the bottom rack. Uncover the loaves, flatten the parchment pleats, and make 3 diagonal slashes about 5 mm deep in each loaf with a very sharp knife.

8. 08

   Place the loaves on the middle rack. Wearing oven gloves and keeping your face back, pour the 150 ml hot water into the lower metal tray and close the door. Do not use a glass dish or pour water onto the oven floor. Bake for 12 minutes at 240 °C; reduce to 220 °C and bake for another 14 to 16 minutes, until the crust is deeply golden.

9. 09

   Check doneness while the loaves are hot: the base should sound hollow when gently tapped; if using a thermometer, the center should reach about 96 °C. Once done, transfer to a rack and cool for 30 minutes before slicing. Baguettes are best the same day, or freeze them once completely cool for up to 1 month.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.