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Ultimate Baguette

This baguette recipe yields artisanal results that combine simplicity and authenticity, creating that perfect crust and soft center right in your own kitchen.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 6 hours
Servings: 10 servings
Course: Bread, Snack
Cuisine: French
Calories: 150
Ingredients Method Notes

Ingredients
  

Basic Ingredients
  • 3 cups bread flour Look for high-protein bread flour for the best rise.
  • 1 teaspoon active dry yeast Ensure it’s fresh! Store in the fridge to prolong its shelf life.
  • 1 teaspoon salt Sea salt enhances the flavor; avoid table salt.
  • 1.5 cups warm water Aim for about 110°F (43°C) to activate the yeast.
  • 1 cup bread flour Approximately, for dusting.
  • 1 large ice cube Creates steam in the oven, essential for a crunchy crust.

Method
 

Preparation
  1. In a large bowl, combine bread flour (save a bit for dusting), salt, and dry yeast.
  2. Mix well using a whisk or wooden spoon.
  3. Add warm water and stir until you have a sticky dough. This step usually takes about 3-5 minutes.
  4. Cover the bowl with a kitchen towel or plastic wrap and let it rest at room temperature for at least 5 hours, or you can prepare it overnight in the fridge (8-12 hours). The dough is ready when it has tripled in size.
Baking
  1. Preheat your oven to 450°F (230°C).
  2. Dust your countertop with flour, pour the dough onto it, and gently turn it out.
  3. Divide the dough in half for two baguettes. Shape each half into a long cylinder, about 12-14 inches long, being careful not to overwork it.
  4. Place the shaped baguettes on a baguette dish or a baking sheet lined with parchment paper.
  5. Use a sharp knife to score the tops of each baguette.
  6. Place the ice cube in a small oven-safe dish at the bottom of the oven right before baking to create steam.
  7. Bake the baguettes for 40 to 45 minutes, or until they turn golden brown. Watch closely, as oven temperatures may vary.
  8. Let the baguettes rest for 5 to 10 minutes before slicing.

Notes

For a shinier crust, brush the baguettes with a little water before scoring. Avoid opening the oven door during baking; the steam is crucial for a good crust!