French Baguettes

Ingredients

• 1000 g Bread Flour (high‑protein, strong flour for good gluten development)
• 650 ml Water (room temperature (about 25°C))
• 10 g Instant Dry Yeast (about 2 ¼ teaspoons)
• 20 g Salt (fine sea salt)
• 5 ml Olive Oil (for serving, optional)
• 30 g Pickled Peppers (sliced, for serving)
• 20 g Red Onion (thinly sliced, for serving)
• 30 g Cherry Tomatoes (halved, for serving)
• 15 g Parmesan Cheese (shaved, for garnish)
• to taste Black Pepper (freshly cracked, for garnish)

Instructions

1. Mix Dough

   Add water to the mixing bowl, sprinkle the flour over it, and rub a pinch of yeast into the flour with your fingers. Start mixing on low speed for 2 minutes, add the salt halfway through, then increase to medium speed and mix for another 2 minutes until a smooth, elastic dough forms.

   Time: PT5M

2. First Rest

   Cover the bowl with a damp cloth and let the dough rest at room temperature for 1 hour (up to 2 hours) to develop gluten.

   Time: PT1H

   Temperature: 25°C

3. Cold Fermentation

   Transfer the dough to a lightly oiled container, cover tightly with a plastic bag, and refrigerate overnight (≈12 hours).

   Time: PT12H

   Temperature: 4°C

4. Divide and Pre‑Shape

   Remove the dough from the fridge, lightly dust the work surface with flour (just enough to prevent sticking). Using a bench scraper, gently lift the dough, flatten it into a rectangle, and cut into 12 equal pieces (≈80 g each). Shape each piece into a loose ball, cover with a cloth, and let rest 20 minutes.

   Time: PT20M

   Temperature: 25°C

5. Shape Baguettes

   Place a linen cloth on the bench, lightly flour it, and lay a dough piece on it. Fold the centre of the dough over the middle (like a book), press the seam, then fold the two edges toward the centre and seal them. Turn the dough so the seam is on the bottom, gently roll it into a 30‑cm long baguette, and place seam‑side down on the cloth. Repeat for all pieces.

   Time: PT15M

6. Final Proof

   Cover the shaped baguettes with a lightly floured cloth and let them proof for 20 minutes at room temperature.

   Time: PT20M

   Temperature: 25°C

7. Preheat Wood‑Fired Oven

   Light the wood fire and heat the dome oven to about 300 °C. Once temperature stabilises, place a bucket of water at the bottom to generate steam.

   Time: PT15M

   Temperature: 300°C

8. Score Baguettes

   Using a baker’s lame or a sharp razor blade held at a 45° angle, make 2‑3 diagonal slashes on each baguette, about 1 cm deep.

   Time: PT5M

9. Bake

   Slide the baguettes onto a pre‑heated baking board or directly onto the oven floor. Close the door and bake for 20‑25 minutes, adding a second burst of steam after 5 minutes by sprinkling water on the oven walls.

   Time: PT25M

   Temperature: 300°C

10. Cool and Serve

    Remove the baguettes, place on a cooling rack, and let cool for at least 30 minutes before slicing. Serve with olive oil, pickled peppers, onion, tomatoes, Parmesan, salt and black pepper.

    Time: PT30M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

45 g

Fat

2 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bread Flour: All‑purpose flour (add 2% vital wheat gluten)
• Instead of Instant Dry Yeast: Active dry yeast (use 12 g)
• Instead of Salt: Kosher salt (use 25 g)
• Instead of Olive Oil: Melted butter
• Instead of Pickled Peppers: Fresh roasted peppers
• Instead of Red Onion: Shallots
• Instead of Cherry Tomatoes: Sun‑dried tomatoes
• Instead of Parmesan Cheese: Grated Pecorino

Equipment Needed

• Mixing Bowl
• Stand Mixer with Dough Hook (or hand‑mixing) (optional)
• Dough Scraper
• Bench Cloth or Linen
• Baker’s Lame or Sharp Razor Blade
• Wood‑Fired Dome Oven (Gozney)
• Steam Bucket (optional)
• Plastic Bag (optional)
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Handling the dough with minimal flour to keep it light
• Cold fermentation overnight for flavor and structure
• Scoring the baguettes at a 45° angle
• Generating steam in the wood‑fired oven

Chef Tips from the Video

• Use strong British bread flour; it mimics French “type 55” flour.
• Keep the dough surface as dry as possible during shaping – flour only the bench, not the dough.
• A quick, clean cut with the lame at a 45° angle gives the classic baguette expansion.
• If you don’t have a wood‑fired dome, preheat a baking stone and create steam with a pan of boiling water.

Troubleshooting

Storage

Refrigerator: Wrap tightly in a plastic bag; lasts up to 2 days.

Freezer: Cool completely, then place in a freezer‑safe bag; freeze up to 2 months. Reheat in a hot oven (250°C) for 5‑7 minutes.

Room temperature: Best eaten the same day; can stay fresh for 4‑5 hours in a bread box.

Make-Ahead Tips

• Prepare the dough a day ahead and keep it refrigerated in a sealed bag.
• Shape and proof the baguettes, then freeze them before the final bake; bake from frozen for a slightly longer time.

Frequently Asked Questions