How to make French Baguettes at home

Ingredients

• 700 g Strong White Bread Flour (high‑protein flour for better gluten development)
• 0.5 tsp Instant Dried Yeast (instant yeast works without proofing)
• 1.5 tsp Kosher Salt (if using table salt, reduce to 1 tsp)
• 520 g Cool Tap Water (cooled to room temperature (about 20‑22°C))
• 1 tbsp Olive Oil (for lightly oiling the cling film and baking tray)

Instructions

1. Measure Ingredients

   Weigh 700 g strong white bread flour, measure 0.5 tsp instant yeast, 1.5 tsp kosher salt, and 520 g cooled tap water.

   Time: PT5M

2. Mix Dough

   Place flour, yeast, and salt in a large bowl. Add the water and stir with a wooden spoon until a shaggy, sticky dough forms. Do NOT use a whisk.

   Time: PT5M

3. First Bulk Fermentation

   Cover the bowl with a clean kitchen towel and let the dough rest for 45 minutes.

   Time: PT45M

4. First Fold

   Wet your hands, lift the dough, fold it over onto itself, and return it to the bowl.

   Time: PT2M

5. Second Bulk Fermentation

   Cover and rest another 45 minutes.

   Time: PT45M

6. Second Fold

   Repeat the wet‑hand fold.

   Time: PT2M

7. Third & Fourth Fermentation

   Cover and rest for 45 minutes, fold, cover and rest another 45 minutes (total of four 45‑minute rests).

   Time: PT92M

8. Pre‑shape Baguettes

   Turn the dough onto a lightly floured surface, divide into four equal pieces, and loosely pre‑shape each piece into a rough rectangle.

   Time: PT10M

9. Rest After Pre‑shaping

   Cover the pre‑shaped pieces with a lightly oiled piece of cling film and let rest for 15 minutes.

   Time: PT15M

10. Prepare Baker’s Couch

    Lay a clean cotton pillowcase on the work surface and dust it generously with flour.

    Time: PT2M

11. Final Shaping

    Roll each rested piece into a tight baguette shape (about 35‑40 cm long) and place seam‑side down on the floured pillowcase.

    Time: PT10M

12. Final Proof

    Cover the baguettes on the pillowcase with a tea towel and let them rise for 20 minutes.

    Time: PT20M

13. Preheat Oven & Create Steam

    Set the oven to 200°C (400°F) and place a metal pan of boiling water on the bottom rack.

    Time: PT12M

    Temperature: 200°C

14. Transfer to Baking Tray

    Using a cardboard peel covered with foil, slide the baguettes onto a lightly oiled baking tray. Lightly spray the loaves with water.

    Time: PT5M

15. Score the Baguettes

    Using a sharp lame or knife, make 3‑4 diagonal slashes about 1 cm deep on each loaf.

    Time: PT3M

16. Bake – First Half

    Place the tray in the oven and bake for 8 minutes.

    Time: PT8M

    Temperature: 200°C

17. Rotate & Bake – Second Half

    Turn the tray around for even browning and bake an additional 7‑8 minutes until the baguettes are golden brown.

    Time: PT8M

    Temperature: 200°C

18. Cool

    Remove the baguettes from the tray and let them cool on a wire rack for at least 20 minutes before slicing.

    Time: PT20M

Nutrition Facts

Calories

250

Protein

9 g

Carbohydrates

50 g

Fat

1 g

Fiber

2 g