Traditional homemade baguettes

Ingredients

• 500 g Wheat flour type 55 (or type 65) (Strong flour, sifted)
• 330 g Water (Temperature around 25 °C)
• 10 g Fine salt (Separate from the leaven to avoid direct contact)
• 12 g Fresh baker's yeast (Must be fresh, crumbled)
• 30 g Additional flour for the work surface (To lightly flour the surface)
• 100 ml Water for the steam tray (Small amount placed at the bottom of the oven before baking)
• 1 unit Water sprayer (or damp brush) (To moisten the surface of the baguettes before the second rise)

Instructions

1. Weigh and prepare the ingredients

   Weigh 500 g flour, 10 g fine salt, 12 g fresh yeast and 330 g water at 25 °C. Prepare a small bowl of water for the steam and the sprayer.

   Time: PT5M

2. Mix the dry ingredients separately

   Place the flour in the mixer bowl, add the salt in one corner and the yeast in another corner, without letting them touch.

   Time: PT2M

3. Incorporate the water and knead

   Pour two thirds of the water, attach the hook and start the mixer on low speed. Gradually add the remaining water while kneading for about 10 minutes until a homogeneous, elastic dough forms.

   Time: PT10M

4. Form a ball and first fermentation

   Remove the dough from the mixer, place it on a lightly floured work surface, form a ball by pulling the edges toward the center. Place the ball in a floured container, cover with a cloth and let rest for 45 minutes at room temperature.

   Time: PT45M

5. Divide and shape the baguettes

   On the work surface, divide the dough into three equal pieces. Roll each piece into a log about 30 cm long, folding the ends toward the center then rolling gently. Place each baguette on the floured tray.

   Time: PT10M

6. Moisten and second fermentation

   Lightly spray the surface of the baguettes with the water sprayer. Cover again with a cloth and let rise for 1 h 15 min (or until doubled in volume).

   Time: PT75M

7. Preheat the oven and create steam

   Preheat the oven to 230 °C. Place a small tray of water at the bottom of the oven two minutes before baking the baguettes to create steam.

   Time: PT10M

   Temperature: 230°C

8. Score the baguettes

   Using a razor blade or a very sharp knife, make diagonal slashes on the top of each baguette.

   Time: PT2M

9. Baking

   Bake the baguettes for 15 to 20 minutes until well golden and the bottom sounds hollow when tapped.

   Time: PT18M

   Temperature: 230°C

10. Cool

    Remove the baguettes from the oven, place them on a cooling rack and let cool at least 15 minutes before slicing.

    Time: PT15M

Nutrition Facts

Calories

620

Protein

20 g

Carbohydrates

120 g

Fat

2 g

Fiber

6 g

Ingredient Substitutions

• Instead of Wheat flour type 55 (or type 65): All-purpose flour, Type 45 flour
• Instead of Water: Warm water
• Instead of Fine salt: Sea salt
• Instead of Fresh baker's yeast: Active dry yeast (4 g)
• Instead of Additional flour for the work surface: Fine wheat semolina
• Instead of Water for the steam tray: Water
• Instead of Water sprayer (or damp brush): Kitchen brush

Equipment Needed

• Mixer with dough hook
• Kitchen scale
• Mixer bowl (or large mixing bowl)
• Baking sheet 30 × 40 cm
• Cooling rack
• Razor blade or very sharp knife
• Water sprayer (optional)
• Clean cloth
• Oven

Critical Steps — Do Not Skip

• Separate the salt and yeast before mixing
• Knead properly to develop gluten
• Shape the baguettes with a regular form
• Create steam in the oven before baking
• Score the baguettes just before baking

Chef Tips from the Video

• Use a preheated pizza stone for an even crispier crust.
• Lightly dust the top with rye flour before baking for a rustic flavor.
• Let the dough rest in the refrigerator overnight to develop more complex flavors.

Troubleshooting

Storage

Refrigerator: Wrap each baguette in parchment paper then in plastic film, store 3 to 4 days in the refrigerator.

Freezer: Wrap tightly in aluminum foil or a freezer bag, keep up to 2 months. Reheat in the oven at 180°C for 5‑7 minutes before serving.

Room temperature: Store in a cloth bag at room temperature, consume within 24 hours to keep crispness.

Make-Ahead Tips

• Prepare the dough the day before and let it ferment in the refrigerator for 12‑16 hours to develop more flavor.
• After shaping, the baguettes can be frozen before the second rise; let them thaw in the refrigerator before baking.