Authentic French Baguette

Ingredients

• 1 1/3 cups (167g) all-purpose flour
• 1/2 cup (115ml) room temperature water
• 1/2 teaspoon (2g) active dry yeast
• 3/4 teaspoon (4g) salt
• 1/2 teaspoon (3.5g) light honey

Combine Ingredients

First, stir the honey and warm water together until the honey fully dissolves.

Add the yeast and cover for about 5-10 minutes.

When the yeast bubbles appear, the yeast is ready.

If you’re using instant yeast, there is no need to let the yeast rise before adding to other ingredients.

Add in the all-purpose flour and salt and mix with a spatula until a rough, sticky dough forms.

Use a bowl scraper to help gather the dough from the sides of the bowl.

When completed, cover the bowl with a clean kitchen cloth and allow to sit at room temperature for 20 minutes.

Stretching and Folding

For one hour after you combine the ingredients, you will stretch and fold the dough three times, resting for 20 minutes after each stretch and fold.

Stretching and folding continues to build strength and structure in the dough.

To stretch and fold the dough, wet your hands to prevent sticking, reach into the bowl, grab one side of the dough, stretch it upwards, and fold it over the center.

Rotate the bowl a quarter turn and repeat until you have folded the dough from all four sides.

By the time you get to the third stretch and fold, the dough will be much smoother and more cohesive.

Fermentation through Refrigeration

Cover the bowl tightly with plastic wrap and place it in the refrigerator, allowing for a slow fermentation process overnight.

The best amount of time for the fermentation is 8 hours, but it may be allowed to ferment for up to 24 hours if necessary.

The cold fermentation gives the flavour, texture, and lightness to the baguette.

Baguette Construction

On the second day, remove the cold dough from the refrigerator and place it onto a clean and slightly floured cutting board or counter.

Gently shape the dough into a rough oval shape, and cover it with a tea towel or kitchen cloth to rest for 1 hour.

The resting period allows the gluten to relax, giving you an easier dough to shape.

After this time, gently stretch the dough into a rectangular shape.

Fold the top third of the dough down to the centre of the dough and gently press down to seal the fold.

Then fold up the portion of dough at the bottom of the rectangle so that it overlaps the folded section and creates a cylinder.

Pinch the seam closed.

With the seam side down, gently roll the dough cylinder back and forth on the work surface until it is the desired length (approximately 12-13 inches).

Proofing and Scoring the Baguette

After you have shaped the baguette, place it seam side down on a heavily floured kitchen towel or baker’s couche to proof for 45 minutes.

During this time, preheat your oven to 475°F.

If you are using a baking stone, also include it in the preheating process of your oven.

You will then transfer the proofed baguette to a large sheet of parchment paper seam side down.

Using a sharp knife or lame, make three quick, diagonal slashes across the top.

After scoring, lightly spray the baguette with water.

The purpose for this is that it will produce steam in the oven and assist with developing the crispy crust on your baguette.

Baking the Baguette

Transfer the parchment paper with the baguette onto a baking sheet or the preheated baking stone.

Bake at 475°F for 15 minutes.

After 15 minutes, reduce the oven temperature to 450°F and continue to bake for an additional 10-15 minutes until the baguette has developed a deep golden colour.

When the baguette is finished baking, remove it from the oven and allow to cool on a wire rack for at least 10 minutes before serving.