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

Mix the Dough

In a large mixing bowl, combine the warm water, yeast, and honey. Give it a gentle stir and let it sit for ~5-10 minutes, until the mixture becomes foamy.

If you are using instant yeast, you can skip the proofing step and simply combine all the ingredients at once.

Once the yeast is ready, add the all-purpose flour and salt to the bowl. Mix with a spatula or wooden spoon until a rough, sticky dough forms. Use a bowl scraper to help gather the dough from the sides of the bowl. Cover the bowl with a clean kitchen cloth and let it rest on the counter for 20 minutes.

Stretch and Fold the Dough

Over the next hour, you will perform three sets of “stretch and folds,” with a 20-minute rest between each set.

This process builds strength in the dough.

To perform a stretch and fold, wet your hands slightly to prevent the dough from 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. Do this four times, until you have folded the dough from all four sides.

After the third set of folds, the dough should feel smoother and more cohesive.

Overnight Fermentation

Cover the bowl tightly with plastic wrap and place it in the refrigerator to ferment overnight. An 8-hour fermentation is ideal, but it can be left for up to 24 hours.

The cold fermentation develops the baguette’s characteristic flavor and airy crumb.

Shape the Baguette

The next day, turn the cold dough out onto a lightly floured work surface. Gently shape the dough into a rough oval, cover it with a kitchen cloth, and let it rest for 1 hour.

This allows the gluten to relax, making the dough easier to shape.

Working with the single piece of dough, gently stretch it into a rectangle. Fold the top third of the dough down to the center and press lightly. Fold the bottom third up to overlap it, creating a cylinder. Pinch the seam closed.

Gently roll the cylinder back and forth on your work surface until it forms a baguette shape, about 12-13 inches long.

Proof and Score the Baguette

Place the shaped baguette on a heavily floured kitchen towel or a baker’s couche. Cover it and let it rise for ~45 minutes.

Preheat your oven to 475°F.

If you have a baking stone, place it in the oven to preheat as well.

Carefully transfer the proofed baguette to a large piece of parchment paper, seam-side down. Using a sharp knife or a bread lame, make three quick, diagonal slashes across the top.

Lightly spray the baguette with water.

This will create steam in the oven and help develop a crispy crust.

Bake the Baguette

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

Bake for 15 minutes at 475°F.

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

Remove the baguette from the oven and let it cool on a wire rack for at least 10 minutes before serving.