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Authentic French Baguette

This recipe produces a classic French baguette with a crisp, golden crust and a soft, airy interior. It uses a no-knead, overnight cold fermentation method to develop a bakery-quality flavor and texture with basic pantry ingredients.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Rise, Proof, Cooling Time: 9 hours 55 minutes
Total Time: 10 hours 55 minutes

Ingredients

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

Instructions

  • Mix water, yeast, and honey in large bowl. Let stand 5-10 minutes until foamy.
  • Add flour and salt, mix until rough dough forms.
  • Rest dough 20 minutes.
  • Perform three sets of stretch and folds at 20-minute intervals.
  • Cover and refrigerate overnight (8-24 hours).
  • Remove dough, shape into oval, rest 1 hour.
  • Stretch dough into rectangle, fold into thirds, pinch seam to form cylinder.
  • Roll into 12-13 inch baguette.
  • Place on floured towel, cover and proof 45 minutes.
  • Preheat oven to 475°F with baking stone.
  • Transfer baguette to parchment, score diagonally three times.
  • Spray with water.
  • Bake 15 minutes at 475°F.
  • Reduce to 450°F, bake 10-15 minutes until golden brown.
  • Cool on wire rack 10 minutes.

Notes

For crispiest crust, use baking stone. Dough will be sticky - use wet hands when handling.
Tried this recipe?Leave a comment below & let me know!