French Baguette

What to Put on the Table With French Baguette

• Anything, but especially good butter and radishes
• Serve alongside soup, cheese or charcuterie
• Use day-old baguette for French toast

Making French Baguette, Step by Step

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1. Whisk the poolish ingredients together until smooth. Cover and leave at room temperature for 12 to 16 hours, until domed, bubbly and just beginning to collapse.

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2. Add the dough flour, water and yeast to the poolish and mix until no dry flour remains. Rest 20 minutes, then add the salt and mix thoroughly.

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3. Perform three sets of stretch-and-folds at 30-minute intervals, then let the dough rise until roughly 70% larger, about 2 hours total.

   Mark done Start 2 hr timer

4. Turn out gently onto a floured surface and divide into three 250 g pieces. Pre-shape each into a loose cylinder and rest, covered, for 20 minutes.

   Mark done Start 20 min timer

5. Shape each into a 35 cm baguette: flatten gently, fold the top third down, seal, fold again, then roll from the centre outward tapering the ends.

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6. Prove seam-side up in a floured couche or between folds of a heavy tea towel for 45 to 60 minutes, until a poked indent springs back slowly.

   Mark done Start 45 min timer

7. Heat the oven to 250°C / 480°F with a baking steel or heavy tray inside, and a cast-iron pan on the bottom shelf.

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8. Flip the baguettes seam-side down onto a peel, slash three long, shallow cuts at a 30-degree angle, and slide onto the steel. Pour a cup of boiling water into the cast-iron pan and shut the door immediately.

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9. Bake 12 minutes with steam, then remove the water pan and bake 10 to 12 minutes more until deep golden. Cool on a rack — listen for the crust singing as it contracts.

   Mark done Start 10 min timer

Related guide: Prep, cook and total time.

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Notes From the Method

The slashes must be shallow and nearly parallel to the loaf, not perpendicular. That angle creates the classic ear.

Weigh the water. Baguette dough at 70% hydration is forgiving; at 75% it is a puddle.

Do not cut into the loaf for at least 30 minutes. The crumb is still setting.

Storing and Reheating

Baguettes stale within a day by design. Keep cut-side down on a board for 24 hours, or freeze whole and refresh from frozen at 200°C / 400°F for 8 minutes.

Common Questions

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

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