The ingredient list is minimal, so fermentation, shaping and steam make the difference. This home method uses a hot tray to imitate a baker’s steam oven.
Cook · Recipe
French Baguettes
Two crisp French-style baguettes made with flour, water, yeast and salt, shaped by hand and baked with steam.
At a glance
Recipe summary
- Prep
- 30 min
- Cook
- 25 min
- Rest
- 3 hr 5 min
- Total
- 4 hr
- Serves
- 2 baguettes
- Skill
- Moderate
What you need
Ingredients
Metric US Ingredient
500 g 4 cups strong white bread flour
320 ml 1⅓ cups lukewarm water
5 g 1 tsp active dry yeast
10 g 2 tsp fine salt
240 ml 1 cup hot water For the steam tray; not added to the dough.
How to make it
Method
- Mix the flour and yeast in a large bowl. Add the 320 ml water and mix to a rough dough. Cover and rest for 30 minutes.
- Add the salt and knead for about 10 minutes until smooth, elastic and slightly tacky.
- Place in a lightly oiled bowl, cover and leave to rise for about 2 hours until doubled.
- Tip onto a lightly floured surface and divide into two equal pieces. Shape each into a rectangle, fold the long edges inward and roll into a cylinder, tapering the ends.
- Place the shaped loaves in the folds of a floured couche or on a lined tray, cover and prove for 45 to 60 minutes.
- Put a baking stone or inverted heavy tray in the oven and a sturdy empty tray on a lower shelf. Heat to 245°C / 225°C fan / 475°F for at least 30 minutes.
- Transfer the baguettes to baking paper and make 3 or 4 overlapping diagonal cuts in each loaf.
- Slide onto the hot stone or tray. Carefully pour the 240 ml hot water into the lower tray and close the door immediately.
- Bake for 20 to 25 minutes until deeply golden and hollow-sounding. Cool for at least 30 minutes before slicing.
Useful notes
Equipment
- Large mixing bowl
- Baking stone or heavy baking tray
- Second sturdy tray for steam
- Baking paper
- Couche or clean floured tea towel
- Bread lame or sharp knife
- Wire rack
Substitutions
- Use instant yeast and omit the initial activation step.
- Shape into one shorter bâtard if the oven is small.
- Replace a small proportion of the flour with wholemeal bread flour.
Allergen notes
- Contains wheat.
Storage
Baguettes are best within hours of baking. Keep at room temperature for up to 1 day, or freeze for up to 2 months. Refresh with a little water in a hot oven.
Tips
- A full oven preheat and initial steam are important for expansion and crust.
- Score with confident shallow cuts rather than sawing deeply.
- Do not slice until the crumb has set.