Homemade baguettes need only flour, water, salt and yeast. The secret is time: the dough sits in the fridge overnight, and the oven has to be properly hot.
Black Month pack Ingredients for three baguettes
- 500 g white flour
- 350 g cold water
- 10 g salt
- 3 g dried yeast, or 10 g fresh yeast
How to bake baguettes
- Mix everything in a bowl until the dough comes together. Let it rest for 30 minutes.
- Stretch and fold the dough 3 times, with 30 minutes between each.
- Cover, and put the bowl in the fridge for 12 to 24 hours.
- Divide the dough into three on a floured worktop. Shape three loose rolls, and let them rest for 20 minutes.
- Roll them out into baguettes of about 35 cm. Place them on baking paper and cover. Let them rise for 45 to 60 minutes.
- Put a baking sheet in the middle of the oven and an empty tin at the bottom. Heat the oven to 250 °C for at least 30 minutes.
- Make three long diagonal cuts in each baguette.
- Slide the baguettes onto the hot sheet. Pour a cup of boiling water into the tin and close the door at once. Be careful of the steam.
- Bake for about 20 minutes until golden brown. Let them cool on a rack.
Four tips for a crisp crust
- Steam: The water in the tin keeps the crust soft long enough for the baguette to grow.
- Hot sheet: It gives heat from below straight away.
- Sharp knife: Cut quickly, with the blade at an angle.
- Little flour: Too much flour on the worktop makes shaping difficult.
Once the baguettes are baked
A baguette is best on the day. For a crisp crust the next day, put it in the oven at 200 °C for 5 to 7 minutes. Freeze what you cannot eat the same day. More advice in how to keep a baguette crisp.
Frequently asked questions
Which flour is best for baguettes?
Ordinary white flour is fine. Flours absorb water differently, so keep a little extra water or flour ready.
Can I bake without a cold rise?
Yes. Use lukewarm water and 7 g dried yeast, and let the dough rise for 1 to 2 hours. The flavour will be milder.
Why does my baguette turn soft?
Often the oven is too weak or the baking time too short. Bake until the crust is golden brown, and let the baguette cool on a rack.
Can you freeze baguettes?
Yes. Freeze it the same day. The frozen baguette goes straight into the oven at 200 °C for 10 to 15 minutes.
Want to bake bigger loaves? See rustic sourdough loaf.
Baguettes and bread, each with its own bag
The Bread duo is a bread bag and a baguette bag in one set.
See the Bread duo →