A woman in a beige dress holds a baguette in her hands A woman in a beige dress holds a baguette in her hands

Bread

Traditional Baguette Recipe

Prep Time: 3 hrs 40 min / Cook Time: 12 hrs / Total Time: 15 hrs 40 min

This recipe is perfect for achieving a delicate, crispy crust and an aromatic, soft crumb, thanks to the long fermentation process and minimal use of yeast. It’s an excellent choice for anyone looking to master the art of classic French bread.

Author and photographs: Olga

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The recipe yields 540 g of dough, which makes two baguettes weighing 270 g each. Fermentation times are calculated for room temperatures between 22–24°C.

Traditional Baguette Recipe

Yield: 2 Baguettes

Ingredients

With Yeast:

Water (T 8°C): 218 g
Fresh yeast: 1.6 g (or instant yeast: 0.55 g)
Wheat flour (protein content above 11%): 320 g
Salt: 7 g

With 100% Sourdough Starter:

Water (T 8°C): 115 g
Sourdough starter: 204 g
Wheat flour (protein content above 11%): 210 g
Salt: 7 g

Instructions

Preparation Steps Mixing Ingredients: Pour water into the mixer bowl, add fresh yeast, and stir until dissolved. Allow it to activate for 10 minutes, then add the flour. For instant yeast, mix it directly with the flour before adding. If using sourdough, combine the starter with the water and flour from the start.

Kneading the Dough: Start kneading on low speed. Knead until the dough becomes smooth and elastic, approximately 5–7 minutes.

Adding Salt: Add salt and knead for an additional 2–3 minutes. Transfer the dough to a greased container for fermentation.

Fermentation and Stretching: Cover the container and let the dough rest for 30 minutes. Stretch and fold the dough, then repeat the process twice more with 30-minute intervals. After the final stretch, let the dough rest for an additional 20 minutes.

Cold Fermentation: Place the container in a refrigerator set to 5–6°C. Use a thermometer to ensure the correct temperature. Let the dough cold-ferment for 11–13 hours.

Shaping the Dough: Transfer the dough to a floured surface and stretch it into a rectangle about 2 cm thick. Divide into two pieces of 270 g each. Let them rest for 15 minutes to warm slightly.

Forming Baguettes: Roll each piece tightly, pinching the seam as you go. Roll the dough into elongated shapes, tapering the ends. Aim for a length of about 30 cm, though shorter, thicker baguettes are also an option.

Proofing: Place the shaped dough seam-side down on a floured cloth. Cover with another cloth and let it proof for 1 hour.

Preparing the Oven: Preheat the oven to 250–260°C with a top-bottom heat setting. Place an empty heatproof dish on the bottom rack to heat along with the oven.

Scoring and Steaming: Transfer the baguettes to a baking sheet or baguette pan. Boil a cup of water for steaming. Make diagonal slashes along the length of each baguette, holding the blade at a sharp angle, and cut 6–8 mm deep.

Baking: Place the baguettes in the oven, pour 120–150 ml of boiling water into the heated dish, and close the door immediately. Bake at 250°C for 8–10 minutes until the crust begins to color. Then remove the water dish, lower the temperature to 230°C, and bake for another 10–12 minutes until the crust is richly golden.

Enjoy your freshly baked baguettes with their signature crunch and delightful flavor!