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Baguette

The Quirky Foodster Team

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30 minutes
Prep
25 minutes
Cook

Ingredients

  • 500 g (4 cups) Strong white bread flour
  • 350 ml (1 1/2 cups) Cool water
  • 10 g (2 tsp) Fine sea salt
  • 5 g (1 1/2 tsp) Instant yeast

Method

  1. Mix flour, water, salt and yeast until a shaggy dough forms; knead 10 minutes until smooth and elastic.
  2. Cover and bulk ferment 1.5-2 hours at room temperature, folding the dough once halfway through.
  3. Divide the dough into 3-4 equal pieces; pre-shape into rough logs and rest 20 minutes.
  4. Shape each piece into a taut baguette by rolling and elongating; place seam-side down on a floured couche.
  5. Proof 45-60 minutes until puffy but still springy to the touch.
  6. Preheat oven to 240°C (465°F) with a baking stone and a tray of water for steam.
  7. Score each baguette with 4-5 diagonal slashes using a lame.
  8. Bake for 20-25 minutes with steam for the first 10 minutes, until deep golden and hollow-sounding when tapped.

Introduction: The baguette became standardised in early 20th-century Paris and is protected by law (the 1993 ‘Décret Pain’) defining its ingredients when sold as ‘baguette de tradition française’.

Cultural Background: The baguette became standardised in early 20th-century Paris and is protected by law (the 1993 ‘Décret Pain’) defining its ingredients when sold as ‘baguette de tradition française’. It is a UNESCO-recognised Intangible Cultural Heritage of Humanity as of 2022.

Tips: Steam in the first few minutes of baking is essential for the shiny, crackly crust characteristic of a good baguette.

Variations: Baguette de tradition uses only flour, water, salt and yeast with no additives, per French law, for a more complex flavour. Already vegetarian. Already vegan.

Storage: Best eaten the day of baking; wrap in a paper bag, not plastic, to preserve crust.

Reheating: Refresh in a 200°C (400°F) oven for 5 minutes to re-crisp the crust.

FAQs:

Q: Why is my baguette crumb too dense?

A: Under-proofing or over-handling the dough during shaping are the most common causes; ensure a full, visible rise before baking.

© Arscale 2026