How to Make French Baguettes

Recipe View 5 mins In a large mixing bowl, combine the yeast and room temperature water. Stir to dissolve the yeast, then add the salt. Gradually incorporate the flour, mixing with a wooden spoon until a thick, sticky dough forms that pulls away from the sides of the bowl (5-10 minutes).

Recipe View 12 hrs Cover the bowl tightly with plastic wrap and allow the dough to rise in a turned-off oven for 12-14 hours, or until doubled in volume. The dough should be bubbly and quite sticky.

Recipe View 2 mins Line a baking sheet with a silicone mat and dust generously with cornmeal.

Recipe View 5 mins Using a floured spatula, gently scrape the dough onto a well-floured work surface. Dust the top of the dough with flour. With well-floured hands, pat the dough into a rectangular shape. Divide the rectangle into four equal pieces.

Recipe View 5 mins Dust one piece of dough with flour and gently stretch it with floured fingers into a log approximately 10 inches long and 1 1/2 inches in diameter. Carefully transfer the baguette to the prepared baking sheet. If desired, wipe off any excess cornmeal from the baking sheet with a damp paper towel. Repeat with another piece of dough, reserving the remaining dough for later baking or preparing an additional baking sheet to bake all four loaves at once.

Recipe View 1 hrs 15 mins Lightly dust the shaped loaves with flour. Dust a large piece of plastic wrap with flour and drape it loosely over the baking sheet, floured-side down. Let the loaves rise, covered, for 1 to 1 1/2 hours, or until doubled in volume.

Recipe View 5 mins Position oven racks in the bottom and middle of the oven. Preheat the oven to 500 degrees F (260 degrees C), or the highest temperature your oven allows. Place an oven-safe baking dish filled with water on the bottom rack of the oven. This creates steam, which is crucial for a crispy crust.

Recipe View 2 mins Using sharp kitchen shears, make four or five angled slashes along the top of each loaf. Gently press down any sharp tips of dough created by the scissors. Lightly spray the loaves with water using a spray bottle.

Recipe View 15 mins Bake in the preheated oven for approximately 15 minutes, or until the baguettes are beautifully browned. Spray the loaves with water after 5 minutes and again after 10 minutes, rotating the baking sheet during the second spraying to ensure even browning.

Recipe View 5 mins Transfer the baked baguettes to a wire rack and allow them to cool completely to room temperature before slicing with a serrated knife. This allows the interior to fully set.