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This uses a long, slow cold fermentation in the fridge overnight rather than rushing the rise at room temperature, since that extended time is what develops the deep, wheaty flavor a real French baguette depends on. Baking with steam in the first several minutes is what forces the crust to stay soft just long enough for a dramatic oven spring, before it sets into that signature crackling shell.
Per serving
180kcal
Calories
6g
Protein
37g
Carbs
1g
Fat
2g
Fiber
Prep Time
40 min
Cook Time
25 min
Servings
3 people
Difficulty
hard
Follow step-by-step with voice guidance.
In a large bowl, combine the flour, water, yeast, and salt, and mix until a shaggy dough forms.
Knead the dough for 8 to 10 minutes, until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 1 hour.
Refrigerate the covered dough overnight, for 12 to 16 hours, to slowly ferment.
Remove the dough from the fridge and let it come to room temperature for about 30 minutes.
Divide the dough into 3 equal pieces and shape each into a long baguette, tapering the ends.
Place the shaped loaves on a floured couche or baking sheet, cover, and let rise for 45 minutes to 1 hour.
Preheat the oven to 240°C (475°F) with a baking stone or sheet inside, along with a separate pan for water.
Score each loaf diagonally a few times with a sharp blade.
Carefully transfer the loaves to the hot oven and pour hot water into the separate pan to create steam.
Bake for 20 to 25 minutes, until deeply golden and crackling.
Cool on a wire rack for at least 20 minutes before slicing.
Let the Dough Cold Ferment Overnight: This slow rise in the fridge is what develops the deep, complex flavor that separates a real baguette from a quick, plain white bread. Create Steam Early in Baking: A burst of steam in the first several minutes keeps the crust flexible long enough for a strong oven spring before it sets. Score the Loaves Confidently: A quick, decisive cut with a sharp blade lets the bread expand properly as it bakes, rather than tearing unevenly.
Bakery ovens use professional steam injection, so simulating that at home with a pan of hot water placed in the oven while baking is the closest way to get a similarly crackling crust.
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