There is nothing like a freshly baked French baguette on a Sunday morning. Or any morning for that matter. Crusty and beautifully colored on the outside, buttery soft and chewy on the inside, with a tiny bit of butter – it’s one of my favorite breakfast foods.
Baguettes took me the longest to master. Perhaps it’s because my bread baking adventure started (many years ago) right after I baked my second loaf of no-knead bread and I lacked necessary experience. So many factors here that can affect how your baguette will look and taste.
What French baguettes are made of?
A traditional French baguette is made of flour, water, yeast and salt. It’s fascinating how these four simple ingredients produce a beautiful, flavorful, crusty baguette. What’s even more fascinating is how different bakers, using the same ingredients, can make baguettes that differ from each other quite substantially sometimes.
Up to about a century ago making bread with natural leaven was the rule for bakers in France. Later it was a mix of natural leaven and baker’s yeast, which made the crumb lighter and more open. Lately, many bakeries seek efficiencies and switch to using baker’s yeast as using natural leavens requires more work.
Other factors that define a baguette’s appearance and taste
As was mentioned above, many French baguettes, while using same ingredients, differ in appearance and taste. This is largely due to the process that is employed. You can can make the dough rise very quickly using warm water and warm ambient temperature but it will lack flavor. Slowing down the fermentation process, known as cold retarding, results in complex flavor and improved taste. Thus, how you ferment the dough, how long you retard it, how you proof it, how you shape, score and bake it – all contribute to how the final product looks and tastes.
Baguette making process
This baguette recipe uses baker’s yeast and is influenced by the method used by Anis Bouabsa, winner of the 2008 Best Baguette in Paris contest. In an interview, Anis mentioned using baguette dough that has 75% hydration (meaning the ratio of water to flour), very little yeast, hardly kneaded, folded three times in one hour then placed in the fridge for 21 hours. He also added that baguettes are not fully risen when placed in the oven, it is the wet dough and the very, very hot oven (480F) that make baguettes get the volume.
The ingredients
In this recipe I use are King Arthur Flour all purpose flour, very commonly used for baguette making among home baking enthusiasts, water, yeast and salt. I also add a bit of honey. This is a big no-no for baguette purists, but that little hint of sweetness is what everyone I baked my baguettes for liked.
The equipment
The essential pieces of equipment to make a great tasting baguette are an oven and a baking stone. You want a large and, importantly, thick baking stone. It won’t crack easily and will promote a much better oven spring for your baguettes. Like this heavy duty baking stone. Even better, go to your local pottery supply store and get a Cordierite kiln shelf. They are thicker and can withstand spills with aplomb. You can also get one cut to your specifications.
Another piece of equipment that is extremely helpful is the Baker’s Couche that you will need for proofing. I used to get away without one for a long time but the are so effective and convenient, and in very inexpensive nowadays.
A bread lame is another tool you will be glad you have. It’s essential for scoring baguettes. I can use a serrated bread knife to make pretty good scores, but a lame will be much easier for novice bakers.
Finally, you will need a large pizza shovel or something similar to load baguettes in the oven. I find that that the easiest way to do it is to place the baguettes on a large piece of parchment paper, score then slide on the baking stone.
Mixing the dough and stretch and folds
The first step is to mix all ingredients in a bowl and let sit for about 10 minutes, followed by 3 stretch and folds over a period of one 1 1/2 hours, every 30 minutes. In each stretch and fold iteration, pull one side of the dough and fold onto itself. At the end of each iteration I pick up the dough ball and turn it up side down.
Do this in a warm room to get yeast activity going, otherwise the dough will have a hard time rising in the fridge. Examine the surface of the dough before putting it in the fridge and look for tiny blisters and slight sour milk smell. If you observe both, then the dough is ready to go in the fridge. If not, I let it sit at room temperature for another 1/2 to 1 hour.
Cold retarding
Cover the bowl with a plastic wrap to prevent the surface from drying out and place in the fridge for 12 hours. After 12 hours the dough will have doubled in volume. If not quite doubled, take it out and let stand in warm place for 1-2 hours. Oven with the light on is warm enough for this purpose. Alternatively, you could let the dough ferment in the fridge for another 8-10 hours.
Preheating the oven and steaming
Some time after taking the dough out of the fridge, start preheating the oven to 500F, with a baking stone positioned in the upper part of the oven and a small bread pan with hot water and a rolled kitchen towel inside, on the lower rack. Position your baking stone such that short side is parallel to the door. Water pan is needed for consistent steam release during baking to help the baguettes rise nicely in the oven (also referred to as oven spring) and prevent surface hardening. The towel helps control steam release.
Shaping baguettes
Turn the dough on a lightly floured surface. Divide into 3 equal pieces, shape into rectangles and let relax for 45-60 minutes.
Stretch into rectangles and roll each rectangle as shown below. Start with the longer side, fold it inside the rectangle and seal the seam with your thumb. Do it tightly enough but being careful not degas the dough. Repeat two more times until you formed a cylinder.
Seal the seams using your palm and stretch the cylinder to desired length by gently rolling it with your hands.
Proofing
Cover with flour (a mix of regular flour and rice flower works best as rice flower does not absorb water too well and prevents sticking) and place on a baker’s couche, seam side up. Let proof for 30-60 minutes at room temperature. You can tell that the dough is ready for baking by a gentle poke with a finger. If the dough is sufficiently proofed the indentation springs back very slowly. If it’s under-proofed, the dough will spring back quickly. You can read more about this and see pictures in the Basic Artisan Sourdough Bread post.
Scoring
Transfer the baguettes onto a piece of parchment paper, seam side down, and dust off excess flour. Using a bread lame or a razor blade, make 3 cuts, in a gentle but firm motion. Bakers call this scoring. If the baguettes keep sliding when making cuts, hold them with one hand at the top end and make cuts from top to bottom. Scoring baguettes helps them open up and nicely rise in the oven, or as bakers call it to have an oven spring.
Loading baguettes in the oven
Once the baguettes are ready to bake, simply slide them off with the parchment paper onto the hot baking stone. Be careful with opening your preheated oven, it will be hot and steamy, and may burn your face if you are too close when opening the door. Using a water spray bottle, spray some water in the sides of the oven to boost the steam.
Baking
Once your baguettes are in the oven, reduce temperature to 475F. Bake for about 15 minutes, remove the water pan, rotate and bake another 15 minutes at 450F, until deep golden brown.
Ingredients
- 500 g all purpose flour King Arthur brand is recommended about 3 1/2 cups, using 'scoop and swipe' method
- 360 g water about 1 1/2 cups + 1 Tbsp
- 10 g salt about 2 tsp
- 3 g instant yeast about 1 tsp; also known as Quick Rise or Rapid Rise yeast
- 25 g honey about 1 Tbsp
Instructions
- Mix all ingredients in a bowl, cover with a plastic wrap and let rest for 15 minutes.
- Over a period of 1 1/2 hours, do 3 sets of stretch and folds, flipping the dough upside down after each set.
- Cover the bowl with a plastic wrap and place in refrigerator overnight for about 12-14 hours.
- Turn the dough on a lightly floured work surface. Divide into 3 equal parts and shape into rectangles. Cover and let rest for 45-60 minutes.
- Starting preheating the oven to 500F, with a baking stone positioned in the upper half the oven and a bread pan filled with hot water on the bottom rack.
- Stretch each dough rectangle slightly and fold into a cylinder, sealing the seams. Using your hands, roll the cylinders gently stretching them to desired length, about 14-15 inches.
- Place on a lightly floured couche, seam side up. Cover and proof at a room temperature for about 30-60 minutes, or until the dough has sufficiently proofed.
- Transfer the baguettes to a piece of parchment paper, seam side down and dust off excess flour. Using a bread lame, a sharp knife or a razor blade, make 3 scores on each baguette. When scoring, use a swift and firm motion to ensure nice and clean cuts.
- Open the oven, taking caution not to get burned by steam, and slide the baguettes off onto the baking stone. Close the oven and reduce temperature to 475F. Bake for 15 minutes.
- Remove the water pan, rotate the baguettes, drop the temperature to 450F and continue baking for another 15 minutes or until deep golden brown.
Notes
Nutrition
bonnie
Should this “3 g instant yeast about 1 tsp; also known as Quick Rise or Rapid Rise yeast” be 1 Tbsp = Tablespoon, not tsp?
Victor @ Taste of Artisan
No, it’s a tsp. A Tbsp is about 9 grams.
bonnie
Of course, you are correct. For some reason, I got confused by the envelope information = 1 packet (1/4 oz) = approx 2.25 tsp. = 7 g. So, 1 tsp = 3.5 g. I used a whole envelope! The bread did a nice rise! Hope it’s good! I’ll know why if not!!
Victor @ Taste of Artisan
Bonnie, it shouldn’t be a problem as long as you keep an eye on it. It will be a little more active and ferment/proof a bit faster, that’s all. The faster it rises the less flavor you get, that’s one shortcoming really.
Nick
“This bread is so good it tastes like heaven.” John, 7 years old
Victor @ Taste of Artisan
I am very flattered and thank you for your feedback. Kind words like these is what motivates me to write for this blog.
Simon
I have made this recipe 5 times a week for 14 weeks – it’s a major success. Question: have you ever tried a 36 hour rise – I have someone visiting tomorrow who wants to take the dough home and bake themselves. Does the yeast eventually run out of food leaving you with a giant ball of discard?
Victor @ Taste of Artisan
Hi Simon, all I can say is WOW! I am impressed. To your question, I’ve gone as long as 48 hours. The dough gets more flavorful but also a bit more sour. Not bad sour but you can taste it. It’s different but still good. I have a feeling that you will like it.
Joy
Looks like I will love this recipe
Dennis
I have been trying baguettes recently (not this recipe yet) and while they taste delicious, they are a bit dense and never truly brown. I cook with steam pan, on a stone and at 475 degrees. I did wonder if there might be some adjustments I need to make for cooking at altitude (5280 ft)? My first plan this weekend is to buy new yeast and flour, but thought I would ask about altitude. I want these baguettes with those air pockets!!
Victor @ Taste of Artisan
Dennis, I don’t have experience baking at high altitudes but I believe you need to increase the baking temperature by 25F. No browning may or may not do with the high altitude. The more moisture is in your oven the worse the browning will be. I bake many of my breads with the door slightly cracked-open during the second part of the bake (no steam). This allows for a much better browning and a formation of a thin, crispy crust. If you have convection, you may try baking on convection during the last 10 minutes or so, it helps with browning too. Air pockets – less yeast, longer/proper fermentation, gentle handling, proper proofing, higher hydration… all those contribute. Happy baking!
Diana
Brilliant recipe! Got beautiful baguettes. Thanks!
Ari
That recipe was foolproof! Nailed it first try and made 3 amazing baguettes! Will definitely use and share this recipe! Thank you so much-I don’t think I will ever buy bread ever again.
DJL
Nice recipe!
I had been baking them by the King Flour Recipe and I couldn’t get air pockets.
I did it your way and made the best tasting baguettes to date with nice size air holes. First batch didn’t look as good as pictured, but tasted perfect.
Thanks. I will be using your method from now on!
Robert
Thank you for sharing your recipe.
I’ve been making 80% Hydration baguettes for some time, making a poolish the night before with 1/2 the recipe-in the fridge for 17 hours. The next day the rest of the flour, yest and salt is added and a series of stretch and folds every 45 minutes. I bake it for 25 minutes at 465, throwing about 1/2 cup of water in the oven at the beginning. I use French yeast and usually hard red winter wheat bread flour.
How will the baguettes made with your recipe differ from mine in taste and texture. They look about the same.
Robert
Victor @ Taste of Artisan
You can answer that question by making both and comparing for yourself. There are dozens if not hundreds of subtly and not so subtly different ways to make a baguette. Neither is necessarily better than the other if made well, just different. Though, Paris’ Best Baguette Competition tries to pick the best one each year out of dozens of submissions.
Sreeram
I tried once more 🙂 The hydration is high for me to handle. I transferred from the couche to the baguette peel but it got stuck on the peel (even after I threw in some flour) when I tried to transfer it to the pizza stone in the oven. Do you recommend lower percentages of hydration like 62%?
Victor @ Taste of Artisan
Absolutely. I always recommend starting where you are comfortable and work your way up. Also, it could be that you need to change your technique. When transferring, roll the baguettes off as opposed to sliding. And use enough flour. Rice flour helps a lot.
Brian
Really great post. This answered the majority of my questions and my baguettes are better than ever.
Jen
I might add some vital wheat gluten next time. What do you think? I used a baguette pan to bake them in as opposed to the baking stone. Do you think this is ok? Lastly I found the shaping part to be a little tricky due to stickiness. It didn’t roll out thin like those in visits I watched. Any suggestions? Sorry, I know, so many questions. Total amateur here.
Victor @ Taste of Artisan
Hi Jen, vital gluten is a great addition, I like using it when baking whole wheat and rye breads. Don’t overdo it though or your baguettes will turn out too chewy. Baguette pans are fine but I like the stone as gives a better oven spring. The more stored heat the better. Stickiness is a problem but don’t be afraid to use some flour when shaping, it helps a lot. Put some flour on your hands too before rolling and stretching.
Jen
This was by far the best French bread recipe I have ever tried. The depth of flavor is amazing. It tastes just like bread you find at high end restaurants. I used Miller Milling Co H&R flour. Could this be why I didn’t get as many air pockets as you show in your picture? Like others my bread would have burned if I cooked it at the recommended temp, so I had to modify. I am new to baking and have been frustrated with my results with French bread until now. Thank you so much for this fantastic recipe. I hope to keep improving my results.
Victor @ Taste of Artisan
Jen, it could be the oven. Different ovens bake differently. Steam is also a big factor. Not enough steam and you will get a lot of browning right away. Holes? Gluten, dough strength, handling, proofing and fermentation, sufficient steam, hydration – all play a role. A little of experimenting should give you an indication of what works.
Bunny_tech_support
It came out amazing! Thank you so much! The best baguette recipe ever I used. I definitely make again.
Emma
Hello!
I’ve been using this recipe for a long time now and it’s beyond the best! I’ve made slight alterations to suit my oven but other than that it’s perfect.
My mom recently found out she is gluten intolerant and I was wondering if you would suggest a type of flour I could use to sub in this recipe. Any other gluten free recipe I see seems….well not great. They all seem to be more of a white bread version and not the crusty French style.
Any advice would be greatly appreciated. Thank you!!
Victor @ Taste of Artisan
Sorry Emma, I haven’t experimented with gluten-free baking much so can’t make any suggestions here… perhaps some else can.
Perry
This recipe and instructions along with the tips is fantastic. This is my 3rd time baking baguettes and they have turned out perfect. Great recipe.
Alice
Fabulous recipe – a few hitches in my first attempt (mainly at myself not reading instructions thoroughly/forgetting the time :/) but they are still glorious.
What is the best way to store them? and how long do they keep? (theoretically of course, the reality is they wont last until the end of the day)
Victor @ Taste of Artisan
You are right, they don’t last long. At my home, they are done if not by the end of the day then by the next morning. If you want them to stay fresh and last a few days, cool them to room temperature and store in an airtight container or a Ziploc bag. If possible, refrigerate, they will last even longer.
Kris
I freeze them, and then lightly toast after thawing. Not exactly like fresh out of the oven, but still tasty. One could put the entire baguette in the oven to warm, but I normally cut a chunk off, split it, then drop it in the toaster. Makes great sandwiches.
Fernando
After many unsuccessful tries with other recipes my wife found this one. Almost perfect the first time. It was delicious but proper scoring was an issue. I’ll try again. Thanks Victor!
Victor @ Taste of Artisan
You are very welcome, Fernando. Happy baking!
Cherylann
This baguette recipe and the included instructions are excellent. I’m a novice bread baker and they turned out amazing. Thank you so much for sharing!!!!
Marian
Hi, Victor! Thanks for sharing this recipe. Similar to Mayu, my baguettes seemed to be pretty well baked by the end of the first fifteen minutes. In my case, however, my bread was not near the top of my oven, but rather in the middle/bottom area. My personal concern is that by the end of the entire baking time the baguettes began to burn a bit, actually. Luckily, the burnt taste wasn’t overwhelming and it was mostly near the ends (I made sure that the ends weren’t too thin when I made the point- in fact they were pretty close to the size of the middle portion of the baguette.) I’m trying to think of how to adjust the bake time and/or temperature for next time. So, I’m wondering what your input is! I’d absolutely love to hear it and I’m also open to trying anything new! Thank you, again, for sharing this recipe. It was 100% fun to make and my family loved it! Especially my older brother who is picky about baguettes haha.
Victor @ Taste of Artisan
Hi Marian,
I can think of three things that could lead to what you described. Obviously, if your baguettes somehow are quite thinner (but longer) than mine, they will bake faster. I know, this is likely not that case but still. Another possibility is that your oven is more efficient and bakes better. I’ve seen this many times. Or the thermostat in your oven is off, underreporting the temperature. This is also a very distinct possibility. I would get an accurate BBQ thermometer with a probe and test it. Finally, there isn’t enough steam in the oven. By the end of the baking with steam, my baguettes are pale, dough-like color. It’s only once I remove the steam they begin to brown. I’d suggest first to make sure that there is enough steam that doesn’t escape through a vent (I block mine with a kitchen towel), then look at adjusting the temperature. I would drop the temperature by 15 degrees and/or shorten the baking with steam and without one to 12 minutes. Once you start making those adjustments you will most likely see an improvement and jus work in that direction to perfect the results.
Mayu
Mine came well cooked (nearly over baked) in the first 15mins so I had to cut out the second half completely. My oven had different setting. One with heat at the top, bottom and from both. Is there a specific setting you’d recommend?
Should I still look underdone after first 15?
Victor @ Taste of Artisan
I can’t make an informed recommendation as I don’t know what your oven is and what settings it has, or how it bakes. Based on your description though, you should not use top heat. I can see how your baguettes got cooked in 15 minutes with top heat/broiler on. After 15 minutes of baking with steam baguettes should have increased in size, opened up (have oven spring), be pale, have a very thin and soft crust, and not be fully baked. The second half of baking thickness the crust, gives the baguettes the color and finishes off baking.
Mayu
Hi
I love this recipe and I’ve already made this baguette 4-5 times.
Results were pretty amazing, love this taste but I have a problem with scoring.
The dough was too sticky to cut. I’ve bought a scoring knife but dough stuck to knife.
And even if I could manage to cut, score wouldn’t open like yours.
Could you please give me any advice?
Maybe final proof ware too long or l need more flour…
Victor @ Taste of Artisan
Mayu, it could be that your dough’s hydration is higher than you think, it could be due to more hydrated flour, or because of using cups. You cold drop hydration by 1-2% and see how that works out… as you become more comfortable build your way back up. Proofing for too long can definitely be an issue. All that said, most of my breads have even higher hydration, around 80-82%, but I don’t find it particularly hard to score them. What I think helps is to use a firm but very swift motion. When scoring, I also tend to hold my baguettes with the wingers of the other hand so they don’t move. Personally, I tend to score with plain blades or a serrated bread knife. Hope this helps.
Bob Taheri
Hi there,
I am currently trying to make all the bread in the world! I own a food business and have access to commercial equipment. Currently trying to find the right recipe to make in large batches.
I have made this now twice with great results. I was wondering if you have any advice on making this recipe in large scale? are there any tweaks I should be aware of? I will try a triple batch and see for myself but I would like your opinion on the matter if possible. Thanks for your time!!
Bob
Victor @ Taste of Artisan
Hi Bob, no experience here with large scale production so I can hardly be of help. That said, once you run your triple batch trial and see a problem, let me know, perhaps I can help.
Magdalena
Absolutely wonderful recipe everyone loved it👍👍😊
Tim
Exceptional. I gave up on baking bread about five years ago after years of trouble. Each loaf I would make came out dense and had an unpleasant strong yeast taste. With so many people baking bread during the pandemic, I thought I would give it another shot. I watched a number of videos, and read a number of articles, and this recipe seemed to encompass all the tips and suggestions I found. I started the dough at 8 pm last night, put it in the fridge overnight, took it out at 2 pm, and had amazing bread ready by 4:30 pm. Only thing I have to experiment further with is the baking time. My loafs started burning after the initial 15 minutes in the oven. Thanks for such a great recipe and renewing my confidence in making bread.
Victor @ Taste of Artisan
You are very welcome, Tim. Glad I could help. Enjoy your delicious bread and happy baking!
Wendy
You may want to get yourself an oven thermometer. They are only around $5 and will ensure your oven temperature is accurate. I just started using one and found that my oven was around 25 degrees cooler than what it was set too, maybe your problem is caused by it being higher.
mary b wright
Love this recipe and I’ve enjoyed great results, thank you! I am going to try reducing the honey to 15-20 grams next time…probably in my head, but I think the bread tastes a little sweet (?). It hasn’t stopped me from eating it however!
I used 150g of a “European style” flour from a local bakery (it had a picture of a baguette on it) and 350g KA AP for latest batch….wasn’t sure of the best ratio so guessed at about 1/3 of the non AP.
I had an oven shelf mishap that resulted in the oven not preheating as I thought and thus my dough proofed for 1.5 hours, seemed to go ok (but I was grumpy at myself for a while).
Thanks so much!
Victor @ Taste of Artisan
You are very welcome! Thanks very much for your feedback and happy baking!
George
For the fold section, is it 3 folds every half hour or one fold ever half hour amounting to 3 when don’t with the hour and a half
Victor @ Taste of Artisan
One fold every half an hour…
Patrick
Hi Victor,
I have made this recipe a couple times and it is always great with crunchy crust, big bubbles, and chewy inside. My problem is they seem to end up thin which results a larger crust ratio. The dough appears the same size during proofing but yours appears to spread out much more than mine when transferred for scoring. Any ideas on how to make sure mine do not keep ending up thin?
Thank you,
Patrick
Victor @ Taste of Artisan
Hm… that’s an interesting question. I think I’ve seen this when my dough was a bit underfermented/underproofed or when I didn’t give it enough of a bench rest. It tightens when you handle it so if you try to roll it up like that it will be thin. You would also bump up the hydration, it will help. Or try different flour… Or make them shorter – and if that works, increase the amount of dough to get the right length/thickness. Sometimes you have to experiment a little to get perfect results.
Maky
Hi Victor
I made the recipe a second time, and I love the texture but I seem to have the same issue as Patrick. I don’t get the rise I want; the cross section of my baguette is rather oval than round. Any suggestions? I’m always afraid of over proofing the dough but I did let it proof for almost an hour( I know the temperature is also a factor) at room temperature. Do you think other than something being wrong with what I’m doing, a baguette tray would help?
Thank you in advance Victor
Victor @ Taste of Artisan
Hi Maky,
there are a few things that cause that. You’ve been having problems with the dough being too sticky before, have you resolved it? It could be the hydration level. Drop it further and the issue will go away. Some flours are more hydrated so you need to account for that. As well, I heard of people having this issue when baking on humid days… never experienced that but interesting. Overproofing will cause flat baguettes too. Not enough gluten development can also be a factor… hard to say without seeing the whole process. It would help if you took good, well-lit pictures along the way, all the way to the baked product with the cross-section visible, I can take a look. Email the pictures to me.
Donna
Thank you so much for this recipe! My husband is French and we moved from France to Canada a few years ago. We have been dearly missing fresh baked baguettes from the boulangerie. This was my first attempt at baking a baguette. I’ve tackled croissants, but I’ve been hesitant to try my hand at baguettes. They turned out wonderful, with a crisp but not too thick crust. My husband and son were in heaven, and the bread did not last long! My husband was soon making plans for having them again the very next week.
Victor @ Taste of Artisan
You are very welcome, Donna. Glad to hear about your success. Happy baking!
Maky
Hello,
I made this recipe today and the outcome was good but the dough was super sticky and out of control and each time i transferred it to a new surface it stretched and got longer and out of shape. Do you have any tips in this regard? What do think about using 30% bread flour?
Your reply is greatly appreciated.
Victor @ Taste of Artisan
Maky, I would recommend for you to decrease hydration (add more flour) until you get comfortable and get perfect results. It could also be the flour that you are using. Using 30% or even 50% bread flour will definitely improve the structure of the dough. Yes, I would experiment with that as well.
Celestia
By rotate do you mean flip them?
Victor @ Taste of Artisan
No, no flipping. Just rotate them 180 degrees so that they brown evenly.
John Calcote
This is a true French baguette at the required 76% plus hydration. It’s also very similar to that shown by John Kirkwood on YouTube, except that his has no sweetener and no overnight retardation period. The hydration is about the same as his if you consider the honey a liquid (which you should).
I can’t tell you the number of French bread recipes promoted as baguette – the two are not the same. French bread has a fine texture and soft crumb, whereas baguette has this course open texture with a chewy almost translucent crumb. The higher hydration in baguette dough is the difference.
Traditionally speaking, French baguettes don’t have any sugar, but hey – if this was a winning recipe in a French contest, then – who knows? Maybe the French are becoming more open to new ideas! 🙂 Thanks for the recipe.
Victor @ Taste of Artisan
You are very welcome, John. Thanks for your feedback.
Ram
Hi
I tried this recipe and cant say how good the bread is. Have few questions though
1) Does the high hydration (72%) have any effect on the spring or how crunchy bread turns out?
2) Why cant we use 62% hydration where the dough is easy to handle? Reason is, my first and second batch both had issues with handling right from S&F all the way to transferring it to the pizza stone.
Victor @ Taste of Artisan
Ram, higher hydration results in a more open, softer crumb and larger holes. 72% is a relative value. I consider it low as most of my breads are around 80%. For someone new to baking it may seem high as you need to build confidence and the technique to handle higher hydration doughs. If your dough seems too wet for you to handle comfortably, by all means, drop the hydration until you get good results. Then work your way up if desired. Loading is always a challenge, high hydration or low. Try baking them on parchment paper. So, you would put them on your pizza shovel (make a big DIY one with sheet metal) lined with parchment paper, then score and slide them onto the baking stone with the paper.
Cindy
I am currently making your bread. I am in the stretching and folding stage. I find that the dough is very sticky. Am I able to use more flour to prevent it sticking to to my hands Or will that make my bread dry and hard?
Thank you, Cindy
Victor @ Taste of Artisan
Cindy, initially, the dough will feel wet and sticky by as gluten develops as a result of S&Fs, the dough will firm up and become much less sticky. That said, you can definitely incorporate more flour. Star with a little, a tablespoon, then evaluate. You want to be comfortable handling the dough. As your comfort grows, you can increase hydrations. Did you weigh the ingredients or used cups and spoons? If you didn’t weigh them, it’s possible that you ended up with higher hydration.
Victoria
This turned out fantastic, I’ve never tried a recipe with truer results to the Parisian baguette I so love.
Oven couldn’t get hot enough and used a baking sheet but still, top class baguette achieved. Thanks
Jimmy
Re: French Baguettes recipe
Greetings from Queens, NY. At the heart of the quarantine currently, my GF and I have been hard pressed to find good quality breads at the store so I suggested baking our own (we’re having a “bake-off” lol). For my first ever attempt at bread baking I found your tasteofartisan recipe and currently I am about an hour from cold retarding.
As I look ahead to what my steps are tomorrow, I was wondering if anybody ever asked you this question, because I didn’t see it in the comments:
Have you or anyone ever experimented with different herbs/spices in the steam water pan instead of just plain water? I don’t plan on it this go around, I want to follow as instructed. But just curious for your feedback.
Can’t wait until tomorrow night to pull my project out of the oven! Thanks for what I’m sure will be a delicious recipe!
Victor @ Taste of Artisan
Hey Jimmy, welcome to my blog. I hope your baguettes turn out great. Even if they don’t get an awesome oven spring, they will still taste great I guarantee you.
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To your question, I don’t think flavoring water/steam will add much flavor to the bread itself, there just isn’t enough time. But mixing in different herbs into the dough, or sprinkling them on top is a great way to add interesting flavors.
Jimmy
As expected it was delicious!
And by stacking my baking sheet on another upside down one, on top of an bottom-up glass Pyrex dish, I actually got a really good oven spring! I think I won the bake-off lol. Thanks again.
Victor @ Taste of Artisan
Hey Jimmy, you are welcome… glad to hear about your success. There is nothing like freshly-baked baguettes, especially if they turn out great.
Joe
I followed this recipe to a ‘T’ and in general it turned out excellent. I should note that I baked in a gas oven and baked on a cast iron griddle (one side has raised ribs to allow grease/fat to drain, but I used the other, totally flat side). I set the oven as directed, to a pre-heat of 500F and then immediately down to 475F after putting the dough in.
As another commenter noted, the bake time was indeed 15 minutes for me as well, with an interior temp of 205F. While the bread was definitely done, it lacked the thick, crispy crust that sends crumbs flying three feet in all directions when you cut it.
I need to experiment with baking times and pans. I can perhaps still pre-heat the cast-iron skillet but then put the dough on a regular baking sheet and then put that on top of the cast-iron skillet, to get that initial spring that’s needed. I also have a pizza stone with which I can try the same two combos (baked directly on, or used underneath a baking sheet). Options to try for sure.
But overall the crumb, texture, and taste are terrific.
Victor @ Taste of Artisan
Thanks for the detailed feedback, Joe. Glad to hear that you achieved good results. Happy baking!
Alex
Victor, are you using a gas or electric oven? I also find that I can’t seem to get a shiny, crispy crust using two loaf pans with towels. I wonder if the venting on a gas oven is simply too much for any open steaming method.
Victor @ Taste of Artisan
Alex, I am using an electric oven. I have the same problem with the vent though and I plug it with a kitchen towel during the steaming phase.
Mike
Sceptical at first but followed recipe as written. Results were well beyond expectations and the resultant baguette was crusty with the ‘mie’ soft chewy With incredible taste. Chapeau to Victor!
Victor @ Taste of Artisan
Awesome! Happy baking! Why skeptical at first, I wonder?
Joseph
Awesome writeup of the recipe and tools needed.
Jessica
Can I use regular active dry yeast? I don’t have any instant.
Victor @ Taste of Artisan
Please see my comment below on March 26, 2020.
Richard
Hi Victor- I loved the recipe, my baguettes had a great lite crispy exterior and a great puff when put into the oven. They tasted great- but did not have the chewy texture- more bread like without all of the holes. Any suggestions? Does bread flour vs King Arthur all purpose make a difference?
Victor @ Taste of Artisan
You are welcome, Richard. Big holes and chewy texture need sufficient gluten development. Yes, bread flour will help, it will make bread chewier. Perhaps too chewy for some. Insufficient stretching and folding results in poor texture. Overworking dough, on the other hand, leads to gluten breakdown and you will end up with small holes and crumbly texture. I am going to email you, send me a picture of the crumb, perhaps that will give me a better idea.
Josh
Great recipe, really delicious bread and I’ve never made bread before and I’m enjoying learning. A couple questions: 1) Does the temperature of the water matter and do you dilute the honey into the water before mixing into the dough? 2) I struggle with the “stretch and fold” part the most. Is it one stretch and fold every thirty minutes from one side of the dough only, or do you rotate the bowl around and stretch and fold multiple sides every 30 minutes? Also, the dough is so sticky, I’m challenged to be able to lift the entire ball of dough up to flip it over after each 30 minute iteration even with the help of a spatula. Maybe it’s over mixed or I need to flour my hands more, although it didn’t seem to help that much. BTW, I use a stand mixer and dough hook gently bringing it together just until the flour is fully integrated. Thank you!
Victor @ Taste of Artisan
Hi Josh, glad to hear about you learning to bake bread. It is immensely rewarding.
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The temperature of the water matters. Warmer water will kick off fermentation much faster and the fermentation will go much faster. In this recipe, use room temperature water.
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As far as honey goes, either dilute or just mix in well, squeezing the dough between fingers.
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S&F – every 30 minutes, pull one corner and fold onto the dough, rotate, pull and fold… do all 4 corners. I illustrated this process in my artisan sourdough bread recipe, check it out, it should help.
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The dough should be very sticky initially, but over time and as you do more S&Fs, gluten will develop and it will become just tacky to touch, not sticky. That said, different flours behave differently, some (especially fresh) flours are more hydrated so need water adjusted down. You may also be using cups to measure flour and water – expect big variance there that will affect hydration. If you weigh your ingredients and still have the dough that is too wet, or too wet for your comfort level, drop hydration by 2-3%. Once you get comfortable with that dough, start going back up. There is something very special about how higher hydration bread tastes.
Josh
Thank you for the detailed reply, Victor!
A
What if my dough didn’t rise in the fridge? What did I do wrong and where can I go from here?
Victor @ Taste of Artisan
It looks like either fermentation activity did not properly start or the temperature in the fridge is too low. Before putting in the fridge, make sure that the dough is actively rising, has a nice lactic-acid smell. If not, it needs to stay out for longer. Do you bulk fermentation in a warm room. Or keep the dough in a warm place during rising, such as the cold oven with the light on. The yeast may also be the culprit. I’ve had much better and consistent results with rapid rise yeast compared to active dry. If the yeast is very old or hasn’t been stored optimally, that could impact the performance as well. Regardless, what you can do is you need to jumpstart fermentation. Place the dough in warm place, let it rise until it doubles (measuring from the original volume when the dough was mixed), then follow the rest of the steps as in the recipe.
C
Can I use regular Dry Active yeast in this recipe?
Victor @ Taste of Artisan
Please see my comment below on March 26, 2020.
Paul
I only have fresh yeast. What would be your recommendation. I know most recipes call for fresh vs dry @ 2:1. Would I measure 2 tsp of fresh yeast before activation?
Victor @ Taste of Artisan
Paul, I convert fresh to dry at 3:1 ratio by weight. Not sure about teaspoons but it seems like 2:1 should give the same amount as 3:1 by weight. Yes, you measure before activation.
Cecilia
I really want to try this – it is a very well explained recipe. I was wondering if I could bake the baguettes in my (combi) steam oven?
Victor @ Taste of Artisan
I don’t see why not.
Juan
I have not tried this receipt yet but it is so well explained and with high details that my mouth is watering. Why not? Because I understand it will take some more time than usual, but it deserves the try. I have tried the shortest receipts with very low success… :(. Preparation, timing and patience is key for this receipt so inpatient ones rest aside but you can try
Victor @ Taste of Artisan
Hi Juan, I agree, it takes time to make great bread. Though, the more you bake bread, the easier it becomes. You can slip in mixing of the dough, stretching, etc. in between other things you normally do, so it will become quick and effortless.
Marijane
I have been struggling with bread-making. It is such an exact art as opposed to cooking, which I love to do. I tried many recipes to no avail but this one came out great. The crust was a bit too crusty and I did worry about the bread browning too much, but put some foil over it in the last 10 minutes so no worries. The inside is divine. Actually going to give away a loaf since it came out so tasty!
Victor @ Taste of Artisan
Hi Marijane, glad to hear it. A couple notes about the crust. I noticed that if you let the baguettes rest for an hour or so, the crust becomes softer. If you cut in right away, it will be harder. Why? My theory is that it’s because of the steam inside the hot bread. Cut the bread immediately, and you will notice a lot of steam come out. That steam is what softens the crust over time. Another thing to try is baking at a lower temperature, e.g. preheat to 485F and drop to 450F in the first half of baking. You can also try shortening the first baking step to 12 minutes.
Marijane
I will try that! I do love how they came out and they did soften. I also need to get a baking stone – I think that will improve the baking accuracy. I will definitely do this recipe again. It was easy and makes me feel I can actually make bread! Thank you!
Victor @ Taste of Artisan
You are welcome. Making bread is easier than most people think. But you do need to develop a feel for the process and be able to judge how the dough behaves at any stage of the process. Once you bake one or two great loaves you get a good sense of that. It kind was like that for me when I was starting out.
Frances
Perfection!!
Nothing to do (COVID crafts) but work on the fickle nature of dough and all the little details. Can you double or triple this recipe and freeze them? As one of your fans pointed out they are eaten within 10 minutes of removal after 24 hours of preparation;)
What are your instructions on freezing the dough?
Specifically do you double the Yeast too?
Or is it best to use less yeast?
Victor @ Taste of Artisan
Frances, to be honest, I never freeze bread or baguette dough as I find it a LOT easier for me to just make a new batch. I bake some sort of bread every other day. That said, I experimented with freezing baguette dough a few years ago but was never quite satisfied with the results and it was quite a chore to get it to work right… If you still want to pursue this, check out King Arthur’s articles, like this Freezing No-Knead Dough, hope you find it helpful.
Elisha
Just baked my first French baguettes. This is a great recipe.
I have a combo oven, what would you recommend for a setting?
Victor @ Taste of Artisan
Elisha, I don’t have a combo oven so it’s hard for me to advise you. That said, you’d want to bake 15 minutes with steam, 15 minutes without.
Mike
I’m a novice baker and I was able to make this with great results. I don’t have a baking stone, so I tried using my cast iron griddle. It worked great, but the cooking time was cut in half – 15 min! (I determined it was done when the internal temp reached about 95 C/205 F).
Victor @ Taste of Artisan
Congratulations, Mike! Excellent point on the target internal temperature, 205F – 210F is the target range. Happy baking!
Rhianna
I love seeing so many people try their hand at baking during the Covid quarantine. Has anyone experienced a dryer dough that the one pictured? I find mine to be quite stiff and difficult to stretch and fold. Any help is appreciated. Thanks!
Victor @ Taste of Artisan
Different flours may have different hydration. Hydration can be affected by storage conditions. If your dough feels too stiff, increase hydration by 2 percentage points, then evaluate. You may need to adjust more. Sometimes adjustments like that are necessary. Also, are you weighing your ingredients? If not, that could very well be the cause.
Paige Dietrich
I love this recipe, thank you! I have been trying to duplicate the French Baguette and have tried numerous methods, including watching Julia Child videos. This is the best! It was hard to find a rectangle baking stone, even at cooking stores, but I found one online at Home Depot! Take the time to follow the steps–you will be rewarded! My husband would like me to make these every day!
Victor @ Taste of Artisan
Hi Paige, happy to hear about your success. A thick, rectangular baking stone can also be found at your local pottery supply store, of all the places. It’s called kiln shelf. I got a 3/4″ thick one, slightly larger than needed and had them cut to the desired size of 16″ by 21″ that fits my oven perfectly, leaving some space around for air circulation. Makes it convenient to bake three quite long baguettes at a time.
halie
Hi! I currently have the dough in the fridge. However, I don’t have a stone or a pizza stone. (And can’t get one bc of covid). Would a cookie sheet work? Or is there something else you could use?
Thanks!
Victor @ Taste of Artisan
To get a nice oven spring you need something that will store a lot of heat that will be transferred to the dough. A stone, especially a thick stone is a great example. But it doesn’t have to be stone. I know some people use thick steel for baking bread and it works. Cast iron works too. If you have a cast iron griddle it may be a good substitute. If you don’t, stack a few baking trays or sheets and bake on them. The more stored heat you can provide the better. One thin baking sheet will cool down quickly once the dough hits it. If all those options aren’t available, bake on a single baking sheet. It will still be a tasty baguette, just won’t have the same open crumb and beautiful big ears.
Mike
I use left-over 12×12 flooring tile (3/8-1/2″ thick to line an oven rack
Halie
I ended up finding an old pizza stone but it was too small to fit the baguettes, so I placed a large pan on top of that. It worked amazingly and my family devoured them! Thank you so much for your help and for posting this recipe.
Victor @ Taste of Artisan
That’s a cool solution, Halie. Glad to hear about your success. Happy baking!
Mandy
Thank you very much for publishing this recipe. I made baguettes for the first time today, they turned out really well and they were a huge hit with my family.
Victor @ Taste of Artisan
Hi Mandy, happy to hear that. Glad my post helped you. Happy baking!
Aime
This was my first attempt at a baguette recipe and I was very pleased with the results. I followed the instructions exactly until the end where I made a few minor equipment tweaks; I don’t have any special scoring tools so I used a knife, I don’t have a couche so I modified parchment paper to act like one and I don’t have an oven stone so I used a pizza stone. This caused my bread to be a little squished looking but it was still the flavor and texture I was dreaming of. You know that “eye rolling good” look? That was my family’s response to this bread. Clear simple directions, easy to follow= a “master” recipe!
Oh I also used the flour I had on hand “central valley milling company” organic white all purpose flour (from Costco)
Victor @ Taste of Artisan
Aime, I am very happy to hear about your success… yeah, I know that feeling. Keep practicing and soon you will have an amazing looking baguette. I totally understand what you are saying about the flavor and the texture. Even my least successful baguettes, flat, overproofed, tasted so good that not a single bit went to waste. Hard to imagine a better breakfast on a Saturday or Sunday morning than a piece a freshly baked baguette with a thin slice of butter on top and a cup of coffee.
Aime
Right! The biggest complaint I had about these Is they were devoured strait out of the oven and now I don’t have any left for tomorrow.
Jason
Absolutely fabulous, beat tasting recipe and method I have made. This will be my new regular ! Thank you.
Victor @ Taste of Artisan
You are very welcome! Happy baking!
Brit
Hi, would gold metal all purpose flour which only has 10% protein work? I dont have king arthur’s flour and Due to coronavirus lockdown, I dont want to venture out. Thanks for your help!
Victor @ Taste of Artisan
Brit, higher protein in KA AP flour definitely helps with getting a better structure but gold medal will work too. If the baguettes don’t hold their shape well, you can always drop the hydration by a percentage or two to help with that.
Brit
Great! Will try that, thank you for responding and for your advice!!
Agnes
This is my go-to recipe ! So flavourful ….just perfect and so easy !! Thank you !!
Hannah
Hey there – is 12 hour proving in the refrigerator essential or can we let it prove at room temperature for less time? If so, how long would you recommend?
Victor @ Taste of Artisan
Hanna, in this recipe, I retard fermentation in the fridge to achieve improved flavor. You can, of course, let bulk fermentation occur at a normal speed and obtain acceptable results. You can even expedite it if you want. Simply place the dough in the cold oven and turn the light on. The timing will depend on the ambient temperature and the temperature of the water. You can also increase the amount of yeast to speed up fermentation. Take a look at my no-knead bread recipe. In it, I explained in detail how I do exactly that, make a very good tasting loaf of bread in about 5-6 hours from start to finish. You can employ the same approach to make baguettes in about the same amount of time.
Karlie
SUCH a good recipe!! This is exactly what I was looking for in a baguette! Perfect crust, light inside, seriously the best! I omitted the honey (on accident), and it still turned out absolutely perfect.
Marilu
Excellent recipe.
I have tried 5 times to make french bagettes. This was the only recipe that called for honey and it made me curious.
I can now say that this recipe is definitely the best of the five and it will be the only one I use from now on.
Thank you so much.
Victor @ Taste of Artisan
I am thrilled to hear that, Marilu. Glad my post helped you.
Joanna
Thank you for this wonderful recipe! My 3rd attempt in Baguette baking and I am very happy with the result!! I messed up scoring so they look sort of ugly but taste amazing and are so crisp!! After all my research reading and you tubing….your recipe pulled it all together for me!! Thank you so much.
Joanna
Victor @ Taste of Artisan
You are very welcome, Joanna. Glad I could help out. Everyone should be able to enjoy this wonderful bread without going to Paris;)
Valerie
I only have Fleischmann’s ActiveDry Yeast. How would it substitute for the instant yeast in your recipe?
Victor @ Taste of Artisan
Valerie, AcriveDry behaves differently, you need to activate it in some warm water (about 95F) before mixing in. I would also increase the amount of yeast by about a third, and increase fermentation time by about an hour or two before sending the dough to the fridge. You want to see some good activity and volume increase by at least 30% before retarding. It may take some experimenting. Instant is more predictable in that respect.
Tari Swenson
BEST BREAD I’VE EVER MADE!
Ainny
Hello!
Beautiful pictures and given all the fantastic responses, I can’t wait to try this!
If I want to add herbs, seeds and or malt flour/flakes, what would the process be? I like malt bread so if I want to mix and match different flours, how would I go about doing this? Also, in England for bread making we have something called strong white bread flour, if I use that, would that be okay?
Kindest regards,
Ainny
Victor @ Taste of Artisan
Hi, I usually add mixins, if using them, during the second S&F. Can’t advise on you mixing and matching different flours/malt as I never tried this with baguettes. Strong white bread flour is a high gluten flour, about 3-4% higher gluten than in AP flour. It makes a very chewy baguette. You can certainly use it but I prefer the French T55 flour or similar, like the King Arthur AP.
Rose
I am trying this recipe but it’s 9.00 in the morning, did not relize it was an overbite in the fridge, will it be ok if it goes in the fridge for 24 hours
Victor @ Taste of Artisan
You can cold retard for up to 48 hours, but 12-24 hours are more common. You can also skip this step entirely. Just bulk ferment, cut, bench-rest, shape, proof and bake. Flavors will develop to a lesser degree but you can still get a decent baguette.
Jack Kerley
Following a trip to France last fall, I became rather obsessive about approximating the marvelous bread found in local boulangeries, though my only baking experience had been cookies when about seven years old. I did one batch most weekends, starting with the King Arthur baguette recipe. The results were good, but my crumb was too closed. Continuing to research, I both purchased King Arthur Sir Galahad flour, (supposedly closer to flour used in France), and found your website. The photos stopped me: THAT was what I wanted, crusty, tri-colored, with an airy crumb. After just one batch, it’s now my go-to recipe (slight experiments with raising times, etc.). Judging by reactions ranging from wide-eyed amazement to satisfied moans, I’ve nailed it . . . Le gout de la France! Merci beaucoup, chef.
Victor @ Taste of Artisan
Hi Jack, I am very happy to hear about your success in making French baguettes. I am glad you found some helpful information here. Happy baking!
Ruth
Hi Victor,
I got your find your recipe about French baguette, but I do not know what 500 grams of flour it means and the 360 grams of water. I google up and it says ” about 4 cups and other sites it says 2 cups. Also how about the water measure it? It says 1.52 cup. Could you specify in cups please. I live in Colllingwood Ontario and I can not find Arthur King flour. I am planning to use unbleached organic flour.
Victor @ Taste of Artisan
Ruth, I highly recommend getting an inexpensive kitchen scale ($10) and measure out the ingredients. I scooped a cup of flour 4 times and got 4 different results, from 138 grams to 146 grams. Fresh and properly stored flour is more hydrated and weighs more (per cup). If it lost some water, it will weigh less, again, per cup. If you use cups, your results may be very different from mine. I updated the recipe with the U.S. customary units but I DO NOT RECOMMEND USING THEM.
< Unbleached organic flour sounds good.
Jay
I did it! Wonderful outcome, authentic etc. Thank you.
My only question: 500F put bread in and turn down to 450 or 475 for 15 min?
Last 15 min 450.
The pic recipe differs on oven temp from the “print” recipe. 475 or 450.
Vancouver Island, Canada.
Victor @ Taste of Artisan
Hi Jay, thanks for pointing that out. I’ve been baking baguettes at both of those temps so no wonder I made that typo. Both work great. I like the 475F a little better as it gives, IMHO, a slightly thicker, crispier crust. Starting at 450F produces a slightly thinner crust. The color and crumb are practically the same.
elyn tromey
I am so thrilled to have found this recipe. I used a King Arthur baguette recipe for years, using a metal baguette tray. They were okay, but I thought they could be better. So, I got a couche and a stone and did the KAF recipe as well as this one here. This one makes waaaay better baguettes by far. I’m so thrilled, thank you for sharing it!
Victor @ Taste of Artisan
So happy for you, Elyn. I know that feeling when you bake or cook something that tastes and looks perfect. I had that feeling just a few days ago when I finally got my challah bread just like the one from my childhood, like the one that my grandpa would get at the farmer’s market. It’s not rich, has barely any egg in it, intensely colored and somewhat crusty, and absolutely delicious. My family is crazy about it too, they keep asking me to bake more.
le Chef Ian
Five stars…
Karin Roberts
This is the perfect ratio of ingredients! I don’t know if it was this recipe or the use of a cloche, but this is the first successful baguette I’ve ever made! I intend to split the dough in 2 parts and try to make a slightly larger loaf but if you follow the recipe and make 3, you will not be disappointed. A cast iron with water in the oven does create a good amount of steam.
Victor @ Taste of Artisan
Hi Karin, happy to hear that I was able to help you make a better baguette. Thanks for your feedback and happy baking!
Diane
How high do you want the water in the pan or is there a certain amount of wetness/moisture the towel needs to be for steaming purposes? I haven’t tried using a towel before and want to make sure I have the right proportions. Thanks!
Victor @ Taste of Artisan
The level of water is quite arbitrary, you want the water to remain there for the duration of the initial baking (with steam). If I add the pan closer to baking time, in a hot oven, I would fill it half-way. I would fill the pan almost full, with the towel in, if it goes in a cold oven. This is because a good half of the water will evaporate during preheating. There is no hard rule here. The towel helps with slow, even steam release. Either way, after adding, you need to wait for it to start boiling. You can add boiling water to the pan, or cold, your choice, but that will determine how long it needs to be in the oven before boiling.
Boon
Dear Victor,
I’m quite new in baking, just tried my first “no knead Artisan Bread” under other recipe before I found yours!
Seeking your advise:
If I do not have the baking stone, is that okay to have only the steam pan under the tray ?
Also, without pizza stone, possible to place the bough on parchment paper and place on the tray?
Many thanks in advance for your advise.
Best regards,
Boon
Victor @ Taste of Artisan
Hi Boon, welcome to my blog. Baguettes generally don’t do well on a baking sheet. They need the stored heat of the stone to create an oven spring, to open up. That said, you can still get acceptable results. Parchment paper is fine. I use it a lot, it makes it easy to slide the breads and baguettes in the oven. As far as the steam pan goes, don’t put it under, you don’t want the water steam to cool down your baking sheet. Instead, put it to the side of the sheet if possible.
Boon
Thank you Victor for your great advise!! I will try to make it 🙂
Thank you very very much!
Victor @ Taste of Artisan
You are very welcome!
Vernon
I have been using the baguette recipes from Julia Child, Rose Beranbaum (the Bread Bible) and Jacques Pepin, besides watching the episodes of the French Chef where Julia is running around with a thermometer in the French baking school in Paris. (and YouTube videos) I sometimes use a biga or old yeasted dough from the freezer for the first mixing.
Having prefaced this, I think this recipe is the best; having accurate quantity amounts, rise temperatures, times, etc. I could not get the large holes you show in the photograph, but with this recipe I got larger holes than I normally get. Some recipes suggest holes can be increased by a longer original mix of the flour and water, but I think the larger bubbles (holes) in your bread might have to do with a more gentle folding and pinching of the baguette dough? Maybe the room temperature & timing of the final rise? Nice job Victor!
I spend my winters in France and am always sampling baguettes.
Victor @ Taste of Artisan
Hi Vernon, your comment truly made my day. I’ve been working on my technique, and the recipe to a lesser degree, for years, and I am happy when someone recognizes that.
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You are correct in your assessment. Bigger holes, no doubt, have to do with higher hydration, gentle handling, no punching down, proper fermentation, proper bench rest, longer proofing, better oven spring (a function of good steam, good scoring), better gluten development. Frankly, after having baked hundreds of baguettes over years, I don’t focus on my technique any more, it sort of became a second nature. I do recall though, that when my yeast during bulk fermentation is not as active as I want, I get smaller holes and less of an oven spring. It most likely has to do with the ambient temperature, or temperature of the water I use. I’ve learned to let the dough ferment a bit longer, until I see some healthy rise, good sour milk smell and blisters on the surface.
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The fridge temperature can impact the openness of the crumb too. A fridge is a fridge, right? I though so for some time, and used my basement fridge which is no frost-free and runs cooler than my kitchen fridge. I’d get an OK rise in it. A rise is a rise, I thought, but once I tried my upstairs fridge and saw a big difference in how the dough rose more, was more airy, I moved my operation. I like to see the volume double, if not, I’d let it sit outside until it does, then move on to the next step.
Vernon
Victor,
I am over in Paris now, and I found a couple bakers that mix their water, flour and a small amount of yeast and put it directly in refrigeration, then the following morning mix in the salt and then let in rise for baking. I have done something similar, that is I mix the water, flour and yeast then let it sit a couple hours before mixing in salt. Then let it rise over night in a cool place. Another baker told me the large holes in his baguettes come from the excessive amount of water in the recipe.
Victor @ Taste of Artisan
Hi Vernon, you lucky dog… I wish I were in Paris right now 😉 I’ve heard about that technique, Essentially, it’s equally as effective to retard bulk fermentation as it is the proofing stage. I’ve tried that in the past but I just find it easier for my schedule to retard the proofing stage.
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About the salt, it inhibits yeast activity so some bakers add it later, after autolysing or, as you mentioned, even after bulk fermentation. I am not sure if it’s as effective when using commercial yeast, and most bakers in France use commercial yeast or a combination of commercial/natural leaven at the very least. The challenge with adding the salt way later is that it may not dissolve properly and you may find grains of salt in your baguette. I remember Chad Robertson mentioning that as well in his Tartine bread book. A customer returned a loaf after finding big grains of salt in it.
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That said, if it works, it works. There are so many great ways to make a great tasting baguette, in many ways it boils down to someone’s personal style/preference. And yeah, I totally agree, higher hydration makes bigger bubbles. The challenge is to balance higher hydration/bigger bubbles with aesthetic appearance. You won’t care if your baguette has big bubbles if it looks like a long flat ciabatta.
Lori
I have a Miele combination convection and steam oven. Do you have a suggestion for what percentage steam I should try instead of the towel method. Thank you so much.
Victor @ Taste of Artisan
Lori, I have never used or even seen that oven, so I can’t make any suggestions. I would recommend searching YouTube and Google for ‘bread steam combo oven’ and try to find that information. I checked a few videos on Youtube, I don’t see anyone setting a percentage for steam, rather they set darkness, and the type of bread. Their model are likely different. That said, I don’t steam my oven too much. It’s more of a gentle, slowly released steam. When I open my pre-steamed oven, I don’t get plumes of steam, I feel it but don’t really see the steam. Hope this helps.
Kiyo
Aloha Victor! You mention an oven temperature of 750 degrees however I would like to confirm you mean 450 degrees. The baguettes look amazing! We enjoy making bread at home.
Victor @ Taste of Artisan
Aloha, Kiyo! Yes, it should be 450F. 750 was just a typo in the body of the post. The recipe is correct.
Guy
Perfection yo. Simple, classic, and easy to make. The only issue was that I did not know stretching and folding involved pulling each corner over with each iteration and was only doing one single stretch and one single fold per iteration. The texture definitely improved once I actually started doing it the way you’re supposed to! they actually do quite well being frozen, then thawed in the fridge overnight and thrown in the oven in the morning before bringing somewhere.
Victor @ Taste of Artisan
Absolutely, the improvement in texture is very apparent after even two sets of stretch and folds. I applied this technique to my no knead bread and it came out practically a different bread. By the way, at what point do you freeze your baguettes, after they are fully proofed?
Amy Korobow
Thank you!
Victor @ Taste of Artisan
You are very welcome!
Elliott
Hello
Great recipe! I have taken my own journey with baguettes and followed a similar path. In the end, it remains pretty simple.
I noticed a couple of typos: On the printable recipe, step 8, I think you meant seam side ‘down’ for this scoring step. And on the online recipe, the temperature should be turned down to 450, not 750.
I also had a couple of questions:
You reduced the water recently by 25 g, why?
You are resting the dough in rectangles for up to an hour now, instead of 15′. Why?
And, you made a point of removing the water for the last 15. I tried misting at the beginning and then tried it at the end with a fine water bottle and I get a nice crust when I mist at the end. I will try removing the water as you suggested to see what that does to the crust.
Victor @ Taste of Artisan
Hi Elliott,
I appreciate your comments and questions. Indeed, they should be seam side down, corrected. The thing with 750 is strange as I see 450. Must have typed 750 then corrected but it stayed in cache. I cleared the cache so that should be fixed too.
I reduced the water as several people emailed me about challenges they were having working with higher hydration dough and baguettes ‘not looking as pretty’. This level of hydration still produces excellent crumb and the buguettes hold their shape better. That said, feel free to increase hydration. I go as high as 80% sometimes.
I increased the rest time as I like how much more relaxed the dough becomes and it makes it easier to shape and roll out. If my dough rises too much (sometimes I keep it in a cool veranda instead of fridge) I let it rest 15-20 minutes only.
As far as steaming goes, I suggest go with what works for you. Different ovens bake differently too so one needs to account for that too. But typically bakers steam initially (10-15 min) to get a nice oven spring then dry bake to get the color and crispiness.
Glenn
I’m getting great results with this method, I have been playing with the rising time since I want a fresh baguette with dinner. I do the stretch and folds in the morning and keep it in the microwave with the light on until I see some rising. I then move it to the fridge taking it out around 4pm, let it warm up and proceed from there. Today I added the honey for the first time, I’m anxious to see how that changes the flavour. I have also found that 80% hydration seems fine. I am using a baguette tray for baking them. I’m curious if they would work out well if I made them in the evening and left them in the fridge for 20 hrs? Also, any idea how mixing them in a mixer would change the outcome?
victor
Glad to hear about your success with baguettes, Glenn. Honey adds a tiny bit of sweetness, I love it. My family loves it too. I also sometimes add 5% rye flour, what a flavor boost.
You can retard baguettes in the fridge for 24 hours and even longer (I’ve gone as long as 48 hours). The trick is to make sure they don’t over-proof, so you need to tweak the amount of yeast/fridge temperature variables. I would normally do a few stretch and folds, let the dough start rising, maybe get it increase 40-50% in volume, then in the fridge. After the fridge, take it out, pre-shape, 20 min bench rest, shape, proof for 30-60 minutes, then bake.
Mixing in a mixer actually works quite well. When I am busy I simply throw all of the ingredients in the mixing bowl and mix with a paddle attachment (not a dough hook) for 10 minutes on speed 4. This is for 80% hydration, otherwise the paddle attachment won’t work. Then shape into a nice ball, throw in a bowl seam side down and refrigerate overnight. Then it’s the same routine – pre-shape, rest, shape, proof, bake.
Yasmin
Thanks for this fabulous recipe.
I am a total amateur from Durban South Africa. I have managed perfect baguettes AT home since I found your recipe..I don’t add the honey but they taste lovely nonetheless and usually eaten with 30 mins.
We don’t Get good bread easily here..it’s all factory produced…so really glad to be able to make these..
Siyabonga ..thank you
victor
Happy to hear that my blog post on baguettes helped. I love baking bread and do it almost every 2-3 days as here in Canada we also aren’t spoiled by good bread. There are some micro bakeries that sell good bread but it’s very expensive and a good drive away from me. Also, while their baguettes are good, I don’t think they are as good my own in mu humble opinion. I’ve started a new blog, Taste of Artisan, where I will be posting my favorite bread recipe and more… you are welcome to come and visit.
Veronika
Hello, great recipe! The only thing is I can’t get such massive bubles as you’ve got on the pictures. Could you perhaps give me some pointers how to make a bugette so emmental-like? 🙂
Thank you.
Veronika
victor
Emmental-like, ha? I like that analogy. You want to make sure your dough double or even triples during the first rise (bulk fermentation), then you shape and let the baguettes proof. For big holes, try to handle the dough very carefully when you shape it. Also make sure you proof enough. You should have good results. I am planning on re-writing this post as my technique improved quite a bit since. I started a new blog, Taste of Artisan, dedicated to all DIY artisanal foods and will be moving this post there. For now, I’d like to suggest reading this post here, it’s about bread but the technique is very similar. I think you should find it helpful. If you have more questions, let me know. https://tasteofartisan.com/artisan-sourdough-bread-recipe/
jasmine
This was excellent. I am a trained chef and have spent the past few years trying to perfect bread. I make a new recipe every weekend. This was one of the best I have tried-especially without a starter. It has the flavor and consistency of a starter bread without the hassle. I proofed in fridge about 17 hours.
victor
Thanks for the compliment, Jasmine. This means a lot. Back in the day, I spent months perfecting this recipe and reading every interview with the best French baguette bakers and collecting every tip they shared. I need to retake the pictures, the ones on the post don’t do them justice. When I bring these baguettes to work, people fight over them.
Chuck
Victor,
Thanks for your recipe and techique notes. I tried this earlier this month and had modest success. The bread tasted good but i expected more rise and other signs of fermentation (the dough didn’t smell particularly yeasty, there were no surface blisters and the dough balls were not as smooth as your pictures). My kitchen is pretty cool here on the northern California coast- high fifties F to mid sixties F this time of year unless we have the windows closed and the oven is raging, I also had some trouble with the transfer onto the stone, mostly due to too small of a stone (remedied with a new, larger kiln shelf) but also due to inexperience. I often use parchment paper and slide it right on the stone with the loaves. I should have done that, knowing that the size of the landing pad is not very forgiving. As fall progresses, I’ll have more time to work on this.
I’m curious where your sausage and salumi pages went? Will we see them ever again?
victor
Hi Chuck, thank you for sharing your experiences. It took me some practice initially, but once it clicked with me it became quite easy with consistently great results. To help with your dough, try using warm water, about 85F. That should aid with yeast activation. Or use a pre-ferment. The night before, mix 100g each water and flour with 3 grams of quick rise yeast and put in a fridge. This will ensure proper yeast activity even at colder temps. You will have to subtract these amounts from the final dough recipe.
There is nothing wrong with baking on a piece of parchment paper, I now do it most of the time as I find it much easier to transfer dough with it. Breads, pizza, calzones…
For the stone, do yourself a favor and go to your local pottery supply store and get 3/4″ – 1″ kiln shelf. They can cut to size. I had mine cut to 16×21 inches. It’s heave and resides in my oven permanently. Super durable and handles spills without a problem. I’ve had it for almost 3 years now. I can bake 3 20″ baguettes on it without a problem, or two large bread loaves.
As for the sausages, they are still here, just not liked. I’ve started a new blog, Taste of Artisan, dedicated to bread baking, sausage making, chocolate making and more. Everything for DIYers who love homemade, artisanal food. All relevant content will be migrated there over the next couple of months.
Here is the link to my favorite bread recipe that I make every 2-3 days now. Lot’s of details and pictures to help see the process.
https://tasteofartisan.com/bread-recipes/sourdough/artisan-sourdough-bread-recipe/
Cristina Rosu
Thank you so much for providing this recipe. Today was my second time using it. The first time, I followed the directions but deviated by fermenting countertop for 48 hours, which produced a really amazing flavour but the dough had a bit too much moisture and it didn’t hold shape very well. The second time around (today) I felt I had a bit more control because of my previous experience. I added a pinch more flour and rolled out half the dough on a generously floured surface after the 3 – 20 minute intervals. I decided I would just bake it to see what happened. A gorgeous baguette happened. Of course, it didn’t have the flavour imparted by a fermentation period but it rose perfectly and got a really nice crust too. Currently devouring it still warm with rilette de canard and feta. I’ve tried other recipes in the past with little success (a loaf that felt more like a small boulder). This was a revelation. Thank you again so much – you’ve provided a solid foundation for others.
victor
Thank you for the compliment. Glad you liked my recipe. I noticed the same thing – no matter what the baguettes come out very tasty. I, on occasion, forget about the dough in the fridge for days, it would rise too much and deflate, and the baguettes would look quite poor coming out of the oven, but they would taste fantastic nevertheless. I like it when that happens, it gives me a chance to experience something new and get inspired.
Doris Wright
Can’t wait to try this recipe!
Povareshka
Thank you for your wonderful recipe. This was my second time making baguettes and with your recipe and techniques, it turned out wonderful!!
I bake lot,more pastries than anything else,never though I’d be making bread at home!!
victor
You are very welcome. Glad to hear you had success with my recipe. Baguette recipes are very simple, but it’s the process that makes a huge difference. Get the process right and you will see amazing results.
I’ve been experimenting with higher hydration dough for my baguettes with very good results. I like how the crumb is softer and more open. Try increasing water little by little (1-2%) with each bake and see how you like it. The dough will be a bit trickier to work with, but I find that with experience and practice it’s not that big a deal.
Albany Jane
This is a great baguette recipe! It’s been my most successful and delicious baguette to date. The crumb is lovely, and the crust browns up so nicely. Thanks so much for such a straightforward recipe!
victor
Glad to hear that Jane. I tried many techniques and this one is my favorite by far. Anis Bouabsa really knows his baguettes.
Filomena Meffe
Today I am trying your baguette recipe for the first time. Unfortunately the pizza stone has not yet arrived from Amazon so I am going to have to compromise by using a baking sheet. I was wondering if I could challenge you with a Sicilian Brioche recipe. I went to Sicily in July for my niece’s wedding and one very hot evening, my cousin brought me and my family to a wonderful gelateria that served huge slabs of their famous Italian gelato in as many flavours as you wanted on a deliciously soft and flavourful Sicilian Brioche cut down the middle, much like an ice cream sandwich. My cousin pointed out that there was a method to eating this dessert. You start by eating the gelato first with a spoon and then gradually squeeze the sides of the brioche together until a thin layer of gelato remains. You then give up on the spoon and eat the rest like an ice cream sandwich. It was so refreshing and filling that I simply skipped dinner. I have hunted down a few recipes for this brioche and I think I may have found a few that sound authentic. I was wondering if you’d like to try this one which may be the “one”:
Sicilian Brioche:
500 gm white flour with high “w” (Manitoba flour)
15 gm brewers yeast
80 gm granulated sugar
80 gm whole milk
180 gm whole eggs (3.5 eggs)
180 gm softened butter
15 gm honey
7.5 gm Marsala
(mix the honey and Marsala and set aside)
8 gm salt
yolk and milk for brushing
Using Mixer:
mix flour, yeast and sugar and start at low speed
Add milk, then eggs and increase speed to average
work it all in until dough is smooth and homogeneous
add softened butter little by little
add the Marsala and honey mixture
As soon as liquid is absorbed, add salt
Keep mixer going a few minutes more
Put dough on a worktop with flour and form a ball
Bring dough from the edges toward its lower part
Put dough in fridge for 1 hour
Then remove dough from fridge
Take 60 gm pieces and from balls
Put on a tray for baking
Tear off 15 gm balls of dough to make little balls which will go on top of the bigger balls
(these are called the “tuppo” in Sicilian)
Make a small dent in the bigger balls in the centre and place the smaller balls on top of the dented area
Cover the balls with plastic wrap and let rise for 2 hours in a tepid place
The volume should double
Then brush surface with mixture of milk and yolk
Bake at 200 degrees celsius for 10-15 minutes
the recipe does not say how many it would make
Where do you get brewer’s yeast and Manitoba flour in Toronto?
Anyway, hope you take up the challenge and let me know how it goes!
victor
This is quite a challenge, but sounds like something I would love to take on.
Manitoba flour, from what I know, is a flour with high gluten content, made with hard winter and hard spring wheat. No idea where to buy it in Toronto, but since this type of flour is widely used for baking in Italy, I would start with Lady York on Dufferin street. I know they carry some specialty flours from Italy. Brewer’s yeast is easy, torontobrewing.ca carries many different kinds. I know many have successfully used Nottingham for baking.
Memoria
Your baguettes look perfect, but the steps seem so long haha. I’ve been successful with baguettes only once. I think I followed the Cordon Bleu cookbook. Good job on these and great process photos!
Victor
A good, flavorful baguette requires some patience and time, but the steps are easy. After a few tries you will naturally feel how the dough behaves and will be able to make a great baguette on a consistent basis. I taught my friend and my father-in-law to make baguettes. Showed them once, gave them a detailed recipe, and after 2-3 tries both of them were able to make excellent baguettes. Nothing hard about it. My father-in-law makes them weekly now and sends me pictures, he loves his baguettes.