French Baguette

Tags: #french #bread #artisan #crusty #classic Serving: 2 baguettes Total time: 24 hours (including fermentation)

Classic French baguette with a crispy crust and open, airy crumb structure.

Ingredients

• 500g bread flour
• 375ml room temperature water
• 10g salt
• 3g active dry yeast
• Extra flour for dusting

Steps

1. Dissolve yeast in water and let stand 5 minutes
2. Mix flour and salt in large bowl
3. Add yeast water and mix until shaggy dough forms
4. Cover and let rest 20 minutes
5. Perform 4 sets of stretch and folds 30 minutes apart
6. Cover and bulk ferment 3-4 hours until doubled
7. Divide dough into 2 equal pieces
8. Pre-shape into loose rounds and rest 20 minutes
9. Shape each piece into 40cm baguette
10. Place seam-side down on floured couche or towel
11. Cover and proof 1-2 hours until puffy
12. Preheat oven to 250°C with steam pan
13. Score each baguette with 3-4 diagonal cuts
14. Transfer to baking stone and add steam
15. Bake 20-25 minutes until golden brown
16. Cool completely on wire rack

Notes

Steam is essential for proper crust development. Score quickly and confidently for best results.