French Baguette
Flour, water, salt and a pinch of yeast fermented overnight, then shaped, slashed and baked with steam. The long rise is what gives the open crumb and blistered crust.
- 1
Whisk the bread flour and yeast in a large bowl. Add the water, cool from the tap, and mix by hand until no dry flour remains. The dough will be shaggy and sticky. Cover and rest 30 minutes.
- 2
Sprinkle the salt over the dough and squeeze it through with wet hands until fully absorbed and the dough feels smooth again.
- 3
Over the next 2 hours, fold the dough 4 times at 30-minute intervals: wet a hand, lift one edge, stretch it up and fold it over the center, then rotate the bowl and repeat 4 times per set.
- 4
Cover and ferment at room temperature, about 68°F, for 10 to 12 hours, until roughly doubled, domed, and webbed with bubbles across the surface.
- 5
Turn out onto a lightly floured counter and divide into 3 pieces. Fold each loosely into a cylinder, cover with a towel and rest 20 minutes.
- 6
Shape each: pat to a rough rectangle, fold the top third down and seal, fold again and seal the seam under the heel of your hand, then roll to about 14 inches, tapering the ends.
- 7
Set the loaves seam down in the folds of a heavily floured towel, pleating it between them. Cover and proof 45 to 60 minutes, until a floured fingertip leaves a dent that fills back in slowly.
- 8
Meanwhile heat the oven to 475°F with a baking stone or upturned sheet pan on the middle rack and an empty metal pan on the bottom rack, at least 45 minutes.
- 9
Roll the loaves onto a sheet of parchment and slash each with 3 overlapping cuts, holding a razor at a shallow angle just under the surface.
- 10
Slide the parchment onto the stone, pour 1 cup of boiling water into the bottom pan, and shut the door at once. Bake 20 to 25 minutes, until deep brown and hollow when tapped underneath.
- 11
Cool on a rack for at least 30 minutes before cutting so the crumb sets.
Ingredients
- 4 cups bread flour (500 g)
- 1/2 teaspoon instant yeast
- 1 1/2 cups water (355 g)
- 2 teaspoons salt
Instructions
- 1
Whisk the bread flour and yeast in a large bowl. Add the water, cool from the tap, and mix by hand until no dry flour remains. The dough will be shaggy and sticky. Cover and rest 30 minutes.
- 2
Sprinkle the salt over the dough and squeeze it through with wet hands until fully absorbed and the dough feels smooth again.
- 3
Over the next 2 hours, fold the dough 4 times at 30-minute intervals: wet a hand, lift one edge, stretch it up and fold it over the center, then rotate the bowl and repeat 4 times per set.
- 4
Cover and ferment at room temperature, about 68°F, for 10 to 12 hours, until roughly doubled, domed, and webbed with bubbles across the surface.
- 5
Turn out onto a lightly floured counter and divide into 3 pieces. Fold each loosely into a cylinder, cover with a towel and rest 20 minutes.
- 6
Shape each: pat to a rough rectangle, fold the top third down and seal, fold again and seal the seam under the heel of your hand, then roll to about 14 inches, tapering the ends.
- 7
Set the loaves seam down in the folds of a heavily floured towel, pleating it between them. Cover and proof 45 to 60 minutes, until a floured fingertip leaves a dent that fills back in slowly.
- 8
Meanwhile heat the oven to 475°F with a baking stone or upturned sheet pan on the middle rack and an empty metal pan on the bottom rack, at least 45 minutes.
- 9
Roll the loaves onto a sheet of parchment and slash each with 3 overlapping cuts, holding a razor at a shallow angle just under the surface.
- 10
Slide the parchment onto the stone, pour 1 cup of boiling water into the bottom pan, and shut the door at once. Bake 20 to 25 minutes, until deep brown and hollow when tapped underneath.
- 11
Cool on a rack for at least 30 minutes before cutting so the crumb sets.