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Traditional 4-Ingredient French Baguettes

Flour, water, salt, and yeast are all that's required for any authentic baguette. The key elements to making a successful baguette are technique and time. This recipe includes all of the techniques and tips needed to produce a fantastic baguette complete with a crunchy, chewy exterior and soft, airy interior. What more could you want in a baguette?
Total Time2 days
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: French
Keyword: 4-ingredient French Baguettes, French Baguettes, baguettes, how to make French bread, traditional French bread, learning baguette techniques and tips, baguette making skills, baguette technique
Servings: 3 baguettes

Ingredients

  • 500 grams (~4 cups) all-purpose flour all-purpose flour varies by company, weighing will produce better results
  • 375 grams (~1½ cups) water (=75% hydration) you’ll end up increasing the hydration during the stretch and fold as you add water to prevent sticking
  • 2 tsp salt
  • 1 tsp active dry yeast

Instructions

Day 1: Combine ALL Ingredients & Perform Stretch & Fold Techniques

  • In a large bowl, whisk the dry ingredients (flour, salt, and yeast). Stir in room temperature water. Cover with a towel or plastic wrap. Set aside to rest for 15 minutes.
  • Over a period of 1 ½ hours, perform 3 sets of stretch and folds, flipping the dough upside down after each set and returning the dough to the bowl and cover. Keep bowl on counter for each resting period. First set of stretch and folds should be for 2 minutes, return to bowl, and cover. Set timer for 45 minutes. Do another set of stretch and folds for 2 minutes, return to bowl, and cover. Set time for 45 minutes. Do a final set of stretch and folds for 2 minutes.
    Stretch & Fold Tips: Use WATER not flour. Keep a bowl of water near your work surface. Add water to work surface. Dip hands in water. Dip utensils in water. Water keeps the dough hydrated and bubbly.
    Stretch & Fold Technique: Using your hands or bench scraper, stretch one side of the dough and fold over onto the center. Repeat with other side. These two stretch and folds will resemble a letter fold. Perform the same action with the top and bottom.
  • After completing all stretch and folds, return the dough to the bowl seam side down and cover the bowl with plastic wrap. Place the bowl in the refrigerator overnight or for about 12-20 hours. Dough will rise, but don’t worry about it oozing out over the bowl.

Day 2: Shaping, Rising, & Baking

  • Scoop the dough out onto a lightly floured work surface. Divide into 3 equal parts (300 grams each) and shape into rectangles.
    Rectangle Technique: Press out any large air bubbles and fold each side to form a letter. Fold the top and bottom to form a letter and flip the rectangle over seam side down. Set aside on floured surface. Cover and let rest for 45-60 minutes.
  • Place a large baking sheet in the oven with grates set in the upper-half position. Place the bottom grate on lowest level and add a large cast iron skillet filled with water to the bottom grate. Preheat the oven to 500˚F/260˚C.
  • Stretch each dough rectangle slightly by pressing out the large air bubbles. Starting at the top edge, fold down a little less than a ⅓ of the way and seal with fingers. Fold down again a little less than a ⅓ of the way, almost to the edge and seal with fingers. Use the side edge of your hand and press an indention/crease at the center long ways from side to side. Fold one more time along the indention and seal the bottom edge with the palm of your hand to make a short fat rope. Starting in the center, use both hands to roll the dough back and forth gently stretching it to desired length. Length will depend on pan size, about 15-17 inches (traditional baguettes are 22 inches long and 2- 21/2 inches thick). Taper ends by cupping hands at the edges and pressing down harder as you roll the ends. Careful not to taper too much as you don’t want pointy ends.
  • Place each baguette on a lightly floured couche (or well-floured clean kitchen towel placed on the flip side of a cookie sheet and bunched up between each baguette providing a distinctive divider). Place each baguette seam side up on the couche. Cover the baguettes and allow them to rise at room temperature for about 45-60 minutes, or until the dough has sufficiently proofed. Dough is ready when you press a finger in the dough and the indention bounces back most of the way.
  • Transfer the baguettes to a piece of parchment paper on another cookie sheet, seam side down. Just roll them from the couche onto the parchment paper touching them as little as possible. Carefully scoot them as needed and dust off excess flour. For an artisan look, use a sifter/strainer and evening sprinkle more flour on top.
  • Using a sharp knife or razor blade, score each baguette 3 times at an angle going down ~1/4 inch deep. When scoring, use a swift and firm motion to ensure nice and clean cuts.
  • Open the oven door and quickly step aside (avoid being burned by the heat and steam). Remove the large baking sheet and place it on top of the stove with one long side touching the back of the stove for leverage. Place the cookie sheet with the baguettes in front of the large baking sheet, long side touching large cookie sheet. Carefully slide the parchment paper with baguettes onto the large cookie sheet adjusting the baguettes to allow room to expand and brown on all sides. Return the large baking sheet to the oven. Close the oven and reduce temperature to 475˚F/246˚C. Bake for 15 minutes.
  • Remove the skillet containing water, rotate the baguettes, drop the temperature to 450˚F/232˚C and continue baking for another 15-20 minutes or until golden brown.
  • Allow baguettes to cool. Slice and serve or tear them into serving sizes just like the French.

Video

Notes

*Since baguettes are a very simple bread, you can eat them as an accompaniment with any meal. They sop up food juices very well. They are great served with cheese or Nutella.