This recipe and it's methods were developed to replicate a decent baguette in a home oven, complete with the ever hard to achieve "crackly" crust. For a detailed video on how to make this baguette, including shaping and baking technique, please refer to the link in the "notes" section below.
Since this recipe is covered in detail in our basic baguette video, these instructions will serve as a reference point for those who are already comfortable with this technique and do not want to re-watch the video. For step by step instructions, please watch our "How To Make A Basic Baguette Video."
- Mix together water and yeast and then combine with flour.
- Bring together and autolyse for 15-30 minutes.
- Knead until dough passes "Windowpane Test."
- Bulk ferment for about 2 hours at room temperature or until dough has doubled in size.
- Proof for 1-1.5 hours at room temperature or until baguettes have grown to 1.5 their original size.
- Bake in molds, in hotel pans, with 4-6 ice cubes, covered tightly with tin foil, at 500F/260C for 10 minutes.
- Remove foil, drop oven temperature to 425F/218C and bake for another 10 minutes.
- Rotate pans top to bottom, front to back, and bake for another 10-15 minutes or until baguettes are a dark golden brown on top.
- To make sure the crumb is fully set, you can take the internal temperature of the baguettes, which should register at 205F/96C. You can also tap the bottom of the loaves with your thumb; if the crust is fully set, the baguettes will sound hallow.