French Baguette

Method

Make it

1. 01

   Activate the yeast

   Measure the lukewarm water into a small bowl, sprinkle the yeast over it, stir, and set aside until foamy.

2. 02

   Mix and rest

   Combine the bread flour and salt in a large bowl. Make a well in the center and stir in the dissolved yeast. Add the cool water gradually until a shaggy dough forms. Cover and rest on the counter for 30 minutes.

3. 03

   Stretch and fold

   With wet hands, lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90 degrees and repeat until all four sides have been folded. Cover and rest 45 minutes. Repeat this four-sided fold twice more at 45-minute intervals.

4. 04

   Cold fermentation

   After the final fold, cover and refrigerate the dough for about 4 hours, until it has expanded substantially and bubbles are visible on the surface.

5. 05

   Shape and proof

   Turn the dough gently onto a lightly floured surface and divide it in two. Shape each portion into a long loaf and place on a lightly greased baking sheet or perforated baguette pan. Let rise for about 1 hour, until doubled.

6. 06

   Steam and bake

   Heat the oven to 500°F and place a cup of water at the bottom of the oven to create steam. Slash the loaves with a sharp knife or razor. Put them in the oven, close the door promptly, reduce the temperature to 450°F, and bake for 30 to 35 minutes, until crusty and golden.

7. 07

   Cool

   Transfer the baguettes to a wire rack and allow them to cool before serving.