Have you ever tasted a freshly baked baguette? That thin, crispy crust, soft and moist crumb, and the rich, nutty aroma of wheat—it’s pure magic! This baguette recipe is a must-try, specially tailored for home bakers.

Preparation time 6 Hours

Baking Time 16-18 Min

Serves 4

Dietary vegan and vegetarianre

Check our video tutorial— Try to make this with Cumo!

Recipe Notes

I highly recommend following along with the video step by step, as there are many important details you can only pick up by watching it.

A high-temperature oven is key to achieving the signature crunchy crust and airy interior of a baguette.

Steam helps create a shiny, crackly crust—don’t skip this step!

Ingredients

• T65 flour (or all purpose flour): 500g
  (For a nuttier flavor, you can replace 50g of T65 with whole wheat flour)
• Water: 350g
• Dry yeast: 1.5g
• Salt: 10g
• Levain (sourdough starter): 130g
• Additional water: 50g

Instructions

1. Autolyse the Dough

• In a mixing bowl, combine the flour and water on low speed until just incorporated—no dry flour should remain. Let the dough rest in the fridge for 30 minutes. This autolyse step helps develop the gluten structure naturally.
  

2. Incorporate Yeast and Levain

After the autolyse, add the dry yeast, salt, and levain to the dough. Mix on low speed until everything is evenly incorporated. Gradually add the additional water in two batches, making sure the dough absorbs each addition before adding the next.

3. Bulk Fermentation

Let the dough rise at room temperature (around 22°C/72°F) for 50 minutes. Then, perform a SF fold(See here) to strengthen the dough. Allow it to ferment for an additional two hours, or refrigerate for 12-18 hours for a slow, cold fermentation that enhances flavor.

4. Divide and Pre-Shape

After fermentation, divide the dough into 4 equal pieces for traditional baguettes or 8 pieces for shorter baguettes. Pre-shape each piece gently and place them on a floured proofing cloth. Let them rest for 30 minutes.

5. Shape the Baguettes

Roll each piece into a baguette shape, ensuring the dough remains taut but not overstretched. Place them back onto the proofing cloth for the final proofing, about 30-50 minutes, depending on room temperature.

6. Score the Baguettes

Carefully transfer the proofed baguettes onto a baking sheet or a peel lined with parchment paper/cloth. Use a curved blade to score the loaves. Don’t stress if your scoring isn’t perfect—it won’t affect the delicious flavor!

6. Preheat the Oven

Preheat your oven to 500°F (260°C). Right before baking, pour ¾ cup of water onto the oven’s bottom to create a burst of steam, then quickly close the door to trap it. Bake the baguettes for 16-18 minutes, or until the crust turns a deep reddish-brown.

Share Your Results!

Let your baguettes cool slightly before tearing into them (if you can wait that long). Enjoy with butter, cheese, or just as they are—you’ve earned it!