📝 About This Recipe
The Baguette Tradition is the soul of French daily life, governed by strict laws that forbid additives, ensuring only the purest flavors of wheat and fermentation shine through. This recipe yields a loaf with a shatteringly crisp, chestnut-colored crust and a creamy, 'alveolated' interior that smells of toasted hazelnuts and sweet cream. Mastering this at home brings the intoxicating aroma of a Parisian street corner right into your kitchen.
🥗 Ingredients
The Dough (Autolyse and Final Mix)
- 500 grams French T65 Flour or Bread Flour (unbleached, high quality with 11.5-12.5% protein)
- 350 grams Filtered Water (lukewarm, approximately 25°C/77°F)
- 10 grams Fine Sea Salt (do not use iodized table salt)
- 3 grams Instant Dry Yeast (about 1 level teaspoon)
- 2 grams Diastatic Malt Powder (optional, for better crust browning)
For the Baking Process
- 50 grams Rice Flour (for dusting the couche to prevent sticking)
- 1 cup Ice Cubes (to create steam in the oven)
- 250 ml Hot Water (for the steam pan)
👨🍳 Instructions
-
1
Begin the 'Autolyse': In a large glass bowl, mix the flour and 330g of the water (reserve 20g) until no dry flour remains. Cover with a damp cloth and let rest for 40-60 minutes to allow gluten to begin developing naturally.
-
2
Sprinkle the yeast and the salt over the autolysed dough. Add the remaining 20g of water. Use your fingers to dimple the water into the dough, then fold and squeeze the dough for about 5 minutes until it becomes smooth and elastic.
-
3
Bulk Fermentation: Place the dough in a lightly oiled rectangular container. Every 30 minutes, perform a 'Stretch and Fold' by lifting one side of the dough and folding it over itself. Do this for all four sides. Repeat this process 3 times over 90 minutes.
-
4
Cold Proof: After the folds, cover the container tightly and place it in the refrigerator for 12 to 18 hours. This slow fermentation is the secret to the complex 'Tradition' flavor.
-
5
The next day, gently tip the cold dough onto a lightly floured surface. Using a bench scraper, divide the dough into 3 or 4 equal pieces (roughly 220-280g each). Avoid deflating the bubbles.
-
6
Pre-shaping: Gently fold the top third of a dough piece to the center, then the bottom third up. Roll it into a loose log. Let these 'cylinders' rest, seam-side up, for 30 minutes covered with a cloth.
-
7
Final Shaping: Flatten a log slightly. Fold the top edge to the middle and seal with your palm. Fold the top edge all the way to the bottom edge, sealing the seam with the heel of your hand. Roll the log back and forth, starting from the center and moving outward, until it is roughly 14-16 inches long with tapered ends.
-
8
Place the shaped baguettes onto a heavily floured linen 'couche' or a clean linen tea towel, creating pleats between each loaf to support their shape. Cover and let rise (proof) for 45-60 minutes at room temperature.
-
9
Preheat your oven to 250°C (480°F) with a baking stone or an inverted baking sheet on the middle rack. Place an empty heavy-duty tray on the bottom rack for steam.
-
10
Transfer the baguettes onto a piece of parchment paper or a floured bread peel. Using a very sharp 'lame' or razor blade, score the loaves with 3-5 long, overlapping vertical slashes, angled at 45 degrees.
-
11
Slide the loaves (with the parchment) onto the hot stone. Immediately pour the hot water and ice cubes into the bottom steam tray and close the oven door quickly.
-
12
Bake for 10 minutes with steam, then carefully remove the steam tray and lower the temperature to 230°C (450°F). Bake for another 10-15 minutes until the crust is a deep golden brown.
-
13
Turn off the oven and crack the door open slightly, leaving the baguettes inside for 5 minutes. This 'cures' the crust, making it extra crispy.
-
14
Transfer to a wire rack. You should hear the crust 'singing' (crackling) as it cools. Wait at least 30 minutes before slicing to allow the crumb structure to set.
💡 Chef's Tips
Always use a digital scale; volume measurements are too imprecise for bread baking. Steam is crucial for the 'ears' (the raised edges of the scores) and the shiny crust; don't skip the ice cubes. If your dough is too sticky to handle, wet your hands slightly rather than adding more flour. Ensure your oven is fully preheated for at least 45 minutes to ensure the baking stone is saturated with heat. Avoid over-shaping; the less you handle the dough, the bigger the holes (alveoli) in your finished bread.
🍽️ Serving Suggestions
Serve warm with salted Bordier butter and a sprinkle of fleur de sel. Perfect for a classic 'Jambon-Beurre' sandwich with high-quality ham and cornichons. Pair with a cheese board featuring soft Camembert and pungent Roquefort. Use leftovers for 'Tartines' topped with avocado or soft-boiled eggs. Excellent alongside a bowl of French Onion Soup to soak up the savory broth.