French sticks

The Ultimate Guide to Making Baguette

Crafting the perfect French baguette is an art form blending simplicity and precision. This guide breaks down the key steps to achieve its iconic crusty exterior and airy, chewy crumb.

Start with a lean dough: combine 500g bread flour, 10g salt, 1g instant yeast, and 325g lukewarm water. Mix until shaggy, then knead for 10–15 minutes until smooth and elastic. Let it rest in an oiled bowl, covered, for 1 hour until doubled.

Turn the dough onto a floured surface, divide into 3–4 pieces, and shape into logs. Fold the edges toward the center, roll tightly, and seam-side down. Proof, covered, for 45 minutes.

For the signature crust, preheat oven to 250°C (480°F) with a baking stone or steel and a steam pan (place a pan of water in the oven during baking). Score the tops diagonally, then bake for 20–25 minutes until deep golden.

Cool completely on a wire rack—resisting the urge to slice early! Variations include adding whole wheat, cheese, or herbs for unique twists. Master these steps, and you’ll savor bakery-quality baguettes at home.