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French baguettes

French baguettes

Name: French baguettes
Prep time: 200 min
Cook time: 20 min
Total time: 220 min
Yield: 4 servings
Ingredients: 700g / 25 Ounces of Strong white bread flour; 520g / 19 Ounces of Cold Water; 1tsp / 8g of Salt; 1 pack of instant or active dried yeast; If using fresh Yeast: 8g

By Greg

Total Time: 220 min

Prep Time: 200 min

Cook Time: 20 min

Crispy and authentic like a French bakery. Needs about 4 hours including resting time.

Notes: Stick to the recipe rigidly, the quantities: and using the correct ingredients are very important for successful results. Use scales for the measurements including the water, don’t convert to cups or measuring jugs, they are too inaccurate. Use proper white bread flour with at least 12% protein (12g of protein per 100g of flour), plain or all purpose flour

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Recipe Details

Serves: 4 people

Difficulty: Easy

Created 13 December, 2020

Updated 1 April, 2026

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Ingredients

700g  / 25 Ounces of Strong white bread flour
 520g / 19 Ounces of Cold Water
1tsp / 8g  of Salt
1 pack  of instant or active dried yeast
If using fresh Yeast:  8g

Instructions

Combine the flour, yeast, and salt in a large bowl and stir together. Pour in the water and mix until everything comes together into a rough, sticky dough. Don't worry if it looks shaggy at this stage.
Cover the bowl and leave the dough to rest for 45 minutes.
With wet hands, tip the dough out of the bowl and give it 5 to 6 folds to knock it back. Return it to the bowl, cover, and rest for another 45 minutes. Repeat this fold-and-rest process 3 more times.
After the final rest, turn the dough out onto a well-floured surface and divide it into 4 equal pieces. Pre-shape each piece into a rough log, cover loosely with oiled cling film, and leave to relax for 15 minutes.
Gently shape each piece into a baguette by rolling and elongating from the centre outwards. Lay them on a well-floured baker's couche cloth, gathering the cloth between each baguette to support their shape. Leave to prove for 20 minutes.
Preheat the oven to 220°C / 430°F / Gas mark 7-8, placing an empty roasting tray on the bottom shelf. Allow the baguettes to continue resting for a further 10 to 12 minutes while the oven comes up to temperature.
Transfer the baguettes onto lightly greased baking trays. Give them a light mist of water, then score the tops with 3 or 4 diagonal slashes. Pour hot water into the roasting tray on the bottom shelf to create steam.
Slide the baguettes into the hot oven and give the inside a quick spray of water. Bake for 16 to 20 minutes until deep golden and hollow-sounding when tapped underneath. Transfer to a wire rack and leave to cool before slicing.