Ingredients
- 360 ml lukewarm water, 38 to 40°C
- 7 g instant yeast
- 500 g bread flour
- 10 g salt
You will also need a little extra flour for dusting, and either a floured couche (a heavy linen cloth) or a parchment-lined baking tray. An oven-safe metal pan is needed for creating steam.
Instructions
In a large bowl, combine the lukewarm water and instant yeast. Stir briefly to distribute the yeast.
Add the bread flour and salt. Mix until a rough, sticky dough forms. Use a sturdy spoon, a dough whisk, or your hand. There is no need to knead at this stage. The dough will look shaggy and wet, and that is exactly right.
Cover the bowl and let the dough rest for 20 minutes. This rest allows the flour to fully absorb the water and starts building gluten without any effort.
With damp hands, stretch and fold the dough over itself from all four sides. To do this, grab one edge of the dough, gently stretch it upward, and fold it over the center. Turn the bowl and repeat with the remaining sides. Cover and rest for another 20 minutes. Repeat this process two more times, for a total of three rounds of stretch and fold.
Damp hands prevent the sticky dough from clinging to your fingers. Each round of folding makes the dough smoother, stronger, and more elastic.
Cover the dough and let it rise for 60 to 90 minutes, or until noticeably puffy and nearly doubled in size. The dough should feel airy and jiggle slightly when the bowl is moved.
Transfer the dough to a lightly floured surface and divide it into three equal portions. Use a bench scraper or a knife, and handle the dough gently to preserve the air bubbles. If you have a scale, weigh the portions so they are the same size.
Gently shape each portion into a rectangle, fold it lengthwise, seal the seam, and roll it into a baguette shape. To do this, pat the dough into a rough rectangle. Fold the top third toward the center and press to seal, then fold again and seal the seam firmly with the heel of your hand. Roll the dough gently outward with both hands, working from the center to the ends, until it reaches about 30 to 35 cm in length.
Place the baguettes seam-side down on a floured couche or a parchment-lined baking tray. Cover and let rise for 30 to 45 minutes. If you are using a couche, pleat the cloth between the loaves to help them keep their shape. The loaves should look puffy and feel soft when gently pressed.
Preheat the oven to 475°F (245°C). Place an oven-safe metal pan on the lower rack to create steam. Do not use glass or ceramic for the steam pan, since sudden temperature changes can cause them to crack.
Carefully score each baguette with three or four diagonal slashes using a sharp blade. A razor blade or a very sharp knife works best. Cut at a shallow angle, about 1 cm deep, and overlap the slashes slightly. Confident, quick cuts give the best results.
Place the baguettes in the oven and carefully add hot water to the preheated steam pan. Close the oven door immediately. The steam keeps the surface of the dough soft during the first part of baking, which allows the loaves to expand fully before the crust sets. Be careful of the hot steam when pouring the water, and use oven mitts.
Bake for 20 to 25 minutes until deeply golden and crusty. Remove the steam pan after the first 10 minutes if safe to do so. This lets the crust dry out and crisp. The baguettes are done when they are a deep golden brown and sound hollow when tapped on the bottom.
Transfer the baguettes to a wire rack and allow them to cool before slicing. Cooling lets the interior finish setting, and you may hear the crust crackle as it cools. Wait at least 20 to 30 minutes before cutting.