French · Free recipe
Baguette
A crackly-crusted French loaf with an open, chewy crumb and a nutty, wheaty flavor. Nothing beats the aroma of a fresh baguette pulled from your own oven.
Step 1
In a large bowl, whisk together the 4 cups bread flour, 2 teaspoons yeast, and 2 teaspoons salt.
Step 2
Pour in the 1 1/2 cups warm water and stir with a wooden spoon until a shaggy, sticky dough forms with no dry patches of flour.
Step 3
Turn the dough onto a lightly floured counter and knead for 8 to 10 minutes, until it is smooth and elastic and springs back when poked. It will start sticky and become supple; resist adding too much extra flour.
Step 4
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at warm room temperature for 1 1/2 hours, until doubled in size.
Step 5
Gently press the dough down to release the air and turn it onto the counter. Divide it into 3 equal pieces with a knife or bench scraper.
Step 6
Shape each piece into a rough rectangle, then fold the long sides into the center and roll tightly into a log. Roll each log back and forth with your palms, working from the center outward, until it stretches to about 14 inches long with tapered ends.
Step 7
Lay the shaped loaves seam-side down on a parchment-lined baking sheet dusted with the cornmeal, leaving space between them. Cover loosely with a clean towel and let rise 45 minutes, until puffy.
Step 8
About 30 minutes into this rise, place a metal baking pan on the oven floor or lowest rack and preheat the oven to 475 degrees Fahrenheit. The pan will be used to create steam.
Step 9
Just before baking, use a sharp knife or razor to slash 3 or 4 long diagonal cuts about 1/4 inch deep along the top of each loaf. This lets them expand cleanly.
Step 10
Dust the loaves lightly with flour. Carefully pour 1 cup of hot water into the preheated metal pan to create a burst of steam, then quickly slide the baking sheet into the oven and shut the door. Steam gives the crust its signature crackle.
Step 11
Bake for 22 to 25 minutes, until the loaves are deep golden brown and sound hollow when tapped on the bottom.
Step 12
Transfer to a wire rack and cool at least 20 minutes before slicing; cutting too soon releases steam and makes the crumb gummy.
Step 13
Enjoy the same day for the crispest crust.
Tips from the test kitchen
- The splash of water for steam is what gives a shatteringly crisp crust.
- Do not skip the cooling time; the crumb finishes setting as it rests.
- A very hot oven is crucial, so let it fully preheat.
