Baking Great Bread at HomeCrackling crust, open crumb, and bakery flavor from a home oven cold ferment
IntermediateClassic French BreadBaguette
by Henry Hunter Jr.
Four ingredients. Sharp scores. Real baguette flavor.
Fermentation
12 to 16 hours overnight cold ferment
Bake Time
25 to 30 minutes
Yield
Two 14-inch baguettes
Perfection is not required
"Great bread isn't about perfect technique—it's about understanding the dough."— Henry Hunter Jr.
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Flavor
Classic French baguette with crisp crust, open crumb, and overnight flavor development. A gold-standard artisan bread recipe for home bakers.
Equipment Needed
For mixing and folding the dough
Supports the baguettes during baking
Prevents sticking and makes loading easier
Creates steam for crust development
Ingredients
The Dough
95 to 105°F (35 to 40°C)
Day 1
Mix the Dough
This lean dough starts with a short feel and then builds structure with time instead of aggressive kneading.
Click each step to mark complete
Combine Flour and Water
In a large bowl, mix the flour and warm water until no dry flour remains. Let it sit for a few minutes while the flour hydrates.
Add Yeast and Salt
Sprinkle in the yeast and salt, then work them into the dough with wet fingers until evenly incorporated. The dough will still look rough and sticky.
⏱ Wait Time
30 minutes
Precise Timers
Use these interactive timers to track your stages.
Initial Rest
Day 1
Build Strength with Folds
Three rounds of build the gluten network without a mixer.
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Perform Three Fold Sets
Grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat until you've folded all four sides. Do this once every 30 minutes for three total rounds.
Refrigerate Overnight
After the final fold, cover the bowl and refrigerate the dough for 12 to 16 hours. The slow is where the flavor really comes from.
⏱ Wait Time
12 to 16 hours
Precise Timers
Use these interactive timers to track your stages.
Fold 1 Rest
Fold 2 Rest
Fold 3 Rest
Day 2
Divide, Shape, and Proof
Cold dough is easier to shape cleanly. Keep it moving and use a light hand so you don't knock out all the gas.
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Divide the Dough
Turn the cold dough onto a lightly floured surface and divide it into two equal pieces with a .
Pre-Shape the Logs
Pat each piece into a rectangle, fold it like a letter, and roll it into a loose log. Let the logs rest seam-side down for 15 minutes.
Shape the Baguettes
Flatten each log gently, fold and seal again, then roll it under your palms until it reaches about 14 inches with lightly tapered ends.
Final Proof
Place the shaped baguettes seam-side down on parchment, cover loosely, and let them at room temperature for 45 to 60 minutes until puffy.
⏱ Wait Time
45 to 60 minutes
Precise Timers
Use these interactive timers to track your stages.
Bench Rest
Final Proof
Shaping
Shape the Baguettes
The classic baguette shape comes from controlled folds, a short rest, and gentle rolling under your palms.
Watch the Technique
Baguette
RecommendedClick each step to mark complete
Pre-Shape
Fold each piece into a loose log and rest 15 minutes.
Final Shape
Roll each log to about 14 inches and taper the ends lightly.
Batard
Click each step to mark complete
Shorter Shape
Follow the same folds but stop at 8 to 9 inches for a thicker oval loaf.
Proof Test: A gently pressed fingertip should leave a slight dent that slowly springs back.
Day 2
Score and Bake
Strong heat and early steam drive the and that crackling crust baguettes are known for.
Step by Step
Preheat the Oven
Set the oven to 450°F (230°C) with an empty metal pan on the bottom rack and let it heat for at least 30 minutes.
Score the Baguettes
Use a or razor blade to make 3 to 4 overlapping diagonal cuts at a shallow angle down each loaf.
Steam and Bake
Load the loaves, pour hot water into the steam pan, and close the door quickly. Bake 10 minutes with steam, then remove the steam source and finish baking for 15 to 20 more minutes.
Cool Before Slicing
Cool the baguettes on a wire rack for at least 20 minutes before slicing. Internal temperature should land around 200 to 205°F (93 to 96°C).
Preheat Oven
Steam Bake
Finish Bake
Cool
Baking Methods
Equipment: Baking sheet, Parchment paper, Steam pan
Preheat
Preheat to 450°F (230°C) for 30 minutes.
Steam
Bake 10 minutes with steam after loading the loaves.
Finish
Remove the steam pan and bake 15 to 20 minutes more.
Nutrition Facts
Per 1 slice (about 50g) • servings per recipe
* Values are estimates based on standard ingredients
Storage
Room Temperature
Best eaten the day it is baked. Store cut-side down on a board for up to 24 hours.
Refrigerated
Not recommended. Refrigeration stales baguettes quickly.
Frozen
Slice or wrap whole loaves tightly and freeze up to 3 months.
Refresh
Spritz lightly with water and bake at 375°F (190°C) for 8 to 10 minutes to bring the crust back.
Your Feedback
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
If you're serious about scoring, you need the right blade in your hand. Wire Monkey makes handcrafted bread lames from black walnut — built to last, balanced in the hand, and sharp enough to glide through cold dough cleanly every single time. No dragging, no hesitation marks. Just a clean cut.
Wire Monkey Handcrafted Bread Lames
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