Baking Great Bread at HomeClassic French Bread
IntermediateSourdoughBaguettes
by Henry Hunter Jr.
Steam is critical for development. Master this technique for bakery-quality baguettes at home.
Fermentation
8-12 hours
Bake Time
20-25 minutes
Yield
3 baguettes (approximately 265g each)
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 Bread Flavor
Authentic French sourdough baguettes with a crisp, shattering and open, chewy . Perfect for sandwiches or with butter.
Equipment Needed
Ingredients
Levain (make night before)
Build 8-12 hours ahead
Main Dough
High-hydration artisan dough
Pro Tip
Use cool water (65°F) to control fermentation speed and develop maximum flavor.
Day 1
Build the Levain
The is built the night before and ferments overnight to develop flavor and strength.
Click each step to mark complete
Mix the levain
Mix , flour, and water until combined. Cover and ferment at room temp 8-12 hours until bubbly and doubled.
Check readiness
The is ready when it has doubled in size, has a domed top, and passes the .
Now
8-12 hours
Let the levain ferment overnight
Day 2
Autolyse
The allows the flour to fully hydrate and begins development before mixing.
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Combine flour and water
Combine bread flour, AP flour, and water in a large bowl. Mix until no dry flour remains.
Rest
Cover and rest for 30 minutes while the finishes.
30 min
Let the flour fully hydrate
Precise Timers
Use these interactive timers to track your stages.
Autolyse Rest
Mixing
Mix the Dough
Incorporate the and salt into the autolysed dough.
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Add levain and salt
Add all of the and the salt to the autolysed dough.
Incorporate fully
Squeeze and fold the dough until the and salt are fully incorporated, about 3-4 minutes. The dough will become more cohesive.
Bulk Rise
Bulk Fermentation
During , the dough develops strength through s while the wild yeast ferments the dough.
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First stretch and fold
After 30 minutes, perform a set of s: grab one side of the dough, stretch it up, and fold it over to the opposite side. Rotate the bowl 90° and repeat 4 times.
Continue stretch and folds
Perform s every 30 minutes for the first 2 hours (4 sets total).
Complete bulk fermentation
After the final fold, let the dough rest undisturbed for the remaining 1-2 hours. Total time is 3-4 hours. The dough should increase about 50% in volume.
3-4 hours
With 4 sets of stretch and folds
Precise Timers
Use these interactive timers to track your stages.
Fold 1
Fold 2
Fold 3
Fold 4
Final Rest
Pre-Shape
Divide & Preshape
Dividing and sets up the final shape and allows the to relax.
Click each step to mark complete
Turn out and divide
Turn the dough onto a lightly floured surface. Divide into 3 equal pieces (approximately 265g each) using a .
Preshape into rounds
each piece into a loose round by folding the edges to the center and flipping seam-side down.
Bench rest
Cover with a clean towel and rest for 20 minutes () to allow the to relax.
20 min
Let the dough relax before final shaping
Precise Timers
Use these interactive timers to track your stages.
Bench Rest
Shaping
Shape the Baguettes
Proper shaping creates the classic elongated form and for great .
Baguette Shape
RecommendedClick each step to mark complete
Flatten into rectangle
Working with one piece at a time, gently flatten into a rectangle about 6 inches wide.
Fold to center
Fold the long edges to the center, pressing gently to seal.
Roll into cylinder
Starting from one end, roll into a tight cylinder, about 14-16 inches long. Apply even pressure to create consistent thickness and good .
Transfer to couche
Place seam-side down on a well-floured (linen cloth), creating pleats between each baguette to support their shape during .
The Final Step
Proof & Bake
The final and proper steam are essential for achieving that shattering and open .
Baking Methods
Steam creates the crisp, blistered characteristic of French baguettes.
Equipment: Baking stone, Steam pan
Final proof
Cover and proof for 1.5-2 hours until expanded. Use the : the indent should spring back slowly but not completely.
Preheat oven
Preheat oven to 475°F (245°C) with a baking stone on the middle rack and an empty steam pan on the bottom rack for at least 45 minutes.
Score the baguettes
Transfer baguettes to a peel or inverted baking sheet. Hold your at a 30-45° angle and make 3-4 swift, overlapping diagonal cuts about ¼ inch deep.
Load and steam
Slide baguettes onto the hot stone. Immediately pour 1 cup boiling water into the steam pan and close the door quickly.
Bake
Bake for 20-25 minutes until deep golden brown. Rotate halfway through for even browning. Internal temperature should reach 205-210°F.
Cool
Transfer to a wire rack and let cool for at least 15 minutes before slicing. The will crackle as it cools.
"Steam is critical for crust. Without it, crust sets too early and baguettes can't expand fully."
Nutrition Facts
Per ⅓ baguette (about 100g) • 9 servings per recipe
* Values are estimates based on standard ingredients
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
Temperature is the invisible ingredient. I use the Goldie and DoughBed from SourHouse to keep my starter and dough at the perfect temperature, every time.
SourHouse Temperature Control Products
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