Homemade Baguette Recipe (Crisp Crust, Airy Crumb, Real Bakery Style)

Tutorial: how to make homemade baguette with the crackling crust and open crumb of a French boulangerie. Long cold ferment + steam-bake technique.

Introduction

Tutorial: how to make homemade baguette with crackling crust and airy crumb. 4 ingredients + cold ferment + steam.

Ingredients List

Sliced homemade baguette revealing open, irregular crumb with classic French boulangerie texture Save
  • 500 g bread flour
  • 360 g water
  • 10 g salt + 2 g instant yeast
  • Optional: cornmeal

Timing

Mix 15 min. Cold ferment 18–24 hr. Shape + proof 90 min. Bake 22 min. Two days, 40 min active.

Step 1 — Mix

Whisk flour + salt + yeast. Add water; stir to shaggy. Rest 30 min.

Step 2 — Stretch & Fold

3 sets, 30 min apart. Wet hand, lift, fold.

Step 3 — Cold Ferment

Cover, fridge 18–24 hr.

Step 4 — Shape

Divide into 2; flatten, fold, roll into 14-inch logs.

Step 5 — Final Proof

Seam down, parchment, towel, 60–75 min.

Step 6 — Steam Bake

475°F + stone + pan. Slash 3x. Pour 1 cup boiling water in pan. Bake 22 min.

Nutritional Information

  • Calories 120/slice | Protein 4g | Fat 0.5g | Carbs 24g | Sodium 270mg

Healthier Alternatives

50% whole wheat (+20g water). Spelt or kamut. Salt -30%. Sourdough: 100g starter, water -50g.

Serving Suggestions

Cultured butter, olive oil + balsamic, jambon-brie sandwich, crostini, charcuterie.

Common Mistakes to Avoid

  • AP flour
  • No cold ferment
  • Over-kneading
  • No steam
  • Shallow slashes

Storing Tips

Same day best. Paper bag overnight. Slice and freeze 2 months — toast from frozen. No plastic.

Conclusion

That’s how to make homemade baguette. Comment your crust, share a photo, subscribe.

FAQs

Soft crust? Not enough steam.

Skip cold ferment? 80% flavor lost.

No stone? Inverted sheet pan.

Done? 205°F or hollow tap.

Sourdough? 100g starter, -50g water.

More bubbles? Higher hydration, longer ferment.

Recipe Card: Homemade Baguette

Active: 40 min | Cold Ferment: 18–24 hr | Bake: 22 min | Yields: 2 baguettes (~24 slices) | Calories: 120/slice

Ingredients

  • 500 g bread flour
  • 360 g water (room temp)
  • 10 g sea salt + 2 g instant yeast
  • Optional: cornmeal for baking surface

Instructions

  1. Whisk flour, salt, yeast; stir in water; rest 30 min.
  2. 3 stretch-and-folds, 30 min apart.
  3. Cover and refrigerate 18–24 hours.
  4. Divide into 2; shape into 14-inch logs.
  5. Proof on parchment 60–75 min until puffy.
  6. Preheat 475°F with stone + pan. Slash 3x diagonally; bake with 1 cup boiling water poured into bottom pan. 22 min until deeply golden.

Nutrition (per slice)

Calories 120 | Protein 4g | Fat 0.5g | Carbs 24g | Sodium 270mg

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