Classic French Baguette

Ingredients

• •500 g (4 cups) bread flour, plus more for dusting
• •375 g (1½ cups + 2 tbsp) lukewarm water (75–80°F / 24–27°C)
• •9 g (1½ tsp) fine sea salt
• •3 g (¾ tsp) instant yeast
• •as needed ice cubes (for oven steam)

Instructions

1. 1.In a large bowl, whisk together the bread flour and instant yeast. Add the fine sea salt and whisk again to distribute evenly.
2. 2.Pour in the lukewarm water and mix with a stiff spatula or your hand until no dry flour remains and a shaggy dough forms. Cover the bowl with plastic wrap and let rest at room temperature for 30 minutes.
3. 3.Perform a set of stretch-and-folds: wet your hand, grab one side of the dough, stretch it upward, and fold it over to the opposite side. Rotate the bowl 90° and repeat — four folds total equals one set. Cover and rest 30 minutes. Repeat this set of folds two more times (three sets total, 30 minutes apart).
4. 4.After the final fold, cover the bowl tightly with plastic wrap and refrigerate for 12–16 hours (overnight is ideal).
5. 5.The next day, remove the dough from the refrigerator and let it sit at room temperature for 1 hour to take the chill off.
6. 6.Lightly flour your work surface. Gently turn the dough out without degassing it excessively. Divide it into 7 equal pieces (about 125 g each).
7. 7.Shape each piece into a baguette: flatten a piece gently into a rough rectangle, fold the top third down and press the seam, then fold the bottom third up and seal. Roll from the center outward with light pressure until the log is about 10–12 inches long with tapered ends. Place seam-side up on a lightly floured couche (linen cloth) or parchment-lined baking sheet, creating a pleat of cloth between loaves to support the shape. Repeat with remaining pieces.
8. 8.Cover loosely with plastic wrap or a damp kitchen towel and proof at room temperature for 45–60 minutes, until the dough springs back slowly when gently poked.
9. 9.While the baguettes proof, place a baking stone or inverted heavy baking sheet on the middle rack and a cast-iron skillet or deep roasting pan on the lowest rack. Preheat the oven to 475°F (245°C) for at least 45 minutes.
10. 10.When ready to bake, transfer the baguettes seam-side down onto a sheet of parchment. Using a lame or sharp razor blade held at a 30° angle, make 4–5 quick, overlapping diagonal slashes along each baguette, about ¼ inch deep.
11. 11.Slide the baguettes (on the parchment) onto the hot baking stone. Working quickly, toss 1 cup of ice cubes into the cast-iron skillet on the lower rack and immediately shut the oven door to trap the steam.
12. 12.Bake for 10 minutes with steam, then carefully remove the ice-cube pan. Reduce oven temperature to 450°F (230°C) and continue baking for 12–15 minutes, until the crust is deep golden brown and the baguettes sound hollow when tapped on the bottom.
13. 13.Transfer to a wire rack and cool for at least 20 minutes before slicing — the crumb is still setting inside.