French Baguette

Ingredients

• 500g strong white bread flour
• 10g fine salt
• 5g instant yeast
• 350ml cool water

Method

Make the dough

1. Combine the flour, salt and yeast in a large bowl, keeping the salt and yeast on opposite sides.
2. Add the water and mix with your hand until a shaggy dough forms. It will look rough — that’s fine.
3. Turn out onto an unfloured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when poked.
4. Place in a lightly oiled bowl, cover and leave at room temperature for 1 hour.

Cold ferment

5. After 1 hour, fold the dough over itself 4 times (north, south, east, west), then cover and refrigerate overnight, or for up to 24 hours. This slow ferment is what builds the flavour.

Divide and pre-shape

6. The next day, tip the dough onto a lightly floured surface. It will have roughly doubled in size.
7. Divide into 3 equal pieces (roughly 285g each). Do not knock the air out.
8. Gently pre-shape each piece into a loose cylinder. Cover with a damp cloth and rest for 20 minutes — this relaxes the gluten and makes shaping easier.

Shape

9. Working one at a time, flatten each cylinder gently into a rough rectangle.
10. Fold the top third down and press to seal. Fold the bottom third up over it and seal again.
11. Roll out from the centre to the ends until the baguette is about 35-40cm long, tapering the ends slightly.
12. Place seam-side down on a well-floured cloth (couche) or lined baking tray, folding the cloth between each baguette to support them as they prove.

Final prove

13. Cover loosely and prove at room temperature for 45-60 minutes until puffy and leaving a slow impression when gently pressed.

Bake

14. Place an empty roasting tin on the bottom shelf of the oven and preheat to 240°C (220°C fan) with a baking stone or heavy baking tray inside.
15. Transfer the baguettes onto the hot tray. Score each one with 4-5 diagonal cuts at a shallow angle (about 30°) using a sharp blade or lame. Work quickly and confidently.
16. Pour a cup of boiling water into the roasting tin to create steam and quickly close the oven door. The steam is essential for the crust to form properly.
17. Bake for 22-25 minutes until deeply golden and they sound hollow when tapped on the base.
18. Cool on a wire rack for at least 20 minutes — the crust continues to crisp as it cools.