Straight Baguettes for Bread Baking Day #52

The theme for Bread Baking Day (BBD) #52 is French Breads. I’m glad Cindy of CindyStarblog chose this theme because I’ve had these baguettes on my list to bake for several weeks. I wanted to continue my baguette-making journey and this provided another opportunity… not that I need any motivation to bake bread.

I’ve been out-of-town on business so my issue was finding the time to actually make them. I finally got the opportunity to bake bread this weekend. It felt so good.


These straight baguettes are really easy. They can be made the same day. It usually takes about 5 hours from start to finish. They don’t even require an overnight poolish or Pâte Fermentée. If you want to serve baguettes for dinner, and have a few hours, this could be a good option.

I started making these baguettes Sunday afternoon, but ran out of steam before I could finish so I retarded the dough in the refrigerator overnight.

The next day, I let the dough warm up to room temperature for a couple of hours and then shaped, proofed and baked the baguettes.

I suppose officially this version wouldn’t be considered a straight baguette, but this process worked better with my schedule and energy level.


Straight Baguettes

Adapted from: The Fundamental Techniques of Classic Bread Baking by The French Culinary Institute

Makes: 2 Baguettes


  • 383 g (~3 cups) bread flour, plus extra for dusting
  • 284 g (~1 1/4 cups) water
  • 2 g (3/4 tsp) instant yeast
  • 7 g (1 tsp) salt



1. Mix the bread flour and water until thoroughly blended.  You can use an electric stand mixer fitted with a dough hook and mix on low speed, but this dough really doesn’t need a mixer.  I used a Danish dough whisk.

2. Let the dough autolyse (rest) for 15 minutes. Then add the salt and yeast and mix until thoroughly blended. The resting period helps the gluten structure start to develop. If necessary, add a little extra water to help dissolve the salt and yeast.

3. Scrap dough into the bowl. Don’t add any additional flour, just scrap the wet dough (using a dough scraper or a wooden spoon) into a large greased bowl. Cover the bowl with plastic wrap and let the dough rest for 20 minutes.

4. Fold the Dough. Uncover the dough, fold it, then cover it back with plastic wrap and let it rest another 20 minutes. Repeat this process and let the dough rest an additional 20 minutes.

5. Final Fold. Uncover the dough again and fold it, then cover it with plastic, but this time let it bulk ferment for 2 hours. I let mine bulk ferment for about an hour or so, then placed it in the refrigerator overnight.


6. Preheat the oven to 450 degrees F. about an hour before you plan to bake the baguettes.  If you are using a baking stone, place it in the oven to preheat along with a steam pan underneath.  I decided to use my baguette pan for these loaves so I didn’t use the baking stone, just the steam pan.

7. Shaping the Baguettes

Form the dough into rough logs. Uncover the dough and form 2 logs on a lightly floured, clean work surface.  Mist them lightly with spray oil and cover them with plastic wrap.  Let them rest for 15 minutes.

Shape the logs into batards. Begin by gently pressing on the dough to degas it. Shape it into a rough rectangle.

Fold the top of the dough down and seal it with you fingers to degas it somewhat. Then fold the lower section of the dough up and seal it with your fingers. You’ll end up with a rough batard-shaped loaf.  This is the seam side up view.

Turn the dough seam side down and using cupped hands, roll the dough back and forth from the middle out, to extend the dough into the shape of a baguette.



8. Proof the Loaves. Place the loaves seam side down on a baker’s couche or baguette pan. Cover again with plastic wrap and let them proof for 30 minutes.

9. Score the Loaves. Uncover the dough, then use a lame or razor to score the loaves for baguettes. I made the French cut version, where you make about 4 or 5 vertical, but slightly angled slashes in the dough starting at the top left of the loaf and ending at the bottom right.  The slashes should overlap about an inch or so.


10. Bake the Loaves. Add 1 cup of ice to the steam pan in the preheated oven and immediately transfer the loaves onto a baking stone (if using) or place the baguette pan in the oven. Spritz the loaves with water and close the oven door. Repeat the spritzing a couple more times during the first few minutes, then close the door. Let the loaves bake for 25 minutes or until the crust is a deep golden-brown and the sides are firm when you touch them.

11. Cooling and Serving the Loaves. Remove the loaves from the oven and transfer them to a wire rack to cool. Let them cool completely before slicing and serving.




This bread has been YeastSpotted.

I was pleased with the results and the flavor of these baguettes. I heard them crackle when I took them out of the oven and let them cool on the wire rack. I didn’t taste them until the next day, but they tasted good not blah like I expected from a baguette without a preferment.


Happy Baking!


Bread Baking Day #52 - French Bread (last day of submission August 1st, 2012)


Thanks to Cindy for hosting Bread Baking Day #52

BreadBakingDay was created by Zorra of



Owner/Blogger at Bread Experience
Hello, I’m Cathy, the face behind the Bread Experience. I'm a project manager by profession. My job can be very stressful at times and I've found that baking bread is a wonderful stress reliever.

I especially enjoy baking bread on the weekends and allowing the dough to slow ferment to bring out the flavor and nutritional properties of the bread.

Over the years, I've become enamored with grains.So you'll find me experimenting using different types of heritage and ancients grains.Sometimes it works; sometimes it doesn't, but it's all part of the experience.I invite you to join me on this bread-baking journey.


  1. IdaBaker says

    I would love to try these, but I don’t have the special pan you need to create them, yet.

    When I do, I’m sure I’ll be enjoying these often!

  2. says

    Hi IdaBaker! You don’t have to use a special pan. You can shape the baguettes and let them rise on a baking sheet and bake them directly on the baking sheet or transfer them to the preheated baking stone. Or you can let them rise on a couche (if you have one) and then bake them on a baking stone or tiles.

  3. Cindystar says

    Gorgeous baguettes!
    Can I have one for breakfast right now? :-)
    Thanks for sharing this recipe, will give a try as soon as I buy a baguete pan, it’s the first item on on my wish-list :-)

  4. Anonymous says

    Sad you ate them a day later – baguettes are supposed to have a shelf life of 3 hours at the boulangaire.

  5. Anonymous says

    I tried so many baguette recipes, this one was the best, thanks for posting it. I noticed that the flour to water ratio is lower than other recipes. I think that was the trick :)



  6. says

    A couple of notes:

    1 – I don’t think the weights are right for the ingredients. I used a food scale (that I have verified is accurate) to measure out the ingredients and I had to add more water to make the dough “wet” because it was way too dry.

    2 – There is a lot of yeast in this recipe, and a good amount of it didn’t really blend into dough. I was worried that this would be a bread disaster because even before putting it in the oven there were some parts were the yeast was still visible in granular form.

    3 – I used a pizza stone that was preheated for an hour to bake the bagguettes. While the tops and sides were well browned and crispy, the bottom was not browned at all.

    4 – The taste of the bread was a bit yeasty.

    That being said, the bread did look amazing from the top, and I was very happy with the crust (thin and crispy), and the meat of the bread was soft with good size holes in the crumb.

    The taste was yeasty, but was easily forgotten when eaten with something else like butter or olive oil.

    As others have said, easiest and best recipe I have seen online so far, but I still want to rework this a bit to add more flavor and remove the yeastiness of the bread.

    • says

      Hello David, the water-to-flour ratio for the original formula was 75% my version is 74% (284/383) .You can certainly add more water if your dough is too dry. The type of flour used and the temperature/humidity will affect the amount of water needed.

      The ratio of yeast/flour (.005%) is correct for this formula for straight baguettes; however, if you ferment the dough overnight like I ended up doing, you can reduce the amount of yeast used because the longer fermentation will alleviate the need for the additional yeast.

      It’s possible your pizza stone is not thick enough to hold the heat especially if you let it preheat for an hour and the bottom still didn’t brown. Or, if you are using parchment paper, remove it part way through the baking cycle to allow the bottom to brown.

      I don’t remember these baguettes tasting yeasty, but I do agree they taste better with butter or olive oil.

    • says

      To alleviate the issue with the yeast granules not being totally dissolved, you can add some additional water when you incorporate the salt and yeast. Sometimes I will hold back about 50 grams of water from the total amount and add it in at this point. Hope this helps.

  7. Neal says

    this the second time I’ve made these baguettes. Recipe is simple and straight foreword. My personal difficulty ( minor) was that, even though weighing the ingredients as listed, and getting plenty of bulk rise, the dough remained quite sticky. No “membrane” development. When tried to slash before baking, razor stuck in the dough. Baked it anyway, got good oven rise and both crust and crumb came out fine. Couldn’t eat until 2 days later, (kept in paper bags)after putting both loaves in the oven at 350 for 6 minutes, the crust crisped up and crumb softened like fresh. Btw: not yeasty tasting at all. Thanks for the recipe!

    • says

      Hi Neal, I’m glad you enjoyed these baguettes. Sometimes, I sprinkle a little bit of flour on top of the loaves before scoring to reduce the drag in the dough. You might also try increasing the bulk ferment if the gluten isn’t developing enough.

Leave a Reply

Your email address will not be published. Required fields are marked *