the Traditional French Baguette

The traditional French baguette, a symbol of culinary heritage, traces its roots back to the 19th century. While long bread existed earlier, the baguette took its current form in 1920, when a law prohibited bakers from starting work before 4 a.m. Round loaves took too long to bake, so the faster-cooking baguette became the standard. It contains only four ingredients: flour, water, salt, and yeast — as required by the 1993 decree on “la baguette de tradition française.” With its airy crumb and golden crust, the baguette became a national icon, eaten daily by millions of French people. Its popularity spread across the globe, embodying the French art of living. In 2022, UNESCO added the baguette to the list of Intangible Cultural Heritage, highlighting its essential role in French social and gastronomic life.

Traditional French Baguette Recipe

Ingredients (for 3 baguettes):

  • 500 g all-purpose or bread flour (type T65 ideally, or T55)
  • 350 ml water (cold or room temperature)
  • 10 g salt
  • 5–7 g active dry yeast (or 15 g fresh yeast)

Step-by-step instructions:

1. Mixing the dough

In a large bowl:

  • Combine flour and dry yeast.
  • Gradually add the water while mixing.
  • Stir until you get a sticky but homogeneous dough.
  • Add the salt last (to avoid deactivating the yeast).

2. Kneading (10–15 minutes)

  • Knead on a lightly floured surface until smooth and elastic.
  • You can use a mixer on low speed at first if preferred.

3. First rise (1.5 to 2 hours)

  • Place the dough in a clean bowl, cover with a damp cloth or plastic wrap.
  • Let rise at room temperature until it doubles in size.

4. Degassing & resting

  • Gently press the dough to release gas.
  • Let it rest for 15 minutes, covered.

5. Shaping the baguettes

  • Divide the dough into 3 equal parts (~280 g each).
  • Fold each portion onto itself to create surface tension.
  • Gently stretch into long baguette shapes.
  • Place them on a floured cloth (couche) or a baking tray.

6. Second rise (45 min to 1 hour)

  • Cover and let rise again in a warm place.

7. Preheating the oven

  • Preheat the oven to 250°C / 480°F.
  • Place a tray at the bottom to hold water for steam.

8. Scoring

  • Just before baking, make 3–4 clean slashes across each baguette with a sharp blade.

9. Baking (20–25 minutes)

  • Pour 100 ml of water into the bottom tray to create steam.
  • Immediately place the baguettes in the oven.
  • Bake until golden brown and crisp.

Pro Tips:

  • Hydration: Sticky dough is normal. High hydration = airy crumb.
  • Steam: Crucial for a glossy, crisp crust. No steam = dull, dry baguettes.
  • Flour: Use type T65 or strong bread flour. Avoid cake flour.
  • Patience: Slower fermentation (even overnight in the fridge) gives better flavor.
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