• Baguettes



By Bread Festival Bakers

From Suzanne McGann, Bread Festival 2017 Showcase Baker.This recipe is adapted from 'The New Artisan Bread in Five Minutes' by Jeff Hertzog and Zoe Francois.


  • 6 1/2 cups all-purpose or bread flour
  • 1 1/2 Tablespoons salt
  • 3 cups warm water
  • 1 Tablespoon yeast (I use SAF Red Instant)


Put flour and salt into work bowl. Dissolve yeast in warm water, approximately 5 minutes. Add slurry of water and dissolved yeast into well within bowl of flour. Mix with whisk until all flour is wet. Place on counter for 2 hours–until nice and bubbly. Cover with saran wrap with a small hole in the edge, and place in the refrigerator. Use within a few days.

Baking Day:

Place stone and pan for water bath in oven. Preheat oven to 450 degrees.

Shape dough into 4 baguettes by grabbing “grapefruit-sized portions of dough” and form long loaves with tapered ends using the letter-fold technique. Use plenty of flour, and place on greased baguette pans. Let rise for a half hour or so.

Score dough with lame; use overlapping decisive cuts. Spritz with water.

Add 1 cup boiling water to water bath pan and place dough in oven. Bake for 25 minutes, or until bread has a dark brown crust.

Once out of the oven, place baguettes directly on a wire cooling rack, and listen o the crackling as the bread cools!

Serve warm or freeze for later use.

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