The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Traditional French Baguettes

cookingbyheart's picture

Traditional French Baguettes

My guy, Paul, is a lover of bread. In particular, he loves a good baguette. Through him, I have been initiated into the life of baguette enthusiasm.  A good baguette is dark and crusty on the outside, fluffy and light on the inside. That seems simple enough, most baguettes should fit that description vaguely, but there is a scale within that description. In France we found that the artisanal handmade loaves are usually best and everything else is, well, not best.

In France, bakeries prepare baguettes and other breads daily, usually preparing a morning batch and an evening batch in order to provide the freshest loaves all day long. In order to stock the shelves with the freshest breads when the shop opens at 6a, Boulanger William Courderot begins his day at 1am. When we arrived to meet him at 5am, he was well into his daily routine. Each day, Courderot rolls out 600 traditional baguettes and each day they fly off the shelf.

There are many types of baguettes. The hand rolled ones are usually called tradition or l'ancienne, they are made in the old French way. You can literally taste the love with which they are made. This is why I advise you to steer clear of the standard machine made baguettes! They are usually lighter in color, less crispy. They are longer and more uniform, there is no trace of flour on the finished crust, and they are maybe 10 cents cheaper. I'm not sure why anybody buys them.

In the states, it's getting more and more possible to find quality bread but it's still always fun to see what you can do yourself. When we were in France, I made a pact to learn how to make a good baguette by baking them daily. But after a couple of sad attempts, I gave in to the fact that everywhere I looked I saw perfect baguettes for €1 or less. I was in the land of incredible baguettes and I wasn't about to waste time and empty calories on bad ones! It takes a lot of patience to come up with a method that works for you in your setting. It's tough for a recipe to account for the moisture or dryness of the air in your environment. Consumer ovens just don't get as hot as industrial ones. But have no fear, Julia Child is here! Julia offers a thorough recipe with helpful pictures in her book Mastering the Art of French Cooking, Volume 1, and you can see her recipe sans photos here.

One useful tip I can offer to fresh bread lovers: the best way to keep baguettes and other breads fresh and tasty is to wrap them in aluminum foil and freeze. If you have a big country loaf, cut it into smaller more manageable meal-size pieces and wrap each piece separately. When you want to eat some bread, place it in the oven or toaster oven at 350°F for about 10-15 minutes. When you can easily squeeze the baguette in your hand (with a glove of course), remove the foil, turn off the oven and put the bread back in the oven for another 5 minutes or so to crisp it up. Enjoy!

William Courderot's French Baguette


1 kg farine / ~7 cups flour

650 g eau / ~3 cups water

20 g sel / ~3.5 tsp salt

20 g levure / ~5 tsp yeast


Mix all ingredients in kitchenaid or cuisinart mixer until smooth. Let rest for an hour and a half.

Flour prep area and separate dough into three equal pieces. Generously flour a linen cloth. Gently fold the dough over itself and roll while pushing the dough outwards until it becomes a long snake. Notice how little Courderot handles the dough as he forms it into baguettes. Don't handle the dough more than you have to. Place the baguettes on your floured linen cloth, cradling each loaf in fabric so they don't touch one another. Leave to rest for one hour.

Preheat oven to 550°F (or as high as your oven will go).

Use a new razor blade or very sharp knife to score the bread with evenly distributed diagonal marks, about 4-5 scores per loaf. Fill a cast iron pan with ice water and place it on the bottom rack of your oven. This helps keep a good amount of moisture in the oven while the bread bakes. Place the baguettes in the oven for 20-30minutes or until they are crusty and brown. When they're done, let them cool on a rack for 10 minutes or so before you break bread.



dakkar's picture

This video and recipee have been a break though for me!  I've made it 4 times in the last week and the results are really good!

The video was extremely helpful in getting the proper shaping technique.  The music didn't hurt either!



cookingbyheart's picture

I'm so glad you've found this video helpful. post a picture of your baguettes! I'd love to see.



grind's picture

What a great video, thank you for sharing it.

cookingbyheart's picture

i'm very happy you enjoyed it!


dakkar's picture

It's kind of hard to tell, but the bread looks pretty good.  Although this time around I overproofed quite a bit...

Will try to post nicer picture when I make a nicer batch...  but the taste is excellent!


cookingbyheart's picture

great! i'm so glad you made a good loaf! congratulations

Song Of The Baker's picture
Song Of The Baker

Can it really be that easy??  I have been holding off making baguettes just due to the fact of hearing they are one of the more complicated of breads to make.  No pre-ferment??  No bulk-fermenting??  No stretching or folding or kneading?? 

C'mon really? :)


cookingbyheart's picture

hey John,
I am with you. i have been very intimidated by the baguette but that is why i wanted to watch a master baker and that is also why it was so incredible to see how simple it really least how simple it can be for someone who knows what he's doing! ;)

Abdul Waheed Khurram's picture
Abdul Waheed Khurram

I found this recipe very helpful. People usually don't how to make professional even I did not know. After reading this article I learnt how to bake it perfectly.

CStanford's picture

I love Julia, but this recipe is more realistic.  A French bakery would go broke with her rises and rests.  Additionally, the proportions of this recipe are spot on.  This recipe and production schedule will give you the large voids in the loaf that define success.  The crispness, well, you might have a tough time achieving the exact look without a professional steam-injected deck oven.  Fill a new spray bottle with clean water and spray the bottom of your oven several times when you first put the loaves in.  Do it again at the five minute mark.  This will get you close.