Homemade French Baguette

A French baguette rests on just four ingredients. Sift the bread flour into a large bowl, add the salt, then dissolve the yeast in a little warm water and let it bubble for a few minutes.

Pour the dissolved yeast and the rest of the water into the flour and work it into a sticky, supple dough. Knead it on a lightly floured counter for about 10 minutes, until it turns smooth and springy.

Put the dough into a greased bowl, cover it with a towel, and let it rise in a warm spot for an hour. Then move the bowl to the fridge and let the dough mature slowly overnight, ideally 12 to 18 hours.

Turn the risen dough out onto a floured counter and divide it into two equal pieces. Gently fold each one and roll it into a long, narrow shape with tapered ends.

Move the loaves onto a baking sheet lined with parchment, cover them with a towel, and let them proof for another 45 minutes. Meanwhile, heat the oven to 250 °C and set an empty tray on its floor.

Score the surface of each baguette with a sharp knife, cutting three to four diagonal slashes. Slide the baguettes into the oven, toss a cup of water onto the hot lower tray, and shut the door quickly to trap the steam.

Bake for 20 to 25 minutes, until the crust turns golden and the bottom sounds hollow when you tap it. Let the finished baguettes cool on a rack so the crust stays crispy.