French Baguette

Original recipe from Ethan Chlebowski and his site Cook Well
How to make Amazing French Baguettes at home
Sandwich Baguettes | CookWell
I've stripped his recipe down to the basics, but he has a ton of good information and you should go there for more details.

Makes 6 baguettes
Time: 3 hrs 30 mins

Method

Step 1: Mix the Dough (20 minutes)

1. In a small bowl, combine yeast, warm water, and a spoonful of flour. Stir until dissolved, then let stand for 5 minutes until foamy and bubbly.
   • If no foam appears, the yeast is likely inactive; replace with fresh yeast.
2. In a large mixing bowl, combine the remaining flour and salt. Add the proofed yeast mixture and mix by hand until no dry flour remains (about 2 minutes).
   • Note: The dough will be sticky. Resting helps hydrate the flour for easier handling later.
3. Cover the bowl with plastic wrap and let the dough rest for 15 minutes.

Step 2: Bulk Ferment + Stretch & Fold (2-2.5 hours)

1. After resting, perform a stretch-and-fold:
   • Grab a corner of the dough, stretch it upwards, then fold it over.
   • Rotate the bowl and repeat 3 more times. Flip the dough over, cover, and rest for 25-30 minutes.
2. Repeat for a total of 4 sets, resting 25-30 minutes between each.
   • Note: This method suits sticky doughs, minimizes hand contact, and preserves air for a better crumb.
3. After the final set, test gluten development by gently stretching the dough thin. It should be translucent without tearing (gluten window test). If it tears, rest for 25 minutes and repeat.

Step 3: Divide, Shape, and Proof (60-75 minutes)

1. Flour your work surface, then divide the dough into 6 equal portions (145-150 g each). Cover and rest for 15 minutes.
2. Shape each portion:
   • Flatten into a 6-inch rectangle, fold the top edge down to the center, and press to tighten.
   • Fold in half to create a seam, press lightly, then roll into a 7-inch log.
   • Taper the ends by rolling with more pressure at the ends.
3. Place shaped baguettes on parchment paper (3 per sheet), cover, and proof until 1.5 times their size (45-60 minutes).
   • For shaping visuals, see this video.

Step 4: Oven Setup (time in previous step)

1. With 15 minutes of proofing left, preheat the oven:
   • Convection: 450°F/232°C
   • Standard: 475°F/246°C
2. Add a 13x9-inch pan of water to the bottom rack and place a metal baking sheet on the middle rack to preheat.
   • The steam helps create a crisp crust, and the hot sheet improves oven spring.

Step 5: Score & Bake (20-40 minutes)

1. Score proofed baguettes with a razor or sharp knife at a 45° angle.
2. Transfer parchment paper with baguettes onto the preheated baking sheet. Spritz the baguettes with water (or brush lightly).
3. Bake:
   • 5 minutes, rotate the pan, then spritz again.
   • Continue baking for 12-15 minutes until golden, crispy, and hollow-sounding when thumped.
4. Cool completely on a wire rack before slicing.