Baguette Traditionale de Paris
Authentic French long loaf with a deeply caramelized, shattering crust and an open, tender crumb. This bread relies on simple ingredients and high heat to achieve the signature chew and aroma of a Parisian bakery.
A little context
The "Baguette de Tradition" is legally protected by the French "Bread Decree" of 1993, which mandates it must contain only flour, water, salt, and yeast, with no additives. Traditionally baked in wood-fired ovens, it remains the staple of French daily life, consumed fresh for breakfast or alongside dinner. Authenticity is judged by the crispness of the crust and the irregularity of the interior holes.
Method
- 01
Mix and autolyse
Combine flour and water in a bowl. Mix until no dry flour remains. Cover and let rest for 30 minutes.
- 02
Add yeast and salt
Dissolve yeast in a splash of reserved water. Add to the dough along with salt. Mix until fully incorporated.
- 03
Bulk fermentation
Cover bowl. Let rise for 3 hours at room temperature. Perform a set of stretch and folds every 30 minutes for the first 2 hours.
- 04
Divide and shape
Turn dough onto a lightly floured surface. Divide into 4 equal pieces. Gently shape each into a tight baguette.
- 05
Final proof
Place loaves on a floured couche or baking sheet. Cover and let rise for 45 minutes until puffy.
- 06
Preheat and steam
Preheat oven to 240°C (475°F) with baking stone and Dutch oven inside. Place a tray of boiling water on the bottom rack.
- 07
Score and bake
Transfer loaves to the hot stone. Score diagonally with the lame. Bake covered for 15 minutes, then uncovered for 10 minutes.
Pro tips
- ✦Hydration is key for open crumb, do not add extra flour when shaping.
- ✦Steam is non-negotiable for a glossy, crisp crust.
- ✦Score at a 45-degree angle to allow proper expansion.
- ✦Cool completely on a wire rack before slicing to preserve texture.
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Substitutions
- instant yeast → fresh yeast (use 3x amount by weight)
- bread flour → all-purpose flour (slightly lower protein but acceptable)
Storage
Best eaten same day; store in a paper bag for up to 1 day.
What to serve with it
- Soft cheeses
- Charcuterie
- Bowl of soup
FAQ
Can I use a regular pan?+
Yes, but the crust will not be as crisp without the steam and heat retention of a stone.
Why is the crumb dense?+
Ensure hydration is measured by weight, not volume, and allow sufficient fermentation time.
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