Artisanal French Baguette at Home

Dough Preparation

1. 1In a large bowl, combine the bread flour, instant yeast, and salt. Whisk to combine.
2. 2Gradually add the lukewarm water to the dry ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.
3. 3Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
4. 4Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

Shaping and Proofing

1. 1Gently punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 4 equal portions.
2. 2Shape each portion into a baguette. To do this, flatten a portion of dough into a rectangle, then fold the top third down to the center and press to seal. Fold the bottom third up to the center and press to seal. Fold the dough in half lengthwise and seal the seam by pinching with your fingertips. Gently roll the dough back and forth to lengthen it into a baguette shape (about 12-15 inches).
3. 3Place the shaped baguettes on a floured baking sheet lined with parchment paper or a couche (baker's linen). Leave enough space between them for expansion.
4. 4Cover the baguettes loosely with plastic wrap or a damp cloth and let them proof for another 45-60 minutes, or until nearly doubled in size and puffy.

Baking

1. 1Preheat your oven to 230°C (450°F) with a baking stone or heavy baking sheet inside. Place a heatproof pan on the bottom rack for creating steam.
2. 2Just before baking, score the top of each baguette with a sharp knife or razor blade (lame) in a diagonal pattern.
3. 3Carefully transfer the baguettes to the preheated oven. Pour about 1 cup of hot water into the pan on the bottom rack to create steam, then quickly close the oven door.
4. 4Bake for 20-25 minutes, or until the crust is deep golden brown and the internal temperature reaches 99°C (210°F).
5. 5Transfer the baked baguettes to a wire rack to cool completely before slicing.