Traditional Artisan Style Baguette Rustic French Bread
Embark on a journey to the heart of France with this Traditional Artisan Style Baguette Rustic French Bread recipe, a true celebration of time-honored techniques and simple, wholesome ingredients. With just four basics—flour, water, yeast, and salt—this recipe honors the minimalist magic of French baking. Designed for the patient baker, the process involves an overnight cold fermentation to coax out deep, complex flavors, while the stretch-and-fold technique develops a perfectly airy crumb and delightful chewiness. Shaped into classic tapered loaves, these baguettes bake to golden-brown perfection, boasting a crisp, crackling crust and soft, aromatic center. Serve warm or at room temperature, sliced alongside cheese, soup, or butter, to elevate any meal with an authentic rustic touch. Perfect for bread enthusiasts, this recipe is your gateway to mastering traditional French baking at home.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams All-purpose flour
- 350 milliliters Water
- 10 grams Salt
- 5 grams Active dry yeast
Directions
Step 1
1. In a large mixing bowl, combine the all-purpose flour and salt. Mix well to distribute evenly.
Step 2
2. In a small bowl, dissolve the active dry yeast in 50 milliliters of lukewarm water (taken from the total water amount). Let it sit for 5-10 minutes until frothy.
Step 3
3. Add the yeast mixture and the remaining water to the flour mixture. Stir with a wooden spoon or your hands until a shaggy dough forms.
Step 4
4. Transfer the dough to a clean countertop and knead lightly for 5-7 minutes until the dough becomes smooth and slightly elastic. The dough will be sticky but should hold together.
Step 5
5. Place the dough in a lightly greased bowl, cover with a damp kitchen towel, and let it rest at room temperature for 30 minutes.
Step 6
6. After 30 minutes, perform the first stretch-and-fold: Gently pull one corner of the dough upward and fold it over the middle. Rotate the bowl a quarter turn and repeat on all four sides. Cover and let it rest for another 30 minutes.
Step 7
7. Repeat the stretch-and-fold procedure three more times at 30-minute intervals. This process will build strength and elasticity in the dough.
Step 8
8. After the final fold, cover the bowl tightly with plastic wrap and refrigerate the dough overnight or for 12-16 hours to develop flavor.
Step 9
9. The next day, transfer the dough to a lightly floured surface. Divide it into three equal pieces and gently shape each into a loose cylindrical shape. Let them rest for 20 minutes, uncovered.
Step 10
10. Shape each piece into a baguette by flattening it lightly into a rectangle, folding the top edge to the center, and sealing with your fingertips. Roll the dough gently to form a long, tapered loaf approximately 12-14 inches in length.
Step 11
11. Place the shaped baguettes seam-side down on a parchment-lined baking sheet or a floured baguette pan. Cover lightly with a floured kitchen towel and allow them to proof at room temperature for 45-60 minutes, or until the dough is slightly puffy.
Step 12
12. Preheat your oven to 250°C (480°F) and place a baking stone or an inverted baking sheet on the middle rack. Place a metal pan for water on the lower rack to create steam.
Step 13
13. Using a sharp knife or razor blade, make 3-4 diagonal slashes on the surface of each baguette to allow for expansion during baking.
Step 14
14. Transfer the baguettes onto the preheated stone or baking sheet. Quickly pour 1 cup of hot water into the metal pan to create steam and close the oven door.
Step 15
15. Bake the baguettes for 20-25 minutes, or until they are golden brown and crusty. Rotate the baking sheet halfway through for even baking if needed.
Step 16
16. Remove the baguettes from the oven and let them cool on a wire rack for at least 20 minutes before slicing. Enjoy warm or at room temperature!
Nutrition Facts
| Serving size | (870.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1835 |
| Total Fat 5.1g | 0% |
| Saturated Fat 0.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3954.8mg | 0% |
| Total Carbohydrate 383.5g | 0% |
| Dietary Fiber 14.6g | 0% |
| Total Sugars 1.1g | |
| Protein 53.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 90.7mg | 0% |
| Iron 23.4mg | 0% |
| Potassium 636.7mg | 0% |
Source of Calories