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  • Oxana Zhiber

French Baguette

Updated: Jun 20

(method used by Anis Bouabsa, winner of the 2008 Best Baguette in Paris contest). 🥖


  • 500 g all purpose flour

  • 360 g water + 1 Tbsp

  • 10 g salt

  • 3 g instant yeast

  • 25 g honey (opt)

  1. Mix all ingredients in a bowl, cover with a plastic wrap and let rest for 15 minutes. Over a period of 1 1/2 hours, do 3 sets of stretch and folds inside, then flipping the dough upside down after each set. Cover the bowl with a plastic wrap and place in refrigerator for about 12-14 hours.

  2. Turn the dough on a lightly floured work surface. Divide into 3 equal parts and shape into rectangles. Cover and let rest for 45-60 minutes.

  3. Preheat the oven to 250 C, with a baking pan/tray positioned in the upper half of the oven and a pan filled with hot water and kitchen towel on the bottom rack.

  4. Gently stretch each dough rectangle slightly and fold into a cylinder, sealing the seams. Using your hands, roll the cylinders gently stretching them to desired length, about 14-15 inches. Cover and proof at a room temperature for about 30-60 minutes.

  5. Transfer the baguettes onto a parchment paper, seam side down and dust off excess flour. Using a sharp knife, make 3 scores on each baguette. Place the baguettes in the oven and reduce temp. to 230 C. Bake for 15 minutes. Remove the water pan, rotate the baguettes, drop the temp. to 200 C and continue baking for another 15 minutes or until deep golden brown.

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French Baguette

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