Baguettes - Bake from the Beginning

      Bring the charm of a French boulangerie into your kitchen with delicious baguettes featuring a distinctive texture and that wonderfully crackly, tearable crust. In France, there are two primary types of baguette: the tradition, which is made by hand and involves a lengthy fermentation process, and the ordinaire, which can be produced mechanically and may include additives. The original baguette is considered a national treasure, leading the ingredients for a tradition to be strictly regulated by the Le Decret Pain (The Bread Decree) in France, allowing only flour, leaven, water, and salt—nothing else. This is precisely how we've crafted our recipe.

      Yields 2 loaves

      1½ cups (360 grams) warm water (110°F/43°C to 115°F/46°C), divided

      2¼ teaspoons (7 grams) instant yeast*

      4 cups (508 grams) bread flour, divided

      1 tablespoon (9 grams) kosher salt

      Semolina flour, for dusting

      6 cups (750 grams) ice cubes

      In the bowl of a stand mixer, whisk together ¾ cup (180 grams) warm water and yeast until dissolved. Add 1⅓ cups (169 grams) bread flour; using the paddle attachment, mix at low speed until combined, about 30 seconds. Cover and let rise in a warm, draft-free environment (75°F/24°C) until doubled, approximately 30 to 45 minutes. Add salt, the remaining 2⅔ cups (339 grams) bread flour, and the rest of the ¾ cup (180 grams) warm water to the yeast mixture, and mix at low speed until the dough comes together, around 30 seconds. Switch to the dough hook attachment and mix at low speed for 2 minutes. (At this stage, the dough will appear rough rather than smooth.)

      Spray a large bowl with cooking spray. Transfer the dough to the bowl, turning it to grease the top. Cover and let it rest in a warm, draft-free area (75°F/24°C) until it becomes smooth and elastic, about 1½ hours, turning the dough every 30 minutes. (To complete a turn, grab the bottom of the dough, stretch it up, and fold it towards the center. Repeat this four times around the bowl.)

      Turn the dough out onto a lightly floured surface and divide it in half. Gently shape one half into a 9x4-inch rectangle; fold one short side over the center third. Fold the other third over the folded part. Flip the dough over so the seam side is down. Repeat this process with the other half of the dough. Cover and let rest in a warm, draft-free spot (75°F/24°C) for 20 minutes.

      Line a rimmed baking sheet with parchment paper, allowing the excess to hang over the sides. Dust with semolina flour.

      Gently shape each baguette into an 8x6-inch rectangle, with one long side facing you. Fold the top third of the dough to the center, pressing to seal. Fold the bottom third over the top, pressing to seal again. Fold the dough in half lengthwise, aligning the long edges. Firmly press the edges with the heel of your hand to seal. Roll it into a 15- to 16-inch log of uniform thickness, pinching the ends slightly to taper.

      Place one log, seam side down, on the prepared pan, positioning it against one long side of the pan. Pull up and fold the parchment to form a wall on the opposite side of the log. Nestle the second log, seam side down, on the other side of the parchment wall. Repeat the folding process with the parchment to create a wall beside the second log, and weigh it down with a kitchen towel to keep it in place. Dust the tops with flour. Cover and let rise in a warm, draft-free place (75°F/24°C) until slightly puffy, about 45 minutes. (Alternatively, cover and refrigerate for 8 hours or overnight. Allow to rise in a warm, draft-free spot [75°F/24°C] until slightly puffed, 30 to 45 minutes. Bake as directed.)

      Preheat the oven to 475°F (250°C), placing a large cast-iron skillet on the bottom rack and a rimmed baking sheet on the center rack. Allow the skillet to heat for 30 to 45 minutes before baking.

      Remove the kitchen towel, and pull the parchment flat to separate the baguettes. If desired, trim any extra parchment. Using a lame or sharp paring knife, make long diagonal cuts on the tops of the dough.

      Place the baguettes in the oven and carefully pour ice into the preheated skillet. (This will generate a lot of steam, so be sure to wear oven