The Recipe · No.757 · Baguette

Baguette, and Where to Source It

Steam in the first minutes of baking is what makes the crust. It keeps the dough surface soft long enough for the loaf to spring open before the heat sets a thin, crackling crust; a dry oven sets the crust early and the bread stays tight and pale.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep30 min (plus rising)
Cook25 min
Makes3 baguettes
CuisineFrench
Cook it with
Air fryerSheet pan
Can you make Baguette in an air fryer? — Yes

Yes — this is exactly what an air fryer does well. Work in a single layer so the air can move, and shake or flip halfway for even crisping. It runs a touch faster than the oven, so check early.

Part One
The Ingredients — and where to get them
Bread flour
High protein builds the gluten that traps the gas for an open crumb. Fresh-milled flour has real flavor.
500 g
Source it →
Water
Cool water keeps the dough temperature in check during the long mix. Local.
350 g
Local / market
Yeast
A small amount of instant yeast for a slow, flavorful rise.
1 tsp
Source it →
Salt
Tightens the gluten and carries the flavor. A fine sea salt dissolves evenly.
10 g
Source it →
One list, with a link to where to buy each one.
Part Two
The Method
  1. AutolyseMix the flour and water to a shaggy dough and rest 30 minutes to hydrate.
  2. Develop and riseAdd yeast and salt, fold and stretch until smooth, then rise about two hours.
  3. Shape and proofDivide, roll into tight logs with tapered ends, and proof in a floured cloth about 45 minutes.
  4. Bake with steamScore the tops, slide onto a hot stone, and add steam with a pan of water. Bake until deep gold.
Part Three
The Toolkit

Baking stone · Baker's couche · Bread lame

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