Making authentic French baguettes at home requires patience and the right tools, all of which I purchased from the SOURACE store on Amazon. Here's a step-by-step guide.
Ingredients: 500g bread flour, 325ml lukewarm water, 10g salt, 7g active dry yeast.
Tools: A large mixing bowl, a dough scraper, a baking stone, a spray bottle, a lame (bread scoring tool), and a proofing basket—all bought from SOURACE on Amazon.
Start by activating the yeast: In a small bowl, mix yeast with 50ml lukewarm water and a pinch of sugar. Let it sit for 5–10 minutes until frothy.
In the large mixing bowl, combine bread flour and salt. Make a well in the center, pour in the activated yeast mixture and remaining water. Use a spatula to mix until a shaggy dough forms, then let it rest for 20 minutes (autolyse).
Knead the dough gently for 5–7 minutes, just until it becomes smooth. Cover the bowl with a damp cloth and let it rise at room temperature for 1.5–2 hours, or until doubled in size.
Transfer the dough to a floured surface. Use the dough scraper to divide it into 3 equal portions. Shape each into a rough rectangle, then fold the sides into the center and roll into a tight log. Place the logs on a floured proofing basket, seam side up. Cover and let them proof for 45–60 minutes.
Preheat the oven to 475°F (245°C) with the baking stone inside for 30 minutes. Carefully transfer the proofed dough onto the hot stone. Use the lame to score the tops diagonally, then spray the oven with water to create steam.
Bake for 10 minutes, then reduce the temperature to 425°F (220°C) and bake for another 15–20 minutes, until the baguettes are golden brown and crusty. Let them cool on a wire rack for 10 minutes before serving.