• 2 tsp dry active yeast
  • 325g water
  • 2 tsp kosher salt
  • 500g bread flour


Make the dough

  • Add the yeast and warm water to a mixing bowl and let it activate for 10 minutes
  • Add flour and salt and mix dough
  • Knead until smooth and let rise until doubled (~2 hours)


  • Punch down and divide into 4 loaves
  • Line a baking sheet with a silicon baking mat and dust with corn meal where the baguettes will go (not too much, this will go into the oven)
  • Form dough ball into a log, and roll from the middle out until it’s the shape you want
  • Transfer to the prepared baking sheet
  • Dust the tops of the baguettes with some flour and very lightly drape over the loaves
  • Let rise covered with plastic almost doubled (1–2 hours)


  • Preheat oven to 550°F (or as high as your oven goes)
  • Put a pan of water on the bottom rack (or fill your water pan that’s already in it)
  • Use scissors held vertically to create the slashes (make sure to push down any sharp points of dough)
  • Mist with a spray bottle full of water before baking, at 5 minutes, and at 10 minutes during cooking time
  • Bake for about 15 minutes or until well-browned
  • Cool completely on a wire rack


Using only a 1/4 tsp yeast and doing an overnight rise will produce better flavor.

Hydration in bakers percentages:

  • 100% flour
  • 65% water
  • 1.5% yeast
  • 1.5% salt