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6. Score and Bake
Preheat your oven to 475°F (245°C) with a baking stone or steel. Place a pan of hot water at the bottom for steam. Score the baguettes with a lame or sharp blade.
Bake for 20–25 minutes until deep golden brown and crisp. Let cool completely on a wire rack.
🔥 Pro Tips for Bakery-Style Perfection:
- Steam is essential: Place a tray of boiling water in the oven or spray the walls with water at the start of baking to get that crackly crust.
- High hydration = better crumb: Don’t be afraid of sticky dough — that’s what gives you those open, airy holes.
- Use a baking steel or pizza stone: It mimics a bakery oven’s hot surface.
- Resist cutting while warm: Let it cool fully for best texture.
🧀 Serving Ideas:
- Fresh with butter and jam
- Sliced for bruschetta or crostini
- For dipping into soups, stews, or olive oil
- As the base for classic sandwiches or panini
🥖 Final Thought:
A slow-fermented baguette isn’t just bread — it’s a small act of care and craftsmanship. With just a few ingredients and some patience, you can create that authentic bakery-quality crust and flavor right in your own kitchen.
And once you make your first perfect crackling loaf? You’ll never settle for store-bought again.
Would you like this in a printable recipe card format or a video tutorial script? I’d be happy to help!
