Classic Baguette

Steam is the key—the Dutch oven traps steam from the dough in the first 20 minutes, which allows the crust to expand before setting. If you don't have a Dutch oven, place a preheated cast-iron skillet on the oven floor and pour 1 cup boiling water into it just as the baguette goes in, then close the door quickly.

Yes. After shaping, wrap the proofed baguette tightly in plastic wrap and freeze for up to 3 months. Bake directly from frozen, adding 5 minutes to the covered baking time. You can also retard (slow-proof) the shaped baguette in the refrigerator for 8–16 hours before baking, which deepens flavor—let it come to room temperature for 1 hour before scoring and baking.

Over-proofing: if the dough springs back immediately when poked, it needs more time; if it doesn't spring back at all, it's over-proofed and will spread flat instead of rising upward in the oven. Target a slow spring-back over 2–3 seconds.

Not without sacrifice to the crust, but you can use a preheated baking stone and create steam by placing a shallow pan of boiling water on the oven floor below it, closing the door quickly. A Dutch oven is far more effective and worth the investment.

Either the dough wasn't fermented long enough (increase bulk fermentation or proof time), the water content was too low (use exactly 325 g by weight, or 65% hydration), or you over-shaped it and degassed the dough. Handle gently during shaping.

Wrap the cooled baguette in plastic and store at room temperature for up to 2 days (it stales quickly). Reheat by wrapping in foil and baking at 375°F for 8–10 minutes until the crust crackles again. Do not refrigerate—cold starch accelerates staling.