Classic Baguette

The crust is thin and crackles when you squeeze the loaf — a sound bakers use to test doneness. Getting there takes a hot oven and steam injected at the start of the bake, which keeps the surface from setting too early and lets the loaf spring up fully before the crust locks in.

The crumb is open and irregular, with a slight chew. The flavor is mild but not bland — a faint wheat sweetness and just enough fermentation character from an overnight cold rest in the fridge.

We bake baguettes twice daily. A morning baguette is best by early afternoon. After that, the crust softens and the loaf is better sliced and toasted.