Great Baguette

Great baguette in the home oven is one of those recipes that seems intimidating but breaks down to a handful of clever tricks. This version uses three parts whole wheat to one part unbleached white flour for a baguette with real character and the nutty depth that all-white loaves never quite reach.

The cold oven start is the standout technique. Instead of preheating, the shaped loaves go into a cold oven set to 350°F (175°C) for an hour. As the oven climbs to temperature, the bread continues to rise (an oven spring without the rush), producing a more open crumb and an even bake.

The steam pan and egg wash are the two crust upgrades. A shallow pan of water on the bottom rack for the first 30 minutes flashes humidity into the oven, gelatinizing the surface starches for that signature glassy crackle. Then a brush of beaten egg white and water at the 50-minute mark gives you a final golden, glossy finish. Slash the tops with two-inch slits a quarter-inch deep so the loaves can expand without bursting. Serve warm with butter, cheese, or torn into a bowl of soup.

Pro Tips

• Slash the tops with a razor blade or very sharp knife at a 45-degree angle. A dull blade drags the dough and gives ragged slashes.
• Dust the baking sheet with cornmeal under the loaves. It prevents sticking and gives the bottom of the baguette a pleasant gritty texture.
• Use bread flour or high-protein all-purpose for the white flour portion. Higher protein equals better gluten and more chew.
• Listen for the loaf. Tap the bottom of a baked baguette. If it sounds hollow, it is done. A dull thud means more time.

Variations

• Replace ½ cup of whole wheat with rye flour for a more complex, earthy loaf.
• Stir in 2 tablespoons of poppy seeds or sesame seeds to the dough, or sprinkle on top after the egg wash.
• Add a tablespoon of dried herbs de Provence for a fragrant herbed baguette.