How to Make an Authentic French Baguette | Traditional Fermentation & Baking Technique

Master the complete process of making an authentic French baguette, from sourdough-based fermentation to professional shaping, scoring, and high-heat steam baking. This in-depth bakery walkthrough explains not just how baguettes are made, but why each step matters for flavor, structure, and crust.

In this video, artisan baker Arban, owner of Le French Dad Boulangerie in Montclair, New Jersey, demonstrates the full traditional baguette workflow used in a professional French-style bakery. The method shown follows classical French standards, prioritizing fermentation time, gluten development, and restrained handling over shortcuts.

This is a true baguette de tradition approach, relying only on flour, water, salt, and yeast. No dough conditioners. No improvers. Just time, temperature control, and technique.

Baguette Dough Formula (Professional Bakery Scale)

Ingredients
• Bread flour: 14.5 kg | 32 lb
• Water (cold for spiral mixer): 10 kg | 10 L | 10.6 qt
• Sourdough starter: 2.9 kg (20 percent of flour weight)
• Fresh baker’s yeast: minimal amount, used as fermentation support
• Salt: bakery standard ratio, added after autolyse

All measurements are done by weight, not volume, following professional bakery practice.

Method Overview

Autolyse
Flour, water, and sourdough starter are mixed and rested to hydrate the flour and begin gluten formation before salt is introduced.

Final Mixing
Salt and yeast are added separately to control fermentation. Mixing is kept short to avoid oxidation, finishing with bassinage to improve elasticity. Target dough temperature is 24–26°C | 75–79°F.

Bulk Fermentation
The dough is divided into bins and fermented cold for 18–24 hours, allowing flavor and structure to develop naturally.

Dividing and Pre-Shaping
Each baguette is scaled to 350 g, accounting for baking loss. Dough is handled gently to preserve internal gas.

Final Shaping
A three-fold shaping method creates surface tension without degassing. Baguettes rest seam-side up on linen couche.

Scoring
Four overlapping diagonal cuts are applied at a shallow angle, controlling expansion and defining the baker’s signature.

Baking
Baguettes are baked in a deck oven with steam injection:
• Initial temperature: 275°C | 525°F
• Finish temperature: 245°C | 475°F
• Total bake time: approximately 18–20 minutes

Steam allows full expansion before the crust sets. Vents are opened to dry and caramelize the crust.

Cooling
Baguettes are cooled fully before cutting. Flavor continues to develop as internal moisture redistributes

00:00 Introduction to the French baguette
01:26 History of the baguette
02:40 Ingredient scaling and baker’s math
05:43 Autolyse explained
07:30 Salt, yeast, and fermentation control
10:00 Bassinage and gluten refinement
12:10 Dough temperature and windowpane test
13:00 Overnight fermentation
16:55 Dividing and scaling
19:00 Pre-shaping technique
21:30 Final shaping
28:35 Baking principles and steam
30:20 Scoring technique
34:10 High-temperature baking
37:10 Crust development
38:50 Why baguettes must cool fully

Home Kitchen Adaptation of the Bakery Method

This recipe adapts the professional baguette process demonstrated at Le French Dad Boulangerie for a standard home kitchen. Ingredient ratios, fermentation logic, and shaping principles remain unchanged. Only equipment and batch size are adjusted.

Yield: 2 baguettes

Ingredients
• Bread flour: 500 g
• Water: 350 g (70 percent hydration)
• Active sourdough starter: 100 g
• Fine sea salt: 10 g
• Instant yeast: 0.5 g (optional, for fermentation support)

Le French Dad Boulangerie
10 Church St
Montclair, NJ 07042
United States

Website: https://www.lefrenchdad.com
Phone: (973) 746-0288
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