This baguette is built on a slow, cold overnight rise that does all the heavy lifting for flavor — a shaggy dough gets a few rounds of gentle stretch-and-folds before spending 10 to 16 hours developing deep, tangy complexity in the fridge. The next day, the dough divides into two pieces that get shaped by hand into those classic tapered logs, then proofed just until puffy and springy to the touch. A confident diagonal scoring pattern and a blast of steam in a screaming-hot oven give you that signature open, blistered crust with deep golden color and an audible hollow crackle when tapped. Inside, the crumb bakes up airy and irregular, full of the big holes and chew that come from patience rather than shortcuts. It's a genuinely satisfying weekend baking project, and it fits neatly into a wheat free kitchen when you're craving that bakery-style crust and pull-apart interior. Let the loaves rest a full 20 minutes before slicing so the crumb has time to set properly.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
In a large mixing bowl, whisk together the bread flour, salt, and instant yeast. Pour in the cool water and stir with a wooden spoon or your hand until no dry flour remains and a shaggy dough forms. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 30 minutes.
With damp hands, perform a series of stretch-and-folds: grab one side of the dough, stretch it upward until it resists, then fold it over the center. Rotate the bowl 90 degrees and repeat three more times for a total of 4 folds. Cover and repeat this process two more times at 30-minute intervals (3 sets total). After the final fold, the dough should feel noticeably smoother and hold its shape briefly when released.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
