Can you make bakery-quality baguettes in a home oven?
I've been obsessed with baguettes for years. The crust, the chew, the way it sounds when you break one open. There's nothing like it.
The problem is most home ovens can't replicate what a professional deck oven does. They don't have the thermal mass to blast heat into the bottom of the loaf. So you end up with a soft, pale crust instead of that crackly, golden exterior you're after.
The fix is a Baking Steel Plus. At 15x20 inches, it fits 3-4 baguettes side by side and gives you the deck-oven heat transfer that makes the difference. This is the recipe I use at home. No starter, no poolish. Just great flour, time, and the right setup.
The Oven Setup That Makes the Difference
One Baking Steel Plus on the top rack, a second on the lower rack if you have it. The top steel radiates heat down, the lower steel stabilizes and crisps from below. It's the closest thing to a professional deck oven you can get at home.
Right before launch, toss a pan filled with ice cubes onto the bottom rack. Steam keeps the crust supple in the first few minutes, giving you that beautiful oven spring and blistered, golden finish. For transferring long loaves cleanly, our Board for the Plus is the move.
What Flour to Use
A 50/50 blend of Central Milling organic bread flour and all-purpose flour works best. Add 50g of spelt if you want extra character and depth. If you don't have spelt, just use all-purpose for the full 550g. The recipe holds up either way.
Easy Overnight Baguette Recipe (24-Hour)
Makes: 3–4 baguettes
Fermentation: ~24 hours total (12h room temp + 12h fridge)
Baking Time: 20–22 minutes
Recommended Setup: Baking Steel Plus (15×20). Steam via ice in a preheated pan.
Ingredients
- 250g All-Purpose Flour
- 250g Bread Flour
- 50g Spelt Flour (optional — sub 50g AP if omitting)
- 360g Water (room temp)
- 18g Salt
- 1g Active Dry Yeast
Instructions
- Combine dry ingredients and whisk. Add water and mix until shaggy.
- Knead 2–3 minutes until well mixed. Cover and bulk ferment 12 hours at room temp.
- Refrigerate 12 hours covered.
- Divide into 3–4 pieces. Do 3 envelope folds, 30 minutes apart.
- On the last fold, overlap edges tightly and seal to build surface tension.
- Shape into 14–16" baguettes. Proof seam-side up on a floured cloth for 60–90 minutes.
- Preheat oven to 500°F with 1–2 Baking Steels for at least 45 minutes. Place a cast-iron pan below.
- Right before baking, add 1–2 cups of ice to the hot pan for steam.
- Flip loaves seam-side down, score, and launch onto the Steel.
- Bake 15 minutes, vent steam, then bake 5–7 more minutes to deep golden brown.
- Cool on a rack for at least 15 minutes before slicing.
Process Photos
After portioning, flour your countertop and flatten each piece into a rough rectangle. It doesn't need to be perfect.
After 12 hours at room temperature, the dough should be bubbly and doubled in size.
Envelope fold — bring one edge into the center.
Fold the other edge over the top.
Pinch the seam closed firmly.
Rest 15 minutes, then roll each piece into a cylinder. Taper the ends.
Pinch and roll the ends to a point.
After proofing, score each loaf and launch onto the preheated Baking Steel.
A Few Notes
Don't rush the ferment. The 24 hours is where the flavor comes from. You can push it to 36-48 hours in the fridge for even more depth.
Steam is non-negotiable. Skip it and your crust sets too early — the loaf can't open up and you lose the oven spring. Ice cubes in a hot pan right at launch is the easiest method.
The Baking Steel Plus is the right tool here. The extra length fits full-size baguettes and the thermal mass gives you the bottom crust a regular sheet pan never will.
Nutrition Facts (per baguette)
- Calories: ~240
- Carbohydrates: 48g
- Protein: 8g
- Fat: 1g
- Fiber: 2g
- Sodium: ~450mg
Nutritional values are approximate.
Frequently Asked Questions
Can I skip the spelt flour?
Yes — substitute with an extra 50g of all-purpose flour. The spelt adds character but the recipe works great without it.
Do I need two Baking Steels?
No, but two gives you better oven spring and more even crisping. One Steel on the top rack and one on the lower rack is the closest thing to a professional deck oven at home.
Can I freeze baguette dough?
Yes. After the cold ferment, portion and freeze. Thaw in the fridge overnight before shaping and baking.
What's the best flour for baguettes?
A 50/50 blend of all-purpose and bread flour works best. Add spelt for extra character. All bread flour works too.
Do I need steam?
Yes. Steam in the first few minutes keeps the crust supple so the loaf can fully expand. Ice cubes in a hot pan right at launch is the easiest method.
How long does this recipe take?
About 24 hours total — 12 hours room temperature fermentation, 12 hours cold in the fridge, plus shaping and baking. Most of it is hands-off.
More From Andris
About the Author
Andris Lagsdin is the founder of Baking Steel and the author of Baking with Steel. He invented the Baking Steel in 2012 after reading about thermal diffusivity in Modernist Cuisine. He's been teaching people to bake better bread and pizza ever since — out of his home kitchen in Ada, Michigan.
