Bring the magic of the French boulangerie straight to your home with flavorful baguettes boasting a characteristic texture and that super crackly, tear-worthy crust.In France, there are two main varieties of baguette: the tradition, which is crafted by hand and uses a lengthy fermentation process, and the ordinaire, which can be mechanically produced and may contain additives.As the original baguette is a national treasure, the ingredients for a tradition are legally regulated in France by the Le Decret Pain (The Bread Decree) to flour, leaven, water, and salt—nothing else, which is exactly how we formulated our recipe.

Baguettes Print Recipe Pin Recipe Makes 2 loaves Ingredients  1½ cups (360 grams) warm water (110°F/43°C to 115°F/46°C), divided2¼ teaspoons (7 grams) instant yeast*4 cups (508 grams) bread flour, divided1 tablespoon (9 grams) kosher saltSemolina flour, for dusting6 cups (750 grams) ice cubes InstructionsIn the bowl of a stand mixer, whisk together ¾ cup (180 grams) warm water and yeast by hand until dissolved.Add 1⅓ cups (169 grams) bread flour; using the paddle attachment, beat at low speed until combined, about 30 seconds.Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.Add salt, remaining 2⅔ c

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