Step 5: Score & bake
- shaped & proofed baquettes
- water, preferably in a spritz bottle
Using a razor or really sharp knife, score the proofed baguette with one long slash at a 45-degree angle to allow for oven spring.
Pull the preheated baking sheet out of the oven and slide the parchment paper with the baguettes onto it. Place the baguettes on the middle rack and spritz them with a spray bottle of water (or lightly brush with water).
for 5 minutes, rotate the pan, then spritz the baguettes one more time. Continue baking for another 12-15 minutes until the crust is golden and crispy, and the bread sounds hollow when thumped.
Let cool completely on a wire rack before slicing.