The Easiest Actually Good Baguette You Can Make at Home

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients and fiber.

yeast

💰Cheaper: instant yeast

Instant yeast is often more convenient and has a longer shelf life.

Measure 225 g of warm water at 90°F (32°C) into a medium bowl.

Add 350 g of bread flour to the bowl and stir to combine.

Let the mixture hydrate without yeast or salt for a period (Auto-lee).

Use hands to combine the dough until no dry spots remain.

Add 10 g of salt on top of the dough and cover with a lid.

In a separate container, mix 8 g of instant yeast with 30 g of warm water and let sit for 15-20 minutes.

After 20 minutes, pour the yeast mixture into the dough and mix until combined.

Let the dough rise for 2.5 hours, checking back every 30 minutes to perform strength-building folds.

After the first 30 minutes, stretch and fold the dough four to five times, then cover and let rise for another 30 minutes.

Repeat the folding process again after 30 minutes, then let rise for 90 minutes.

Once the dough has doubled in size, degas it and divide into two equal pieces (300 g each).

Pre-shape each piece into a ball and let rest for 15-20 minutes.

After resting, shape each ball into a baguette by rolling and stretching it.

Transfer the shaped baguettes onto a parchment-lined upside-down half sheet tray.

Cover the baguettes with a foil pan and let proof for 60-90 minutes.

Cooking Techniques

Equipment Needed

Allergens