How to Make the Perfect Baguette in 48 hours | Masterclass: Beginners Level

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.

Add 66% water to a mixing bowl.

Add t65 flour to the bowl.

Add about 5 grams of yeast to the bowl.

Mix the ingredients together by hand.

Add 7 grams of malt extract to the mixture.

Add more water and mix until the dough no longer sticks to the bowl.

Knead the dough for about 5 minutes until smooth.

Transfer the dough to a greased glass bowl and let it rest for 20 minutes.

Perform coil folds on the dough three times, resting for 20 minutes between each fold.

After the third fold, refrigerate the dough for 48 hours.

After 48 hours, weigh out 280 grams of dough for each baguette.

Pre-shape the dough and let it rest for 20 minutes.

Final shape the baguettes and let them rest for 30 minutes.

Prepare lava rocks in the oven for steam during baking.

Transfer the baguettes onto parchment paper and score the tops.

Cooking Techniques

Equipment Needed

Dietary

Allergens