How to Make Baguette

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.

Calculate the temperature of the water needed: 65°C - room temperature (24.2°C) - flour temperature (24.4°C) = 16.4°C.

Check the temperature of the refrigerated water; if it's cold, leave it at room temperature to reach 16.4°C.

Place the flour and fresh yeast in a bowl and mix together.

Pour the water into the mixture and stir.

Dump the mixture out onto the counter and work in the salt.

Incorporate the salt and leave the dough resting for 5 minutes.

Work the dough until it comes together, then flour a container and place the dough in it, pulling the sides to the center and leaving it to rest for 1 hour.

After 1 hour, pull the sides and fold to the center again, shaping into a ball and wetting hands slightly before placing it in the fridge until the next day.

After resting in the fridge, remove the dough and let it reach 17°C.

Flour the counter and transfer the dough, lifting the tip until the middle and folding the sides in, then shape into a loaf.

Leave the shaped dough resting for 50 minutes.

Turn the dough upside down and beat gently to prevent losing fermentation.

Bring the tip to the middle, press gently, and roll to form a baguette.

Transfer the baguette to a baguette baking tray and leave it resting for 45 minutes.

20 minutes before baking, preheat the oven to 250°C.

Boil water and sprinkle the baguette with flour three times diagonally using a very sharp blade.

Place the baguette in the oven, pour boiling water into a cake tin to create steam, and bake for 15 minutes.

Open the oven to release steam and bake for an additional 4 minutes.

Cooking Techniques

Equipment Needed

Allergens