Authentic French baguette recipe ! How to make perfect baguette ?

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients, while all-purpose flour is often less expensive.

Weigh 500 g of wheat flour t65 without additive.

Weigh 9 g of salt and 4 g of fresh yeast.

Weigh 330 g of water at 12°C.

Mix the flour and water in a mixing bowl for 3 minutes at first speed.

Cover and let rest for 45 minutes (autolyse).

Add salt, yeast, and sourdough starter to the mixture.

Mix for 8 minutes at first speed and 2 minutes at second speed.

Check dough consistency; add water if too dry.

Transfer dough to a tub and perform a stretch and fold.

Let rest for 1 hour at room temperature (bulk fermentation).

Perform another stretch and fold after 1 hour.

Refrigerate for 12 hours at 4°C.

Bring dough to room temperature until it reaches 17°C.

Scale dough into 300 g pieces and pre-shape into batards.

Let rest for 15 minutes, covered.

Shape the baguettes and place seam side down on a couche.

Let prove for 45 minutes at room temperature, covered.

Preheat oven to 250°C with a baking stone inside.

Transfer baguettes to baking sheet, dust with flour, and score three times.

Boil water in a kettle and place in the oven for steam.

Bake baguettes for 15 minutes, then release steam and bake for an additional 3-4 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens