How Baguettes Are Made | Bakery Production

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

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

Use a spiral mixer to mix flour, water, salt, and yeast.

Check the dough for a windowpane test by stretching a small piece until thin and translucent.

Let the dough sit for 45 minutes to rise and activate the yeast.

Flip the dough and let it sit for another 30 minutes for extra strength.

Weigh out the dough into pieces of approximately 1 lb 2 oz each.

Roll and shape the dough pieces by hand on a floured table.

Use a hydraulic divider to cut the dough into 20 equal pieces.

Let the dough pieces rest for about 15 minutes to relax the gluten.

Mold the dough into baguette shapes using a French baguette molder.

Place the shaped baguettes in a retarder (cold box) overnight for 8 to 12 hours.

Score the tops of the baguettes to direct their expansion during baking.

Bake the baguettes in the oven until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens