Writing a Baguette Recipe Like the Pros

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.

Start by writing out the recipe on a whiteboard using baker's math.

Determine the flour percentage as 100%.

Decide on the hydration level for the dough, aiming for 78% hydration for a soft dough.

Set salt at 2% of the flour weight.

Choose to use a poolish for leavening, aiming for 0.4% instant yeast.

Calculate total dough percentage: 100% (flour) + 78% (water) + 2% (salt) + 0.4% (yeast) = 180.4%.

Determine the batch size; plan to make three baguettes of 300 grams each, totaling 900 grams.

Calculate the amount of each ingredient based on the total dough percentage:

- Total flour needed is 900 grams / 180.4% = 499 grams.

- Calculate water: 78% of 499 grams = 389 grams.

- Calculate salt: 2% of 499 grams = 10 grams.

- Calculate yeast: 0.4% of 499 grams = 2 grams.

Verify the total: 499 grams (flour) + 389 grams (water) + 10 grams (salt) + 2 grams (yeast) = 900 grams.

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