French Baguette – Bruno Albouze

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

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

Whisk water with a pinch of yeast and flour to create a Polish starter and let it sit at room temperature for 12 hours.

Pour water into the center of the Polish starter and transfer it into a mixer bowl along with remaining yeast, flour, and salt.

Mix for 5 minutes on low speed and then 5 minutes on medium speed until the dough is smooth and comes away from the sides of the bowl.

Cover the dough with a wet kitchen towel and let it rise for 60 minutes.

Flour the dough and transfer it onto a floured work surface.

Divide the dough into four equal portions and carefully deflate each portion to shape into loaves.

Dust a linen cloth with flour and let the loaves rest covered for 20 minutes.

Shape each loaf into a baguette by flattening it and sealing the edges, then rolling it into a long form.

Lay the baguettes seam side up over a floured linen cloth, flour the top, and cover to proof for about 45 minutes.

Flip and transfer the proofed baguettes seam side down onto an upside-down baking tray lined with a silicone mat.

Score the baguettes with a blade or knife and slide the baking mat onto a preheated baking tray or pizza stone.

Spray water to create steam and bake at 500 degrees Fahrenheit for about 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens