How to Form Breads: Baguette, Épi & Boule

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.

Use organic bread flour and mix with water and a dash of salt.

Let the dough proof a couple of times.

Break down the dough to deflate it and use a bit of flour on the surface.

Cut a piece of dough for the baguette.

Tighten the dough by bringing it back on itself to make a seam underneath.

Let the dough proof again, covering it to retain moisture.

Optionally, place cornmeal underneath the dough for crust.

Score the dough with a serrated knife before baking.

Spray water in the oven to create steam for a better crust.

Bake the dough until it has a nice texture and crust.

Cooking Techniques

Equipment Needed

Dietary

Allergens