Traditional Baguette Recipe
This classic baguette recipe yields 540 g of delicious dough, perfect for making two authentic French baguettes, each weighing 270 g. Optimal fermentation times are calculated for room temperatures between 22–24°C.
Ingredients
For Classic Yeast Baguettes:
- Water (T 8°C): 218 g
- Fresh yeast: 1.6 g (or instant yeast: 0.55 g)
- Wheat flour (protein content above 11%): 320 g
- Salt: 7 g
For 100% Sourdough Baguettes:
- Water (T 8°C): 115 g
- Sourdough starter: 204 g
- Wheat flour (protein content above 11%): 210 g
- Salt: 7 g
Instructions
1. Preparing Your Baguette Dough
Mixing Baguette Ingredients:
Pour the specified amount of water into the mixer bowl, add fresh yeast, and stir until dissolved. Allow the yeast to activate for 10 minutes, then add the flour. For instant yeast, mix it directly with the flour before adding. If using sourdough starter, combine the sourdough starter with the water and flour from the start to create your sourdough baguette dough.
Kneading the Baguette Dough:
Start kneading the baguette dough on low speed. Continue to knead until the dough becomes smooth and elastic, approximately 5–7 minutes.
Adding Salt to the Dough:
Add salt and knead for an additional 2–3 minutes. Transfer the prepared dough to a greased container for the initial fermentation.
Fermentation and Dough Stretching:
Cover the container and let the baguette dough rest for 30 minutes. Perform a stretch and fold on the dough, then repeat this process twice more with 30-minute intervals. After the final stretch, let the dough rest for an additional 20 minutes.
Cold Fermentation of Baguette Dough:
Place the container with the baguette dough in a refrigerator set to 5–6°C. Use a thermometer to ensure the correct temperature for optimal cold fermentation. Let the dough cold-ferment for 11–13 hours.
2. Shaping Your Baguette Dough
Shaping the Dough:
Transfer the fermented baguette dough to a floured surface and gently stretch it into a rectangle about 2 cm thick. Divide the dough into two pieces of 270 g each, which will become your two baguettes. Let them rest for 15 minutes to warm slightly.
Forming the Baguettes:
Roll each baguette dough piece tightly, pinching the seam as you go to create perfect baguettes. Roll the dough into elongated shapes, tapering the ends. Aim for a length of about 30 cm, though shorter, thicker baguette loaves are also an option.
Proofing the Shaped Baguettes:
Place the shaped baguette dough seam-side down on a floured cloth. Cover with another cloth and let it proof for 1 hour to develop flavor and texture.
Preparing Your Oven for Baguette Baking:
Preheat the oven to 250–260°C with a top-bottom heat setting. For optimal steam, place an empty heatproof dish on the bottom rack to heat along with the oven.
Scoring and Steaming Your Baguettes:
Carefully transfer the proofed baguettes to a baking sheet or dedicated baguette pan. Boil a cup of water for steaming. Make precise diagonal slashes (scoring) along the length of each baguette, holding the blade at a sharp angle, and cut 6–8 mm deep to allow for proper crust expansion.
Baking Your Baguettes to Golden Perfection:
Place the scored baguettes in the preheated oven, pour 120–150 ml of boiling water into the heated dish to create steam, and close the door immediately. Bake at 250°C for 8–10 minutes until the baguette crust begins to color. Then remove the water dish, lower the temperature to 230°C, and bake for another 10–12 minutes until the baguette crust is richly golden and crispy.
Enjoy your freshly baked baguettes with their signature crunch and delightful flavor! This homemade baguette recipe delivers truly authentic results.
