Baguette - Basic

Ingredient List - Starter

Ingredient List - Dough

Notes:
Recipe makes 3 baguette loaves

Cooking Time:
Total Time: Overnight
Prep Time: 16 Hours
Cook time: 25 Minutes

Tools:
Baker’s Linen (Couche)
Transfer Peel
Baker’s Lame (razor blade)

Instructions

Step 1: Mix Starter Ingredients
Mix all starter ingredients in a bowl.

Note: You do not need to bloom the yeast.

Step 2: Rest Overnight
Cover and let rest at room temperature for roughly 14 hours.

Step 3: Make and Knead Dough
Add remaining ingredients to dough and knead.
Note: If using a stand mixer, knead for 4 minutes at medium-low speed (speed 2 on KitchenAid).
Finished dough should stick slightly to bottom of the bowl.

Step 4: Rest
Place dough in a lightly greased medium-sized bowl.
Cover.
Rest dough for 45 minutes.

Step 5: Fold Dough
Gently deflate dough.
Fold edges of dough towards center by pinching ends and stretching up until the dough just starts to tear.
Pressed pinched edge into center of dough ball.
Flip dough so the seam side is down.

Step 6: Rest
Allow dough to rise for 45 minutes.

Step 7: Divide Dough
Move dough balls to a lightly floured surface.
Divide dough into 3 equal parts.

Step 8: Make Dough Balls
Using the folding technique, shape dough balls.
Cover with greased plastic wrap and let rest for 15 minutes, up to 1 hour.

Step 9: Prepare Baker’s Linen
Drape linen over sheet pan, allowing linen to drape over ends of sheet pan.
Using a sieve, lightly dust linen with flour.

Step 10: Form Baguettes
Move dough balls to a lightly floured surface, seam side up.
Gently pat dough to remove any large bubbles.
Stretch dough East-to-West to form a rectangle.
Fold North end into center of dough.
Fold South end info center of dough.
This creates a rectangle going East-to-West.
Gently Roll loaves out to form a baguette shape, roughly 16 inches long.
Taper loaf ends to a slight point.

Step 11: Transfer loaves to Linen
Gently transfer each loaf to prepared linen, seam side down.
Crease linen to create a small barrier between each loaf.
Fold extra linen over to of loaves.
Cover pan with lid or second pan.

Step 12: Final Rise
Allow covered dough to rise for 45-60 minutes.

Step 13: Preheat oven
During final 20 minute of rise, start preheating oven.
Place baking stone in oven.
Place empty baking sheet on bottom rack.
Preheat oven to 450 degrees.

Step 14: Boil Water
Heat roughly 2 Cups of water on stove top.
This will go into the oven in the pan when the bread does.

Step 15: Transfer loaves to Parchment Paper
After final rise, dough should spring back slightly after gently pressing with finger.
Note: If dough does not spring back, it is likely over-proofed.
Gently roll loaves onto transfer peel.
Roll loaves, seam side down, onto parchment paper.

Step 16: Score Loaves
Using a baker’s lame or very sharp knife, score loaves.
5 slashes along loaf.

Step 17: Transfer Loaves to Oven
Using a baker’s peel, transfer loaves with parchment onto hot stone.
Pour 1 + 1/2 Cups of boiling water into the sheet pan.

Step 18: Bake
Bake dough for 24-28 minutes.
Remove baguettes from the oven and allow to cool on a rack.
Optional: After backing, turn off oven, open door 2″ and allow oven and bread to cool to room temperature with baguettes in the oven.

Notes

Recommended Pairings

Categories:
Bread

Recipe inspired by:
King Arthur Baking
https://www.kingarthurbaking.com/recipes/classic-baguettes-recipe