Steps
Step 1 — Mix And Rest
1
Mix 200 g bread flour with 130 g room-temperature water until no dry flour remains.
Cover the bowl and rest for 20 minutes.
Cover the bowl and rest for 20 minutes.
Step 2 — Add Yeast And Salt
2
Dissolve 1.5 g instant yeast in the remaining 10 g water.
Add this to the dough along with 4 g salt.
Pinch, squeeze and fold until fully incorporated.
Add this to the dough along with 4 g salt.
Pinch, squeeze and fold until fully incorporated.
Step 3 — Stretch And Folds
3
Do three sets of folds:
- 20 minutes after adding yeast: Fold #1
- 40 minutes: Fold #2
- 60 minutes: Fold #3
Each set consists of four gentle stretches and folds, rotating the bowl between them.
The dough should become smoother and more elastic.
- 20 minutes after adding yeast: Fold #1
- 40 minutes: Fold #2
- 60 minutes: Fold #3
Each set consists of four gentle stretches and folds, rotating the bowl between them.
The dough should become smoother and more elastic.
Step 4 — Bulk Fermentation
4
Use a straight-sided container and mark the dough's starting height with tape or an elastic. That way we can actually measure the rise!
Cover the dough and let it ferment until it has risen approximately 60–75% from its volume.
This might take another 1–2 hours after the last fold, or longer if your kitchen is cool.
DO NOT move on just because the timer rings.
Look for a puffy surface, small bubbles along the container, and a gentle wobble.
Cover the dough and let it ferment until it has risen approximately 60–75% from its volume.
This might take another 1–2 hours after the last fold, or longer if your kitchen is cool.
DO NOT move on just because the timer rings.
Look for a puffy surface, small bubbles along the container, and a gentle wobble.
Step 5 — Divide And Pre-shape
5
Gently transfer the dough onto a lightly floured counter.
Divide into two pieces of approximately 173 g each.
Shape into two loose little logs, avoiding excessive degassing.
Cover and rest 15–20 minutes.
Divide into two pieces of approximately 173 g each.
Shape into two loose little logs, avoiding excessive degassing.
Cover and rest 15–20 minutes.
Step 6 — Final Shaping
6
Gently flatten each log into a rectangle.
Fold the top long edge toward the middle, then fold lengthwise in half and seal.
Roll gently from the center outward until approximately 21–22 cm long.
Fold the top long edge toward the middle, then fold lengthwise in half and seal.
Roll gently from the center outward until approximately 21–22 cm long.
Step 7 — Final Proof
7
Place the baguettes seam-side down on parchment, with a parchment ridge between them for support.
Cover to prevent drying.
Wait until noticeably puffy (35–75 minutes) and the dough slowly springs back when gently pressed.
Start preheating your oven during this stage.
Cover to prevent drying.
Wait until noticeably puffy (35–75 minutes) and the dough slowly springs back when gently pressed.
Start preheating your oven during this stage.
Step 8 — Preheat The Oven
8
Preheat to 240–250°C for at least 30 minutes, with your baking tray inside.
For steam, use a small metal dish with boiling water only if your oven manual permits it and there is safe clearance. Otherwise, skip it for this batch.
For steam, use a small metal dish with boiling water only if your oven manual permits it and there is safe clearance. Otherwise, skip it for this batch.
Step 9 — Score And Bake
9
Make three overlapping, mostly lengthwise cuts on each baguette, approximately 1cm deep.
Then bake:
Initial bake, 240–250°C, 8–10 min
Dry bake, 220–230°C,10–15 min
Extra browning, 220°C, As needed
Remove the steam source after the first stage, if using one.
CRITICAL: If they're still pale, keep baking! The clock is only a guide.
If the tops brown unevenly, rotate the tray carefully during the dry baking stage.
Then bake:
Initial bake, 240–250°C, 8–10 min
Dry bake, 220–230°C,10–15 min
Extra browning, 220°C, As needed
Remove the steam source after the first stage, if using one.
CRITICAL: If they're still pale, keep baking! The clock is only a guide.
If the tops brown unevenly, rotate the tray carefully during the dry baking stage.
Step 10 — Cool And Test
10
Cool on a wire rack for 30–45 minutes.
Nutrition Facts
Per serving286 calories
Calories from
- Protein 12%
- Carbs 85%
- Fat 3%
-
Fat Low 1 g 1%
-
Saturated Fat Low 0 g 0%
-
Carbohydrates 59 g 19%
-
Fiber 2 g 8%
-
Sugar Low 1 g 2%
-
Protein 8 g 16%
-
Cholesterol Low 0 mg 0%
-
Sodium High 950 mg 39%
% Daily Value is based on a 2,000 calorie diet.
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