Ingredients
Equipment
Method
Liquid Starter/Poolish
- Poolish is a relatively wet pre-ferment made with equal parts flour and water by weight. This technique increases a dough's extensibility, resulting in a baguette with an airy crumb and a subtle, hazelnut-like flavor.For fresh yeast: Whisk together the water, fresh yeast, and flour in a large bowl.For instant yeast: Combine the flour and instant yeast first, then add the water.For active dry yeast: Warm about 10% of the water to 35ºC (95ºF) and dissolve the yeast in it. Let it stand until bubbly, then mix this yeasty liquid into the remaining water before adding the flour.For all methods: Once combined, cover the bowl with plastic wrap and poke a hole in it. Let the poolish rest at room temperature for 12–14 hours before use.
Mixing Baguette Dough
- Pour the water into the bowl with the fermented poolish, then transfer the mixture to the bowl of a stand mixer. Add the yeast, remaining flour, and salt. Mix on low speed for 5 minutes. Increase the speed to medium and knead for another 5 minutes, until the dough is smooth and pulls away from the sides of the bowl. Due to the high hydration, the dough will be sticky, but it will become more cohesive by the end of the kneading process. After mixing, the dough temperature should be approximately 77°F (25°C). Cover the bowl with a damp kitchen towel and let the dough undergo bulk fermentation for 60 minutes.
Portioning Dough
- Transfer the dough to a floured work surface and divide it into four equal portions (about 300g / 10 oz each). Gently degas each piece, then pre-shape into ovals. Avoid over-handling—most of the air bubbles should remain in the dough.Place the ovals seam-side up, cover, and let rest at room temperature for 20 minutes.
Shaping Baguette
- Gently press the dough round to degas it, being careful to preserve as many air bubbles as possible. Fold the top third of the dough down toward the center and use the heel of your hand to seal the edge. Repeat this folding and sealing process once more. Then, using the palms of your hands, gently roll and elongate the dough into a long baguette shape. Finally, place the shaped baguettes seam-side up into the folds of a floured linen couche.
Preheat Oven
- Position a rack in the lower third of your conventional oven and place a pizza stone on it. Preheat the oven to 500°F (260°C) for 30 minutes at least.
Proofing
- While the oven preheats, cover the shaped the loaves into baguette, and let it proof for 60 minutes, or until it doubled in size.
Scoring Bread
- Achieving clean, precise scoring on baguettes requires the right technique. If the dough proofs seam-side up on a baker's couche, a natural skin forms during rising. In this case, you can flip the baguette onto a peel and score it directly just before loading it into the oven. Alternatively, if the dough proofs seam-side down, you will need to lightly dust the surface with flour using a fine-mesh sieve before making your cuts.One crucial note: while some bakers believe letting the dough's surface dry out slightly aids scoring, this is a misconception. Air is the enemy of rising bread—uncovered proofing leads to premature crust formation, which can actually hinder a clean score and optimal oven spring. This is why dough should always be kept covered during proofing.For the best results, use a razor-sharp, brand-new blade (or a dedicated lame) and hold it at a shallow 45-degree angle, using only the heel of the blade. This technique creates a smooth, controlled cut that allows the bread to expand fully and evenly in the oven.
Baking
- Carefully transfer the baguettes, seam-side down, onto the hot pizza stone. Working quickly, use a razor blade or lame to make several long, diagonal slashes on each baguette, holding the blade at a 45-degree angle. This scoring is essential as it controls the expansion of the bread during baking, preventing it from tearing randomly.Immediately after loading and scoring, spray water into the oven to create steam. Bake for approximately 20 minutes, or until the baguettes are deeply golden brown.Finally, transfer the baked baguettes directly to a wire cooling rack. Allow them to cool completely before slicing.
Par-Baking Baguette
- Baguettes, like many other types of bread, can be par-baked. This is very convenient for enjoying warm bread on a daily basis.To do this, first bake fresh baguettes for only about 10 minutes. Remove them from the oven and let them cool completely to room temperature. Then, freeze the baguettes until solid. Once frozen, store them in large freezer bags for up to 3 months. When you're ready to eat, simply place the frozen baguettes directly onto the pizza stone in a preheated oven and finish baking for 10 to 12 minutes.