Baguettes are a crusty, airy bread, perfect for snacking, sandwiches, and with soup.
Mechanic
75% hydration, a narrow shape, and steam make the baguette. The wet dough gives an open crumb; the thin shape and a steamy oven let the crust set crisp and brown before the inside dries out. This is more of a method than a specific recipe: the same dough makes several similar breads by varying the rise and oven time.
Ingredients
- 10 g instant yeast
- 375 g water (~30°C)
- 490 g all-purpose or bread flour
- 10 g diastatic malt powder (optional, for browning and texture; replace with 10 g flour if omitting)
- 10 g non-iodized salt
Method
This is a high-hydration dough, sticky and easy to deflate, so handle it gently. A stand mixer with a dough hook makes kneading easier, though it can be done by hand. Start to finish takes 5–6 hours, or overnight with a cold rest in the fridge.
Optionally, bloom the yeast in the water with 50 g of the flour, about 10 minutes.
Combine the remaining flour, salt, and diastatic malt powder (if using) in a large bowl with a fork or whisk. Add the water and yeast mixture and stir with a spatula until combined, scraping down the bowl and folding the dough into itself as you work, 5–10 minutes.
Use the stretch and fold method every 30 minutes for 2 to 2½ hours, until the dough stretches thin enough to see through. Pull each corner of the dough and fold it over itself, gently; a wetted bowl scraper makes this a bit faster than working by hand.
For an overnight dough, cover the bowl after the last fold and refrigerate for up to 24 hours. Let it sit at room temperature for about an hour before dividing.
Divide the dough into 6 portions (150 g each) on a floured surface. Shape each into a rough rectangle, stretching it to about 15 cm (6 inches) wide, then fold it in thirds toward the middle to form a sealed roll, sealing the seam with your fingers. Roll each piece to length, tapering the ends to points for a traditional shape (or leave them blunt for sandwich-friendly loaves). Place the rolls on parchment, cover with a slightly dampened towel, and let rest 15 minutes.
Keep them covered and proof until springy and almost doubled in size, about 40 minutes.
Near the end of proofing, preheat the oven to 230°C (450°F) with convection on if you have it, and place a hotel pan or casserole dish of water on a rack below the loaves. Score each roll at a 45° angle along its full length, at least 1 cm (½ inch) deep, then spray or sprinkle with water to encourage browning.
Bake until deep golden brown and hollow-sounding when tapped, about 20 minutes per tray. Rotate the tray before the crust fully sets, somewhere before the 10-minute mark. Let cool fully on a wire rack before slicing.
Notes
- Based on Ethan Chlebowski’s tutorial video. Also see Paul Hollywood’s recipe.