Baguette Bread

This recipe makes two baguettes. Check out Sourdough Baguettes for an alternative recipe that uses a more traditional sourdough starter. This recipe is much faster to make, and requires a lower skill level.

Baguette Bread

Equipment

Pre-heat Oven to 500°F

Ingredients

Poolish

  • 150 grams Water
  • 156 grams Bread Flour
  • 1 tbsp Yeast

Dough

  • 293 grams Water
  • 546 grams Bread Flour
  • 15 grams Salt

Procedure

Poolish

  1. The night before you plan to make this recipe, combine the Water, Bread Flour and Yeast to form the poolish. Lightly mix the ingredients in a stand mixer bowl, then cover overnight.

Dough

  1. Add the extra Water, Bread Flour and Salt to the mixing bowl that contains the poolish.
  2. Mix the dough for about 5 minutes with a dough hook to ensure all of the components are combined.
  3. Allow the dough to rise for about 45 minutes, then pinch, stretch and fold the four corners of the dough before flipping it upside down.
  4. Allow the dough to rise for another 45 minutes, then divide into equal portions and shape into the length of your baguette form.
  5. Allow the dough to rise one final time until doubled in size (about 1 hour).
  6. Place into the pre-heated 500°F oven, optionally adding boiling water to a sheet pan at the bottom to provide extra oven spring.
  7. Once the bread is in the oven, reduce the temperature to 450°F and bake until golden brown.