French Baguette
A baguette is a traditional French bread made from just four ingredients: bread flour, water, yeast, and salt. The simplicity of the formula means that technique in fermentation and baking determines the final quality. The dough requires a high hydration level of seventy percent or above to develop the irregular open crumb structure that gives a baguette its characteristic chewy yet airy interior. A long first fermentation builds acidity and deep wheat flavor in the dough, and during shaping the gas is only partially pressed out with gentle folds to preserve the large air pockets. Scoring (coupes) cut along the top controls how the loaf expands in the oven; a sharp blade drawn quickly prevents the dough from dragging and tearing. Introducing steam into the oven at the start of baking keeps the crust from setting too early, allowing the bread to expand fully before the surface crisps into a crackling shell. A well-made baguette crackles audibly when squeezed and reveals an interior with unevenly distributed holes of varying sizes when sliced.
Adjust Servings
Instructions
- 1
Mix ingredients into smooth dough and ferment 90 minutes.
- 2
Degas dough and shape into two long baguette logs.
- 3
Proof 60 minutes.
- 4
Score diagonally and bake at 250C with steam.
- 5
Bake 25 minutes until deep golden crust forms.
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