Everyday baguettes
Four ingredients. A crisp crust and a wheaty crumb.
Ingredients
| Ingredient | Amount | Baker’s % |
|---|---|---|
| Dough | ||
| Bread flour | 500 g | 100% |
| Water | 350 g | 70% |
| Sea salt | 10 g | 2% |
| Instant yeast | 3 g | 0.6% |
| Total | 863 g | 172.6% |
Method
- 1
Mix all the ingredients and rest for 20 minutes. Fold the dough until it begins to feel smoother.
- 2
Bulk ferment for about 2 hours, folding twice during this time, until the dough is visibly expanded and aerated.
- 3
Divide into 3 pieces. Preshape, rest, then roll gently into baguettes.
- 4
Proof for 40–50 minutes. Score each baguette with 4–5 overlapping diagonal cuts.
- 5
Bake with steam at 240°C / 465°F for 22–25 minutes, until well coloured. Cool on a rack.