Classic French Baguette
ID: aced88e9...
A foolproof, bakery-style French baguette recipe utilizing a traditional poolish pre-ferment. This method yields a light, airy crumb structure with a beautifully golden, crispy crust.
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🍳 Cooking Flow
Mix flour, yeast, and water to make the poolish, and ferment for 12–16 hours. → Combine the poolish with the remaining dough ingredients in a stand mixer and knead until smooth. → Bulk ferment the dough with periodic stretch-and-folds, then proof in a warm place until doubled. → Divide, rest, and shape the dough into tapered baguette logs, then proof for 1 hour. → Score the baguettes, bake at 475°F with steam for 21–22 minutes, and cool on a wire rack.
Cooking Steps
Brief Cooking Order
Mix flour, yeast, and water to make the poolish, and ferment for 12–16 hours. → Combine the poolish with the remaining dough ingredients in a stand mixer and knead until smooth. → Bulk ferment the dough with periodic stretch-and-folds, then proof in a warm place until doubled. → Divide, rest, and shape the dough into tapered baguette logs, then proof for 1 hour. → Score the baguettes, bake at 475°F with steam for 21–22 minutes, and cool on a wire rack.
Introduction
A foolproof, bakery-style French baguette recipe utilizing a traditional poolish pre-ferment. This method yields a light, airy crumb structure with a beautifully golden, crispy crust.
Step 1
Prepare the Poolish: In a bowl or container, combine 250 grams of bread flour, 0.2 grams of active dry yeast, and 250 grams of room-temperature filtered water. Stir with a dough whisk until fully hydrated and combined.
Step 2
Ferment the Poolish: Cover the container and let it sit at room temperature (around 70°F–72°F) for 12 to 16 hours (preferably 15 hours) until bubbly and doubled in size.
Step 3
Mix Dry Ingredients: In a stand mixer bowl, add 250 grams of bread flour, 6 grams of salt, and 4 grams of active dry yeast. Whisk to combine, then make a well in the center of the mixture.
Step 4
Combine & Knead: Add the fermented poolish into the center well. Turn the mixer on low speed with a dough hook attachment, then slowly drizzle in 95 grams of warm water (95°F). Mix on medium-low speed for 6 to 7 minutes (or knead by hand for 3 to 4 minutes) until the dough forms a smooth ball and the sides of the bowl are clean.
Step 5
Bulk Fermentation & Stretch-and-Folds: Cover the bowl with a shower cap and rest for 30 minutes. Perform stretch-and-folds for 30 to 45 seconds by pulling the dough up and folding it over itself. Repeat this resting and folding cycle every 30 minutes for a total of 2 to 3 times until the dough is taut.
Ingredients List
Important Notes
Using a digital kitchen scale is highly recommended for baking as it is much more accurate than volume measurements.
Filtered water is preferred over tap water because chlorine in tap water can kill the yeast.
Baking with steam (by spraying water or placing a pan of boiling water in the oven) is essential to develop a crispy, golden crust and allow for a better rise.
Let the baked baguettes cool completely on a wire rack to allow the crumb structure to set properly before slicing.
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