Yeasted Baguette

Is there anything better than freshly baked bread? Not where I come from!

Baking it at home is a deeply satisfying project, but this one is not just any project. It has to rival a Parisian bakery: a crisp, crackling crust and a soft, airy middle. Getting there feels a bit like cracking the Da Vinci Code, with plenty of experiments, some pitfalls and more than a few failed attempts along the way.

Most bakeries start with a bulk fermentation that can last up to 18 hours, followed by a final proof, a rest, and then the bake. I have real respect for the work behind a good baguette, and for the bakers who master it every single day.

The beauty of this recipe lies in its simplicity, with a few smart shortcuts. Most of the work is hands-off, but you’ll need a dose of patience, because the preferment takes time and can’t be rushed. Once that first step is done, the rest is easy and comes together in just a few hours.

Stay with me. Try it, and thank me later!

INGREDIENTS

PREFERMENT
101 Gr. all purpose flour
.5 Gr. instant yeast
101 Gr. cold water

DOUGH
282 Gr. warm water ( 1 1/4 Cup)
403 Gr. all purpose flour ( 3 1/4 Cup)
10 Gr. fine salt
2 Gr. instant yeast

Day 1: Make the Preferment

In a small bowl, combine the cold water with a generous pinch of yeast and stir to dissolve. Add the flour and mix well until no dry spots remain. Transfer to a clean bowl, cover with cling film, and let it rest at room temperature for 12 to 16 hours. This is where the patience comes in.

Day 2: Make the Dough

In a large bowl, combine the warm water and the preferment, which should be bubbly and slightly sticky. Whisk until the preferment has fully dissolved.

Add the all-purpose flour and the yeast, and mix. Add the salt, then knead for a few minutes until the dough comes together and the lumps are gone. Cover with cling film and rest for 20 minutes.

With wet hands, stretch and fold the dough 15 to 18 times. Don’t worry if a few lumps remain, since they’ll disappear with the next folds. Cover and rest for another 20 minutes.

Stretch and fold again, 6 to 8 times, then cover and rest for 20 minutes. Repeat the stretch and fold one last time, 6 to 8 times.

The next step is crucial. Cover the dough and let it rest for about 2 hours, until very puffy and fluffy.

Shape the Baguettes

Lightly flour your work surface and use a plastic bowl scraper to ease the dough out of the bowl. With a bench knife, divide it into 2 equal portions of about 450 g each.

Gently pat each piece into a rectangle approx. 6 X 10 inches, then fold and roll it into a tight tube, pinching the seam closed. Roll gently to lengthen to about 16 to 20 inches.

Place the baguettes seam-side down on a baguette rack or couche, cover with a tea towel, and rest for 30 to 45 minutes. Put them in the fridge for the final 15 minutes. This firms the dough so it’s easier to score.

Bake

While the loaves rest, preheat your oven to 250°C / 480°F. Just before baking, use a razor blade or a very sharp knife to make 3 to 4 diagonal slashes on each baguette.

Bake for 22 to 25 minutes, until deep golden brown and crisp.

The Hardest Step

Let the baguettes cool for 20 minutes before slicing. Yes, 20 minutes… I know. 😄 The crumb is still setting, and the crust will crackle as it cools.

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