French baguette
A pre-ferment gives French baguettes a thin, crisp crust and light crumb without enriching ingredients. Rest the starter overnight, fold the dough during fermentation and slash diagonally before baking for proper expansion.
Additional 15 h — resting and proofing
How to make it
Prepared 0 of 6 steps
Mix the pre-ferment
Mix 120 g flour, 120 ml cool water and 0.5 g yeast. Cover loosely for 12 hours at cool room temperature. It should become bubbly and fragrant without drying on top.
Mix the dough
Reserve 20 g flour for shaping. Combine starter with remaining 410 g flour, 250 ml water, 3.5 g yeast and salt. Knead for 8–10 minutes until elastic, slightly sticky but cohesive.
Rise with folds
Cover and rise for 2 hours. At 40 and 80 minutes, stretch and fold edges towards the centre from all sides. Do not add flour to the bowl or knead again after each fold.
Shape the baguettes
Using reserved flour, divide into 3 portions and round. Rest for 15 minutes, flatten into ovals, roll and lengthen to about 35 cm, with tight seams underneath. Place on parchment with separating folds.
Proof and slash
Cover and proof for 45–60 minutes until noticeably risen. Heat the oven to 240 °C with a metal steam tray below. Cut 4 shallow, overlapping diagonal slashes in each baguette just before baking.
Bake with steam
Transfer baguettes to a tray. Carefully pour a little boiling water into the lower metal pan, avoiding oven glass. Bake for 10 minutes, release steam, reduce to 220 °C and bake for 12–18 minutes more. Cool completely on a rack.
Little hint
The starter needs time but little work. Generate steam only in metal cookware, never pour water onto the glass base or oven light, and keep your face away when opening.
Frequently asked questions
What should I watch out for when cooking?
The starter needs time but little work. Generate steam only in metal cookware, never pour water onto the glass base or oven light, and keep your face away when opening.
How should I prepare the ingredients?
Mix 120 g flour, 120 ml cool water and 0.5 g yeast. Cover loosely for 12 hours at cool room temperature. It should become bubbly and fragrant without drying on top.
