Baguette doughcomplete base method and exact texture
Weigh accurately, follow the sequence and use the visual and tactile cues rather than the clock alone.
Directions
- 01
Organize and hydrate
Mix the flour, yeast, and 320 ml of the cold water until no dry flour remains. Cover for 20 minutes; dissolve the salt in the remaining 30 ml of water.
Texture cue: a shaggy, fully hydrated dough with no dry pockets - 02
Mix and build strength
Work in the salted water by squeezing and folding. During the first hour, perform three sets of folds 20 minutes apart, using damp hands and no extra flour.
Texture cue: a smoother, elastic dough that holds a moderate windowpane - 03
Bulk ferment
Cover and ferment until the dough grows by 50% to 75%, shows bubbles along the sides, and has a gently domed top. This normally takes 2 to 3 hours depending on room temperature.
Texture cue: an aerated dough with rounded edges and visible bubbles - 04
Divide and preshape
Turn onto a lightly floured bench, divide into three equal pieces, and form loose cylinders without pressing out all the gas. Cover and rest for 20 minutes.
Texture cue: even pieces that lengthen without springing back immediately - 05
Shape the baguettes
Gently pat each piece into a rectangle. Fold and seal the top third to the center, repeat, then close the seam with the heel of your hand; roll from the center outward to 35 to 40 cm.
Texture cue: even cylinders with surface tension and a fully sealed seam - 06
Proof and score
Set seam-side up in a floured couche, or seam-side down on parchment. Cover for 45 to 60 minutes; transfer and make four or five shallow, angled, slightly overlapping scores.
Texture cue: a fingerprint returns slowly and the scores do not close at once - 07
Steam, bake, and dry
Preheat a stone or heavy baking sheet at 240 °C for at least 40 minutes. Steam for the first 10 minutes and bake for 22 to 28 minutes total; vent the steam near the end and cool on a rack.
Texture cue: open ears, a crackling deep-golden crust, and no damp band in the crumb
The exact point
Proofed dough springs back slowly; scores open into ears and the deep-brown crust crackles over a dry crumb.
Important information
Temperature
Keep ingredients at the temperature stated in the method.
Handling
Stop mixing as soon as the required structure is reached.
Safety
Do not taste raw flour dough or batter.
Technical references
Sources consulted for the technical and safety principles in this guide.