Baking: the Baguette

Richard Bertinet has a pragmatic approach to kneading, fermentation, shaping and baking baguettes that just works for me.

His recipe for 3 small French baguettes is simple:

  • 300g of strong bread flour
  • 6g fresh yeast or 3g dry instant yeast
  • 210g water (70% hydration)
  • 6g sea salt (2% salt)

Prepare the dough (the evening before):

  1. Mix and knead the ingredients (without salt) for 8-10 minutes using the slap & fold technique or using a machine. Add the salt halfway through.
  2. Shape the dough into a ball with the top side up and put it to rest for 1 hour at room temperature, before putting it in the fridge over night.

Shape the baguettes (12-16h later):

  1. Cut the dough into 3 pieces (about 170g each). Shape the baguettes by folding two sides to the center, then fold it shut and stretch it into a long shape by rolling down the edges.
  2. Tip the top side into flour and let the baguettes rest covered for 20 minutes.
  3. Score the dough with 3 overlapping lines. Hold the knife at a 45° angle.

Bake the baguettes:

  1. Preheat the oven to 300°C (upper and lower heat) with an empty baking tray in the top position.
  2. Put the baguettes into the oven and pour 200ml of water into the top baking tray to generate steam.
  3. After 5 minutes, open the oven to let the steam escape and remove the top tray.
  4. Bake the baguettes for a total of 12-15 minutes.

Enjoy your crunchy, yet soft baguettes!

For complete instructions and first hand tips, check out the original recipe video:




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