Baguette
also called French bread · French stick
Three ways to read this recipe
The table
| 1 1/4 cups(165 g)bread flour | stir the poolish, rest 12 hours | mix to a soft dough | knead 8 min, rise 2 hours with folds | divide in three, shape, proof 45 min | slash, bake 475°F 25 min with steam |
| 2/3 cup(160 g)cool water | |||||
| 1/8 tsp(0.4 g)instant yeast | |||||
| 2 1/2 cups(335 g)bread flour | |||||
| 3/4 cup(170 g)warm water | |||||
| 1/2 tsp(1.5 g)instant yeast | |||||
| 2 tsp(10 g)fine sea salt |
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.7 things to get out.
1stir the poolish, rest 12 hours
2mix to a soft dough
goes in with what step 1 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 15 hr 18 mintwo waits that overlap count once
- Needs you
- 8 minof the steps that give a time
One of the 5 steps never says how long it takes, so both numbers are floors. The recipe itself says 16 hr.
stir the poolish, rest 12 hours
12 hrwalk away(read off the step)from the start
mix to a soft dough
not timed12 hr in
knead 8 min, rise 2 hours with folds
2 hr 8 minneeds you(read off the step)12 hr in
divide in three, shape, proof 45 min
45 minwalk away(read off the step)14 hr 8 min in
slash, bake 475°F 25 min with steam
25 minwalk away(read off the step)14 hr 53 min in
- needs you
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.
Goes with
See how it is written
>> title: Baguette
>> category: Breads
>> tags: bread, french, yeast, poolish, oven
>> counters: Bakery, Deli
>> aka: French bread, French stick
>> pairs-with: french-onion-soup
>> servings: 12
>> time: 16 hr
>> step.1: stir the poolish, rest 12 hours
>> step.2: mix to a soft dough
>> step.3: knead 8 min, rise 2 hours with folds
>> step.4: divide in three, shape, proof 45 min
>> step.5: slash, bake 475°F 25 min with steam
Stir @bread flour{1 1/4%cup}(165 g), @cool water{2/3%cup}(160 g), and @instant yeast{1/8%tsp}(0.4 g) together, then rest ~{12%hours}.
Mix @&(~1)poolish{} with @bread flour{2 1/2%cup}(335 g), @warm water{3/4%cup}(170 g), @instant yeast{1/2%tsp}(1.5 g), and @fine sea salt{2%tsp}(10 g).
Knead @&(~1)dough{} for ~{8%min}, then rise ~{2%hours}, folding twice.
Divide @&(~1)dough{} into three, roll into 14-in ropes, and proof ~{45%min}.
Slash @&(~1)baguettes{} and bake at 475°F with steam for ~{25%min}.