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 min1 of 5 steps gives no time
- Needs you
- about 8 min
- If you get it wrong
- Narrow — over-proofed dough tears at the slash instead of opening and the ear never appears; under is recoverable, over is not
stir the poolish, rest 12 hours
12 hrwalk away(we think)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(we think)12 hr in
divide in three, shape, proof 45 min
45 minwalk away(we think)14 hr 8 min in
slash, bake 475°F 25 min with steam
25 minwalk away(we think)14 hr 53 min in
- needs you
- you can walk away
- never timed
- we think
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
>> slack: narrow — over-proofed dough tears at the slash instead of opening and the ear never appears; under is recoverable, over is not
>> step: stir the poolish, rest 12 hours
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}.
>> step: mix to a soft dough
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).
>> step: knead 8 min, rise 2 hours with folds
Knead @&(~1)dough{} for ~{8%min}, then rise ~{2%hours}, folding twice.
>> step: divide in three, shape, proof 45 min
Divide @&(~1)dough{} into three, roll into 14-in ropes, and proof ~{45%min}.
>> step: slash, bake 475°F 25 min with steam
Slash @&(~1)baguettes{} and bake at 475°F with steam for ~{25%min}.