Traditional Baguette
A classic French baguette made with a long, cold-fermented levain, featuring a mildly tangy flavor and crisp crust.
Ingredients
bread flour
1650 g
starter dough
500 g
fresh yeast
2 g
salt
55 g
water
1150 g
Instructions
1
Knead dough
Knead all ingredients together except salt.
2
Add salt
Add salt 5 minutes before kneading is complete, then continue kneading until the dough is smooth and elastic.
3
Cold ferment
Place the dough in a covered plastic container and refrigerate for 18 hours.
4
Divide
Place the dough on a floured table and divide into portions of desired size.
5
Shape
After proofing for 3 hours, knead the dough into baguette shape, lightly coat with bread flour, and place on a proofing cloth.
6
Bake
When the bread is fully proofed, score 4-5 shallow cuts on the surface, then place directly on the bottom of a brick oven to bake, and steam according to the specified time. After 15 minutes of baking, open the steam vent and continue baking until done.
