Baguettes | Simply Bread Recipe

Can you name a shape of bread more iconic than the French Baguette? A true symbol of the French culture, baguettes were even added to the United Nations' list of intangible cultural heritage, to recognize and preserve the “savoir-faire" of artisanal bakers.

Between its thin and crackly crust, airy crumb, and complex shaping method, making a French Baguette is an art in itself. And it can be intimidating if never done before! The dough needs to rest if you're hoping to achieve optimal results, and you'll need to bring your A-game in terms of shaping skills. But this has never scared us before, and it shouldn't stop you either! Us bakers, we're adventurous and fearless right?

So when Laila O'Boyle came to our Corporate Kitchen, we knew we needed to ask her to make the beautiful French Baguettes we saw all over her Instagram page (@theearlyrisesf).

We broke down the process and recorded it step-by-step, so it feels like you are baking with us, at the same time ;) Find the step-by-step recipe video below, along with the list of ingredients, and instructions. Watch the video here.

INGREDIENTS

Yield 4 Baguettes of 384g each.

• 340g bread flour
• 340g all-purpose flour
• 120g whole wheat flour
• 560g water (divided into 500g and 60g)
• 16g salt
• 160 active starter/levain

‍INSTRUCTIONS

STEP #1 - Mix the Dough‍

First, perform an autolyse: mix the flours and 500g water, then let it sit for 30 to 60 minutes, making sure there are no dry clumps of flour.

After the initial rest, add the remaining water, salt, and levain and mix the dough.

‍STEP #2 - Coil Folds Technique

Leave the dough to rest for 30 minutes, then perform one coil fold.

Over the next 2 hours, fold the dough 4 more times.

STEP #3 - Rest

Let the dough double in size; depending on your room temperature, this step might take another 2 to 3 hours.

Then, cover the dough completely and put it into the fridge for 6 to 24 hours.

STEP #4 - Weight & Pre-Shape the Dough‍

Once you’ve taken the dough out of the fridge, divide it into 384g-sized portions and shape it into a cylinder.

Let it rest for 1 hour, covered with a towel.

STEP #5 - Shape the Baguettes‍

Shape each cylinder into a baguette and let them rest for another hour, well coated in flour and in a thick cotton towel or couche.

If your dough seems to be losing strength, shorten this final time to 30 minutes.

Score the baguettes.

Preheat your oven to 500°F.

STEP #6 - Bake the Baguettes‍

Pre-steam your oven for 3 seconds. Load the baguettes. Steam for 4 seconds, then bake for 10 minutes with steam, and without opening the oven, release the steam. Bake another 10-12 minutes until your desired color.
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Cut it and Enjoy! And if you close your eyes, you might even feel like you're sitting in a café, in the middle of Paris.