baking · vegan · vegetarian · dairy-free
Baguette de tradition
The Paris-style traditional baguette: just flour, water, salt, levain and a little yeast, mixed cool, fermented slowly overnight in the fridge and baked with steam for a thin, crackling crust and creamy crumb.
- Time
- 75min
- Steps
- 6
Ingredients
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Allergens
Contains wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Mix the flour and 330 ml water and rest 3 hours (autolyse).
-
2
Add the levain, yeast, salt and remaining water and mix 8-10 minutes until smooth. Aim for a dough temperature around 24°C (75°F).
-
3
Cover and refrigerate at 5-7°C (41-45°F) for 12-15 hours.
-
4
Divide into 4 pieces of about 230 g, pre-shape into loose logs and rest 30 minutes.
-
5
Shape into 35 cm (14 in) baguettes, proof seam up in a floured couche for about 45 minutes.
-
6
Bake at 250°C (480°F) on a hot stone with a tray of boiling water for steam: score, bake 20-25 minutes until deep golden.
