1 baguette a day, keeps the doctor as close to you as possible.

Ingredients

• 250 g Bread Flour (high‑protein flour for strong gluten development)
• 162.5 g Water (cold water (about 4 °C) for retard fermentation)
• 5 g Salt (fine sea salt)
• 1.25 g Instant Yeast (active dry or instant yeast)

Instructions

1. Combine Ingredients

   Place the flour, salt, and instant yeast in a large mixing bowl. Add the cold water and stir with a wooden spoon until a shaggy dough forms.

   Time: PT5M

2. Initial Knead

   Using the bench scraper, fold the dough over itself in the bowl for about 5 minutes until it becomes smoother but still tacky.

   Time: PT5M

3. Cold Fermentation

   Cover the bowl with a kitchen towel or plastic wrap and place it in the refrigerator for 24 hours to develop flavor.

   Time: PT24H

   Temperature: 4°C

4. First Book Fold

   Remove the dough from the fridge, let it sit at room temperature for 10 minutes, then perform a book fold: flatten the dough, fold one end toward the center, then the opposite end over it.

   Time: PT5M

5. Rest Between Folds

   Cover the dough and let it rest for 30 minutes.

   Time: PT30M

6. Second Book Fold

   Repeat the book fold technique on the rested dough.

   Time: PT5M

7. Rest Between Folds

   Cover and rest for another 30 minutes.

   Time: PT30M

8. Third Book Fold

   Perform the final book fold.

   Time: PT5M

9. Final Proof

   Shape the dough into two 200 g portions, roll each into a baguette shape, seal the seams, and place on a parchment‑lined baking sheet. Cover loosely and let rise until noticeably puffy, about 30 minutes.

   Time: PT30M

10. Preheat Oven with Steam

    Preheat the oven to 450°F (230°C) with a baking stone inside. Place a metal tray on the lower rack for steam.

    Time: PT15M

    Temperature: 450°F

11. Score and Bake

    Just before baking, slash each baguette with a lame at a 45° angle. Slide the tray onto the stone, pour a cup of hot water into the steam tray, and bake for 13 minutes.

    Time: PT13M

    Temperature: 450°F

12. Finish Baking

    After the first 13 minutes, remove the steam tray and continue baking until the crust is deep golden brown, about 12‑15 more minutes.

    Time: PT12M

    Temperature: 450°F

13. Cool

    Transfer the baguettes to a cooling rack and let them cool completely before slicing.

    Time: PT30M

Nutrition Facts

Calories

500

Protein

15 g

Carbohydrates

100 g

Fat

2 g

Fiber

4 g