Totally normal, nothing to see here 👀🥖🧈

Ingredients

• 800 g Bread Flour (high‑protein bread flour for strong gluten development)
• 500 ml Lukewarm Water (about 95°F (35°C) to activate yeast)
• 2 tsp Active Dry Yeast (instant or active dry yeast)
• 1 large Egg (room temperature, adds richness and helps with browning)
• 2 tsp Salt (fine sea salt)
• 4 lb Unsalted Butter (high‑quality French butter, softened, for serving)

Instructions

1. Activate Yeast

   In the large mixing bowl, combine lukewarm water, active dry yeast, and whisk until dissolved. Crack the egg into the mixture and whisk briefly.

   Time: PT5M

2. Add Flour and Salt

   Sprinkle the bread flour and salt over the liquid mixture. Using the whisk, incorporate the flour until no large dry spots remain, then gently fold with a bench scraper until a shaggy dough forms.

   Time: PT5M

3. First Bulk Fermentation

   Cover the bowl with a damp kitchen towel and let the dough rest for 30 minutes at room temperature.

   Time: PT30M

4. First Stretch and Fold

   Lightly flour a clean work surface. Turn the dough out, gently stretch it upward, then fold it back onto itself. Rotate 90°, repeat once more, then return the dough to the bowl.

   Time: PT5M

5. Second Stretch and Fold

   Cover the bowl again and let the dough rest for 5 minutes, then repeat the stretch‑and‑fold process.

   Time: PT10M

6. Third Stretch and Fold

   After another 5‑minute rest, perform the final stretch‑and‑fold.

   Time: PT10M

7. Shape Baguettes & Final Proof

   Dust the work surface, flip the dough onto it, and divide into four equal pieces (≈200 g each). Shape each piece into a rectangle, fold the top and bottom over the center, pinch the seam, then place seam‑side down on the baking sheet. Cover loosely with the kitchen towel and let proof for 60 minutes.

   Time: PT70M

8. Preheat Oven & Prepare Steam

   While the dough proofs, preheat the oven to 445°F (230°C). Place a water‑filled pan on the lower rack to generate steam when baking begins.

   Time: PT15M

   Temperature: 445°F

9. Score and Bake

   Using a bread lame or sharp knife, make 3‑4 diagonal slashes on each baguette. Transfer the sheet to the oven, add a cup of hot water to the steam pan, and bake for 20‑25 minutes until golden brown and the crust cracks when tapped.

   Time: PT25M

   Temperature: 445°F

10. Cool and Serve

    Remove the baguettes, place on a cooling rack, and let rest for 10 minutes. Slice and spread generously with softened French butter.

    Time: PT10M

Nutrition Facts

Calories

260

Protein

9 g

Carbohydrates

50 g

Fat

1 g

Fiber

2 g