Authentic French baguette recipe ! How to make perfect baguette ?

Ingredients

• 500 g Wheat Flour T65 (French Type 65 flour, high protein for good gluten development)
• 9 g Salt (Fine sea salt)
• 4 g Fresh Yeast (Can be substituted with 2 g dry instant yeast)
• 330 g Water (Cold water at 12 °C (calculated for base temperature 65 °C))
• 50 g Sourdough Starter (Active starter (apple‑honey starter works well); can use commercial starter)

Instructions

1. Weigh Ingredients & Calculate Water Temperature

   Using a kitchen scale, weigh 500 g flour, 9 g salt, 4 g fresh yeast, and 50 g starter. Calculate water temperature: Base 65 °C – room temp (26 °C) – flour temp (12 °C) = 12 °C water.

   Time: PT10M

2. Autolyse – Mix Flour and Water

   Place the flour and 330 g cold water in the mixing bowl. Attach the dough hook and mix on low speed for 3 minutes until just combined.

   Time: PT3M

3. Autolyse Rest

   Cover the bowl with plastic wrap and let rest at room temperature for 45 minutes.

   Time: PT45M

4. Add Salt, Yeast, and Starter; Mix

   Add the measured salt, fresh yeast, and starter to the autolysed dough. Mix on first speed for 8 minutes, then increase to second speed for 2 minutes. If the dough feels too dry, add a few grams of water.

   Time: PT10M

5. Window‑Pane Test

   Take a small piece of dough, gently stretch it between your fingers. If it forms a thin translucent membrane without tearing, the gluten network is ready.

   Time: PT2M

6. Bulk Fermentation (Room Temp)

   Transfer the dough to a lightly oiled tub, perform a simple stretch‑and‑fold, then let rest for 1 hour at room temperature.

   Time: PT1H

7. Cold Fermentation (Retard)

   Place the covered tub in the refrigerator set to 4 °C and let the dough ferment for 12 hours.

   Time: PT12H

   Temperature: 4°C

8. Bring Dough to Working Temperature

   Remove the dough from the fridge and let it sit at room temperature until it reaches about 17 °C (approximately 1 hour).

   Time: PT1H

9. Pre‑Shape and Rest

   Divide the dough into three 300 g pieces. Lightly flour each piece, pre‑shape into a batard, and let rest on the bench for 15 minutes, covered with plastic wrap.

   Time: PT20M

10. Final Shaping of Baguettes

    Take each rested piece, shape into a 30 cm baguette by folding the top down, pressing with your fingers, and rolling gently. Place the shaped baguettes seam‑side down on a floured couche.

    Time: PT5M

11. Final Proof

    Cover the baguettes on the couche and let them proof at room temperature for 45 minutes.

    Time: PT45M

12. Preheat Oven

    Preheat the oven to 250 °C and place the baking stone inside to heat up.

    Time: PT15M

    Temperature: 250°C

13. Bake with Steam

    Score each baguette three times with a razor blade. Place the baguettes on the hot stone, add a pan of boiling water to the bottom of the oven, and bake for 15 minutes. Remove the steam source and bake an additional 3‑4 minutes until the crust is deep golden.

    Time: PT18M

    Temperature: 250°C

14. Cool

    Transfer the baked baguettes to a wire rack and let cool for at least 15 minutes before slicing.

    Time: PT15M

Nutrition Facts

Calories

750

Protein

24 g

Carbohydrates

140 g

Fat

2 g

Fiber

6 g