Traditional French baguette

The baguette holds a special place as one of the most iconic symbols of French cuisine. The baguette’s popularity stems from its versatility, delightful texture, and ability to complement a wide range of dishes, from simple cheese plates to elaborate sandwiches. Here’s the recipe for the Traditional French baguette…

This recipe is a more complex than the classic one but adding the sourdough and fermented give a nicer taste and a better honeycomb structure.

Ingredients 

• 1 000 g T65 Flour
• 680 g water
• 8 g fresh yeast
• 18 g salt
• 100 g sourdough
• 50 g fermented sourdough
• 50 g bassinage

Directions

1. Autolyse:  45 min to 2 hrs (mix 2 min)
2. Speed: 1  8 min
3. Speed: 2  3 min
4. Mass rise: 45 min
5. Fold 1: Yes
6. Fridge: overnight
7. Cut 350 g – baguette / 900 g – Loaf
8. Rest: 40 min
9. Final proofing: 45 min
10. Scoring: 5 to 6 (or Lyonnaise)
11. Baking: 22 min to 500° F (260* C) for baguette on deck oven

Note: this recipe is designed for use with a spiral mixer and a deck oven (professional oven).

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^{(Photo credit: Pexel, Unsplash/free pictures & C Gillet/BakeLabRC consulting)}