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).

Recipe-Traditional-french-baguette

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