Description
This Classic Baguettes Bakealong Recipe uses a poolish starter and simple pantry ingredients to create crispy, golden-brown French baguettes with a chewy interior and complex flavor.
Ingredients
STARTER (POOLISH)
75g cool water
1/16 teaspoon active dry yeast or instant yeast
80g King Arthur all-purpose or bread flour
DOUGH
1 teaspoon active dry yeast or instant yeast
170g lukewarm water
All of the starter
278g King Arthur all-purpose or bread flour
1 teaspoon or 7g salt
Instructions
1. Mix starter ingredients until a soft dough forms. Cover and rest at room temperature for 14 hours.
2. In a large bowl, mix starter, flour, yeast, water, and salt into a cohesive dough.
3. Knead by hand or mixer until soft and slightly tacky.
4. Place dough in a greased bowl, cover, and let rise for 90 minutes, folding after 45 minutes.
5. Turn dough onto a greased surface, gently deflate, and divide into two equal parts.
6. Shape each into a ball, cover, and rest for 15–60 minutes.
7. Shape into 16″ logs, taper ends, and place seam-side down on baguette pan.
8. Cover and let rise until puffy, about 45–60 minutes.
9. Preheat oven to 450°F. Heat 1 ½ cups water to boiling and place a cast iron pan on the bottom rack.
10. Score each baguette with 3–5 diagonal slashes.
11. Place baguette pan in oven. Pour boiling water into the hot cast iron pan and close door quickly.
12. Bake for 24–28 minutes until deep golden brown.
13. Cool on a wire rack, or leave in oven with door cracked open for crispier crust.
14. Store in paper bag for 1 day or freeze for longer storage.
Notes
For crispier results, allow baguettes to cool inside the oven after baking.
Use a kitchen scale for best accuracy.
Avoid adding too much flour during kneading. A slightly sticky dough yields a better crumb.
- Prep Time: 14 hours (starter) + 15 mins
- Cook Time: 28 minutes
- Method: Baking
- Cuisine: French