FRANCE: A long, thin loaf with a airy center and thin, crisp crust. It’s a wet dough, so hard to manage. We learned some new methods: “turning” the dough, and using water to keep it from sticking. John’s got a soothing, calm voice, and talks us through every step of the process.
Video: How to Make Baguettes at Home, Baker: John Kirkwood
I.Overnight Method
| Six 6″ | INGREDIENTS | Six 12″ |
|---|---|---|
| 100 grams | Bread Flour | 200 grams |
| 150 grams | Cold water | 300 grams |
| 1/4 teaspoon | Yeast | 1/2 teaspoon |
| 110 grams | Water | 220 grams |
| 250 grams | Bread Flour | 500 grams |
| 1/2 teaspoon | Salt | 1 teaspoon |
II. One-Day Method
| Four 6″ | INGREDIENTS | Four 12″ |
|---|---|---|
| 350 grams | Bread Flour | 700 grams |
| 1/4 teaspoon | Yeast | 1/2 teaspoon |
| 1/2 teaspoon | Salt | 1 teaspoon |
| 260 grams | Water | 520 grams |
Breademic 