Week 6: Baguette

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

Rise Time*overnight “poolish” | Day of: 45 + 45 + 15 + 30
EquipmentSturdy cloth, pan for hot water, spray bottle
* No overnight45 + 45 + 45 + 45 + 15 + 30

One-Day Method

Four 6″ INGREDIENTSFour 12″
350 gramsBread Flour700 grams
1/4 teaspoonYeast1/2 teaspoon
1/2 teaspoonSalt1 teaspoon
260 gramsWater520 grams

Overnight Method

100 gramsBread Flour200 grams
150 gramsWater300 grams
1/4 teaspoonYeast1/2 teaspoon
110 gramsWater220 grams
250 gramsBread Flour500 grams
1/2 teaspoonSalt1 teaspoon


Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s