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

Six 6″INGREDIENTSSix 12″
100 gramsBread Flour200 grams
150 gramsWater300 grams
1/4 teaspoonYeast1/2 teaspoon
110 gramsWater220 grams
250 gramsBread Flour500 grams
1/2 teaspoonSalt1 teaspoon

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