Crisp-Crusted French Baguettes
Inspired by techniques from NYT Cooking, America's Test Kitchen and Serious Eats.
An overnight starter builds flavour; the lean dough of flour, water, yeast and salt is folded rather than kneaded, shaped into three long loaves, proved in a floured cloth, slashed and baked very hot with steam.
Always check the labels of the products you use.
Method
- 1
Starter. Mix the starter and leave it overnight until bubbly.
- 2
Mix. Combine with the dough ingredients, rest, then work in the salt.
- 3
Fold. Give 4 sets of stretch-and-folds during a 2-hour rise.
- 4
Shape. Pre-shape, rest, then roll into 3 tapered baguettes and prove in the cloth.
- 5
Score and bake. Slash and bake on the hot stone with steam until crackling and 96 °C.
- 6
Cool. Cool on a rack before cutting.
Storage
Baguettes are best on the day. Keep leftovers in a paper bag for up to 2 days and refresh in a hot oven, or freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- 2 large bowls
- cling film
- baking stone or heavy upturned baking tray
- linen tea towel (couche), floured
- razor blade or very sharp knife
- metal roasting tin for steam
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 154 kcal |
| Protein | 4.5 g |
| Carbohydrate | 32.2 g |
| of which sugars | 0.1 g |
| of which free sugars | 0 g |
| Fat | 0.4 g |
| of which saturates | 0.1 g |
| Fibre | 1.2 g |
| Salt | 0.73 g |
Protein per 100 kcal
2.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
