📝 About This Recipe
Transport your kitchen to the heart of Paris with this authentic, crackly-crusted baguette. Utilizing a slow-fermented 'poolish' starter, this recipe develops a complex, nutty flavor and a light, airy honeycomb interior that defines a true boulangerie-style loaf. It is the ultimate celebration of wheat, requiring only four humble ingredients but a touch of patience and technique to achieve golden-brown perfection.
🥗 Ingredients
The Poolish (Pre-ferment)
- 150 grams Bread Flour (High protein content is essential)
- 150 grams Water (Filtered and lukewarm (approx. 75°F))
- 1/8 teaspoon Instant Yeast (Just a tiny pinch to start fermentation)
The Final Dough
- 350 grams Bread Flour (Unbleached preferred)
- 200 grams Water (Filtered and lukewarm)
- 1/2 teaspoon Instant Yeast
- 10 grams Fine Sea Salt (High quality salt enhances the wheat flavor)
- 1/2 teaspoon Diastatic Malt Powder (Optional: helps with browning and rise)
For the Baking Process
- 2 tablespoons Rice Flour (For dusting the couche or kitchen towel)
- 1 cup Ice Cubes (To create steam in the oven)
- 1 cup Boiling Water (For the steam pan)
👨🍳 Instructions
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1
Prepare the poolish 12-16 hours before baking. Mix the 150g flour, 150g water, and 1/8 tsp yeast in a jar until no dry spots remain. Cover loosely and let sit at room temperature until bubbly and doubled.
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2
In a large mixing bowl, combine the poolish with the remaining 200g water. Stir to break up the starter, then add the 350g bread flour, 1/2 tsp yeast, and malt powder. Mix by hand until a shaggy dough forms.
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3
Let the dough rest for 20 minutes (autolyse). This allows the flour to hydrate, making the dough easier to work with.
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4
Sprinkle the salt over the dough. Perform a series of 'stretch and folds' in the bowl for about 5 minutes, or until the dough becomes smooth and elastic. It will be sticky, but resist the urge to add more flour.
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5
Bulk Fermentation: Cover the bowl and let the dough rise at room temperature. Every 30 minutes, perform a set of folds (4 total sets over 2 hours). The dough should look aerated and jiggly.
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6
Gently tip the dough onto a lightly floured surface. Divide into three equal portions (approx. 280g each). Shape each into a rough ball and let rest for 20 minutes to relax the gluten.
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7
Shape the baguettes: Flatten a dough ball into a rectangle. Fold the top third to the middle, then the bottom third over that (like a letter). Seal the seam with your palm. Roll the cylinder gently from the center outward until it reaches 14-16 inches long.
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8
Place the shaped loaves seam-side up onto a heavily floured linen couche or a clean, thick kitchen towel pleated to create 'walls' between the loaves. Cover and proof for 45-60 minutes.
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9
Preheat your oven to 475°F (245°C) with a baking stone or inverted baking sheet on the middle rack and an empty cast iron skillet on the bottom rack.
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10
Carefully transfer the loaves onto a piece of parchment paper, seam-side down. Using a very sharp lame or razor blade, score the surface with 3-5 long, overlapping diagonal slashes.
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11
Slide the parchment with the loaves onto the hot stone. Immediately pour the boiling water and ice cubes into the hot skillet below to create a burst of steam. Close the oven door quickly.
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12
Bake for 10 minutes with steam. Then, remove the steam pan and rotate the loaves. Lower the temperature to 450°F (230°C) and bake for another 10-15 minutes until deep golden brown.
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13
Cool the baguettes on a wire rack for at least 30 minutes. You should hear them 'singing' (crackling) as they cool—this is the sign of a perfect crust!
💡 Chef's Tips
Always use a kitchen scale for measurements; volume is too imprecise for bread baking. Steam is the secret to a thin, crispy crust; don't skip the ice and water in the hot pan. Avoid over-handling the dough during shaping to preserve the delicate air bubbles created during fermentation. If your dough is too sticky, use wet hands rather than extra flour to prevent toughening the bread. Ensure your oven is fully preheated for at least 45 minutes to ensure the baking stone is scorching hot.
🍽️ Serving Suggestions
Serve warm with salted French butter and a sprinkle of fleur de sel. Pair with a selection of soft cheeses like Brie or Camembert and fresh grapes. Use as the base for a classic Jambon-Beurre sandwich with high-quality ham. Slice on a bias and serve alongside a rich Beef Bourguignon or onion soup. Pairs beautifully with a crisp Sauvignon Blanc or a light-bodied Pinot Noir.