📝 About This Recipe
Transport yourself to a Parisian boulangerie with this quintessential Baguette de Tradition, characterized by its cream-colored, open crumb and a shatteringly crisp, chestnut-hued crust. Unlike commercial bread, this recipe relies on a long, cold fermentation and a touch of rye to develop a complex, nutty sweetness and that signature wheaten aroma. It is a true labor of love that rewards the patient baker with the most satisfying 'crackling' sound as it cools.
🥗 Ingredients
The Dough
- 500 grams French T65 Flour (or high-quality Bread Flour) (unbleached and high protein)
- 20 grams Whole Grain Rye Flour (for depth of flavor and enzyme activity)
- 360 grams Water (filtered, warmed to 25°C/77°F)
- 10 grams Fine Sea Salt (preferably Sel de Guérande)
- 2 grams Instant Yeast (about 1/2 teaspoon)
- 50 grams Active Sourdough Starter (Discard) (optional, for added tang and crust color)
For the Baking Process
- 2 tablespoons Rice Flour (for dusting the couche)
- 1 cup Ice Cubes (to create steam in the oven)
- 1/2 cup Boiling Water (for the steam tray)
👨🍳 Instructions
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1
In a large ceramic bowl, whisk together the T65 flour and rye flour. Add 340g of the water (reserve 20g) and mix by hand until no dry flour remains. Cover with a damp cloth and let rest for 45 minutes for the 'autolyse' phase to develop gluten naturally.
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2
Sprinkle the yeast and salt over the dough. Add the remaining 20g of water (and the sourdough discard if using). Use your fingers to pinch and fold the ingredients into the dough until fully incorporated and the dough feels smooth.
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3
Perform a series of 'Stretch and Folds': grab the edge of the dough, pull it upwards, and fold it over itself. Rotate the bowl and repeat 4 times. Cover and let rest for 30 minutes.
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4
Repeat the stretch and fold process 3 more times at 30-minute intervals. You will feel the dough gaining strength and becoming more elastic with each set.
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5
After the final fold, cover the bowl tightly with plastic wrap and place it in the refrigerator for 12 to 18 hours. This cold fermentation is crucial for the 'Tradition' flavor profile.
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6
The next day, gently tip the cold dough onto a lightly floured surface. Divide into three equal portions (approx. 300g each). Shape each into a rough log, cover, and let rest for 45 minutes to take the chill off.
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7
Final Shaping: Flatten a dough piece slightly. Fold the top third down to the center, then the bottom third up. Fold in half again, sealing the seam with the heel of your hand. Gently roll the dough from the center outwards until it reaches 14-15 inches in length.
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8
Place the baguettes onto a heavily floured linen couche (or a lint-free kitchen towel), creating pleats between them to support their shape. Cover and proof at room temperature for 60-90 minutes until they look puffy and pass the finger-poke test.
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9
Preheat your oven to 250°C (480°F) with a baking stone or steel on the middle rack and an empty cast iron tray on the bottom rack for at least 45 minutes.
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10
Carefully transfer the baguettes onto a piece of parchment paper. Using a very sharp lame or razor blade, score the surface with 5 overlapping vertical slashes, angled at 30 degrees.
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11
Slide the parchment onto the hot stone. Quickly pour the boiling water and ice cubes into the bottom cast iron tray to create a burst of steam, then shut the oven door immediately.
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12
Bake for 10 minutes with steam, then remove the steam tray and lower the temperature to 230°C (450°F). Bake for another 12-15 minutes until the crust is a deep golden brown.
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13
Turn off the oven and crack the door open slightly. Leave the baguettes inside for 5 minutes to 'cure' the crust. Transfer to a wire rack and wait at least 30 minutes before slicing to allow the crumb to set.
💡 Chef's Tips
Always use a digital scale for precision; bread baking is as much chemistry as it is art. If your dough is too sticky to handle, wet your hands slightly instead of adding more flour. Ensure your oven is truly hot before loading the dough; a cold stone leads to a flat baguette. Scoring must be decisive and shallow; if you go too deep, the baguette will lose its tension and flatten. Don't be afraid of a dark crust; that 'bold bake' is where the caramelized, toasted flavor lives.
🍽️ Serving Suggestions
Serve warm with salted Bordier butter and a sprinkle of fleur de sel. Pair with a selection of soft cheeses like Brie de Meaux or Camembert. Perfect as an accompaniment to a rich Beef Bourguignon or onion soup. Use leftovers for authentic 'Tartines' topped with jam or honey for breakfast. Pairs beautifully with a crisp, dry Sauvignon Blanc or a light-bodied Pinot Noir.