French Baguette
Long, slender French loaf with a thin crackly crust and chewy crumb.
⚙️ Formula
📝 Method: French Baguette
- Mix flour, water, salt, and yeast (optional autolyse).
- Bulk ferment 2 hours, fold after 45 mins.
- Divide, pre-shape loosely, bench rest 20 mins.
- Shape tight baguettes, place on floured couche.
- Proof 45-60 mins. Score with 3-5 diagonal cuts.
- Bake at 250°C with steam 20-25 mins.
⚖️ Ingredient Weights True Hydration: 0%
Bread Flour 100%435 g
Nutrition Facts
— servings per recipe
Serving size —
Per Serving
Per 100g
Calories
0
0
Total Fat
0g0g
Sodium
0mg0mg
Total Carbohydrate
0g0g
Total Sugars
0g0g
Includes Added Sugars
0g0g
Protein
0g0g
*Estimated nutritional values based on standard baking ingredients prior to baking water loss.