Classic French baguettes
King Arthur Baking Company · 7 min video
Read about loaves in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- yeast
- flour
- water
Make the poolish: a small quantity of yeast with equal parts flour and water; cover and let rise overnight.
- water
- salt
- yeast
- all purpose flour
On day two, put the poolish in the bowl with the water, salt and yeast, then the all-purpose flour; mix.
Check the consistency and add water a tablespoon at a time until supple and sticky, folding and pressing; give a couple of folds in the bowl. Bulk ferment.
- flour
Flour the top, release the dough with a flexible scraper, and divide into three equal pieces.
Pre-shape each into a tube: sides in, roll down towards you, sealing; cover and rest about 15 minutes.
Flour a couche or linen. Final shape: pat out large bubbles, letter fold, seal with the heel of the palm, and roll back and forth to the diameter wanted, then out towards the ends.
Place seam side up on the couche and proof 45 to 60 minutes, until a finger press slowly refills; load a little young.
Transfer straight with pointy tips, score quickly and confidently, and load into the oven with steam.