Ingredients for 4 baguettes
Preparation
In a large mixing bowl, dissolve the yeast in a splash of lukewarm water—it takes just a few minutes. Stir in the remaining water and salt. Add all the flour at once and knead quickly by hand until the dough forms a smooth, cohesive ball. This simple autolyse method ensures great gluten development for that signature chewy texture.
Cover the bowl with a clean cloth and let the dough rise for 1h30 in a warm spot, like near a radiator. The gentle heat accelerates fermentation for optimal flavor and volume.
Once doubled, transfer the dough to a lightly floured surface and divide into 4 equal portions. Shape into slender baguettes—use baguette molds for perfect form or a parchment-lined baking sheet as a solid alternative.
Score the tops with shallow diagonal slashes to mimic professional bakery loaves and allow for steam expansion.
Bake in a preheated convection oven at 240°C (th°8) for 25 minutes. Add water to the drip pan below for humidity, creating that irresistible crisp crust without drying out the crumb.
N.B.: Organic T80 flour or seeded varieties work beautifully too, adding nutty depth and texture.
