Classic Baguettes


The flavor on these is lightly sour and sweet. The sourdough ones were too sour.

Starter (poolish) — make the night before

  • 1/2 c (113g) water (room temp)
  • 1/16 tsp (a pinch) yeast
  • 1 c (120g) all purpose flour

Mix together and cover and let rest at room temp for ~14 hours. Starter should expand and be bubbly.

Dough — day of

  • 225g water, lukewarm
  • all the poolish
  • 1 1/2 tsp yeast
  • 3 1/2 c (420g) all purpose flour
  • 2 tsp (12g) salt
  1. Mix everything together, in a Kitchenaid at speed 2, this should take 4 minutes. Dough will be cohesive but a little rough and still stick to the bottom of the bowl.
  2. Proof for 45 minutes (Proof setting on proofing drawer)
  3. Deflate, fold, proof for 45 more minutes (residual proofing drawer heat)
  4. Divide into four equal pieces
  5. Round into balls, seam side down. Rest for 15minutes to an hour.
  6. Shape each ball — flatten into a pancake, fold in thirds then tuck/braid the edges along the middle seam.
  7. Preheat the oven to 450, with a cast iron pan in the bottom rack.
  8. Place the logs seam side down into a floured folded cotton towel (a fold between each log). Let rise for 45minutes to an hour.
  9. Transfer dough logs to parchment, seam side down. Score deeply.
  10. Transfer the parchment into the oven (baking steel optional), and pour a cup and a half of boiling water into the cast iron. (Wear sleeves, the steam can burn)
  11. Bake for 25-28 minutes, until a golden brown.