From Flour To Baguette

It has been a long time since I baked Baguettes last time.

The other day, I baked baguettes with this method, and…

Ok, I will be honest here.

I messed up.

Since I’ve acquired a lot of new knowledge, method and information about baking Baguettes,

I unconsciously changed steps little by little…

And, actually it turned out big difference, I think.

So, this post will be a reference for ME in the future :-)

From Flour To Baguette

Based on Anis Bouabsa’s baguette

Makes 2 Baguette



287.8 g All-purpose Flour (100%)

0.518 g Active Dry Yeast (0.18%)

215.8 g Water (75%)

5.18 g Salt (1.8% )


Mix flour and water to a shaggy mass.

(Save a very small amount of water for salt.)

Yuko-How Flour Becomes Baguette

Cover and let it rest (Autolyse) for 30 minutes.

Add Yeast and mix by folding dough in the bowl, then Slap & Fold for 1 minute.

Add salt and pour the water on the salt to distribute evenly.

Yuko-How Flour Becomes Baguette

Mix by folding dough in the bowl, then Slap & Fold for 1 minute.

Yuko-How Flour Becomes Baguette

Cover and bulk rise at room temperature until it has about a third in size.

Stretch & Fold every half hour until the gluten has been developed.

Yuko-How Flour Becomes Baguette

This is the dough right after the third time Stretch & Fold.

 When the dough has gained about a third in size, put it in the fridge for 18-21 hours.

Take the dough out of the fridge. The dough should be doubled in size.

If not, take more time to rise at room temperature.

Yuko-How Flour Becomes Baguette

This is the dough I let it rise for 2 hours at room temperature after I pulled out of the fridge.

Take the dough out onto the floured surface and divide into 2 pieces.

Pre-shape and let it rest for 20 minutes.

1 hour before baking, preheat the oven 500°F.

Yuko-How Flour Becomes Baguette

Shape and final proof for 30-60 minutes.

Score the surface and ready to bake baguettes!

Bake with steam at 480°F 11 minutes, 460°F 9 minutes without steam.

I took a video while my baguettes were baking!

About 5 minutes, oven spring will happen.

If not, well…you won’t have oven spring, BUT taste will be good :-)

Yuko-How Flour Becomes Baguette

 It came out really nice this time!

16 Responses to “From Flour To Baguette”
  1. vinoinlove says:

    Backing baguette – wow! Once again I’m very impressed :) You make this look so easy but now I will fail if I try.
    It was fun to watch the baguette grow.

    • vinoinlove,
      Thank you for your kind words!!! I am too happy to go to sleep now :-) I decided to bake baguettes every week / two weeks so that I can keep the right way. I am going to bake croissants tomorrow for my friends, so I will take a video again while they are baking. It is going to be interesting.
      Have a great night!

  2. Sachiko says:

    That’s amazing beautiful!!! You do so much beautiful work!!! I’m always looking forward to seeing your blog!!!

  3. Francesca says:

    Wow! Aren’t you courageous? Very well done. It look great and delicious.

  4. Stefano says:

    I LOVE baguettes and yours look phenomenal!
    Way to go, Yuko: your creativity is a great talent and is very inspiring!

  5. imz says:

    what music is it? Artist?

  6. drinkforlife says:

    Very nice recipe! Just stumbled over your blog from Vino in Love’s wine quiz.
    I wish I could bake as well as you!

  7. That is an amazing baguette!!

  8. norinoir says:

    Wow, this is amazing! I miss good French baguette so much, I am still learning making it after leaving France, but I try to follow your method next time! Thanks for sharing!

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