Baking Baguettes

Let’s get specific. Really specific. Let’s talk baguettes. Baguettes are often grouped into the category of french bread or the even larger category artisan breads. What sets a baguette apart?

Baguettes are typically:

• 2-3 inches in diameter
• 2 feet in length
• High crust to crumb ratio

The crust/crumb ratio makes this bread extremely easy to overbake. However, do it right and the result is a beautiful golden, crusty crust and soft, chewy interior. To achieve this, dough conditioners are very useful. Specifically, enzymes can give the bread that characteristic break and shred on the crust.

Baguette formula:

• Prep time: 2 hours 30 mins
• Cook time: 25 mins
• Serves: 13 (350g loaves)

Ingredients

• 1.77kg Bread flour
• 1 kg Water
• 0.01kg Yeast (dry)
• 0.05kg Salt
• 0.01kg Malt
• 1.75kg Poolish

Find the rest of the recipe on BAKERpedia!

Science. It's tasty!