Makes 3 small baguettes.
Ingredients
- 500 g bread flour
- 325 g water
- 10 g salt
- 1 g instant yeast
Mix, ~Noon
Add to stand mixer bowl:
- 500 g flour
- 325 g water
- 10 g salt
- 1 g instant yeast
Mix with dough hook until smoother, elastic, and mostly clearing the sides, but still tacky. No full windowpane needed.
Room-temp bulk
Transfer to a covered container.
Do 2 folds during the first hour:
- Fold 1: after 30 min
- Fold 2: after 60 min
Each fold: wet hands, stretch one side up and over, rotate, repeat 4 times.
After bulk, dough should be smoother and slightly puffy, not doubled.
Cold bulk
Cover tightly and refrigerate overnight.
Next morning preheat
Preheat oven with stone/steel or inverted sheet pan:
- 475°F / 250°C
Place empty metal steam pan on lower rack.
Divide and preshape
Turn cold dough onto lightly floured counter.
Divide into 3 equal pieces.
Preshape each into a short loose log.
- Rest: 20 min, covered
Shape
For each piece:
- Pat gently into a rectangle.
- Fold top edge to center and seal.
- Fold bottom edge over and seal.
- Roll from center outward to baguette length.
Place seam-side down on parchment or floured towel.
Final proof
- Proof: 30–45 min
Ready when slightly puffy and slow to spring back when poked.
Score and bake
Score shallow diagonal cuts.
Add steam:
- Pour 1 cup boiling water into hot steam pan.
Bake:
- 475°F / 250°C with steam: 10 min
- Remove steam pan / vent oven: 10–12 min
Cool at least 20 min before cutting.