The Best French Stick Baguette
Makes 2 baguettes
• 225 g all-purpose flour
• 170 g water
• 2 g yeast
• 4.5 g salt
Makes 3 baguettes
• 337 g all-purpose flour
• 255 g water
• 3 g yeast
• 6 g salt
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Steps
1. Mix all the ingredients until well combined. Cover with cling wrap, then place in the fridge for 30 minutes.
2. Do the first stretch and fold, then slap the dough in the bowl 10 times. Put it back in the fridge for 30 minutes.
→ Repeat this step 3 times, every 30 minutes.
3. After the last stretch and fold, leave the dough at room temperature for 1 hour and 30 minutes.
4. Refrigerate for around 15 hours.
5. The next day, preshape the baguettes. Cover and let them rest for 15 minutes.
6. Shape the baguettes, cover, and leave at room temperature for 30–40 minutes.
7. Place in the fridge for 30 minutes.
8. Preheat the oven to 230°C.
9. Lightly spray water around the baguettes before putting them in the oven.
10. Bake for 10 minutes covered, then another 10 minutes uncovered.
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