Foolproof BreadItaliano

Baguette de tradition: the recipe

Baguette de tradition

This recipe calls for experienced hands and a bit of daring, but the result will leave you speechless.

It all starts with an unusual dough: Mixed only just enough to become a batter. Then a tight rhythm of three folds within the first 60 minutes. You'll witness an incredible transformation: In just one hour, a weak, shapeless mass will gain strength, turning into a perfectly structured dough.

You'll bake a textbook baguette: A crisp crust, an intoxicating aroma and an irresistible, creamy-yellow open crumb.

If you love the craft of bread baking, this will be your greatest and most delicious satisfaction.

This recipe is freely inspired by, or adapted from, a formula by Master Jeffrey Hamelman.

At a glance

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Ingredients

Quantities for 4 pieces of 370 g, kitchen at 24 °C

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Method

  1. Weigh the ingredients and knead (1 h 30 min)
    • Make a mix with 4 ice cubes and 550 g of water at room temperature (to get it to 12 °C)
    • Hold back 130 g of water and pour it in gradually while it comes together
    Mix with the hook for 600 to 700 revolutions, on first speed only. The dough will be quite loose-textured, with not much gluten development.
  2. End of mixing, start of bulk rise (at room temperature) (3 hours)
  3. Reinforcement fold 1 of 3
  4. Reinforcement fold 2 of 3
  5. Reinforcement fold 3 of 3
  6. Divide/shape: weigh and form the pieces (5 min)
    Divide into 12- to 14-ounce (340- to 400-g) pieces. Preshape into blunt cylinders, and once sufficiently relaxed, shape into baguettes: Work firmly but gently, and above all avoid overtightening the dough. Place seam-up onto floured baker's linen, and cover to keep a crust from forming.
  7. Start of proofing (at room temperature) (1 hour)
    About 1 hour at 24 °C.
  8. Ready to cook
    With normal steam, at 240 °C. In a home oven, start at 260 °C and lower the temperature as needed. Bake until the crust has taken on a full, rich color: A full bake is what gives it a crisp crust.

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