Baguette: An Old-world Bread in a Fast-paced World

Baking a baguette.

baguette is a great example of how a specific technique and formula can make a unique and tasty bread.

It falls into the ever-popular artisan bread category, which means it isn’t the easiest to make in bulk or on high speed lines. If you want to knock your baguettes out of the park, here are a few tips and tricks to make them:

Flour

Many baguette formulas don’t have fat, so pick a harder wheat that has more protein than just bread flour. That way, you’ll get proper gas retention.

High-speed line

Although a baguette is best made with slow fermentation times, it can be produced on high speed lines. The trick is for the dough to be fully developed during mixing and kneading, and fermented slightly more than normal.

And remember…

A baguette has a high crust to crumb ratio. Therefore, it loses a high percentage of moisture during baking and cooling, and may over bake easily.

Here’s a baguette formula

Ingredient Baker’s %
Bread flour 100
Water 65–75
Instant active dry yeast (IDY) 0.8–1.0
Salt 2
Malt syrup 0.5
Poolish (optional) Varies

Producing a high-quality baguette requires the following steps:

  1. Ingredients scaling/metering
  2. Mixing for 8–12 minutes. Incorporation of dry ingredients and development of gluten. Dough temperature after mixing should be around 25°C (77°F). The poolish may be added at dough mixing.
  3. Dividing or cutting of pieces from bulk dough to desired unit weight
  4. Rounding into dough balls
  5. Intermediate proofing (3–10 minutes)
  6. Moulding (the dough is shaped into a cylinder)
  7. Final proofing on hearth bread pans for 60–90 minutes at 27°C (80°F) and 80% humidity
  8. Scoring (cutting the dough’s top surface)
  9. Baking in a deck or traveling tray oven at 205–220°C (400–428°F) for 20–30 minutes. Steam baking chamber for first 2–5 minutes
  10. Removal from oven and cooling for 20 minutes on racks
  11. Packaging or serving
2018-12-10T05:21:14+00:00

About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Carson decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Carson regularly on the BAKED In Science podcast solving baking problems or talking about her obsession with bread on the Pitching a Loaf podcast.

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