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

Directions 

1. Mix in a horizontal dough mixer on first speed for 2 minutes.
2. Mix on second speed for 7-8 minutes, or until dough is half developed (this is called an improved mix). Dough should be about 75^oF (24^oC).
3. Ferment for 60 minutes.
4. Divide into 0.35kg (12 oz) pieces and shape into a slight rectangle.
5. Rest for 25 minutes.
6. Roll out into a 2 ft baguette.
7. Proof it for a final 60 minutes at 27^oC (80^oF) at 65% RH.
8. Score the top of the loaves.
9. Bake it in the deck oven with steam for the first 2 minutes, and then at 238^oC (460^oF) for 20-30 minutes. Remove from oven and cool on racks for 20 minutes before packaging in bread bags.