March 1st, 2013



Last week Lutz baked Baguettes, inspired from a post of MC about her visit in different bakeries in Paris. This bakeries belong both to the best of France. Lutz used the discription of their baguette dough to build his own recipe.

And so baking baguettes was on the top of my to do list for the weekend. But during the long and cold rest of the dough in the fridge, the dough developed not only an incredible good taste but I fell sick with a bad flue, too. And on Sunday, after about 40 hours in the fridge, the baguettes could not wait any longer. And so I dragged myself in the kitchen, ignored the fever and formed and baked some baguettes.

And this baguettes are really worth it. With a great taste, a crispy crust and a wait open crumb make them to one of the best I ever baked.

BaguetteBaguette (2)

yields 3 Baguettes

  • 350g flour Type 550
  • 10g spent grain flour(optional, can be replaced with flour)
  • 240g Water
  • 2g fresh yeast
  • 7g Salt
  • 5g inactive Malt

Dissolve the yeast into the water and add the mixture to the other ingredients in a bowl. Mix all ingredients for the dough. Let it rest for 20 min, then fold it from the outside of bowl into the middle for three or four times. Let rest for 20 min again, then fold the dough and repeat the resting and folding steps one time more.

Ferment the dough for 24 – 48 hours in the fridge. After 12 and 24 hours fold the dough again.

Heat baking stone in the oven to 250°C.

In the meantime divide into pieces of 200g and preshape into squares. Rest for 20 min.

Then roll into baguettes of 30 cm and proof on a couch for 40 min.

Slash three times and bake the loaves on the hot stone for 25 – 30 min with steam, until the crust is golden brown.

I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.

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8 thoughts on Baguette

  1. Pingback: Hefe und mehr » Blog Archive » Ciabatta

    1. Stefanie March 6th, 2013

      @My Italian Smörgåsbord: Thank you! The boyfriend was convinced that I’m completely crazy to bake when having high fever, but I could not let the dough die in the fridge. I think that this is a sign for someone being really addicted to baking!
      I let the baguette proof in a bakers couche (similar to this one).
      And your new picture is really nice!

    1. Stefanie March 25th, 2013

      @shanna: my inactive malt is a malt extract / malt syrup, that I bought add a beer brewing shop. It adds a nice flavour to the dough, but can be replaced with sugar or honey as well.

  2. Noch eine Stefanie May 5th, 2013

    Mon Dieu, nun kann ich nie wieder beim Bäcker Baguette kaufen – denn diese hier sind unübertroffen köstlich! Und das bei so geringem Aufwand, genau das Richtige für Knetfaule. Bei 230° (Baguette-Lochblech auf dem Stein) haben gut 15 Minuten völlig gereicht. Herzlichen Dank!

  3. Pingback: Hefe und mehr » Blog Archive » Baguette royal 2013

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