Beginners Baguette
By From Luxembourg With Loaf · Last edited Apr 10, 2026
Beginners Baguette
By From Luxembourg With Loaf · Last edited Apr 10, 2026
A good baguette needs just one thing: time. And this 48-hour baguette is perfect for beginners. The long fermentation gives it a wonderful flavor. Plus, its low hydration makes it ideal for beginners! You absolutely have to try it!
- Total weight
- 857g
- Yield
- 1unit
- Unit weight
- 857g
- Hydration
- 66%
Ingredients
Final Dough
857gProcess
Mix
15minMix ingredients together, except the salt and a bit of water. Mix for 10 minutes at low speed, before adding salt and remaining water. Mix vor another 5 minutes at highs peed until window pane test passes. Place the dough into a plastic container and let ferment for 20 minutes.
Coil folds
60minDo a of coil folds with 20 minutes pause after each. Three in total.
Cold Fermentation
48hPut the dough into the fridge for 48h.
Divide the dough
Divide the dough into 3 balls and let them rest for 20 minutes
Pre-shaping
Do the pre-shaping and place the dough into a floured kitchen towel. Have a look into my video how that works.
Final Shaping
After 30 minutes do the final shaping and cover the baguettes in a kitchen towel again.
Bake
Score the baguettes and bake on a pizza stone
Relief steam after 10 minutes
Community
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