High Hydration Baguettes
By From Luxembourg With Loaf · Last edited Apr 19, 2026
High Hydration Baguettes
By From Luxembourg With Loaf · Last edited Apr 19, 2026
I had the idea to bake baguettes with an even better crumb structure than my previous ones, so I used a Thangzong and increased the hydration to 94%. Unfortunately, this makes the baguettes really hard to handle.
- Total weight
- 867g
- Yield
- 3units
- Unit weight
- 289g
- Hydration
- 95%
Ingredients
Levain
125gTangzhong
120gProcess
Levain
Mix all ingredients together and leave at room temperature to ferment.
Tangzhong
Place all the ingredients in a saucepan and cook, stirring continuously, until the mixture becomes a thick paste. Transfer to a glass, cover directly with cling film and refrigerate overnight.
Fermentolyse
Using a kitchen mixer, mix all the ingredients except a little water and the salt for about 2 minutes. Leave to rest for 45 minutes to allow the autolysis to work its magic.
Mix
The salt and remaining water should then be added and the mixture should be beaten for another 5-8 minutes at high speed. Pour the dough into a greased bowl and leave to rest for 45 minutes
Coil Folds
Make 3 sets of coil folds with a 45 minute break.
Cold Fermentation
Put the dough into the fridge over night.
Pre-shape
Next morning. Cut the dough into 3 pieces of 280g each and pre-shape them. Place the baguettes in a tea towel with the seam facing up.
Shape
Form the baguettes into their final shape and leave to rest for another 30 minutes.
Bake
Slice and bake with steam for 30 minutes. Remove the steam after 10 minutes.
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