- 345g bakers flour (or all-purpose flour)
- 85g whole wheat flour
- 320g water
- 3g dry yeast
- 8g salt
The total dough weight is 761g for three baguettes.
- Mixing bowl
- Danish Dough Whisk, silicone spatula or whatever you like to use as a mixing tool
- Steel bench scraper
- Bakers couche
- Baking paper or baguette baking tray
- Bread lame or a razer shape knife
Total working time:
Step 1: Mixing all the ingredients (3 mins)
Mixing only the water and dry yeast at first, gently stir until the yeast dissolves, then add baker’s flour and whole wheat flour to the mixing bowl. Last, add the salt and mix all ingredients until there is no dry flour remaining in the bowl.
Cover the bowl with a kitchen towel to prevent the dough from getting dry.
Avoid putting salt and yeast directly together into the bowl, because salt will affect the performance of the yeast.
Step 2: Wait 30 mins, then stretch and fold (1min)
Pull one side of the dough and fold it onto itself. Repeat this process until all edges of the dough have been stretched and folded. You will be able to feel the dough is not so easy to pull any more; it has developed some strength and the surface of the dough is much smoother.
Cover the bowl.
Step 3: Wait another 30 mins, then stretch and fold again (1 min)
Repeat the stretch and fold process. You will find that the surface of the dough has become very smooth after this step.
Cover the bowl.
Step 4: Put the bowl into the fridge overnight for about 12 hours
While you are sleeping, the yeast will continue working on your dough. If you started this recipe in the middle of the day, just leave the dough out on the counter to rise up to double its size. Depending on your room temperature, it will take 4-7 hours.
Step 5: Take the dough out of the fridge, divide the dough and pre-shape the dough (5 mins)
By this time, the dough should have already doubled its size. Lightly dust your kitchen bench with flour and remove the dough from the mixing bowl onto your kitchen bench. Using the bench scraper, divide the dough into three equal pieces.
Pre-shape the dough as shown in the photo below.
Step 6: Wait 40 mins, pre-heat the oven, final shape the dough (5 mins)
Pre-heat the oven to the highest temperature.
Gently press the dough using your palms, starting from the middle with both hands. Keep firm pressure while rolling the dough up and down 10 times on your bench. Slowly move both hands to the ends of the dough.
You may find the dough tends to shrink together, but don’t worry, just repeat this process until you get your ideal length of dough.
Step 7: Final proof the dough for 1 hour (3 mins)
Lightly dust your couche with flour and then transfer your baguette dough onto linen baker’s couche. You can also use baking paper or a baguette baking tray. Final proof the dough for 1 hour.
Step 8: Score the dough and Bake (2 mins)
Transfer the dough into baking paper or a baguette tray, scoring the dough as you desire. Bake the dough at 220°C for 10 minutes with steam, then reduce heat to 200°C for another 10 minutes or until golden brown.
If you do not have a steamer in your oven, place a tray at the lowest level of your oven. After putting the baguette dough in the oven, pour boiling water into the lower tray, then close the oven to create a steamy environment inside the oven.