Recipe · Baguette · Same-Day
82% Hydration Same-Day Baguette
A real baguette comes from a brief mix, gentle folds, and a steamy bake hot enough to blister the crust. The shape is honest, the score lines open as the dough springs, and the inside stays light.
Total time
5 hours
Active
60 minutes
Hydration
82%
Difficulty
⌬⌬⌬
A high-hydration dough wants to flatten on the counter. You manage it with folds instead of kneading, with a banneton instead of free-standing proof, and with a hot Dutch oven or stone that can hold the shape until the spring sets.
Same-day means start to finish in roughly four to six hours. The recipe leans on commercial yeast at a higher percentage and a warm bulk fermentation. You won't get cold-ferment depth, but the loaf is on the table the day you decide to bake.
Ingredients
900g total dough. Yields 3 baguettes, ~270g each baked.
| Ingredient | Grams | Baker's % |
|---|---|---|
| Bread flour | 487 g | 100% |
| Water | 399 g | 82% |
| Salt | 9.7 g | 2% |
| Instant yeast | 3.9 g | 0.8% |
Schedule
- Hour 0Mix flour, water, yeast. Autolyse 20 minutes.
- Hour 0:20Add salt, mix until smooth.
- Hour 0:30First fold.
- Hour 1:00Second fold.
- Hour 1:30Third fold.
- Hour 2:00Bulk ferment until visibly puffy.
- Hour 3:30Divide into 3 portions, pre-shape, rest 20 minutes, final shape, proof 45-60 minutes.
- Hour 5:00Score each baguette with three to five diagonal cuts. Slide onto the preheated stone. Bake at 475°F with steam (a tray of boiling water on the lower rack) for 24 minutes until deep golden.
Method tips for this style
Pre-shape gently after the bulk ferment, rest for 20 minutes, then final-shape with light tension. Score the loaf with a curved lame held at a shallow angle so the cuts open in long, asymmetric ears.
What to expect
A dramatically open crumb with large holes throughout. The crust crisps and blisters at high temperature; the interior reads as professional artisan bread.
What you'll need for this bake
Escali Primo Scale
NY Times recommended. 11 lb capacity, 1g accuracy, simple two-button operation.
OXO Bench Scraper
Stainless steel blade with measurement markings. Comfortable non-slip grip.
ThermoWorks Thermapen
Pro-grade accuracy in 1 second. Check water temp and bread doneness (190-210°F).
ThermiChef 16-Inch Baking Steel
Quarter-inch steel stores and transfers far more heat than a stone. Slide baguettes or ciabatta straight onto it for a fast, crisp bottom crust. Made in the USA.
Saint Germain Bakery Couche
Heavy French flax linen holds shaped baguettes and ciabatta in place while they proof, and wicks just enough moisture to set the skin for scoring.
UFO Bread Lame
Handcrafted walnut wood handle with secure blade storage. Includes extra blades.
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