Recipe · Baguette · Slow-Fermented
82% Hydration Slow-Fermented 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
36 hours (over ~3 days)
Active
90 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.
A 24 to 48 hour ferment is the professional approach scaled to a home kitchen. The dough rests in the refrigerator for most of its life, gluten develops without effort, and the bake produces a crust and crumb that read as serious bread.
Ingredients
900g total dough. Yields 3 baguettes, ~270g each baked.
| Ingredient | Grams | Baker's % |
|---|---|---|
| Bread flour | 489 g | 100% |
| Water | 401 g | 82% |
| Salt | 9.8 g | 2% |
| Instant yeast | 0.7 g | 0.15% |
Schedule
- Day 1, eveningMix flour and water. Autolyse 1 hour.
- Day 1, eveningAdd yeast and salt. Mix gently.
- Day 1, eveningThree folds, 30 minutes apart.
- Day 1, nightRefrigerate the bulk dough overnight.
- Day 2, morningPull from refrigerator. Bench rest 1 hour.
- Day 2, middayPre-shape, rest 30 minutes. Divide the dough into 3 equal portions. Pre-shape each, rest 20 minutes, then roll into baguettes and place seam-down on a floured couche.
- Day 2, afternoonCover and refrigerate the shaped dough overnight.
- Day 3, morningPull from the refrigerator. Preheat the oven and a baking stone to bake temperature. Place a steam tray on the lower rack.
- Day 3, morningScore 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 dramatic open crumb riddled with irregular holes, a blistered dark crust, and the kind of complex tangy flavor only long ferments produce. This is artisan bread at its peak.
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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