The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baguette Making Video with 80% hydration dough

pipo1000's picture

Baguette Making Video with 80% hydration dough


I was looking for a good baguette recipe after I had tried a few from books and I found two of them on the freshloaf which were very promising. One of them was Akiko's big baguette project and I gave it a try. It took some practice with the 80% hydration dough but after a few takes I got the hang of it. I have made a few little changes to the first recipe of Akiko I tried, but she too has made and tried out a lot of things after my first try.

I have made a small video which could help all of you when you try out this recipe for the first time. I use a Rofco hearth oven which has 3 small stone floors on which you can bake 6 full size breads at a time. I started with 4 baguettes at a time to get the hang of it. Trying to shape this wet dough is not very easy when you begin with this recipe and I have tried to make up my own version of how to shape a baguette as the 'normal' procedures I had found did not work very well on wet dough.


Here is the link to the video at our baking website;


I have shot the video on 720p HD resolution and at around 04:55 the baguettes go into the oven and you see a timelapse of the baguettes doing their oven spring and getting some color.

You can also find the recipe and my adventures at baguette baking at the same link. I have been to France (excluding Paris) for holiday a lot and I have never eaten a baguette this tasteful with a nice natural sweetness and moist crumb, so give this recipe a try!

Hopefully you like watching the video as much as I did making it and I want to give a special thanks to Akiko for her great recipe and help,



Some pictures of the final result;


bnom's picture

Really nicely done video and it's nice to see the development of the dough. Very reassuring to anyone who's ever dealt with a slurry of wet dough.   


Peasant Baker's picture
Peasant Baker

Great video, great looking baguettes. What kind of oven did you bake those in?



pipo1000's picture

Thanks for the comment,

I use a Rofco B20 oven, which is a little hearth oven for home and small business use, which is made in Belgium by a family owned company. See for more information.


breadsong's picture

I will take interest in learning more about them.

(   ...don't let your spouse tell you you can't have more than one oven! :^)    )

Regards, breadsong

breadsong's picture


I'm not being sarcastic when I say that! I really do love to watch things rise and the time-lapse video is neat. Thanks for the video demonstration of your technique, and for the link to the website. I just tackled my first 81% hydration ciabatta dough and would like to try making baguettes thanks for the info.

Regards, breadsong

Tatoosh's picture

Very informative video and great editing too! I really enjoyed watching the video and I like your straightforward and detailed instructions. I have not had much success with baguettes, partially due to my oven, partially due to my inexperience. But I can see that I need to work with a much higher hydration flour and limit the amount that I add for kneading/folding. 

I found the description and recipe on your website useful too.  Well worth a visit.


Mebake's picture

So, Pipo1000, its you who made us gaze at your ovlen bloom video, which impressed me to say the least!

Lovely video, again, thank you for sharing this with us. Lovely oven, too!!


spacey's picture

I followed the instructions that were linked to from the video, but instead of doing a poolish + more dough and flour later, I did 500g flour, 400g water, 50g sourdough starter (not too wet, not too dry), and 15g salt, left it out for about an hour, then left it in the fridge overnight.  In the morning, I folded the dough in the bowl (took it out of the fridge, folded with a plastic scraper).  That evening after work, I started working based on the instructions.  I found the following things:

  1. I don't shape baguettes well, and it may be more of a PITA than I'm OK with.  I may do this again, but short-circuit and make Lahey-style "stretch bread" instead.

  2. The single fold in the bowl makes the dough look deceptively developed.

  3. Starting with a dough that's still chilly, probably around 50 degrees F or so, made it easy to get started.

  4. The instructions are really, really good.  I did this once before, but forgot the salt and I didn't have a good cloth to proof in so that was a disaster.  When I could follow the instructions better, it worked great.

The recipe produced delicious and very pretty bread:

Thanks pipo1000!

kalc's picture

Thanks pipo, i tried your recipe, & it came out really well in the first attempt!