The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Made my first successful Baguettes!

pixielou55's picture

Made my first successful Baguettes!


Just wanted to crow a little today. I've been a member of this wonderful group for quite a long time and have always made bread but in the normal way most people do, not really understanding what's going on and making the same mistakes. I'm still stuck when I see a recipe I want to make but it starts out with "200g starter" - I would like to figure out how to make that a "yeast, water, flour" portion since I don't make starter (at this point, I'm not a sour dough fan).

I have always had my dough quite firm when it's time to bake and it is always a dense bread - sometimes gooey. This weekend I followed a recipe for baguettes from this list - I'm sorry I don't know who submitted it. But it was wonderful. There was a lot less kneading and more letting it rest (including in the frig for 22 hours). I stopped with the flour before the dough got to the normal consistency I get it to (gloppy like the recipe said) and and a little sticky kneading, I started to let it rest like the recipe said, and fold it every 20 minutes. Then I put it in the frig until the next day.

This is the first time I have ever had a dough feel like a rubber band! It was wonderful. I let it get to room temp and shaped it into baguettes (next time I will put in just a smidgen more flour to let it form just a bit more). I scored it then (was afraid it would do something if I scored after letting it rise the last time). I could see those big holes developing!

It was wonderful. I ate one whole baguette (but I got some exercise getting up and down to get another piece each time!). It had great holes in it and the crust was crunchy buy thin. This is so different from my normal heavy, gooey loaves.

My breakthrough was letting not making the dough so dense and doing more of letting the dough rest and folding - not kneading for 20 minutes at a time! It was fun to see it change so much just by resting.

I don't have a digital camera and my remaining loaf is 1/2 eaten already at work today. Next time I'll turn the overn down just a bit but whoever posted that recipe - THANK YOU - I've had a breadthrough!

Now I need to go out and get a scale - what a difference that would make!

I still have to learn how to make good whole wheat bread - it is too dense and gooey. But I'll get there some day.



pmccool's picture

That sounds like a bit of crowing is very much in order.  Isn't it cool to venture out of the comfort zone and have something spectacular happen?


bates24's picture

Nancy so glad you had success, could you post the recipe, i'd love to try it.

pixielou55's picture

Hi This is my cut-down version (I keep a Word document going and keep adding with great recipes (many from here) - it's no 221 pages.

I'm sorry I don't have the name of who posted this, but thank you !


500 g AP flour (about 3.85 cups)

375 g water (about 1-2/3 cups)

1/4 tsp instant yeast

10 g salt (about 2 tsp)

Mix all and knead, ferment 1 hour folding every 20 minutes

Refrigerate 21 hours (at this point I had learned about the stretch and fold and with this dough looking like a rubber band I did my first real stretch and fold)

Divide right out of refrigerator and pre-shape (I spent hours letting it get to room temp then did S&F before shaping it) - rest 1 hour

Shape and proof 45 minutes. Score and bake at 480F 20-25 minutes

Next time I'm going to incorporate some of the things I've learned in the past few days here - like do some rest/S&F/rest/S&F and I saw a great video about folding to shape that has really helped - to get more holes (I should say crumb)!