The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tri- Fold Straight Dough Baguettes

Dror50's picture

Tri- Fold Straight Dough Baguettes

First success!

I was finally able to produce baguettes that I am happy about.

(didn’t have the nerves to post here until I had something to show off )

Thanks to txfarmer , I flowed the formula he posted under

Straight Method Baguette - a good starter baguette to practice on 

(with title alteration on the flour parts)


This is my version, and what I did: 

Straight Dough Baguette
Note: makes 3 baguettes

400g bread flour

100g AP flour

375g water
salt, 10g
instant yeast, 2g


Mix everything together. No need for kneading. 

Bulk ferment for three hours, flood three times at 45, 90 and 135min. 

(these are an in-bowl-starch-and-fold )

After three hours pre-shape into 3 small boules. rest for 25 minutes.

Shape into Baguettes and proof at room temp for 40 minutes.

Bake at 460F(240C) for 25 min, with steam for the first couple of minutes.

Turn off oven, crack the door open, and keep baguettes inside for about 5 minutes. 

Take out and cool completely before attempting to eat. 

Note that I preheated my stone at 500F (260C) for an hour to make sure the oven is hot enough, only reduce the temp to 460F when the dough is loaded. 


Thats it! 

here are some photos 


dabrownman's picture

at baguettes - your are exemplary - and really good too :-)  Crumb crust and scoring are all well done.

Nice baking!

isand66's picture

Those look great.  It took me a few attempts to get her recipe down.  Great job.


Dror50's picture

BTW - Not first attempt, just first success.

isand66's picture

Read you loud and clear!  It's nice when it finally comes together.  Now you have to be able to repeat it :).  Sometimes easier said than done!