The Fresh Loaf

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A wonderful small batch baguette recipe

Amara's picture

A wonderful small batch baguette recipe

To be clear, this recipe is not my creation, but the photos are

It makes two baguettes, approximately 3-4 servings (or just one on a weekend, i won't tell)

It finishes with a wonderful open crumb, a glass-like crust that just shatters as you bite into it, and a lovely complex flavor

Scootsmcgreggor's picture

Looks great! 


Ps I also wouldn’t mind a few more pics of that cute doggo!

dermdoc's picture

Super cute dog!!!!!

Amara's picture

She's a very smelly little old lady corgi who loves bread more than anything. If she hears me pick up the bread knife she comes flying into the kitchen from anywhere in the house, hahaha

alfanso's picture

More like ficelles, but look great.

Mukling posts here once in a while.  everything she (or he?) makes is fabulous.  Never utters a word.  A true talent.

Amara's picture

You're right, definitely more like ficelles, though that's admittedly how all of my "baguettes" turn out as I prefer them that way :) The perfect diameter for an appetizer tray!


Their youtube channel is full of wonderful-looking recipes, I'll give it a more thorough examination soon

hydestone's picture

Kooks like a quick and easy recipe.


Did you happen to write down the recipe?  I didn’t see it in the YouTube comments.

barryvabeach's picture

This was in at the bottom of the Youtube

(B's (%) = Baker's Percentage = Baker's Percent) (Tr (g) = actual input amount = Truth Input) ■ Poolish Formulation B's (%): 30.0%, Tr (g): 68.0g All purpose flour B's (%): 0.1%, Tr (g): 0.2g Instant Dry Yeast B's (%): 30.0%, Tr (g): 68.0g Water (32°C) ■ Poolish process|room temperature : 23°C ■ Click the Subtitle button → Subtitles will be displayed in the video. 1. Put water in the bowl. 2. Put the instant yeast and mix evenly the instant yeast. 3. After adding All purpose flour,    Mix evenly until the flour is invisible. (poolish temperature: 24°C) 4. Completion of poolish: 12 hours fermentation ■ Dough Formulation B's (%): 70.0%, Tr (g): 158.7g Strong Flour(Bread Flour) B's (%): 2.0%, Tr (g): 4.5g Salt B's (%): 0.4%, Tr (g): 0.9g Instant Dry Yeast B's (%): 44.0%, Tr (g): 99.7g Water (30°C) ■ process|room temperature: 23℃ 1. Put water in a bowl filled with Poolish. 2. Disperse Poolish in water. 3. Instant dry yeast is added and dispersed in water. 4. Put Strong Flour(Bread Flour). 5. Add salt. 6. Mix evenly until the flour is invisible(Dough Temperature: 22°C). 7. After 30 minutes of rest, the first fold (folding) 8. After 60 minutes of rest, the second fold (folding) 9. After 30 minutes of rest, split 100g 10. pre shaping, At room temperature for 20 minutes 11. Mold in baguette shape (length: 19cm) 12. Final fermentation: 50 minutes at room temperature 13. Preheat oven. Oven temperature is raised as high as possible during the second fermentation to preheat (my oven maximum temperature: 250℃)     Preheat the lodge in a fully-heated oven for at least 20 minutes.(Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart) 14. Cut the final fermented dough surface with a knife(use coupe knife). 15. Put the dough into the preheated lodge 10-inch combo cooker floor 16. Cover the lodge 10-inch combo cooker lid. 17. Put it in the oven 18. After baking for 15 minutes, remove the lodge cover and continue baking for 10 minutes.     (25 minutes in total) ■ Note: Always be careful when using oven, lodge combo cooker (It is very hot, so use it after wearing very thick oven gloves)

Amara's picture

The recipe is in the description!

The Roadside Pie King's picture
The Roadside Pi...

Hello, all.

 I am going to try this formula, with my lazy man Bosch procedure. I though other world like a handy printable file. Please excuse me if I made any errors. 


Amara's picture

Excellent, thank you!