French
Classic French bread with crispy crust and airy interior using overnight cold fermentation.
Last updated: December 19, 2024
PREP
30
COOK
25
TOTAL
55m
5
0
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Instructions
Dough
1 ✓
Mix flour, water, yeast and salt until combined.
250 g High Grade Flour170 ml Water1.3 g Yeast5 g Salt
2 ✓
Cover to rest dough for 20-30 mins.
3 ✓
Stretch and fold for all four sides to the middle and cover to rest for 30 mins (repeat about 3-4 times).
4 ✓
Cover it and refrigerate for 12-24 hours.
5 ✓
Place dough at room temperature for 30 mins.
Shaping
6 ✓
Divide dough into equal portions, flatten, fold edges to center, then roll into logs, sealing seam.
7 ✓
Place on floured cloth, cover and rise for 40-60 mins.
8 ✓
Place baguettes on tray.
9 ✓
Score the tops with a knife.
10 ✓
Oven preheat to 240C.
11 ✓
Place the baguettes into oven, spray water on top to create steam.
12 ✓
Bake at 240C for 20-25 mins until golden brown.
13 ✓
Cool down on wire rack before slicing.