Taste of Artisan recipe both times. More gentle with folding and shaping during the 2nd attempt, crumb is still too tight and not where I’d like it to be. Still very delicious!
by Fluffy_Mall_8994
10 Comments
BDB1634
I’d hit that
barksatthemoon
They look great!
Levols
Woah, how did you achieve that! How do you steam your oven? I can’t trap good steam in mine 
MauTeddy
These look wonderful!
BattledroidE
Are you serious?
None of my 10 attempts are anywhere close to that. 🙁
Crazy__Donkey
Recipe and instructions please.
It’s been many years since I made baguettes and already forgot how.
I followed this recipe to an almost T; however, this has honey as an addition and I’ve read it is not traditional.
500g all purpose flour 360g room temp filtered water 10g kosher salt 5g active dry yeast or 1 tsp (recipe says 3g but my tsp gave me 5g) 25g honey
Mix everything together, and then begin your stretch and folds everything 30min for a total of 3 times (3 folds every 30 min for 1.5 hrs). Cover and put in fridge. I cold proofed for about 14 hrs.
Next morning: divide into 3 equal rectangular pieces and let rest for 1 hr. Fold and press each longways side across the dough 3 times, with the final shape pinching together the seam (there are baguette shaping clips online). First roll the middle of the log with one hand to establish thickness and then add both hands towards the center with even pressure and roll towards the ends. Your dough should look even along the length. Place dough seam side up on couche (kitchen towel with bunched pleats in between to prevent spreading). Proof 30 min, preheat oven to 500F WITH cookie sheet and water, and transfer carefully seam side down to perforated baguette pan (curvy one) and score 3 times reallyyyyyyy diagonally (each successive cut should overlap 1/3 of the previous cut) . Drop temp to 475F and bake 15 min, take out water bath, rotate pan and drop temp to 450F and bake for an additional 15 min (I did 13 min).
I wrote a comment on why preheating the oven and water at the same time generates a lot of steam, think of it as continuously boiling water. Happy baking!!
jempru
Amazing baguette .. mine are not even closer to yours even though i make pizza dough for 12 years 😢
Pranay169
Not relevant but the name bagu-ette indicates that there is a bigger version of the same thing, does it actually exist, the holy ‘bagu’
10 Comments
I’d hit that
They look great!
Woah, how did you achieve that! How do you steam your oven? I can’t trap good steam in mine 
These look wonderful!
Are you serious?
None of my 10 attempts are anywhere close to that. 🙁
Recipe and instructions please.
It’s been many years since I made baguettes and already forgot how.
Recipe and techniques here: [https://tasteofartisan.com/french-baguette-recipe/](https://tasteofartisan.com/french-baguette-recipe/)
I followed this recipe to an almost T; however, this has honey as an addition and I’ve read it is not traditional.
500g all purpose flour
360g room temp filtered water
10g kosher salt
5g active dry yeast or 1 tsp (recipe says 3g but my tsp gave me 5g)
25g honey
Mix everything together, and then begin your stretch and folds everything 30min for a total of 3 times (3 folds every 30 min for 1.5 hrs). Cover and put in fridge. I cold proofed for about 14 hrs.
Next morning: divide into 3 equal rectangular pieces and let rest for 1 hr. Fold and press each longways side across the dough 3 times, with the final shape pinching together the seam (there are baguette shaping clips online). First roll the middle of the log with one hand to establish thickness and then add both hands towards the center with even pressure and roll towards the ends. Your dough should look even along the length. Place dough seam side up on couche (kitchen towel with bunched pleats in between to prevent spreading). Proof 30 min, preheat oven to 500F WITH cookie sheet and water, and transfer carefully seam side down to perforated baguette pan (curvy one) and score 3 times reallyyyyyyy diagonally (each successive cut should overlap 1/3 of the previous cut) . Drop temp to 475F and bake 15 min, take out water bath, rotate pan and drop temp to 450F and bake for an additional 15 min (I did 13 min).
I wrote a comment on why preheating the oven and water at the same time generates a lot of steam, think of it as continuously boiling water. Happy baking!!
Amazing baguette .. mine are not even closer to yours even though i make pizza dough for 12 years 😢
Not relevant but the name bagu-ette indicates that there is a bigger version of the same thing, does it actually exist, the holy ‘bagu’
that looks AMAZING. congrats!!!