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Yeasted Baguettes

This recipe, Featured in his book “A Slow Rise”, comes from Dan Leader’s time in Paris, working alongside the bakers at Liberté. The resulting bread has a wheaty, clean flavor and a wonderfully mild profile thanks to commercial yeast rather than sourdough. The subtle sweetness of the grain shines through, making it incredibly versatile. Dan says he can never wait more than 20 minutes after it comes out of the oven—just long enough for the loaf to settle but still warm inside. Whether paired with Morbier cheese, butter and strawberry jam, or a hearty lentil soup, this baguette has become one of his all-time favorites.

 

TIME

4½ hours hands-on, 24-hour cold retard, 23–27 minute bake

YIELD

Makes 3 baguettes, about 220 g each

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