This recipe is based on my experience in Paris with the Liberté bakers. The bread has a wheaty, clean flavor. Because it is made with yeast rather than sourdough, it is wonderfully mild, with a gentle sweetness from the grain. I tend to break into these baguettes about 20 minutes after they are out of the oven, so they are just warm but baked through. That’s my favorite moment to have a baguette. With Morbier cheese, with butter and strawberry jam, with lentil soup—I can’t count the ways that I’ve enjoyed this versatile loaf.
| Ingredients |
Quantity |
| bread flour |
400 g, plus more for dusting |
| water (70° to 78°F / 21° to 25.5°C) |
280 g |
| instant dry yeast |
0.5 g |
| fine sea salt |
8 g |
- FOR THE AUTOLYSE: In the bowl of a stand mixer or in a large bowl, weigh the flour and 260 g of the water. Fit the mixer with the paddle attachment and mix on medium-low speed (or with a spatula if in a large bowl)until a rough dough forms. Cover and let stand for 45 minutes.
- Very lightly brush the inside of a rectangular plastic storage container with a lid or a large bowl withwater.
- MAKE THE FINAL DOUGH: Add the yeast and fold in with a spatula to mix by hand, about 4 minutes.Alternatively, fit the mixer with the dough hook and mix on low speed for about 4 minutes. Add the salt tothe dough and fold in by hand or mix with the dough hook on low until it is distributed, about 3 minutes.
- Transfer the dough to the storage container or the bowl. Weigh the remaining 20 g water in a smallmeasuring cup or bowl. Drizzle some on top of the dough. Cover the container with the lid or the bowltightly with beeswax wrap. Let sit at room temperature for 45 minutes to 1 hour.
- If the dough is in a storage container, with slightly damp hands, pat the dough into a rectangle and foldfrom the top and then the bottom like a business letter. Slide both hands under the dough and fold from leftthen right like a letter. If the dough is in a bowl, the dough can be folded in the bowl or turned out ontoa damp surface. Add water as needed to prevent sticking. Cover and let rest for 1 hour.
- Fold from top to bottom and then left to right and let rest at room temperature for 1 hour.
- Repeat the folds one more time. Refrigerate the dough for 24 hours.
- Remove the dough from the refrigerator and let sit at room temperature for 45 minutes.
- Dust the work surface with flour. Divide the dough into three equal pieces. Gently press into rectanglesabout 3 by 5 inches (7.5 by 12 cm). Let rest for about 5 minutes.
- Line a rimless baking sheet with parchment and dust with flour. Shape each rectangle into a baguette 14 to16 inches (35 to 40 cm) long.
- Lay the baguettes on parchment, leaving about 3 inches (7.5 cm) between them. Make pleats in the parchmentto support the loaves. Dust with flour and let proof for about 45 minutes.
- Set oven racks and preheat oven to 500°F (260°C) with a cast-iron skillet.
- Score the loaves, add ice cubes for steam, lower oven to 450°F (230°C), and bake for 23 to 27 minutes.
