Recommended Method (10 Hours)

Note: Without the proper oven, it will be tough to create the perfect baguette. For best results, place the fully formed baguettes straight onto a pizza stone in the oven.

Be adventurous by trying out various methods and adding your own ingredients!

 

Regular Bag

 

  1. Make the poolish: Find and remove the yeast packet. Mix 1/4 of the yeast packet with a ½ cup (120 grams) of warm water (80° F to 100° F) in a large bowl. Let sit for 3 minutes and then add one cup of the baguette flour mix. Mix with a fork for 3 minutes or until the ingredients are fully combined. Cover the bowl with plastic wrap and let it sit at room temperature for 7- 8 hours.

  2. Once the poolish is complete, mix the rest of the yeast packet with ½ cup + ⅓ cup (195 grams) of warm water (80° F to 100° F) in a large mixing bowl and let sit for 3 minutes. Once finished, add the rest of the baguette flour mix and poolish to the mix.

  3. Mix by hand and knead until smooth. Or mix with hook attachment for 3 minutes at low speed (2), then 7 minutes at medium speed (3). Dough will form and will only stick to the bottom of the bowl (not the sides). 

  4. On a clean floured surface, split the dough evenly in three (or more) and then shape the dough into a long baguette shape.Cover a large baking sheet with parchment paper, place the dough on top, cover it with a cloth and let it rest for 45 minutes in a warm area.

  5. Once the desired size is acheived, place the dough in the refrigerator for 15 minutes and preheat the oven to 450° F. Before baking, lightly coat the baguette with melted butter (or olive oil) and make 4-6 deep diagonal cuts along the whole baguette. (optional: sprinkle small seeds of your choice on top)

  6. Bake for 16-18 minutes (until golden brown) or until the internal temperature reaches 200°F, then let it cool. Enjoy!

Crispy Crust Tip: After the baguette fully cools down, preheat the often to 450° F. Place the baguette directly on the oven rack and bake for 3-5 minutes to refresh and crisp the crust.

 

Large Bag

 

  1. Make the poolish: Find and remove the yeast packet. Mix 1/2 of a yeast packet with a 1 cup (240 grams) of warm water (80° F to 100° F) in a large bowl. Let sit for 3 minutes and then add one cup of the baguette flour mix. Mix with a fork for 3 minutes or until the ingredients are fully combined. Cover the bowl with plastic wrap and let it sit at room temperature for 7-8 hours.

  2. Once the poolish is complete, mix the rest of the yeast packet with 1 2/3 cups (390 grams) of warm water (80° F to 100° F) in a large mixing bowl and let sit for 3 minutes. Once finished, add the rest of the baguette flour mix and poolish to the mix.

  3. Mix by hand and knead until smooth. Or mix with hook attachment for 3 minutes at low speed (2), then 7 minutes at medium speed (3). Dough will form and will only stick to the bottom of the bowl (not the sides).

  4. On a clean floured surface, split the dough evenly in six (or more) and then shape the dough into a long baguette shape. Cover a large baking sheet with parchment paper, place the dough on top, cover it with a cloth and let it rest for 45 minutes in a warm area.

  5. Once the desired size is acheived, place the dough in the refrigerator for 15 minutes and preheat the oven to 450° F. Before baking, lightly coat the baguette with melted butter (or olive oil) and make 4-6 deep diagonal cuts along the whole baguette. (optional: sprinkle small seeds of your choice on top).

  6. Bake for 15-16 minutes (until golden brown) or until the internal temperature reaches 200°F, then let it cool. Enjoy!

Crispy Crust Tip: After the baguette fully cools down, preheat the often to 450° F. Place the baguette directly on the oven rack and bake for 3 minutes to refresh and crisp the crust.