Baguette 101

Louiie Victa
Louiie Victa
August 10, 2020
A perfect baguette is a combination of simple but great ingredients and mastery of technique. While often thought of as difficult to make, the Anova Precision Oven takes the guesswork out of the baking process with the addition of steam in the first stage. This allows us to achieve the “oven spring” stage or the final rising before the yeast dies and the crust hardens. Perfectly crispy, golden brown baguettes with a light, open crumbed, moist interior can easily be achieved at home with the Anova Precision Oven and with a little bit of practice in shaping. You’ll be inspired to become an artisan baker in no time!
Prep Time
Cook Time
Baguette 101
4.33 (6)
500 Grams
Bread Flour
380 Grams
2.5 Grams
Malt Powder
10 Grams
1.4 Grams
Instant Dry Yeast

1. Autolyse dough.

1. Combine flour, malt powder and water in a bowl. Gently mix together and allow the dough to hydrate. This is known as the autolyse process. Leave dough to rest for about 30 minutes. You will see the dough relax in appearance after the autolyse stage.
Autolyse dough.

2. Add yeast and knead gently.

Add yeast and salt to the dough and mix well. Be careful not to overwork the dough as this will cause the gluten to develop and make your bread dense and tough. If using a stand mixer, mix dough on a low setting (usually 1 or 2 on a KitchenAid) for 5 minutes.
Add yeast and knead gently.

3. First Bulk Fermentation

Also known as the first rise. Place dough in an oiled bowl, cover with plastic wrap and allow to rise for one hour. After the first hour, take the dough and punch it down by folding all sides into the center. Flip the dough over, cover bowl with plastic wrap and allow to rise for another hour
First Bulk Fermentation

4. Second Bulk Fermentation.

After the second hour has elapsed, repeat the dough folding technique. Turn the dough to a lightly floured surface and stretch dough. By using a bench scraper, divide the dough into three equal pieces. Cover with plastic and let rest for about 20 minutes to an hour, depending on what works for your schedule.
Second Bulk Fermentation.

5. Shaping.

Take the first piece of dough stretch out into a rectangle. Take the top right corner and fold nearly in half, using your thumb to crimp and seal as you work your way from one side to the other. Turn dough around and repeat fold and crimp process for other side. When finished, repeat the fold and crimp process again, this time using the heel of your hand to seal the seam. The dough will have started to elongate at this point. Do this for all three dough pieces. With the seam side down, take both of your hands and roll the dough from the center moving outwards to the sides in a smooth motion. This will elongate the baguette to take it’s final shape. Put a little pressure on the ends as you roll so as to achieve a baguette’s typical pointy end. You are looking at about stretching the dough to a length of 14 inches.

6. Final Rest.

Transfer dough into a baguette pan or a baker’s cloth. Let rest, uncovered for about 45 minutes to an hour, or until doubled in bulk. The dough will feel like a marshmallow when slightly pinched.
Final Rest.

7. Preheat

Sous Vide Mode: Off
Steam: 100%
Temp: 475°F
Heat: Rear

8. Scoring.

When dough is ready to go into the oven, take a sharp paring knife, a blade or a bread lame and make three or four decisive diagonal cuts along the length of the baguette.

9. Oven spring stage.

Bake in Oven at 475F 100% steam for the first 5 minutes.
Oven spring stage.
Sous Vide Mode: Off
Steam: 100%
Temp: 475°F
Heat: Rear
00:05 Timer

10. Browning stage.

Switch to a dry bake stage at 475F with no steam for 10 minutes to achieve that crispy, golden crust. If you like your baguettes extra crispy, feel free to add a couple of more minutes to the timer.
Browning stage.
Sous Vide Mode: Off
Steam: Off
Temp: 475°F
Heat: Rear
00:10 Timer

11. Take Baguettes out of Oven and cool.

Take bread out of the oven and allow to cool. Serve with generous amounts of butter and a little sprinkle of salt. Bon Appetit!
Take Baguettes out of Oven and cool.
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