France
Baguette
Crackly shins and an open, creamy crumb. Bolted hard wheat or a 70/30 hard-and-soft blend is classic.
Your loaf
Scaled to your flour, protein, and hydration.
Suggested hydration 71.5%. Mix protein 12.6% · after VWG 12.6% protein · 10.6% gluten. Effective liquid 71.5% (water + milk/eggs/etc).
Rest
25 min
Bulk / rise
1h 30m
Proof
50 min
Bake
24 min
Times follow this dough weight and hydration — wetter and whole-grain run faster; bigger loaves bake longer. Timers below match these numbers.
| Ingredient | Baker’s % | Weight |
|---|---|---|
| Whole-grain flour | 100 | 500 g |
| Flour | 100 | |
| Water | % | |
| Salt | % | |
| Yeast | % | |
| Dough total | 874 g |
Same list as a classic baker’s % calculator: Flour and Water stay on. Check Milk, Yeast, Oil, Honey… then OK. Percents are of flour weight.
- Hard White Wheat can take a real knead and a higher hydration. Give it a windowpane if the style wants one.
- Fresh whole-grain flour ferments faster and drinks more water. Watch the dough, not the clock, and consider a slightly cooler bulk.
Hands, rest, heat
Knead
Short mix, then slap-and-fold until the dough is silky (4–6 minutes).
Rest
Autolyse 20–30 minutes. Overnight poolish (optional) at 30% of flour is lovely. For this batch: about 25 min.
Rise / bulk
Bulk 90–120 minutes with two folds. For this batch: about 1h 30m.
Proof
After shaping, 45–75 minutes until a poked dent returns slowly. For this batch: about 50 min.
Bake
500°F with steam 12 minutes, then 450°F dry 10–14 minutes. Vent the last 3. For this batch: about 24 min.
Whole-grain baguettes want a slightly higher hydration and a gentler score.
Method
- Mix to a shaggy dough. Autolyse, then add yeast and salt.
- Develop just enough gluten for a smooth skin.
- Bulk with two letter folds.
- Divide (typically 250–280 g), preshape as logs, rest 15 minutes.
- Shape baguettes: flatten, letter-fold, roll to taper the ends.
- Proof on a couche. Score 4–5 overlapping slashes and bake with steam.
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