French
Free recipe
Pain Tradition Baguette
An overnight-fermented baguette with a thin shattering crust and an open lacy crumb.
1
Step 1.
Autolyse flour and water 1 hour; mix in yeast, then salt.
2
Step 2.
Bulk-rise in the fridge 18 hours with folds.
3
Step 3.
Pre-shape, rest 30 minutes, then shape into long baguettes.
4
Step 4.
Score deep diagonals; bake at 475 degrees F with steam for 22 minutes until crackling.
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