How to make Amazing French Baguettes at home

Summary by Krater

Ethan Chlebowski demonstrates how to bake sandwich-sized baguettes using a 75 percent hydration dough, comparing the process to his focaccia recipe and detailing steps like stretching and folding, shaping, scoring, and steaming.

From the video

Answers: How do you make sandwich-sized baguettes at home?

• baguette recipe
• 75 percent hydration dough
• stretch and fold method
• gluten window test
• shaping baguettes
• bread scoring
• oven steam for crust
• bread baking tips

Ingredients

• 375 ml water
• 5 g instant yeast
• 500 g flour
• 10 g salt

What it concludes

• Focaccia and baguette recipes are both 75% hydration dough yielding thin, crispy crusts and even crumbs, with the only ingredient difference being the lack of olive oil in baguettes.
• The stretch and fold method is better suited than kneading for high-hydration dough because it reduces hand contact and allows for a more open crumb without pushing air out.
• The gluten window test is the key to understanding if the flour has been hydrated enough and gluten is developed.
• Scoring the dough provides a vent for gases to escape during baking so the loaf opens up evenly.
• Steam during baking keeps the dough soft to allow yeast to expel more gas and helps starch gelatinize for a shiny, brown crust.