Loading...

Add the 900 grams of baker's flour to a large mixing bowl.

Add the 2 teaspoons of salt to the flour in the bowl.

Add the 3/4 teaspoons of dry yeast to the flour mixture.

Pour the 730 ml of room temperature filtered water into the bowl with the dry ingredients.

Mix all the ingredients together with the handle of a wooden spoon until a shaggy dough forms and all ingredients are combined. This should take about 2-3 minutes of mixing.

Cover the bowl (e.g., with a plate or plastic wrap) and leave the dough to rise at room temperature for 8-10 hours. This is the passive rising time.

After the dough has risen, generously sprinkle flour on a clean work surface.

Carefully scrape the risen dough out of the bowl onto the floured surface. It is important not to press the dough down during this step to keep the air inside.

Sprinkle more flour generously on top of the dough.

Using a dough scraper or knife, cut the dough into two equal pieces.

Gently shape each piece of dough into a baguette. Be careful not to overwork the dough.

Preheat your oven to 230°C (450°F). Place the shaped baguettes on a baking sheet lined with parchment paper.

Bake the baguettes in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

Remove the baked baguettes from the oven and let them cool on a wire rack for a few minutes before serving. Enjoy!


Add the 900 grams of baker's flour to a large mixing bowl.

Add the 2 teaspoons of salt to the flour in the bowl.

Add the 3/4 teaspoons of dry yeast to the flour mixture.

Pour the 730 ml of room temperature filtered water into the bowl with the dry ingredients.

Mix all the ingredients together with the handle of a wooden spoon until a shaggy dough forms and all ingredients are combined. This should take about 2-3 minutes of mixing.

Cover the bowl (e.g., with a plate or plastic wrap) and leave the dough to rise at room temperature for 8-10 hours. This is the passive rising time.

After the dough has risen, generously sprinkle flour on a clean work surface.

Carefully scrape the risen dough out of the bowl onto the floured surface. It is important not to press the dough down during this step to keep the air inside.

Sprinkle more flour generously on top of the dough.

Using a dough scraper or knife, cut the dough into two equal pieces.

Gently shape each piece of dough into a baguette. Be careful not to overwork the dough.

Preheat your oven to 230°C (450°F). Place the shaped baguettes on a baking sheet lined with parchment paper.

Bake the baguettes in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

Remove the baked baguettes from the oven and let them cool on a wire rack for a few minutes before serving. Enjoy!
