LA BAGUETTE
Updated: May 6
A refined artisan baguette with a crisp, golden crust and a light, open crumb. Crafted through slow fermentation to develop depth of flavor and balance, delivering a clean, elegant finish with every bite. Presented in a minimalist, modern style that reflects precision, simplicity, and premium quality.
LA BAGUETTE LA BAGUETTE LA BAGUETTE
YIELD : PREP TIME :
RECIPE
CHEESECAKE BASE
ITEM NAME | QUANTITY | UNIT |
|---|---|---|
BREAD FLOUR | 340 | gm |
Water | 250 | gm |
Frozen fresh yeast | 3 | gm |
Salt | 6 | gm |
PREPARATION METHOD AND PROCEDURE
YEAST ACTIVATION
In a clean bowl, add water.
Add yeast and a pinch of sugar to help activate the yeast.
Mix gently until fully dissolved and allow it to rest for 5–10 minutes until slightly foamy.
MIX THE DOUGH
Add the flour and salt to the yeast mixture.
Mix until a soft dough forms and no dry flour remains.
INTIAL REST
Cover the dough and allow it to rest for 30 minutes.
FOLD TECHNIQUE
Perform a stretch and fold technique to strengthen the dough structure.
Cover and rest for another 30 minutes
Allow the dough to rest for 1 hour at room temperature until slightly airy and expanded..
DIVIDE THE DOUGH
Divide the dough into equal portions of approximately 280 g each.
PRE-SHAPING
Shape each portion into a cylindrical form.
Rest for 20 minutes to relax the gluten.
FINAL SHAPING
Roll and shape the dough into the desired baguette length and form.
FINAL PROOFING
Place the shaped baguettes onto a floured surface or couche cloth.
Allow them to proof at room temperature for 1 hour until slightly expanded.
BAKING
Bake at 230°C with steam for approximately 20 minutes or until deep golden brown.
Steam helps create a crisp crust and proper oven spring.
NOTE
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