The 24 Hour Baguette Recipe

delcious oven baked baguette recipe

So I just came back from a trip to Paris that I'll never forget. My wife and I would walk the city every day on new adventures. The one constant of our trip was the fresh smell of the local boulangerie or bakery. We literally had multiple baguettes, from multiple shops, every day. Baguettes for breakfast, lunch, after lunch, before dinner, dinner, and sometimes even after.  We were obsessed!! 

When I got back, the withdrawal from freshly baked bread was insane-I needed a fix, fast!  It was time to come up with a new recipe.  We worked in the test kitchen all week doing numerous tests and using many different techniques.  Like our pizza dough recipe, we decided to go with a minimum 24-hour fermentation.  If you want a flavorful dough, it's going to take time.  Not hands on time, but time for the enzymes to do their thing.  For us, we loved a good 24-hour bulk.  

Our 24-hour baguette recipe is super simple. No crazy starter or poolish. Just time, a little labor, a Baking Steel and some heat. Next time your visiting friends, bring them a little bit of Paris to enjoy...if you can resist eating it yourself!  

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12 comments


  • Janet Nelson

    Does this really call for 24 grams of salt?


  • Mimi

    Please give measurements in ounces and spoonfuls. I’m ready for a good baguette. Have been successful with the 24hr breads!


  • Tammie M Vassallo

    So I made this and it was kinda salty. Just wondering if the 24 grams listed is an error. Otherwise, this was great tasting bread. I found the dough to be a little sticky and softer than I am used to so i just used a little more flour during the folding and rolling.


  • gamesellru

    https://gamesell.ru/gkey/2685448


  • Scott Lehning

    Love this recipe! Glad I got the large Baking Steel. My friends and family rave about how good it is. Baking a double batch today for Mother’s Day. I started by trying your 72 hr pizza dough in the wood fired pizza oven I built.
    Everybody said how good that was so I decided to get the large baking steel for those days i didn’t have half a day to heat the brick oven. Thanks so much. Can’t wait to try all of your recipes.


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