Four ingredients, 72% hydration, low yeast, long cold bulk — flavour comes from time, not additions. The schedule is production-friendly: mix in the afternoon, cold bulk overnight, shape and bake through the morning in waves. Yield: 8 baguettes scaled at ~435g (55-60 cm). Sell within 6 hours; a tradition is a same-day bread.
Yield: 8 portions · Prep 60 min · Bake 24 min
Ingredients
2000 g bread flour
1440 ml water (72%)
40 g fine sea salt
6 g instant yeast
Method
Autolyse and mix Autolyse flour and water 45-60 minutes. Add yeast, mix 3 minutes on speed 1, add salt, then 4-5 minutes on speed 2 to moderate development — a baguette crumb wants extensibility, not a tight windowpane. Dough temperature 23-24°C.
Cold bulk Bulk 1 hour at room temperature with one fold, then retard the covered tub at 4°C for 12-18 hours. The cold bulk builds the cream colour, aroma, and irregular crumb the "tradition" name promises.
Divide and preshape Divide at ~435g straight from the fridge. Preshape into loose cylinders with minimal degassing — every bubble you keep is crumb structure. Bench rest 25-30 minutes, seam up, covered.
Shape Shape in three stages: flatten gently, fold and seal a tight core seam with the heel of your hand, then roll from the centre outward to 55-60 cm with tapered points. Even pressure — flat spots and drum-tight skins both scar the final loaf.
Proof on couche Proof seam-up in a floured couche, pleated snugly, 45-60 minutes at room temperature until the dough springs back slowly with a slight sigh. Err under-proofed; ovenspring and grigne depend on it.
Score and steam bake Flip onto a loader, seam down. Score 5 overlapping cuts at a shallow blade angle down the spine. Bake with heavy steam at 250°C dropping to 235°C, 22-24 minutes, venting the final 5 — deep gold, crackling crust, and an audible sing as they cool.