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Slow-fermented baguette like in a bakery

Slow-fermented baguette like in a bakery

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Absolutely! Here’s a professional and inviting article for the recipe: Slow-Fermented Baguette Like in a Bakery — perfect for home bakers who want that artisan touch.

🥖 Slow-Fermented Baguette – Just Like in a Bakery

Crispy crust. Open crumb. Deep flavor. And all made at home.

There’s nothing quite like the sound of a baguette cracking as you tear it open. The crisp, golden crust. The soft, chewy interior. That unmistakable aroma of slowly fermented dough. It’s what makes bakery baguettes so irresistible.

But here’s the secret: you don’t need to be a professional baker (or have a steam oven) to get that perfect result at home. With time, simple ingredients, and a few technique tips, you can make slow-fermented baguettes that rival your favorite boulangerie.

⏳ Why Slow Fermentation?

Time is the secret ingredient. Letting the dough rise slowly in the fridge (a method known as cold fermentation) allows enzymes and natural yeast to develop more complex flavors and better gluten structure. The result?

  • A crust that shatters beautifully
  • An airy, irregular crumb (those lovely holes!)
  • Deep, nutty, slightly tangy flavor
  • Better digestibility

🛒 Ingredients (Makes 2–3 baguettes):

  • 500 g bread flour (or all-purpose in a pinch)
  • 375 g cold water (75% hydration)
  • 10 g salt
  • 2 g instant dry yeast (or 5 g fresh yeast)

👩‍🍳 Method:

1. Mix (No Kneading Required!)

In a large bowl, mix the flour, yeast, and salt. Add the cold water and stir until no dry spots remain. The dough will be shaggy and sticky — that’s perfect.

2. Bulk Fermentation (Room Temperature)

Let the dough rest at room temperature for about 1 hour. Perform 2–3 sets of stretch and folds every 30 minutes. Cover and rest again.

3. Cold Fermentation (Slow Rise)

Cover the bowl and place it in the refrigerator for 12–24 hours. The dough will slowly rise and develop rich flavor.

4. Shape the Baguettes

Remove dough from the fridge and let it come to room temperature for about 1 hour. Divide it into 2 or 3 pieces. Gently pre-shape into logs, rest 15 minutes, then shape into baguettes by flattening and rolling tightly.

5. Final Proof

Place shaped dough onto a floured couche or parchment, seam-side up. Cover and proof for 45–60 minutes until slightly puffy.