French Baguette Recipe, How to Make French Baguette

bakerbettie.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

subheading: For the Poolish:

89 gr (¾ cup) bread flour

89 gr (6 TBSP + 1 tsp) filtered water, slightly warm (about 90 F, 32 C)

1 gr (¼ tsp) Red Star Platinum Yeast or Red Star Quick-Rise Yeast

subheading: For the Final Dough:

209 gr (1 ¾ cup) bread flour

62 gr (2.2 oz, ½ cup) all-purpose flour

163 gr (½ cup + 3 TBSP) filtered water, slightly warm (about 90 F, 32 C)

1 gr (¼ tsp) Red Star Platinum Yeast or Red Star Quick-Rise Yeast

6 gr (1 ¼ tsp) Morton Kosher salt (use the same amount by weight of other kinds of salt. If using Diamond Kosher, the same amount would be about 2 2 ½ tsp)

Directions at bakerbettie.com

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