The other day I stumbled across a recipe for a Parisian Daily Baguette. Here’s a nice reprint of the original recipe. There are numerous other bloggers who have tried this recipe and posted their results, all of which looked delicious. So of course I had to try it myself.

I have since made the recipe several times and made several adjustments to it to make it work for me and our tastes. Here is a picture of my last effort.

Julia's Daily Baguette

Julia

I am really happy with this outcome. Here’s my version of the recipe. Since there are only two people in my household, I generally make half of a recipe. Baguette is always best eaten the same day and I’d rather make more the next day if I need it.

Julia’s Daily Bread

  • 250 Grams AP Flour (1 7/8 cup)
  • 120 Grams lukewarm Water (3/4 cup)
  • 1/2 tsp yeast
  • 3/4 tsp salt
  • Mix all ingredients in a bowl until combined, cover with plastic wrap and let sit for 20 minutes.
  • 3 or 4 “Stretch and Folds“, incorporating another 1/4 – 1/2 cup of flour, basically, I stretch and fold until the dough loses it’s tackiness.
  • Back into the bowl, cover, let sit for 45 minutes
  • Another round or two of stretch and fold. The dough needs to be silky smooth and resilient.
  • Start the oven, if you have a baking stone. To make best use of the stone, you want to give it at least one hour to preheat. Heat the oven as hot as possible.
  • After resting the dough for 45 minutes, divide it into two pieces and complete the first phase of forming a baguette.
  • Let the baguettes rest for 10 minutes, then complete the second phase.
  • Let the baguettes rest in a couch for another 30 or 40 minutes. They should increase in size by 50%.
  • Add put some water into the oven to start creating some steam.
  • Slash with a sharp knife and bake in the hot oven for about 15 minutes.
  • I take the breads out when they have the proper, light caramel color.

Enjoy.