At Breadmania passionate bread bakers exchange recipes and know-how. This baguette recipe was approved for publication by Kerstin Schlegel. She kneads with a Miss Baker Pro.
Baguette Signature #24 à la Kelienea (Breadmania)
Autolyse
- Autolyse time: 2–3 Stunden bei 4 °C (optional genügen auch 30 Minuten)
- 380 g Weizenmehl T65
- 20 g Ruchmehl (alternatively wheat flour Type 1050)
- 265 g cold water (may need 10–30 g more depending on flour absorption)
- 3 g bean flour
- 20 g Licoli wheat sourdough (TA 180)
Main dough
- 688 g autolyse dough
- 9,3–9,5 g salt
- 1,3 g fresh yeast
Kneading: 7 minutes at speed 1–2, 3 minutes at speed 3, 5 minutes at speed 4–5 – until the dough is smooth, elastic and pulls away from the bowl.
Bulk fermentation (Stockgare)
- Option 1: 2,5 hours at room temperature, 3× stretch & fold at 45‑minute intervals (near doubling), then 12–18 hours in the fridge at 4–5 °C.
- Option 2: 1 hour to start at room temperature, 2× stretch & fold at 45‑minute intervals, then 36–48 hours in the fridge at 4–5 °C.
Come to room temperature
Let come to room temperature for 1 hour (the dough will have nearly tripled and show small bubbles). Note: if the dough has already tripled earlier, no room‑temperature rest is required — shape directly. Target dough temperature approx. 17 °C.
Weighing
- 3 pieces à 232 g (suitable for the home oven)
Shaping
- Form into cylinders, 20–30 minutes bench rest (Bench Rest)
- Final shaping (Final Shape)
Final proof
45–60 minutes in linen (Couche)/proof, dough temperature at the start approx. 19–21 °C.
Scoring & Baking
- Scoring: overlapping parallel cuts, 3 or 5 slashes at an oblique angle.
- Baking: 22 minutes at 240 °C top/bottom heat. Apply generous steam, release steam after 15 minutes. For the final 5 minutes switch to 220 °C fan mode.
Practical tips
- Adjust water to the flour: +10–30 g may be needed depending on the flour (see recipe note).
- For the stretch & fold keep your hands slightly damp so the dough doesn’t tear.
- Steam is crucial for a strong crust. Steam volume and duration will vary by oven.
- Dough mixers make reproducible dough handling easier — Kerstin uses a Miss Baker Pro. Frequent bakers also benefit from baker’s linen and suitable steaming accessories.
- Always adapt baking times and browning to your own oven. In wood‑fired ovens preheat accordingly and adjust the steam management.
