Cook time
Total time
Serves: 3 baguettes
  • For the poolish:
  • 250 g flour
  • 150 g water
  • 1 g yeast
  • For the dough:
  • 500 g bread flour
  • 1 tablespoon sugar
  • 500 g poolish
  • 275 g water
  • 10 g yeast
  • 15 g salt
  1. The day before, mix together the poolish in a container with a lightly fitted lid. Let sit for 24 hours at room temperature.
  2. In the mixing machine with the dough hook attachment, mix together the bread flour, sugar, poolish, and water. Let sit for 20-30 minutes.
  3. Add the yeast and salt. Knead until all ingredients are combined. About 5 minutes. The dough will be very sticky.
  4. Cover and let sit for 40 minutes.
  5. Fold and stretch the dough together by lifting up one side and folding it into the middle (like a letter), repeating with all sides of the dough.
  6. Let sit 40 minutes.
  7. Turn the dough out onto a lightly floured workspace. Divide the dough into 3 equal parts (about 400g each).
  8. To form the baguettes, take one section of the divided dough and press it into a regtangle. Fold ⅓ of the long side of the rectangle towards the middle and press lightly. Repeat with the other side of the baguette and roll to form an even baguette with slightly tapered ends.
  9. Transfer to the baking sheet and repeat with the other 2 sections.
  10. To support the baguettes (so they rise upward and not outward) I rolled together 4 dish towels and placed them in between the baguetts and on the outsides.
  11. Cover and let rise for about 2 hours.
  12. Meanwhile, preheat the oven to 240 Celsius or 465 Fahrenheit.
  13. Right before the baguettes go in the oven, they need to be scored with a razer blade or very sharp knife. Cut in long diagonal lines down the baguette, overlapping each cut.
  14. Bake for about 25-27 minutes.
  15. *To create a nice hard crust, preheat the oven with a baking tray on the bottom of the oven and right before placing the baguettes in the oven, pour hot water into the baking tray to create steam.
Recipe by Baking My Way Through Germany at