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🥖 Bake French-Style Baguettes in Your Home Oven Even in a home oven, you can achieve bakery-quality oven spring by using a baking stone. This recipe uses long, low-temperature fermentation in the refrigerator to achieve a rich flavor, thin crust, and chewy texture. 🧂 Ingredients (Serves 2) Ingredients Weights and Notes 240 g strong flour 60 g cake flour (if you only use strong flour, the outside won't be crispy) 6 g salt 1 g dry yeast (approximately 0.3% of total flour weight) 2 g sugar 204 g water, around 24°C ⚙ Preparation Preheat the oven by placing a baking stone inside. → The stone increases oven spring and ensures an even baking of the bottom of the bread. 🧁 Kneading Process 1. Mix the flour and salt. 2. Dissolve dry yeast and sugar in water. 3. Pour water into the flour mixture and mix with a rubber spatula to form a dough. 4. Check the dough temperature. When it reaches around 24°C (75°F), cover with plastic wrap and let rest for 20 minutes. 5. Fold the dough about 20 times to develop gluten. Cover with plastic wrap and let rest for another 20 minutes. 6. Fold the dough about 20 times again to smooth it out, shape it into a ball, cover with plastic wrap, and let it ferment in the vegetable compartment of the refrigerator for 12-18 hours. (Tip: This step allows the yeast to slowly break down the sugars, creating a rich flavor.) ❄ After low-temperature fermentation 7. Remove the dough and let it cool to room temperature. Sprinkle some flour on the surface and remove the dough. 8. Divide the dough into portions and press gently to release the gases. 9. Unfold the dough and fold it into thirds, repeating the folding process twice. 10. Check the dough temperature (17℃), cover with a wet cloth, and let rest for 30 minutes. 🪶 Shaping 11. Flour your work surface and take out the dough. (Tip: Place the seam side up.) Unfold it vertically, removing any air with your fingertips. Fold it twice, as if making a three-fold fold, to tidy up the dough. (Tip: Press firmly with your fingertips as if pulling the dough together.) Bring both ends inward and seal tightly. Pull again and seal tightly with your palm. (Tip: Use your left thumb to push the ends of the dough inward, and with your right palm, firmly press the ends together to prevent gas from escaping.) Roll it into a long baguette shape. 12. Place it on a cotton cloth with the seam side down. Support the sides of the dough with the cloth to prevent it from spreading out. (Tip: If you don't have a cotton cloth, you can use paper or a clean cloth.) Cover with a damp cotton cloth. 13. Let the dough rise for 40-50 minutes after shaping. 🔥 Baking 14. Preheat the oven to 230°C (430°F) for 30 minutes. 15. Place the dough on a sheet of aluminum foil, seam side down. 16. Use a razor knife to make diagonal cuts on the top of the dough. 17. Place the dough in the preheated oven, cover with aluminum foil, and bake for 10 minutes. 18. Remove the aluminum foil and bake for an additional 10-15 minutes. (Tip: In the oven I currently use, I bake for 14 minutes more.) 🥖 Done 19. The baguette is crispy on the outside and moist on the inside. A well-baked baguette will make a crackling sound on the crust as it cools. #HomeOvenBaguette #RefrigeratedLowTemperatureFermentedBaguette #CrispyOutsideBaguette #JeongHongYeonBaguette #OvenSpring #LowTemperatureAgingDough #BaguettePore #BaguetteBaking #HotelDos #JeongHongYeon #BaguetteRecipe #MakingBaguette #Recipe #Cooking #Baking