Demi Baguette Recipe
Make Demi Baguette Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Finish & Baking
Method
Dough
- 1
Mixing
In a large mixing bowl combine 3 cups bread flour, 1 tsp instant yeast, 1 tbs fine sea salt (keep yeast and salt on opposite sides initially), 0.5 tsp sugar, and 0.25 tsp malt powder if using. Whisk briefly to distribute dry ingredients.
- 2
Add liquids
Make a small well in the dry ingredients and pour in 1 cup lukewarm water and 0.5 tsp oil or softened butter. Using a wooden spoon or dough scraper, mix until a shaggy, slightly sticky dough forms and no large dry pockets remain. Total mixing time ~2–3 minutes.
- 3
- 4
Develop gluten (stretch and fold)
After the rest, perform 3 sets of stretch-and-folds at 20-minute intervals: wet your hand slightly, lift one side of the dough and fold it over the center; rotate the bowl and repeat 4–6 times per set. After the final fold, cover and allow the dough to rise until roughly doubled, about 45–75 minutes depending on room temperature.
- 5
Light knock back
Gently deflate the dough by pressing it down with your fingertips to release large gas pockets. Turn it out onto a lightly floured work surface dusted with 1 tbs all-purpose flour.
Shaping & Proofing
- 6
Divide
Using a bench scraper, divide the dough into 2 equal pieces for two demi baguettes (each roughly 8–10 oz depending on exact hydration). Shape each piece into a loose rectangle by folding edges toward the center to create surface tension.
- 7
Pre-shape
Rest the pre-shaped pieces seam-side down for 10–15 minutes, covered with a damp towel to relax the gluten.
- 8
Final shaping
On a lightly floured surface, flatten a piece into a 10–12 inch rectangle with your fingertips. Fold the top third down toward the center, tuck the bottom third up and roll gently from top to bottom, pinching seams closed. Roll the log under your palms to lengthen to about 8–10 inches (demi size). Taper the ends slightly by rolling them a bit more with the palms. Repeat for the second piece.
- 9
Proof
Place the shaped baguettes seam-side down on a parchment-lined baking sheet dusted with 1 tsp cornmeal or semolina (or use a couche or floured couche folds). Cover loosely with oiled plastic or a damp towel and proof at room temperature until puffy and about 50–75% increased in volume, about 40–60 minutes. They should spring back slowly when poked.
Baking
- 10
Preheat oven and prepare steam
Preheat the oven to 475°F (245°C) with a baking stone or inverted heavy baking sheet on the middle rack for at least 30 minutes. Place a metal pan on the bottom rack to create steam. Have 1/4 cup water ready.
- 11
Score
Just before baking, lightly flour the tops (use a fine dusting of all-purpose flour) and transfer the baguettes to the hot stone or baking sheet using the parchment. Using a sharp lame or very sharp knife, make 3 shallow diagonal slashes (about 1/4–1/2 inch deep) across each baguette at a 30–45° angle. Make the cuts quickly and confidently to get good oven spring.
- 12
Steam and bake
Slide the baguettes into the oven, immediately pour the 1/4 cup water into the hot metal pan to generate steam, and close the oven door. Bake at 475°F (245°C) for 10 minutes with steam, then carefully remove the steam pan and reduce oven temperature to 430°F (220°C). Continue baking for an additional 8–12 minutes, until the crust is deep golden brown and the internal temperature reaches about 200–205°F (93–96°C). Total bake time ~18–22 minutes.
- 13
Cool
Remove the demi baguettes from the oven and transfer to a wire rack. Let cool at least 30 minutes before slicing to allow the crumb to set.