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1
Combine flour and water in the bowl of a stand mixer. Mix briefly until no dry flour remains. Cover and rest 20–30 minutes at room temperature (autolyse). The dough will appear shaggy at the start and smooth and cohesive by the end of the rest.
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2
Add salt and yeast to the autolysed dough. For the pétrissage intensifié: mix 4–5 minutes at first speed, then 6–8 minutes at second speed. For the pétrissage lent (artisan method, superior flavour): mix entirely at first speed for a longer, slower development. The dough is ready when it pulls cleanly from the bowl walls and holds a smooth, slightly tacky surface.
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3
Transfer to a lightly floured container. Bulk ferment (pointage) at 24–26°C for 1–2 hours, performing one or two folds (rabats) during this period — or retard the covered dough at 4°C for 12–18 hours for the cold-fermented method. The dough is ready when it has noticeably increased in volume and feels airy but not over-relaxed under the hand.
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4
Divide the dough into four pieces of 350 g each. Fold each piece loosely into a rough cylinder (pré-façonnage). Place on a lightly floured surface, cover, and bench rest 15–20 minutes. The pieces are ready when the surface tension has relaxed and they flatten slightly without tearing.
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5
This is where the baguette lives or dies. For definitive shaping (façonnage): take one rested piece and fold it in thirds along its length, pressing each fold firmly with the heel of the hand to seal. Roll under the palms, applying gentle outward pressure, to extend the dough to approximately 65 cm with tapered ends (bouts). Repeat for each piece. The surface must be taut and seamless; any tearing or slack indicates insufficient bench rest or excessive force.
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6
Transfer the shaped baguettes to a linen couche (heavy, unbleached) generously dusted with flour, seam side up, pulling the fabric into ridges between each baguette to support the form. Proof (à l'apprêt) 60–90 minutes at room temperature. The baguettes are ready when they have puffed visibly and spring back slowly — but not fully — when lightly pressed with a fingertip.
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7
Preheat the oven to 240–250°C with a baking stone or heavy steel on the middle rack and a shallow tray on the rack below. Transfer the baguettes to a peel or board, seam side down. Working within 10 seconds of scoring, make 5–7 overlapping diagonal cuts with a lame held nearly parallel (30–40°) to the surface, each cut at a 30° angle to the long axis and overlapping the previous by one-third. The cuts should be swift and decisive; hesitation causes the blade to drag and the cuts to seal.
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8
Slide the baguettes onto the hot stone. Pour water into the tray below or inject steam to generate a moist oven atmosphere. Bake with steam for 12–15 minutes — the surface starch gelatinises and the crust forms — then remove the steam source and continue baking in dry heat for 10–12 minutes. The baguettes are done when the crust is a deep amber throughout and the loaves feel hollow and light when tapped on the underside.
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9
Transfer to a wire rack and allow to cool uncovered. A correctly baked baguette will crackle and sing audibly as it cools, and an ear (l'oreille) of lifted, caramelised crust will run along each score line. Silence and a flat, pale surface indicate insufficient steam or underbaking.