flour for baguettes
Mill City Cooks


Recipe by Suzanne McGann, 2017 Bread Fest Showcase Baker

This recipe is adapted from ‘The New Artisan Bread in Five Minutes’ by Jeff Hertzog and Zoe Francois.


  • 6 1/2 cups all-purpose or bread flour
  • 1 1/2 Tablespoons salt
  • 3 cups warm water
  • 1 Tablespoon yeast (I use SAF Red Instant)


Put flour and salt into work bowl. Dissolve yeast in warm water, approximately 5 minutes. Add slurry of water and dissolved yeast into well within bowl of flour. Mix with whisk until all flour is wet. Place on counter for 2 hours–until nice and bubbly. Cover with saran wrap with a small hole in the edge, and place in the refrigerator. Use within a few days.

Baking Day:

Place stone and pan for water bath in oven. Preheat oven to 450 degrees.

Shape dough into 4 baguettes by grabbing “grapefruit-sized portions of dough” and form long loaves with tapered ends using the letter-fold technique. Use plenty of flour, and place on greased baguette pans. Let rise for a half hour or so.

Score dough with lame; use overlapping decisive cuts. Spritz with water.

Add 1 cup boiling water to water bath pan and place dough in oven. Bake for 25 minutes, or until bread has a dark brown crust.

Once out of the oven, place baguettes directly on a wire cooling rack, and listen o the crackling as the bread cools!

Serve warm or freeze for later use.