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    Easy French Baguettes with Biga

    Easy French Baguettes with Biga

    Anyone can make this—really! Your first homemade baguette starts here. I use a traditional biga (pre-fermented flour and water) that develops deep flavor. The biga can proof on the counter or in the fridge depending on your kitchen temperature.

    Easy French Baguettes with Biga

    Ingredients

      Biga (Prepared 8-12 Hours Ahead)

      • 100 g bread flour
      • 50 ml water
      • 0.5 g fresh yeast(or 0.5 g dry yeast)

      Main Dough

      • 230 ml water
      • 320 g bread flour
      • 7 g salt

      Instructions

      1. 1
        Make the biga: Mix 100 g bread flour, 50 ml water, and 0.5 g fresh yeast (or 0.5 g dry yeast) until incorporated. It will be a very stiff dough.
      2. 2
        Cover and let proof on the counter for 8–12 hours. If your kitchen is very warm, move to the fridge. The smell will be amazing, like sourdough!
        Timer Available:Biga Fermentation (10:00:00)
      3. 3
        Tear the biga into small pieces to help with even distribution.
      4. 4
        Mix 230 ml water, 320 g bread flour, and 7 g salt until no dry flour remains.
      5. 5
        Cover and let rest for 30 minutes.
        Timer Available:First Rest (30:00)
      6. 6
        With a wet hand, stretch all 4 sides to the center, then lift and slap. The dough is super effective with this technique!
      7. 7
        Cover and rest for 30 minutes.
        Timer Available:Second Rest (30:00)
      8. 8
        Repeat stretch-and-fold. The dough is now much more elastic. See how smooth it has become!
      9. 9
        Let rise until doubled, about 2 hours.
        Timer Available:Bulk Rise (2:00:00)
      10. 10
        Turn out the dough, fold to make easier to cut, and divide into 3 equal parts.
      11. 11
        Pre-shape each piece: flatten gently, roll tightly into a preshaped baguette, and pinch the seam. Don't worry about perfection yet.
      12. 12
        Let rest uncovered for 10 minutes.
        Timer Available:Bench Rest (10:00)
      13. 13
        Final shaping: flatten again, roll and press with fingertips to build internal structure, seal the edge, and taper the ends for a real baguette shape.
      14. 14
        Place on baking tray, cover with a towel, and let rise for 30 minutes.
        Timer Available:Final Proof (30:00)
      15. 15
        Dust with flour, score with a sharp blade, sprinkle a few drops of water, cover with another tray, and bake at 220°C for 20 minutes.
        Timer Available:Covered Bake (20:00)
      16. 16
        Remove the top tray and bake 10 more minutes until as crispy as possible.
        Timer Available:Final Bake (10:00)
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      Watch the Video Tutorial

      See every step in action! Follow along with the complete video guide for perfect results.

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