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Baguettes

Recipe by Milla on InstagramAdded 4 November 2026.

30 minutes to prep, 20 to cook. These crisp, airy baguettes are made with a simple sourdough starter and a quick room‑temperature fermentation. The dough is easy to handle, and the steam‑baked crust gives a classic, chewy interior—perfect for sandwiches or enjoying fresh from the oven.

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Method

  1. Autolyse the flour and water for 90 minutes.

  2. Add the starter and salt, then mix for 5 minutes on low speed.

  3. Add 10 g of water and mix for another 6 minutes on medium speed.

  4. Bulk ferment for 100 minutes at room temperature, performing two rounds of folds 30 minutes apart.

  5. Cold ferment for 16 hours at 4 °C.

  6. Divide the dough into three equal pieces (about 250 g each).

  7. Preshape each piece into a log and let rest for 20–30 minutes.

  8. Final shape the baguettes and proof for 45–60 minutes.

  9. Bake at 500°F (500°F) for 10 minutes with steam, then 10 minutes without steam.

Tips while you cook

Autolyse timing
Let the flour and water rest for the full 90 minutes before adding starter.
Fold schedule
Perform the two rounds of folds exactly 30 minutes apart during bulk fermentation.
Pre‑shaping rest
After dividing, let each log rest for 20–30 minutes before final shaping.
Proof before bake
Allow the shaped baguettes to proof for 45–60 minutes before baking.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Milla’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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