French Baguette for lunch

This recipe resurfaced during our stay-at-home. The yeasted pre-ferment gives the baguette a refined taste. Baking with steam gives it an exquisite crust.

Author:Coert Vonk
Prep time: 11:30
Cook time: 00:30


300 ml water, luke warm (300 g)
1/8 tsp active dry bakers yeast
300 g unbleached white flour
Final dough
300 ml water, luke warm (300 g)
1 1/4 tsp active dry bakers yeast
150 g whole wheat flour
450 g unbleached white flour
17 g salt
600 g Poolish (see above)
 perforated baguette pan, 17" (43 cm)
1 glass ice cubes


  1. Use a scale to measure 300 grams of water and sprinkle with 1/8 teaspoon of dry yeast.
  2. Mix in 300 grams of white flour and cover with plastic wrap.
  3. Let stand overnight at room temperature.
  1. Use a scale to measure 300 grams of water and sprinkle with the 1 1/4 tsp of dry yeast.
  2. Add 150 grams of whole wheat flour and 450 grams of white flour. Add 1 (to 3) teaspoons of salt.
  3. Add the Poolish and knead for three minutes. (In a standing mixer at low setting.)
  4. When the dough is sticky add more whole wheat flour. Depending on humidity about 50 grams. Cover with plastic wrap.
  5. Let the dough stand for about 1 hour.
  6. Stomp the dough down and let rise for another hour.
  7. Divide the dough in 5 equal pieces. Store two pieces in a zip-lock bag for another day.
  8. Shape the 3 dough pieces and place in the baguette pan. Sprinkle with a little flour to prevent plastic from sticking. Cover with plastic bag to keep it from drying out.
  9. Let rise for about 1 hour.
  1. Place a ovenproof pan with strainer at the bottom rack in the oven. Preheat the oven to 475 ?F (245 ?C).
  2. Score the baguettes with a sharp knife. This guides the expansion during the first minutes in the oven. Place the baguette pan in the oven.
  3. To create steam, pour the ice cubes in the strainer. While these melt, the steam will keep the crust of the baguette from baking to fast.
  4. Bake for 15 minutes.
  5. Remove the pan with strainer and let the steam out of the oven.
  6. Bake until dark brown, about another 10 (to 15) minutes.


Nutrition Facts

5 per recipe

Serving size 1 baguette

Amount per serving
% Daily Value*
Total Fat 1g2%
Saturated Fat 0g0%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 134mg6%
Total Carbohydrate 134g45%
Dietary Fiber 10g40%
Total Sugars 2g
Includes Added Sugars
Protein 19g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.