Crispy French Baguettes Levain Bakery Recipe

Verified Recipe

Time: 40 minutes



  1. active dry yeast
  2. warm water
  3. flour
  4. salt
  5. water
  6. cornmeal


  1. in bowl of a stand mixer , whisk together yeast and warm water until creamy
  2. using dough hook , add the flour and salt
  3. with the mixer on low speed , slowly add the cool water
  4. mix until a smooth , elastic dough forms , 5 to 8 minutes
  5. remove the dough hook , cover the bowl with plastic wrap and let the dough rise in the refrigerator for 8 to 24 hours
  6. grease a double baguette pan and lightly sprinkle with cornmeal
  7. divide the dough into two 12-by-6-inch rectangles
  8. form the dough into baguettes
  9. transfer baguettes to the prepared pan , laying each seam-side down
  10. cover with plastic wrap and let proof overnight in the refrigerator
  11. when the dough has proofed completely , preheat the oven to 375f lightly flour the top of each baguette
  12. with a razor blade or very sharp paring knife , score the top of each baguette lengthwise 3 to 4 times
  13. place the pan in the center of the oven and bake until crusty and golden , about 30 minutes', "chef's", 'if dough is too wet and sticky , add a bit more flour
  14. if dough is too dry and hard , add a bit more cool water', "chef's", "if the indentation holds , you're ready to bake", 'if dough bounces back , let it sit in a warm spot until it passes the test', "chef's", 'fold the long edge of one rectangle over to meet the other edge and pinch the seam to seal
  15. roll up into a log , flatten , fold , and pinch again
  16. continue 2 or 3 times more until you have a baguette long enough to fit your pan
  17. repeat with the remaining dough

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