I am still working on my baguette techniques. For such a simple bread, it is one of the hardest to perfect. For this last batch I made myself a baguette peel to transfer my dough from the couche to my baking pan.

I use a very simple recipe, which follows the French Baguette making laws.

500 grams flour, 360 grams water, 1 tsp yeast, 8 grams salt. I mix the ingredients, give the dough a couple of turns during the first few hours, and then leave overnight in the fridge.